This bread was really popular a year or two ago, but the hype seems to have died down some. I don’t really care though, because I love no-knead bread!
Here is the link to the original no-knead bread, from The New York Times.
Here is my version, which really isn’t much different, but I think tastier.
2 cups Whole Wheat White Flour
1 cup All Purpose Flour
1/4 teaspoon Instant Yeast
3/4 Tablespoon Kosher Salt
1 1/2 cup Lukewarm Water
Handful of whatever seeds/nuts you want – I like sunflower seeds, pepita seeds, poppyseeds, etc.
In a medium size bowl combine all ingredients and stir till combined. Cover the bowl with plastic wrap and set aside for 12-20 hours.
After the dough has sat, dump it out on a floured towel, I like to cover my towel with bran flour.
Fold the four sides into the middle.
Cover with towel.
Set aside for 2 hours.
30 minutes before the 2 hours is up put a covered pot in the oven.
Crank the oven to 450 degrees Fahrenheit.
Let the covered pot pre-heat for 30 minutes or longer.
Once the pot is heated, place the dough inside and bake covered for 30 minutes.
Uncover and bake an additional 15-20 minutes.
And on that note, Eric and I are leaving for the weekend! There is a big ol’ hint in the above photo.