Our easy No-Knead Rustic Bread has a light and airy texture with a chewy golden brown crust. It’s really delicious and you don’t need any special equipment to make it!
Recently I shared how to develop gluten naturally in bread recipes and I promised to bring you the recipe for the golden brown rustic bread pictured in that post, so here it is. John is a carb-lover, especially when it comes to homemade bread. I believe he eats some kind of bread at almost every meal and this easy no-knead rustic bread is one of his favorites. Well, we all love it and we make a loaf or two every week instead of buying bread. Homemade bread is so much better for you, it’s really simple to make and it’s a fraction of the cost of store bought bread!
- 5 cups flour, unbleached or all-purpose
- 1 cup whole wheat flour
- 1/2 cup 12 seed and grain mix (link below recipe)
- 1 1/2 tablespoons dry active yeast
- 1 1/2 tablespoons salt, kosher or regular
- 3 cups water, tepid or room temperature
- 1 egg, beaten
- 1 teaspoon each poppy, sesame and flax seeds
- In a large bowl put both flours and the 12 seed and grain mix. Whisk together and set aside.
- Place the yeast, salt and water in a Cambro 6-Quart container, stir to combine and set aside for a few minutes.
- Add the dry ingredients to the yeast, salt and water mixture all at once, stir thoroughly. Place the lid on with a hole in it, or leave one side of the lid slightly opened. Allow the dough to rest and rise for one hour. Next, follow my steps for developing gluten naturally. (link below recipe)
- With wet hands, take about 1/3 of the dough. Shape and place the dough on a baking sheet lined with parchment paper that's been sprinkled with corn meal, or in a greased loaf pan.
- Let it rise until double in bulk (45-60 minutes), then brush with the beaten egg and sprinkle with the seeds.
- Bake in a preheated 400 degrees F oven for 30-40 minutes, or until golden brown and the bread sounds hollow when tapped. Remove from oven and cool completely on a wire rack before cutting.
The lid from the Cambro container fits most metal Kitchen Aid mixing bowls. So, if you're using a Kitchen Aid mixer with the dough hook, just snap on the lid from the Cambro container. Yay!
The process of pulling and pushing the dough, then letting it rest and rise naturally adds gluten to your bread recipes. This process makes your dough light and airy, without the need to add vital wheat gluten.
The finished dough will be very wet, airy and sticky, showing that the gluten has naturally developed completely. Also, the dough may have some air bubbles on top.
You can also store your bread dough in the fridge for up to 2 weeks until you're ready to use it, like we do with our Crusty Artisan Bread in 5 Minutes. (link below recipe)
- 12 seed and grain mix
- Cambro 6-Quart container
- Developing gluten naturally
- Crusty Artisan Bread in 5 Minutes
Recommended books for bread making:
- The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
- Peter Reinhart’s Artisan Breads Every Day
- Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
- Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor
Other tasty bread recipes you may also enjoy!
Have you ever made bread without kneading the dough? I promise it’s easy and I hope you give it a try. Our family loves homemade breads and this no-knead rustic bread has become one of our favorites! What’s your favorite bread recipe?