NO KNEAD HERB BREAD RECIPES RECIPES

Steps:

• Sift or whisk together all purpose and whole wheat flour.
• Whisk in salt and yeast (one at a time). Whisk in herbs.
• Pour 1 cup of water into the flour and start incorporating it with a wooden spoon. Slowly add the rest of the water until all the flour is incorporated and you have a sticky ball. Note: you may need a little more or a little less than indicated depending on all factors that impact this sort of thing!
• Cover bowl with plastic wrap and put in a warm-ish spot (or an unheated oven with the door closed) for 4 hours.
• Grease a cutting board with a small amount of olive oil. Turn the dough ball out onto the board. We find it's easiest to do this with a rubber spatula. Dust dough and hands with flour. Pick up the dough and fold it in on itself twice. Put back down on the board, dust with a little bit more dough, and cover with plastic wrap.
• Heat oven to 450°F. After 10 minutes, put Dutch Oven (with lid) into the oven.
• 20 minutes later (so the dough has rested for a total of 30 minutes), take the Dutch Oven out of the oven and remove the lid (with potholders - it's hot!).
• Remove plastic wrap from the dough and dust hands with flour. Pick up dough from board and fold the sides under to create a ball shape. Carefully place the dough into the Dutch Oven (being careful not to let your hands touch the sides of the pot). Cover (remember to use a potholder since the lid is still hot) and put into the oven.
• Let the bread bake for 30 minutes. Remove lid and let bake for 15 minutes more. Take the Dutch oven out. Carefully remove the bread (use a towel or potholders) and let rest/cool on a rack for at least 1 hour before slicing and eating. If you want it to still be a bit warm, let it rest covered with a towel.

Steps:

• Combine all ingredients except water.  Stir until well mixed.
• Slowly add water and stir, until all water is incorporated.  The dough will be sticky..
• Put dough in a large mixing bowl. Cover bowl with plastic wrap and allow to rise for 3 hours.
• After 3 hours turn the dough out onto a floured surface.  The dough may still be sticky and a little "bubbly". Sprinkle flour over the top of the dough, and coat your hands so that you can work with the dough without it sticking.  Turn it over onto itself a few times, then form it into a ball.
• Put the dough ball into a bowl lined with parchment paper and allow it to sit for 45 minutes.
• While the dough sits, put a covered Dutch oven into your cool oven and turn the oven on at 450°.  Allow the Dutch oven to heat up while the dough rests.
• After 45 minutes, carefully take the hot Dutch oven out of the oven, remove the lid, and place the dough ball, parchment paper and all, into the pot. Cover and put back into the oven.  Bake for 30 minutes.
• After 30 minutes, remove the Dutch oven.  Remove the cover and pull the parchment paper out of the pot.  Place back in the oven, uncovered, for another 15 minutes