No-Knead Dutch Oven Bread

Ingredients

• 300 g All-purpose white flour (Sift to avoid lumps)
• 100 g Whole wheat flour (Adds a rustic flavor and more fiber)
• 300 ml Warm water (Temperature 30‑35 °C, adjust according to flour absorption)
• 5 g Salt (About 1 teaspoon)
• 5 g Instant baker's yeast (About 1 teaspoon)
• 15 g Flax seeds (Optional, adds crunch and omega‑3)

Instructions

1. Measure dry ingredients

   Weigh 300 g of all-purpose flour, 100 g of whole wheat flour, 5 g of salt and 5 g of instant yeast. Mix in the large bowl.

   Time: PT5M

2. Add flax seeds (optional)

   Add the 15 g of flax seeds to the dry mixture and stir lightly.

   Time: PT2M

3. Add warm water gradually

   Pour the warm water (30‑35 °C) little by little while mixing with the spatula until you obtain a very sticky and homogeneous dough.

   Time: PT5M

4. First overnight fermentation

   Cover the bowl with perforated cling film, leave a small hole to release gases, then place the bowl in a room-temperature spot (20‑22 °C) for the whole night (about 12 h).

   Time: PT12H

5. Degas and shape the dough

   On a generously floured work surface, place the dough, gently degas with wet hands and form a ball.

   Time: PT5M

6. Second rise in the Dutch oven

   Lightly flour the inside of the Dutch oven, place the dough ball inside, cover with the lid and let rise until it doubles in volume (about 1 h 30).

   Time: PT1H30M

7. Preheat the oven

   Place the empty Dutch oven in the oven and preheat to 240 °C for about 15 minutes.

   Time: PT15M

   Temperature: 240°C

8. Score the bread

   Carefully remove the hot Dutch oven, make a few quick cuts on the top of the bread with a sharp knife.

   Time: PT2M

9. Covered baking (steam)

   Put the Dutch oven with the bread back in the oven, cover and bake for 30 minutes at 240 °C.

   Time: PT30M

   Temperature: 240°C

10. Uncovered baking for crust

    Remove the lid and continue baking for an additional 15 minutes until a nicely golden crust forms.

    Time: PT15M

    Temperature: 240°C

11. Cooling

    Take the bread out of the Dutch oven, place it on a rack and let cool at least 30 minutes before slicing.

    Time: PT30M

12. Cleaning

    Wash the bowl, spatula, knife and Dutch oven. Wipe the work surface.

    Time: PT15M

Nutrition Facts

Calories

1200

Protein

8 g

Carbohydrates

240 g

Fat

8 g

Fiber

12 g