No-knead Dutch bread

No-knead Dutch bread

11 ratings

Josephine, student


„I need ten minutes in the evening and I have fresh bread in the morning. What more could you want?“

Difficulty

Medium 👍
10
min.
Preparation
40
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
  • 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

Utensils

  • large ovenproof saucepan with lid
  • oven
  • large bowl
  • cooking spoon

Enjoy with

Yogurt dipping sauces
Every slice of crusty bread needs an amazing spread: try our tangy yogurt dipping sauces!

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 whole rye flour
  • 200 whole wheat flour
  • 70 bread flour
  • ¼ tsp dry active yeast
  •  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.