No-knead Dutch bread
Difficulty: Medium
Time: 10 min. preparation time, 40 min. baking time
Nutrition: Calories ca 313 / Protein 10g / Carbohydr. 64g / Fat 1g
Ingredients (5 servings)
| 200 g | whole rye flour |
| 200 g | whole wheat flour |
| 70 g | bread flour |
| 0.25 tsp | dry active yeast |
| 1.5 tsp | salt |
| 360 ml | water |
| flour for work surface | |
| vegetable oil for greasing |
Utensils
large ovenproof saucepan with lid, oven, large bowl, cooking spoon
Wine Tip
Yogurt dipping sauces
Every slice of crusty bread needs an amazing spread: try our tangy yogurt dipping sauces!
Step 1
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.
large bowl, cooking spoon
200 g whole rye flour / 200 g whole wheat flour / 70 g bread flour / 0.25 tsp dry active yeast / 1.5 tsp salt / 360 ml water
Step 2
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.
oven
flour for work surface
Step 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.
large ovenproof saucepan with lid, oven
vegetable oil for greasing
