On the Rise: Almost no-knead wheat bread

by Sarah Steimer

I’ve made this bread a few times now and haven’t been disappointed yet. I like to make up the dough right before bed and let it sit overnight. This recipe doesn’t require much hassle, just patience.

• 1 1/2 cups wheat flour
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon instant or rapid-rise yeast
• 1 1/2 teaspoons table salt
• 3/4 cup plus 2 tablespoons water at room temperature
• 1/4 cup plus 2 tablespoons mild-flavored lager (I used Harp)
• 1 tablespoon white vinegar

Whisk together the flour, yeast and salt in a large bowl. Add the water, beer and vinegar. Use a spatula to gently fold the dry ingredients

Bread might seem like kind of a big deal, but you probably have most of the ingredients in your home right now. Don’t have a Dutch oven? Ask around, chances are someone you know has one you could borrow. Plus, using the parchment paper pretty much guarantees you’ll get it back to them as clean as you got it.

together until a shaggy ball forms. Cover the bowl with a towel and let sit at room temperature — away from any drafts — for 8 to 18 hours.

Place a 12-by-18-inch sheet of parchment paper inside of a 10-inch skillet and lightly spray or brush the paper with oil. Set aside.

Working on a lightly floured surface, knead the dough 10-15 times. Shape the dough into a ball by tucking the edges underneath. Place the dough, seam-side down, on the parchment-covered skillet and spray or brush the dough with oil. Cover the dough loosely with plastic wrap and let rise at room temperature for about 2 hours, or until the dough has doubled in size.

About 30 minutes before baking, place a Dutch oven with its lid into the oven and preheat to 425 degrees. NOTE: Make sure you check what your Dutch oven’s maximum temperature — particularly the lid’s handle. If your Dutch oven can only withstand heat up to 400 degrees, reduce to 400 instead of 425.

Remove the plastic wrap from the dough. Dust a little all-purpose flour on the top of the dough and use a sharp knife to one 6-inch long, 1/2-inch deep slit along the top of the dough.

The first time I made this bread, Bill asked if we could open a sandwich shop. Because the clear next move after making one loaf of bread in a Dutch oven is opening your own business. I can’t say I didn’t think about it…

Carefully remove the pot from the oven. Pick the dough up by the parchment paper and place into the Dutch oven, allowing the paper to overhang a bit. Place the lid on the pot and return to the oven. Bake, covered, for 30 minutes. Remove the lid from the pot and bake for an additional 15 minutes, or until the bread is golden brown and makes a hollow sound when you knock on the bread.

Remove the bread from the Dutch oven using the parchment paper. Let the bread cool on a wire rack for about 2 hours, or until room temperature.

Makes one loaf of bread.

Recipe adapted from: Cooks Illustrated via Erin Cooks

*We’re loving the smell of fresh bread wafting from our ovens in February. See all of our On the Rise bread recipes here.

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