No-knead Dutch bread

Based on 14 ratings
Lisa

Lisa

Editor

Difficulty

Medium 👍
10
min.
Preparation
40
min.
Baking
720
min.
Resting

Ingredients

Servings:-5+
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

Utensils

  • large bowl
  • cooking spoon
  • oven
  • large ovenproof saucepan with lid

Nutrition per serving

Cal
313
Protein
10 g
Fat
1 g
Carb
64 g
  • Step 1/3

    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.
    • 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

    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.
    • 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

    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.
    • 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.