The 5 Minute No Knead Artisanal Bread
Ingredients
- 2 tbsp yeast
- 3 cups warm water
- 5 ½ cups any combo of flour I use: 2 ½ cups whole wheat flour 2 ½ cups bread flour ½ cup oats
- 1 ½ tbsp kosher salt
Add-ins [Any Combo:]
- ¼ cup millet
- ¼ cup pumpkin seeds
- ¼ cup flax seeds
- ¼ cup sunflower seeds
Optional Add-Ins #2:
- ¼ cup chopped fresh rosemary
- 2 heads roasted garlic [Note: This one is delicious with all white flour]
Instructions
- Proof yeast in water (I add a tsp of sugar just to make sure it blooms, but you don’t need to).
- Mix remaining ingredients just until combined (no need to knead!), it will be very sticky. Let rise 1-2 hours.
- Place in the fridge overnight (this helps with stickiness).
- Remove from fridge and let come to room temp for a few hours. **The dough MUST have time to rise at room temp or it will be too dense and not airy**
- Using enough flour so it’s not sticky, separate dough into 2 round balls, tucking in the bottom. Place on a floured parchment-lined sheet pan.
- Dust the tops with flour. Let rise for at least an additional 30 minutes. Meanwhile, preheat oven to 450°F.
- Score the tops of the loaves with an X or 4-5 straight lines across.
- Fill a sheet pan with water and place on the bottom rack of oven (the steam makes the outside extra crispy).
- Bake for 30 minutes.
