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No-Knead Bread

Keyword: Bread rolls and muffins
Skill: intermediate
Servings: 1

Equipment

  • Dutch oven

INGREDIENTS

  • 3 ½ cups bread flour, more for dusting
  • ¼-teaspoon instant yeast
  • 1¼ teaspoons salt
  • 1½ cups warm water
  • Flour for dusting
For the multigrain option:
  • 50 gram oats
  • 50 gram sesame seeds
  • 50 gram sunflower seeds
  • 50 gram linseeds (flaxseeds)
  • 50 gram Quinoa
  • 100 ml cold water

INSTRUCTIONS

  1. Mix flour, yeast and salt in a large bowl. Add warm water to the ingredients and mix until a sticky dough forms.
  2. Cover with a towel and let it rise on the counter for 12 to 20 hours.
  3. Preheat the oven to 500F/260C. Turn your dough out on a floured surface.
  4. It will be flat, tuck all four sides in to form a ball and place it on a floured towel seam side down, sprinkle with more flour. let it rise for 2 more hours in order to produce a more airy loaf of bread.
  5. Preheat your oiled dutch oven with the lid on. Take it out of the oven and carefully place your dough in it.
  6. Cover with a lid and bake for 30 minutes.
  7. Take the lid off and bake for 10-15 minutes longer to get more colour into your crust.
For the multigrain option:
  1. Put all the ingredients for the multigrain mix in a bowl, including the water, and stir to mix.
  2. Set aside for one hour.
  3. Add the multigrain mix to the no knead bread dough, just use a wooden spoon to stir it into the dough.