Harry's Whole Grain No Knead Dutch Oven Bread
photo by Outta Here
- Ready In:
- 14hrs 45mins
1 medium loaf
- In a large bowl, dissolve yeast in water. Add the flours, and salt. Stir until well blended. The dough should be shaggy and sticky. Let rise overnight, at least 12-18 hours, for best results.
- Flour a work surface. Fold dough over itself once or twice. Place the dough, seam side down, on a floured kitchen towel. Cover with another floured kitchen towel.Let the dough rise at room temperature for 1-2 hours.
- Preheat the oven 20 minutes before the dough is ready to 475 degrees. Put the dutch oven into the oven. When dough is ready, take out the dutch oven, and then using the kitchen towels, flip the dough into the pot, seam side up. Shake the pot if the dough loses it's shape.
- Cover and bake for 30 minutes. Uncover and bake for 15-20 minutes, or until the dough is turned golden brown. Cool on a wire rack, and enjoy!
Questions & Replies
Got a question? Share it with the community!
After seeing a demo of this method on YouTube, I have to admit I was skeptical, but decided to give it a try. So glad I did! Amazing bread and technique. And only 1/4 teas. yeast!! Very crusty outside and dense, moist inside. And hardly any work (i.e. kneading :) ) I mixed it up just before bedtime and put it on a table near a radiator, and it was doubled by morning. Thanks for a new favorite bread! Made for Spring 2011 PAC.
As others have said, this is really easy to make, & we thoroughly enjoyed it! I like its rustic looks, too, & love the taste! In fact, I made it several times & 1 loaf, crust & all, was then used to make a pumpkin bread pudding! A great keeper of a recipe, for sure! [Made & reviewed during this Spring's Pick A Chef event]