No Knead, Dutch Oven Bread Recipe

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


Submitted by halyma

Makes 8 servings



Super easy bread - you can use whole wheat flour or a mix of white and whole... Recipe from Mother Earth News article: http://www.motherearthnews.com/Real-Food/2007-12-01/Easy-No-Knead-Dutch-Oven-Crusty-Bread.aspx?page=2

Recipe Ingredients for No Knead, Dutch Oven Bread

1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour
1 1/2 tsp salt

Recipe Directions for No Knead, Dutch Oven Bread

  1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.

  2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.

  3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it?s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.

  4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that?s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don?t worry if it?s not perfect; it will straighten out as it bakes.

  5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Categories

Breads

Nutrition Facts
Serving Size 92.6g
Amount Per Serving
Calories
171
Calories from Fat
4
% Daily Value*
Total Fat
0.4g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
438mg
18%
Potassium
53mg
2%
Total Carbohydrates
35.8g
12%
Dietary Fiber
1.2g
5%
Sugars
0.1g
Protein
4.8g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 12%
* 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
95% confidence
B+
  Good points
  • No saturated fat
  • No cholesterol
  • Very low in sugar
  • High in selenium
  • High in thiamin
  •   Bad points
  • High in sodium
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