No-Knead Bread

I’ve been seeing this recipe for no-knead bread everywhere on Pinterest and I thought it was about time to try it. So last night, right before going to bed, I mixed up the dough and let it rise overnight.

In the morning, it had doubled in size. I prepared it for its second rise before I went to wake up the children. But of course, my daughter whose bed is right by the kitchen was already up. She helped me test the consistency of the raw dough as it was rising. See picture below. She did a very thorough job, making sure it was nice and sticky.





We took her brother to school and when we returned home, I preheated my oven and one hour later, I had a super crispy and chewy loaf of warm bread. Gabrielle couldn’t wait to try it, but before lathering it with butter (my French side) and peanut butter (my American side), I snapped a few pictures, which I hope will incite you to make this.




Makes 1 loaf

3 cups flour (I used half all-purpose and half whole wheat)

½ tsp dry yeast

1 tsp salt

1 ½ cups lukewarm water

¼ cup wheat germ

¼ cup mixed seeds


  1. In a mixing bowl fitted with a bread hook, whisk flours, yeast, salt, and water together.
  2. Cover with saran wrap or a kitchen towel and let rise overnight (8-10 hours) in a drift free place.
  3. Cut a piece of parchment paper the size of a cookie sheet, then spread the seeds and the wheat germ over it.
  4. Scoop the dough out of the mixing bowl and roll it into your mixture so that all sides are coated. It will deflate which is completely normal. You don’t have to punch it down!
  5. Cover with a kitchen towel and let rise 1 ½ hours.
  6. Place a 6-8 quart cast-iron Dutch oven or dish fitted with a lid in your oven, then preheat it to 425 F or 210 C.
  7. When the oven is at the desired temperature, carefully take your Dutch oven out and place it on the countertop. Flip or deposit your dough on the bottom. Don’t worry about shaping it as it will spread to the size of your pan.
  8. Place the lid on top and slip it back inside the oven for 20 min. Take the lid off and cook for another 15 minutes.
  9. Let it cool down before slicing it.





My baby girl, already a future chef.



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