no knead bread

In a large bowl, mix 240 g (2 cups) of all purpose flour, 100 g (1 cup) of spelt flour (whole wheat works too), 5 g (1 tsp) of salt, and 2.5 g (1/2 tsp) of active dry yeast. Mix well.

Add 350 ml (1 1/2 cups) of water gradually, stirring it with a spoon into a cohesive dough. The dough will be wet - that's okay, there is no need to add extra flour.

Put a bag or cloth over the bowl, and let the dough rest anywhere from 9 to 24 hours. Ideally, prepare the dough in the evening and let it rest overnight.

Next morning:, turn the dough onto a lightly floured surface, and form it into a round loaf. Let dough rest for 1 h.

Add your dutch oven on the lowest oven rack and then preheat your oven to 230 °C (450 °F). Preheat your container for 30 minutes. (To bake without a dutch oven, I have a mini-tutorial in the recipe description above.)

Place the wet dough on a lightly floured surface. Shape the dough into a rough ball. If too wet to handle, put some flour on your hands.

After 30 minutes has passed, carefully take out the dutch oven with oven mitts — careful, it's hot! Lay the dutch oven over a neutral surface (wooden board, kitchen towel etc). Place your bread into the dutch oven. At this point, you can add some seeds on top of the bread. In this recipe, I used sesame seeds, but poppy seeds or quick oats would also be good. Cover with lid and place back inside oven.

Bake for 30 minutes.

After 30 minutes, take the lid off, and let it cook uncovered for another 7 minutes. Let cool completely before slicing.