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A simple and delicious no knead bread. Light and airy and great for sandwiches, snacks or dunking in soup. Easy Vegan Recipe.Jump to Recipe
I tried the No Knead Bread last week and it turned out quite nice!.
Heres the step by step picture recipe from Rose !!
Heres another great post on Jugalbandi about the no knead bread!
Here’s the great video too. simple and easy. watch the video!
My problem with these overly fermented artisan breads is that usually the crust is quite crisp and chewy. Though chewy is good, I am not a big fan of too chewy a bread. Also, if you don’t bake at higher temperatures as suggested by the recipe, then the crusts are tough! These breads also tend to get stale really soon! ๐ I have to figure out a way to solve these problems and current solutions are things like adding some commercial additives or adding more fat!. or of course get a big better oven!
I also have started to not like the very white refined flour breads. I love my wheat in breads, coz it feels like you ate something wholesome which will last you for some hours ! Please do look at some of the more recent multigrain bread recipes like https://www.veganricha.com/2011/07/multigrain-multifruit-mini-loaf.html
This one is by far the simplest to make though. I used a stoneware container and used aluminium foil to cover it for the first 20 minutes. I am sure it would come out a lot better with a cast iron dutch oven. but hey I am not sure of investing in it until i find several other recipes I can make in it!
Enjoy!
No Knead Bread
A simple and delicious no knead bread. Light and airy and great for sandwiches, snacks or dunking in soup. Easy Vegan Recipe.
Ingredients
- 3 cups bread flour
- 1-2 cups water, at room temerature
- 1/4 teaspoon (0.8g) instant yeast
- 1-2/3 teaspoon (10g) salt
Instructions
- Proof the yeast in 2 tablespoons warm water. Mix all ingredients. Place in well oiled container, covered for 8-12 hours.
- The dough will be moist and sticky, for shaping you need to scrape it onto a well- floured surface, and lightly flour the top before patting it down gently. Then use a bench scraper to help lift it for shaping. Latex gloves work wonderfully to keep it from sticking to your fingers if youโre not comfortable with handling super sticky doughs.
- Set the shaped dough on a coarse-weave towel sprinkled amply with bran. No need to sprinkle the top as it should have enough flour from the counter.
- Let rise for another 1.5-2 hours. I baked in stone ware covered with aluminum foil at 450หF./230หC for 20 minutes, 10 minutes lid off, transferred to a baking sheet and 10 minutes more.
Notes
- Nutritional value is based on 1 serving.
- Total time does not include 15-16 hours proving time.
Nutrition
Calories: 135kcal, Carbohydrates: 27g, Protein: 4g, Sodium: 65mg, Potassium: 37mg, Calcium: 6mg, Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Bread looks grt!