No-knead Dutch bread

No-knead-Dutch-bread-3
I need ten minutes in the evening and I have fresh bread in the morning. What more could you want?

 

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 gwhole rye flour
200 gwhole wheat flour
70 gbread flour
0.25 tspdry active yeast
1.5 tspsalt
360 mlwater
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

No-knead Dutch bread

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

No-knead Dutch bread

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

No-knead Dutch bread

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