Crusty Easy No-Knead Bread

crusty no-knead bread - trustinkim

For this gorgeous loaf I made a few minor modifications to my stand-by European style bread recipe. This time I coated the outside of the bread with oil, giving it a crisper crust, and baked it in parchment paper. It contains 1/3 whole wheat flour. It’s still made using the same method, mixing the dough the day before and letting it sit for 12-18 hours – this slow fermentation is what gives the bread so much flavour. Very easy, very delicious, and economical too.

This loaf was served with salty butter, brie cheese, and some creamy duck pâté.

For this recipe you will need a large container with a lid. I use a le Creuset oval pot or a Romertopf clay baker. You also need parchment paper and plastic wrap.

What you need:

  • 1 cup whole wheat bread flour
  • 2 cups white flour
  • 1 & 1/4 teaspoons salt
  • 1/4 teaspoons yeast (I used Fleischmann’s active dry yeast)
  • 1 & 1/2 cups water
  • canola oil for coating the bread

What you do:

  1. Combine the flours, salt and yeast in a bowl. Add the water and mix; add more water if needed until you have a wet, sticky dough.
  2. Cover the bowl with plastic wrap or a lid, and let sit for 12-18 hours in a warm-ish place, and out of direct sunlight. The dough should double in size and become dotted with bubbles. If your house is a little on the cool side you will likely need the longer rising time.
  3. Cut a large piece of parchment paper and lay it on your kitchen counter. In the bowl, coat the top of the dough in oil, then turn it out onto the parchment paper. Coat the top of the dough in oil, using your hands. Cover with some plastic wrap, tucking it in loosely around the edges. Let the dough sit for 1-2 hours, until it has doubled in volume.
  4. About 1/2 hour before you want to put the bread in the oven, set the temperature to 475 F  and place your baking pot on a rack in the lower third of the oven. Let the pot heat up, and when the oven has reached 475 F, remove the pot from the oven. Remove the plastic wrap and pick up the dough by gathering together the corners of the parchment paper. Carefully (remember the pot is smoking hot!) place the dough in the parchment paper into the pot, as in the photo of the baked bread above.
  5. Put the cover on the pot and bake for 30 minutes while the bread forms its nice thick crust. Remove the lid from the pot and continue to bake for 15-20 minutes more.  The bread should become a deep brown when it is done, and if you tap on it, it should sound hollow.  Remove the pot from the oven, lift the bread out of the pot, remove the parchment paper, and place it on a rack to cool. It needs to cool for about 1/2 an hour before slicing.
  6. This bread has no preservatives, so if you don’t use it up of the second day, it should be frozen.