No-knead bread

Remember my blog about our visit to Winchester and the old mill? We bought wholemeal flour at the mill and I wanted to bake bread with it. So I looked up a recipe for making bread.

Lets start by saying that this recipe is not mine. Bread is made for centuries with flour, salt, water and yeast. Nothing special but this is a no-knead recipe. And it is special. It was printed in the New York times some time ago and a lot of people copied it because it is the most forgiving bread recipe in the world. You cannot go wrong with it. Just follow the instructions. It takes 2 days to complete but look at the picture below. That is worth the wait.

Ingredients you need:

  • 3 cups all purpose flour (I used wholemeal flour and that works too)
  • 1 3/4 teaspoons Kosher salt
  • 1/2 teaspoon rapid yeast (*)
  • 1 1/2 cups water


This is how you make it:

  1. (*) If you use active yeast instead of rapid/quick yeast, add the active yeast in 1/4 cup of warm water (not hot), stir and leave it for 10 minutes.
  2. Mix in a large bowl the flour, salt and yeast.
  3. Add the water (1 1/4 cup in case you used active yeast) and mix until a mixture forms. It will be super sticky so it will stick to anything it comes in contact with. Thats why I mixed it with a spoon and not with my hands!
  4. Cover the bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great. Do NOT put it in the refrigerator but put it in a warm place. Especially when you use active yeast it is important to have it stored in a warm place so the mixture can rise.

Next day:

  1. Heat oven to 230 degrees and when it has reached this heat, place your cast iron pot with the lid in the oven. Heat the pot for 30 minutes.
  2. Meanwhile, pour dough onto a heavily floured surface and shape it into a ball. Cover with plastic wrap and let set while the pot is heating.
  3. Remove the hot pot from the oven and drop in the dough. You do NOT need to oil the pot. I use a Creuset pan and I did not have any problems with the bread sticking to the pot. Dust a little bit of flour on the top. This will look nice at the end.
  4. Cover with the lid and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.


I don’t have a picture after the 12 hour rest but it did double in size so make sure you use a large bowl.


This is the end result. Doesn’t that look gorgeous. When you put the dough into the pan, it looks like a mess and when you take of the lid, you have a masterpiece. Wow.


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