No Knead Bread Variation Recipe

Looking for an easy No Knead Bread Variation recipe? Learn how to make No Knead Bread Variation using healthy ingredients.


Submitted by spybodymind

Makes 10 servings



no knead bread, added nutritional flours

Recipe Ingredients for No Knead Bread Variation

1 3/4 cups bread flour
3/4 cup brown rice flour
1/4 cup wheat flour
1/4 cup rye flour
1/4 cup flax seeds
1 1/4 tsp salt
1/4 tsp yeast

Recipe Directions for No Knead Bread Variation

  1. In a large bowl, combine flour, yeast, and salt. Mix. Add the water. Mix with hands (it will be sticky) or a silicon spatula. Mix only just until the mixture comes together; do not over-handle. It will look scraggly and should look dry. Cover with saran wrap. Let the dough rest for 18-20 hours. Best at room temp, warm-ish, about 70 degrees.

  2. Prepare a sheet of parchment paper, cutting into the 4 corners just enough so that it will sit well into the bowl of your Dutch oven. Get another bowl ready and place the parchment in it. Set aside. Place dough on lightly floured the work surface. It should be bubbly and airy, with fine webbing. Sprinkle the top with flour. Hands should also be well floured. Knead the dough softly 15 times. You?ll notice that the dough will stiffen up and smooth out. Form the dough into a ball by tucking dough under itself, creating a smooth top surface. Place the dough onto the parchment paper. Cover and let sit for another 2 hours. The dough should double in size.

  3. 30 minutes prior to the end of the 2 hour rise, turn on oven to 500 degrees or highest setting. Place the Dutch oven inside with the rack at the lowest level. (If the lid of the Dutch oven is plastic, wrapping it with aluminum foil will prevent its possible cracking over time). You want the Dutch oven to be screaming hot before placing the dough inside.

  4. Just before placing the dough into the oven, dust it with wheat bran or cornmeal, etc., as needed. Using a sharp knife or blade, make an incision or an X across the top. You can also use scissors. Lifting the dough by the corners of the parchment paper, place inside the Dutch oven. Cover with the lid. The ends of the parchment can sit outside of the lid.

  5. Turn down the oven to 450 degrees. Bake for 30 minutes. Bake for another 10 minutes with the lid off to brown the top. Bread doneness should be 210 degrees in the centre.

  6. Let cool on a cooling rack before eating. Bread can be sliced and frozen. Enjoy!!

Categories

Breads, Bake, Vegetarian

Nutrition Facts
Serving Size 44.8g
Amount Per Serving
Calories
165
Calories from Fat
21
% Daily Value*
Total Fat
2.3g
4%
Saturated Fat
0.3g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
293mg
12%
Potassium
118mg
3%
Total Carbohydrates
31.5g
11%
Dietary Fiber
3.0g
12%
Sugars
0.3g
Protein
4.6g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 10%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very low in sugar
  • High in manganese
  • High in selenium
  • High in thiamin
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