In August, we celebrate the First Harvest. This is generally the Wheat harvest, so making bread is traditional this time of year. I don’t know about you, but I dislike the kneading part of bread making.
I love this recipe because it saves the day! There is no kneading necessary, and the bread is simply delicious! Give it a try, and post your creations on Social Media! Be sure to tag us!
Rustic no-Knead Bread
- 6½ cups 1.5 L bread flour, divided (see cook’s tip)
- 3 tbsp 45 mL sugar
- 2 pkgs 0.25 oz/8 g each dry active yeast (4½ tsp/22 mL) (see cook’s tip)
- 2 tsp 10 mL salt
- 3 cups 750 mL warm water (120°F –130°F/49°C –54°C)
- 2½ tbsp 22 mL olive oil, divided
- 1 tbsp 15 mL quick-cooking old-fashion oats, steel-cut oats, cornmeal, or wheat bran (optional)
- In a large mixing bowl, combine 3½ cups (875 mL) of the flour with the sugar, yeast, and salt.
- Add the water and 2 tbsp (30 mL) of the oil to a bowl. Beat on low speed with an electric mixer until moistened; beat on medium speed for 3 minutes.
- Add the remaining flour and beat until thoroughly mixed into a stiff batter. Cover the bowl with plastic wrap.
- Preheat the oven to 350°F (180°C) for 1 minute and turn off the oven. Place a pan of very warm water in back of the oven on the center rack.
- Place the covered bowl on the center rack of the oven and let the dough rise until it has doubled in size (about 1 hour). Remove the bowl from the oven. Stir the batter with a spoon (the dough will deflate).
- Brush the bottom and sides of a Dutch Oven with ½ tbsp (7 mL) of the oil using a Basting Brush.
- Scrape the dough from the bowl into the pot, shaping into a mound (the dough will be slightly sticky). Turn the dough over to oil the top. Sprinkle with oats, if desired.
- Place the uncovered pot into the oven. Let the dough rise for 25–30 minutes, or until it has doubled in size.
- Carefully remove the pot from the oven to avoid deflating the dough. Preheat the oven to 375°F (190°C). Bake, uncovered, for 40–45 minutes or until the top of the bread is a deep golden brown.
- Remove the pot from the oven. Carefully place it on a cooling rack. Let the bread cool for at least 30 minutes, then release bread from the edge of the pan using the Cake Tester & Releaser or a table knife.