Ready to try your hand at bread baking? This simple, no-knead bread is the perfect recipe to start with. The easy-to-follow recipe yields a delightfully chewy, crisp-crusted, bakery-style boule and is an excellent yeasted bread for a novice bread maker to build confidence (and impress guests) with. Small additions of whole-wheat and rye flours give the loaf a great depth of flavor and chew without affecting the bread’s ability to rise. Beyond being simple to make, this no-knead loaf is ready to enjoy in a fraction of the time required to make many traditional yeasted breads. A touch of molasses not only adds a little flavor, but it speeds up the yeast growth, as does using warm water in the dough. Allowing a 4-hour proof time gives the yeast enough opportunity to grow and time to develop flavor. This bread is fantastic warm from the oven, would be marvelous served alongside soup, and absolutely sings when lightly toasted and served at breakfast. We love it with a simple smear of butter, as well as with slightly more dynamic spreads like this savory Pear, Olive, and Walnut Chutney.
3 cups (about 12 3/4 oz.) bread flour
1/2 cup (about 2 1/4 oz.) rye flour
1/2 cup (about 2 oz.) whole-wheat flour
1 teaspoon kosher salt
3/4 teaspoon instant yeast
2 cups hot (125°F to 130°F) water
2 tablespoons molasses
How to Make It
Whisk together bread flour, rye flour, whole-wheat flour, salt, and yeast in a large bowl. Stir together water and molasses in a medium bowl. Add to flour mixture; stir until flours are incorporated. (Dough will be very sticky.) Scrape dough into a large bowl coated with cooking spray. Cover and let rise in a warm (85°F) place free from drafts 3 hours.
Scrape dough onto a floured surface. Fold dough into thirds, like folding a letter. Rotate dough 180°F. Repeat folding and rotating procedure 2 times. Coat an 18-inch piece of parchment paper with cooking spray. Place paper, cooking spray side up, in a large bowl. Place dough, seam side down, in prepared bowl. Cover and let rise in a warm (85°F) place free from drafts 30 minutes.
Preheat oven to 450°F. Place a 4-quart Dutch oven in lower third of oven. (Do not remove Dutch oven while oven preheats.)
Remove Dutch oven from oven. Carefully place dough on parchment in hot Dutch oven. Cover and bake in preheated oven 30 minutes.
Uncover and bake until well browned and a thermometer inserted in center of bread reaches 195°F to 205°F, 5 to 10 minutes.
Transfer bread to a wire rack, and cool completely, about 1 hour.
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