Jenny Can Cook No Knead Bread Recipes

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NO KNEAD 100% WHOLE WHEAT BREAD



No Knead 100% Whole Wheat Bread image

UPDATED FASTER RECIPE: Good news - I eliminated the 2-hour resting time. Keep in mind that whole wheat will always produce a heavier, more dense loaf. You'll need a Dutch oven (I use a 3 1/2 quart Dutch oven for this loaf) and it's good to have oven gloves and an oven thermometer. - Jenny Jones

Time 11h

Yield One loaf

Number Of Ingredients 5

3 cups whole wheat flour
1/4 teaspoon yeast (active dry or instant)
1 teaspoon salt
1 1/2 cups cool water
(about 2 Tablespoons extra flour for shaping)

Steps:

  • Combine flour, yeast and salt in a large bowl. Stir in water until it's well combined.
  • Cover with plastic wrap and let stand overnight at room temperature for 10-12 hours or longer.
  • In the morning, place a Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°.
  • When oven reaches 450° place dough on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
  • Place on a piece of parchment paper and carefully lift and place into the hot pot. Cover and bake for 30 minutes.
  • After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes.

NO KNEAD CRUSTY ROLLS



No Knead Crusty Rolls image

PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. I recommend an oven thermometer to make sure your oven is hot enough (For the original overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). ALWAYS AERATE (not sift) YOUR FLOUR BEFORE MEASURING.

Time 4h

Yield 8 rolls

Number Of Ingredients 4

2 1/2 cups (300-325 g /10 3/4 ounces) bread flour or all-purpose flour (AERATE FLOUR BEFORE MEASURING - See How)
1/4 teaspoon (1 g) instant or dry active yeast
1 teaspoon salt
1 1/4 cups hot tap water (up to 130° F)

Steps:

  • In a large bowl combine dry ingredients. Stir in water. Mixture will be thick and sticky.
  • Cover with plastic wrap & let stand on counter top for 3 hours.
  • After 3 hours (mixture will be puffy and bubbly on top) place dough on a well-floured surface. Using a scraper fold over about 12 times, adding enough flour so it doesn't stick (about 2 Tbsp).
  • Using a scraper cut dough into 8 pieces. With floured hands, shape each into a ball by folding and tucking, like making a drawstring bag.
  • Place on parchment paper-lined baking sheet (not wax paper) & cover with a dish towel. Let stand at room temperature for 35 minutes. They will puff up but will not double in size.
  • As soon as rolls are covered, start preheating oven to 450° F. Oven must be 450° so use an oven thermometer if possible.
  • Bake for 25-30 minutes until golden brown. To re-crisp the next day, preheat the oven to 325° F and place the rolls directly on the oven rack for 10-12 minutes.

2-HOUR FASTEST NO KNEAD BREAD



2-Hour Fastest No Knead Bread image

This recipe uses MORE YEAST than my Faster No Knead Bread. The rest of the ingredients are the same. Be sure to aerate (not sift) your flour before measuring. PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. - Jenny Jones

Time 2h

Yield One loaf

Number Of Ingredients 5

3 cups (360-390g /12 3/4 ounces) bread flour or all purpose flour (AERATE FLOUR BEFORE MEASURING - See How)
2 TEASPOONS instant or RapidRise yeast (1 packet/7 g)
1 teaspoon salt
1 1/2 cups hot water (up to 130° F)
(about 2 Tablespoons extra flour for shaping)

Steps:

  • Combine flour, 2 teaspoons yeast, and salt in a large bowl. Stir in water until it's well combined.
  • Cover with plastic wrap and let stand at room temperature for 1 hour.
  • After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
  • After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
  • Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl. Let stand on counter top for 15 minutes.
  • After 15 minutes, carefully, using oven gloves, lift the parchment paper with the dough and transfer gently into the hot pot. (the dough sits inside a parchment "basket" inside the pot). Cover and bake for 30 minutes.
  • After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.

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