No Knead Bread

A simple artisan bread that requires minimal effort — just time for a long rise.

Ingredients

• 4 cups flour (any ratio of whole wheat and all-purpose, or other types)
• 2 cups warm water (add a few more tablespoons if too dry — depends on flour type)
• 1-2 teaspoons salt
• 1/2 tablespoon active dry yeast (also seems to work with less)

Instructions

1. Mix together (4 cups) flour, (2 cups) warm water, (1-2 teaspoons) salt, and (1/2 tablespoon) active dry yeast until sticky without dry parts. Add a few more tablespoons of water if the dough is too dry.

2. Let sit in a warm place for 12-18 hours.

3. When ready to bake, set oven to 445°F (or higher) and heat up Dutch oven without bread for 30 minutes.

4. In the meantime, transfer the dough onto a baking sheet or into a bowl lined with parchment paper. Score the top of dough about 3 inches.

5. Carefully place dough into the hot Dutch oven. Bake for 30 minutes with lid on.

6. Remove lid and bake for 20 minutes more until golden brown and crusty.

Notes

• Baking in a Dutch oven with the lid on keeps the moisture in the bread, creating a better crust
• If you have a convection oven, the second bake (lid off) should be shortened
• For 1.5x adjustment (per Bogdan): Bake for 38 mins with lid, then 25 mins without

Spelt Flour Version Notes

• Using 2 cups of berries ground on finest setting creates about 3.5 cups of flour
• Don’t use more than 2 cups of water with spelt flour