No-knead Dutch bread
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|
|flour for work surface|
|vegetable oil for greasing|
large ovenproof saucepan with lid, oven, large bowl, cooking spoon
Yogurt dipping sauces
Every slice of crusty bread needs an amazing spread: try our tangy yogurt dipping sauces!
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
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
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