While drinking coffee at a friend’s house, I was offered a piece of toast. I declined until I was told the bread was homemade. The bread was so delicious, I just had to have the recipe, especially when I heard it was “no knead” bread.
The key to this bread is the long period it rises, so as long as you plan ahead, this bread is super easy and super impressive! It uses very little yeast.
No Knead, Vegan, Dutch Oven Bread
Combine in a large bowl:
- 3 cups organic flour (I use 1/2 cup spelt to 2 1/2 cups unbleached white)
- 1/4 teaspoon yeast
- 1 3/4 teaspoons salt
- 1 1/2 cups plus 2 Tablespoons of water
Stir until blended (it will be loose and wet), then cover the bowl with plastic and allow to rise 12 to 19 hours!
Lightly flour your hands and a work surface. Sprinkle the dough lightly with flour (be careful not to use too much flour at this stage). Fold the dough over a couple of times, then let rise 15 minutes.
Sprinkle a kitchen towel with cornmeal and whatever seeds you want to use. Form a ball out the dough, place on the towel, sprinkle the top of the dough with cornmeal and seeds, wrap it up, and let sit for two to three more hours.
Preheat oven to 450 degrees. Place a Dutch Oven in the oven for at least 30 minutes to preheat before placing the dough inside it. Shake the dutch oven to distribute the dough evenly, replace lid, and bake for 30 minutes. Remove the lid and bake for another 5 to 15 minutes. The top should be lightly browned, and the bread sound hollow when tapped.