Dinner No-Knead Crusty Bread Contains wheat ((240 g) all-purpose flour) Everyday healthyLight on saturated fat Makes10 slicesTotal13 h 15 minDietVegan Keep screen on Photograph made with AI (Gemini), staged from the recipe Ingredients½×1×2×USMetric0 of 72 cups all-purpose flour1 cup whole-wheat flour1½ tsp salt¼ tsp instant yeast1⅓ cups plus 1 tbsp lukewarm water1 tbsp flour, for dustingparchment for lifting the dough MethodStir both flours, the salt and the yeast together in a large bowl. Add the water and stir with a spoon until no dry flour is left. The dough will be wet and sticky. That is right.Cover the bowl and leave it at room temperature 12 to 14 hours, until about double and bubbly on top. Here it can be ready in 10 hours in a warm kitchen. Do not let it go past double or it can collapse.About 45 minutes before you bake, put a heavy pot with a lid (a Dutch oven, 5 to 6 quarts) in the oven and heat the oven to 450 °F.Flour the counter with the dusting flour. Scrape the dough out and fold the edges in toward the middle 4 or 5 times to make a loose ball. Set it seam side down on a sheet of parchment and dust the top.Using the parchment as a sling, lower the dough into the hot pot (use oven mitts). Put the lid on.Bake 30 minutes with the lid on. Take the lid off and bake 12 to 15 minutes more, until the crust is deep brown and the centre reads 200 °F.Lift the loaf out by the parchment and cool it on a rack at least 1 hour before slicing. Cut 10 slices. NutritionEstimatedPer slice · serving size 1 of 10Calories131Total fat0.5 gSaturated fat0.1 gSodium350 mgTotal carbohydrate27.6 gDietary fiber2.0 gTotal sugars0.1 gProtein4.2 g Share Share this recipe Print view Save to an app All recipes asharedpalate.com · asharedpalate.com/no-knead-crusty-bread
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