No-Knead Bread

This recipe is altered from Sullivan Street Bakery. You can get their recipe online here.

Eating Well also has some good ones. Click here.

Here’s my version.
You’ll need:
-A heavy pot with a lid (cast iron, enamel, Pyrex or ceramic) I use a wonderful Le Creuset pot that my friends Virginia and Eboni gave me. It’s my favorite pot and I use it for everything all the time.

-A big bowl

-3 cups of flour, I use unbleached white flour, wheat works but the bread will be denser. If I’m using white flour, I add a cup of a mixture of millet, oat bran, wheat berries and whatever else looks good in the bulk food section. I’ve found using bread flour makes for an airier loaf.

-1/4 teaspoon of yeast

-A little under 2 cups of water if you aren’t adding the extra cup of grains and a little more than 2 cups if you are using grains

-1/2 teaspoon of sea salt. I use a sea salt with dulse. I love Quoddy Mist from Lubec Maine.

What you need

1.Put everything in a bowl and mix. The dough will be slightly sticky. Cover the bowl with plastic wrap and let sit out overnight.

2. After 12-18 hours, the dough should have risen and will have a few bubbles. Dough is ready when its surface is dotted with bubbles.

3. Dump the dough onto lightly floured surface and slightly stretch out in all directions making a rectangle.

4. Let it rest for a couple of minutes.

5. Fold the sides in like an envelope. Fold the long sides so they over lap slightly, then fold the ends so they overlap slightly.

6. Place dough in oiled bowl, cover and let rise for about 2 hours.


When it is ready, dough will be double in size.

7. Turn the oven to 425-450 and place the heavy-duty pan in the oven as it heats. The pan needs to be nice and hot.

8. Carefully remove the pot from oven (it will be very hot and heavy). Dump dough into hot pan. It’s a bit tricky but don’t worry if it doesn’t go in straight. Shake pan once or twice, it will straighten out as it bakes.

9. Cover with lid and bake 25 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. It will make a nice hollow thump sound when you tap on it.

10. Cool on a rack.

Note: I have also made this bread in a cast iron skillet without a lid and have been happy with the outcome.