No-Knead Country Bread


This delicious and gorgeous country loaf is part recipe, part science experiment, and part fun family project when you're all stuck in the house together looking for things to do. Even though it takes many hours to make the dough, the texture you get is incredible. Spread with butter and jam, if desired.

Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
20 hrs
Total Time:
20 hrs 50 mins
1 loaf


  • 3 ½ cups white bread flour

  • ½ cup sprouted spelt flour

  • ¼ teaspoon active dry yeast

  • 2 cups cold water

  • 1 ½ teaspoons fine kosher salt


  1. Place bread flour, spelt flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix until a very wet, sticky dough comes together, about 3 minutes. Add salt and mix for another 2 to 3 minutes. Scrape down the sides of the bowl, cover with foil, and allow dough to rise at room temperature for 18 hours.

  2. Deflate bubbly dough with a spatula by scraping down the sides of the bowl and folding dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.

  3. Scrape dough out onto a heavily floured surface. Sprinkle the surface of dough generously with flour. Use floured hands to roll and fold dough on the table into a round or oval shape with a smooth surface, 1 to 2 minutes, adding more flour if dough is too sticky. The loaf shape doesn't really matter, but a smooth surface is the goal.

  4. Transfer to a Silpat-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up; this is normal.

  5. Preheat the oven to 450 degrees F (230 degrees C). Place a rack in the center of the oven.

  6. Use a very sharp knife or razor to cut a shallow slash down the middle of dough, being careful not to deflate dough too much; the slash is optional. Spray the surface of loaf very lightly with water to help a crust form.

  7. Bake on the center rack in the preheated oven until nicely browned and loaf sounds hollow when tapped, about 30 minutes. Let cool on a wire rack before slicing.

Chef's Notes:

Regular all-purpose flour can be used for white bread flour; whole wheat flour can be used for sprouted spelt flour.

You can use fine sea salt or another salt with no additives instead of kosher salt.

If you don't have a Silpat liner, you can generously sprinkle the baking pan with cornmeal.

Nutrition Facts (per serving)

143 Calories
1g Fat
29g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 143
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 242mg 11%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 5g
Calcium 7mg 1%
Iron 2mg 9%
Potassium 56mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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