No-knead bread recipe.

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Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
14 hrs
total:
14 hrs 55 mins
Servings:
10
Yield:
1 loaf
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk all-purpose flour, whole wheat flour, wheat cereal mix, salt, and yeast together in a large bowl. Pour in water; stir until well blended. Cover bowl with plastic wrap and let dough rest at room temperature, 12 to 18 hours.

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  • Push dough gently to deflate; form into a ball. Transfer to a bread pan. Let dough rest, 2 to 4 hours.

  • Preheat oven to 425 degrees F (220 degrees C). Make a 1/2-inch cut in the top of the dough.

  • Bake in the preheated oven until crust is well-browned, about 45 minutes.

Cook's Note:

You can place dough in a proofing basket in step 2 and bake on a baking stone in step 4 if preferred.

Nutrition Facts

194 calories; protein 6.1g; carbohydrates 40.9g; fat 0.7g; sodium 235.9mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/09/2017
Jan 8 2017 The first time that I make a recipe I try to stay as close to the written recipe as possible but I couldn't find Red River cereal so I subbed 1/4 cup cracked wheat and 1/4 cup 10 grain cereal. I don't have a bread pan and prefer a rustic loaf so I formed it into a round ball and baked it on a cookie sheet. If I were to make this again I would bake it in a dutch oven as that method produces a very crusty exterior. Read More
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