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    No-Knead Bread

    Published: Feb 6, 2018 · Modified: Feb 25, 2022 · by Renana · I may get commission for purchases made through links in this post at no extra cost to you.

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    Home » Recipes » Bread and Pastry » No-Knead Bread

    I really loved the idea of not having to use a mixer machine to make bread and only 1 bowl to wash after! I read about it in this Italian blog post. In almost 3 hours, your kitchen can smell like a warm, breathtaking bakery ~and~ you will have a rustic delicious bread to munch on.

    no-knead bread on a wooden cutting board

    Originally the bread is made with olives, but when I tried it, I decided to change them to nuts, which are more delicate and loved by my family. The bread is vegan and because I also changed most of the flour to spelt flour, it is healthier and full of flavor. The total package!

    You will have to use a pot that is suitable for baking in the oven, I have a ceramic pot that I am using, you can use any type of pot you have just make sure it's safe to bake with.

    no-knead bread on a wooden cutting board

    No-Knead Bread

    1 bowl to wash and a delicious bread to munch. Vegan no-knead bread recipe with spelt flour.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 50 mins
    Resting time 2 hrs
    Course bread
    Cuisine American
    Servings 1 loaf

    Ingredients
      

    • 1¾ cups (200 grams) all-purpose flour
    • 2½ cups (300 grams) spelt flour
    • 1 tablespoon dry yeast
    • 1 teaspoon sugar
    • ⅓ cup (80 ml) water
    • 1⅓ cups (320 ml) water
    • 1 tablespoon salt
    • ⅓ cup (50 grams) pecan nuts and walnuts

    Instructions
     

    • In a bowl mix the sugar, dry yeast, and the small amount of water. Let it sit for 10 minutes – to activate the yeast.
    • Add all other ingredients and mix well to unify dough.
    • Let it rise covered with plastic, for 1 hour and 40 minutes
    • Heat the oven to 220°C / 440°F fan and place a pot that is suitable for baking in the oven for 20 minutes – the dough is still rising at this time.
    • After 20 minutes take the pot out of the oven carefully, add a bit of flour to it and transfer the dough in it.
    • Bake for 40 minutes with lid on.
    • Remove the pot lid and bake for another 10 minutes.
    • Take out of the oven carefully and let the bread cool at room temperature outside the pot.
    • Slice and enjoy!

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    Filed Under: Bread and Pastry, Vegan

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    Renana Spiegel Levkovich

    Hello!

    I'm Renana and I share kosher recipes for Shabbat, yummy parve desserts, and Jewish holiday recipes - and so much more. I share easy kosher recipes for the whole family, along with some pretty great photographs, and easy-to-follow instructions. Enjoy!

    Contact me for any question →


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