No-knead Dutch bread

Name: No-knead Dutch bread
Prep time: 600 s
Cook time: 2400 s
Total time: 3000 s
Yield: 5 Servings
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

Based on 12 ratings

Difficulty

Medium 👍

min.

Preparation

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

How-To Videos

Utensils

large bowl
cooking spoon
oven
large ovenproof saucepan with lid

Nutrition per serving

Cal
313

Protein
10g

Fat
1g

Carb
64g

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.