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.
- 5 cups unbleached or all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup 12 seed and grain mix
- 1 1/2 tablespoons dry active yeast (or 2 - 1/4 oz packets)
- 1 1/2 tablespoons salt
- 3 cups water, room temperature
- 1 egg, beaten
- 1 teaspoon poppy
- 1 teaspoon sesame
- 1 teaspoon 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 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. Allow the dough to rest and rise for 1 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, 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 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 bread dough will be very thick when first mixed.
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 like we do with our Crusty Artisan Bread in 5 Minutes.
- 12 seed and grain mix
- Cambro 6-Quart container
- How to develop 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
Take a peek at Savory ~ Sweet ~ Repeat. It’s our delicious eCookbook full of tried & true family favorite recipes: 25 savory & 25 sweet. All of them are from this blog and some our family has enjoyed for 50 & even 60 years, with a few newer favorites as well! Our eCookbook downloads beautifully and is only $4.99. Plus, it comes with a 100% happiness guarantee. So, get yours today!
Looking for more tasty bread recipes?
Here are a few you might also enjoy!
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