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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 126.9
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 291.9 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.1 g

View full nutritional breakdown of No-Knead Bread calories by ingredient
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No-Knead Bread

Submitted by: SHEWRITES1
No-Knead Bread

Introduction

I'm submitting this recipe because I make it so often that I need a calorie count ! The no knead method is that you allow the bread to rise overnight with little to no work. How great is that !!! I'm submitting this recipe because I make it so often that I need a calorie count ! The no knead method is that you allow the bread to rise overnight with little to no work. How great is that !!!
Number of Servings: 12

Ingredients

    2 cups bread flour
    1 cup organic whole wheat flour
    1.5 tsp salt.
    1/4 tsp yeast
    1.5 lukewarm water
    *extra flour to dust counter
    Parchment paper

Directions

Makes 12 1" slices.

1. In a large bowl, combine all dry ingredients. Use a whisk to distribute all ingredients equally. 2. Add the water and 2 Tbs honey to combine.
Be sure that the water you add is at a lukewarm tempature. Water the tempature of a baby's bath is just right.
3. Place the bowl in a warm place overnight. A microwave is usually the best place.
4. In the morning, your bread should have risen to twice its size. The texture should be very airy with bubbles.
5. Cut a piece of parchment and dust it with bread flour.
6. Dump the bread and knead it four to five times. Use additional flour if the bread continues to stick to your fingers. But not too much, just enough to release it from your fingers.
7. Fold the parchment and place it back in the bowl. Store the bowl in a warm place for 2 hours or until its risen. A sunny window works great. You can also place it back in the microwave. To make the interior of the microwave moist I bring a cup of water to boiling and then place the bowl in it.
8. TIme to Bake! Place a covered cast iron dutch oven or a ceramic dutch oven in the oven and preheat to 450. Once its ready, open the cover and place the bread parchment and all in the pot. Bake for 30 minutes.
9. After 30 minutes, take the cover off and continue baking for 5 minute increments.
10. Use a thermometer to check the internal tempature. It should be between 203 and 206 degrees. If not keep putting the pot back in the oven minus the cover until desired temp is reached or the top is nice and brown.

Number of Servings: 12

Recipe submitted by SparkPeople user SHEWRITES1.






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