Easy No-knead Artisan Style Bread Recipe

The most basic of comforts...the scent of fresh baked bread flowing from the kitchen.
 

My grandmother baked bread almost every day for her family and I remember her kneading the dough, for what seemed like an eternity, to achieve that perfectly smooth, soft texture.

The best part of making your own bread is that you control what goes in it...no preservatives, artificial flavours or chemicals.  And today there are great recipes that require zero kneading.  Just combine the ingredients and let the dough do the work.  

    My grandmother wrapped her freshly baked loaves in linen which has long been used to store bread.  It is naturally antimicrobial, and the weave allows bread to breath, keeping the crust crispy and the inside moist.  It was this tradition that inspired my linen bread bags

Here is my go-to recipe for no knead bread.  I enjoy both versions but tend to make the multigrain more often. 

I'd love to hear what you think or if you have an easy recipe of your own, please share it in the comments.

 

COUNTRY BREAD
3 cups (750 mL) of all-purpose or bread flour
1 cup (250 mL) of whole wheat flour
1/2 cup (125 mL) any multigrain mix (or more whole wheat)
1/2 heaping teaspoon (3 mL) of active dry yeast
2 teaspoons (10 mL) of salt
2 1/4 (560 mL) cups of warm water

CITY BREAD
5 cups (1.25 L) of all-purpose or bread flour
1/2 heaping teaspoon (3 mL) of active dry yeast
2 teaspoons (10 mL) of salt
2 1/2 cups (625 mL) of warm water

Procedure

In a large bowl whisk the dry ingredients together, evenly distributing the salt and yeast throughout the flour. Pour in the warm water and stir with the handle of a wooden spoon until a moist dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, 1 or 2 minutes in total.

Cover the bowl with plastic wrap and let rest in a warm place for 8-10 hours. The dough will double in size and bubble, and long elastic gluten strands will form without laborious kneading.

Dust the dough lightly with a bit of flour. Oil hands lightly and, with your fingertips, gather dough from the outside edges to the middle, knocking it down into a loose ball. Turn out onto a lightly floured board and turn it into itself a few times until a tight ball forms. Toss the ball back in the bowl and lightly coat with a splash of vegetable oil, turning to evenly cover.

Gently roll the dough into a thin log that fits end to end in a lightly oiled 9- x 5-inch (2 L) loaf pan and, without covering, rest it a second time. In 2 to 3 hours it will double in size once more.

Meanwhile, preheat your oven to 425 °F (220 °C). When the dough is ready, bake for 45 minutes.

TIP: Sift the flour before mixing to ensure crispy crust with those classic rustic bread air holes.

 Now sit back and enjoy the scent of freshly baked bread as it fills the air.  HAPPY BAKING!


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