No-knead Dutch bread
Difficulty
Medium 👍10
min.
Preparation
40
min.
Baking
720
min.
Resting
Ingredients
| 200 g | whole rye flour |
| 200 g | whole wheat flour |
| 70 g | bread flour |
| ¼ tsp | dry active yeast |
| 1½ tsp | salt |
| 360 ml | water |
| flour for work surface | |
| vegetable oil for greasing |
Metric
Imperial
How-To Videos
Utensils
- large bowl
- cooking spoon
- oven
- large ovenproof saucepan with lid
Nutrition per serving
Cal
313
313
Protein
10 g
10 g
Fat
1 g
1 g
Carb
64 g
64 g
Step 1/3
- 200 g whole rye flour
- 200 g whole wheat flour
- 70 g bread flour
- ¼ tsp dry active yeast
- 1½ tsp salt
- 360 ml water
- large bowl
- cooking spoon
Mix whole rye flour, whole wheat flour, bread flour, dry active yeast and salt in a large bowl. Add water and stir until incorporated. Cover bowl and let rise for approx. 12 – 18 hours.
Step 2/3
- flour for work surface
- oven
Preheat oven to 250°C/480°F. Generously flour the work surface and slide the dough out of the bowl. Fold each edge of the dough towards the middle.
Step 3/3
- vegetable oil for greasing
- large ovenproof saucepan with lid
- oven
Grease the inside of a large ovenproof saucepan with some vegetable oil. Place dough into pan seam side down and put a lid on the pan. Bake in preheated oven at 250°C/480°F for approx. 8 - 10 min. Reduce oven temperature to 230°C/450°C and continue to bake for approx. 15 - 20 min. Carefully remove lid and bake for a further approx. 15 - 20 min. Let cool in the pan before serving.
in Berlin