You know that I love bread and I have a whole category here with my favorite bread recipes. I have learned that you call a whole night fermented bread “No-knead bread” and that is what this favorite bread is. You only need a very small amount of active yeast and instead you let it ferment overnight. In the morning you have this lovely and delicious bread. It’s so simple to bake, so please try it at least one time and let me know what you think. I always use a Dutch oven, here my Le Creuset pot, when I bake my breads and the result is always perfect.
Ingredients (1 loaf):
- 6 cups (625g) flour (e.g. unbleached all-purpose flour, whole wheat flour)
- 1/2 tsp active dry yeast
- 1 tsp salt
- 1 tbsp flaxseeds
- 2 1/2 cup water
- 1 1/2 tbsp honey
Mix flour, yeast, salt and flaxseeds in a bowl. Mix, in another bowl, water and honey. Make sure the honey is dissolved in the water. Add the water mix to the flour mix and stir with a wooden spoon. It will be a wet/loose dough and definitely not dry. Cover the bowl with a kitchen towel and let it rest for 12 hours.
After 12 hours, you can see that the dough has doubled the size. Now, turn around the dough in the bowl with the help from a spatula. Let the dough ferment a second time, and this time for approximately 2 hours.
Pre heat the oven to 475ºF (should be really warm). Place the Dutch oven in the oven with the lid on (to get hot before placing the bread into it). Leave it empty in the oven for 15 minutes to get really hot. Then take it out and place the dough into the Dutch oven (don’t butter the Dutch oven. Place some flaxseeds in the bottom to avoid that the bread get stuck. Make three cuts on the top of the bread. Decorate the bread with some extra flaxseeds before putting the lid back on. Let the bread bake in the oven for approximately 45 minutes. After 30 minutes, take off the lid and let it continue to bake the rest of the time without lid. That will give the bread the perfect crunchiness.
Take it out and let it shortly cool down before slicing the bread.