No-Knead Bread

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Servings: 2 Difficulty: Advanced
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Rustic whole-wheat loaf with a chewy crust and tender crumb, perfect for everyday meals.
No-Knead Bread recipe image
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No-Knead Bread

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 1569.0

Description

This hearty no-knead bread is a comforting addition to any table, offering a rustic texture and deep, wholesome flavor. Made with simple whole-wheat flour, unsulphered molasses, and active dry yeast, it delivers a satisfying chewiness and a slightly sweet, nutty taste. The molasses adds a beautiful dark hue and subtle richness that pairs wonderfully with soups, stews, or simply buttered for breakfast. Despite the lack of kneading, the long rise time develops strong gluten structure, resulting in an open crumb and crisp crust. It is an ideal project for weekend bakers looking to enjoy fresh, homemade bread without the effort of traditional dough handling. Serve warm or toasted for the best experience.

Ingredients

Directions

  1. Warm the flour in a large bowl in a 200-degree oven for 10 minutes, or microwave for 1-2 minutes, to bring it to approximately 110 degrees.
  2. In a small bowl, dissolve the active dry yeast in 1 cup of warm water (110 degrees).
  3. Stir in the molasses until fully dissolved and mixed well.
  4. Let the yeast mixture rest for 3 minutes to activate.
  5. Pour the yeast mixture and the remaining 3 cups of warm water into the bowl with the flour.
  6. Mix the dough thoroughly with a spoon or your hand until all flour is incorporated; do not knead.
  7. Lightly oil two 9x5x3-inch loaf pans or use non-stick pans, then sprinkle with cornmeal.
  8. Spoon the sticky dough evenly into the prepared pans.
  9. Smooth the top of the dough with a water-dampened hand to prevent sticking.
  10. Cover the pans with a clean towel and place in a warm, draft-free spot.
  11. Let the dough rise for about 1 hour, or until it reaches the top of the pans.
  12. Preheat the oven to 400 degrees Fahrenheit (204&# 194;°C).
  13. Bake the loaves at 400 degrees for 20 minutes.
  14. Reduce the oven temperature to 350 degrees and continue baking for 30-40 minutes, until the bread is golden brown and sounds hollow when tapped.
  15. Remove the pans from the oven and tip them on their sides to allow the loaves to cool on wire racks for 15 minutes.
  16. Remove the loaves from the pans and let them cool completely before slicing or storing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1569.0kcal
% Daily Value *
Total Fat 11.5g18%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 74.3mg4%
Total Carbohydrate 333.1g112%
Dietary Fiber 45.5g182%
Sugars 5.7g
Protein 59.4g119%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This bread retains moisture well. For best texture, store in the refrigerator once completely cooled. You can also freeze extra loaves for up to 3 months.

Variations: You can substitute 1.5 cups of the whole-wheat flour with other flours such as brown rice flour, garbanzo flour, or barley flour for a different flavor profile.

Scaling: This recipe can be doubled to make four loaves.

Tip: Using non-stick pans is highly recommended to ensure easy release of the moist dough.

Keywords: no-knead, bread, whole-wheat, molasses, yeast, homemade, vegan, easy, rustic, loaf, baking, healthy, whole-grain, soft, crusty, breakfast, side-dish, comfort-food, quick, simple
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