No Knead Bread Variation Recipe

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No Knead Bread Variation
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Ingredients
7
Count
Nutrition
1842
Calories
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Ingredients:

  • 1 3/4 cups bread flour
  • 1/4 cup wheat flour
  • 1/4 cup rye flour
  • 1/4 cup flax seeds
  • 1 1/4 tsp salt
  • 1/4 tsp yeast

Directions:

  1. In a large bowl, combine flour, yeast, and salt. Mix. Add the water. Mix with hands (it will be sticky) or a silicon spatula. Mix only just until the mixture comes together; do not over-handle. It will look scraggly and should look dry. Cover with saran wrap. Let the dough rest for 18-20 hours. Best at room temp, warm-ish, about 70 degrees.
  2. Prepare a sheet of parchment paper, cutting into the 4 corners just enough so that it will sit well into the bowl of your Dutch oven. Get another bowl ready and place the parchment in it. Set aside. Place dough on lightly floured the work surface. It should be bubbly and airy, with fine webbing. Sprinkle the top with flour. Hands should also be well floured. Knead the dough softly 15 times. You?ll notice that the dough will stiffen up and smooth out. Form the dough into a ball by tucking dough under itself, creating a smooth top surface. Place the dough onto the parchment paper. Cover and let sit for another 2 hours. The dough should double in size.
  3. 30 minutes prior to the end of the 2 hour rise, turn on oven to 500 degrees or highest setting. Place the Dutch oven inside with the rack at the lowest level. (If the lid of the Dutch oven is plastic, wrapping it with aluminum foil will prevent its possible cracking over time). You want the Dutch oven to be screaming hot before placing the dough inside.
  4. Just before placing the dough into the oven, dust it with wheat bran or cornmeal, etc., as needed. Using a sharp knife or blade, make an incision or an X across the top. You can also use scissors. Lifting the dough by the corners of the parchment paper, place inside the Dutch oven. Cover with the lid. The ends of the parchment can sit outside of the lid.
  5. Turn down the oven to 450 degrees. Bake for 30 minutes. Bake for another 10 minutes with the lid off to brown the top. Bread doneness should be 210 degrees in the centre.
  6. Let cool on a cooling rack before eating. Bread can be sliced and frozen. Enjoy!!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1842.27 Kcal (7713 kJ)
Calories from fat 307.71 Kcal
% Daily Value*
Total Fat 34.19g 53%
Sodium 2984.63mg 124%
Potassium 1360.61mg 29%
Total Carbs 331.33g 110%
Sugars 3.04g 12%
Dietary Fiber 35.16g 141%
Protein 55.93g 112%
Vitamin C 0.6mg 1%
Iron 16mg 89%
Calcium 222.2mg 22%
Amount Per 100 g
Calories 373.95 Kcal (1566 kJ)
Calories from fat 62.46 Kcal
% Daily Value*
Total Fat 6.94g 53%
Sodium 605.83mg 124%
Potassium 276.18mg 29%
Total Carbs 67.25g 110%
Sugars 0.62g 12%
Dietary Fiber 7.14g 141%
Protein 11.35g 112%
Vitamin C 0.1mg 1%
Iron 3.3mg 89%
Calcium 45.1mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.9
    Points
  • 47
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • high fiber

Bad Points

  • High in Sodium

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