Ever since we started milling flour, we've been searching for an easy bread recipe that makes you feel like a baking pro in less time, and with guaranteed results. We've experimented with the popular no-knead method here, bringing you a delicious and satisfying loaf that is ready in just hours and is tailor-made for use with our freshly milled flour. Experiment with different flours to make it your own, but we suggest always sticking with a base of at least 75% Flourist Sifted Red Spring Wheat Flour for best results.
A Dutch Oven is required for this recipe, and we are loving this Lodge Cast Iron Dutch Oven. It is far less expensive than most other brands and works like a charm.
Quick No-Knead Bread
2 cups lukewarm water
1/4 teaspoon instant or other active dry yeast
3 scooped cups or 510 grams Flourist Sifted Red Spring Wheat Flour
1 3/4 teaspoons salt
Additional flour for dusting
The Dough
Start by adding the lukewarm water to a mixing bowl. The temperature here is important, as the correct water temperature will ensure the quick activation of the yeast. If you have a thermometer, the ideal temperature is 78F degrees or so. If you do not have a thermometer, then use the 'child's bath' rule: the water should be barely warm to the touch, but not too warm.
You will know when the dough is ready as it will have visibly risen to cover the lower portion of the bowl, and will be sticking to the sides. The dough should also have visible air bubbles.
*Fluctuating temperatures of the room and the water can affect rising time and this is a flexible component of the method.
To Bake
When ready to bake, heat the oven to 450 degrees. Once the oven reaches temperature, place the empty dutch oven into the oven and heat for 30 minutes. 5 minutes before the 30 minutes is up, prepare the dough. Remove the dough from the bowl with your hands and place onto a lightly floured surface. Add some flour to the loaf for shaping. Using your hands, gently form the dough into a round loaf, using gentle 'pulls' to form a smooth, round loaf. The loaf should become smooth and round. Dust with additional flour.
Using oven mitts, very carefully remove the hot dutch oven from the oven. Open the lid and dust the bottom of the dutch oven with a small amount of flour. Using your hands, very carefully pick up the loaf and place it in the dutch oven (being very careful not to make contact with the hot dutch oven!). Place the lid on the dutch oven and return to the 450-degree oven. Bake for 38 minutes without peeking. Remove from the oven and allow to cool before devouring. The rise on this loaf will be about 3.5 4 inches high.
Comments
I used these measurements and the dough was way too soft. Where did I go wrong?
Hi, due to how variable the volume of flour you can get when using a measuring cup, what’s the recommended weight of flour you’d use for this recipe? Thanks!
Can I make this bread in a 3L dutch oven ? Do I have to halve the recipe ? Thanks
Hi Vanessa! You can definitely make a great no-knead loaf with the Red Fife Flour as well, it just has a slightly softer profile than the Red Spring Flour making it a little less robust in how it rises. But it will still make a delicious loaf of bread!
Hi, your recipe mentions that the flour mix should be a minimum 75% of your sifted red spring wheat flour; would this also work with your sifted red fife? Both have similar descriptions about replacing your regular white/all-purpose in the kitchen. Thanks!
Hi Sher! Regarding your question about pre-heating – it’s an important factor in the process. We recommend using a dutch oven that can withstand this!
I have a visionware dutch oven,would it work without preheating the pan? Any other suggestion?
Thanks, Sher
I’ve been using this recipe for years. It’s easy, fail-proof and always comes out looking gorgeous—your dinner guests will be impressed and have no idea how simple it is!
I make no need bread all the time .
I dust my dutch oven with cornmeal.