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  • Writer's pictureHeidi Westum Kjerngard

No Knead Bread With Walnuts

This is a really yummy bread my husband makes. No knead breads are mostly baked in a dutch oven.

This recipe is from

400 grams of flour (white)
100 grams rye flour
80 grams chopped walnuts
0,5 tsp dry yeast
1,75 tsp salt
400 ml room tempered water
Mix all the dry ingredients in a spacious bowl and stir well together. Add the liquid and work the dough quickly into a slightly loose and sticky dough. Cover the baking bowl with plastic wrap and let the dough rise to room temperature for 12-18 hours (giving the bread a touch of sourdough aromas).

Use plenty of flour on the baking tray or on a baking cloth (silicone mat is great, baking paper becomes slightly clumsy). Pour the sticky dough onto the surface. Use a spatula or dough scraper and "fold" the dough from all sides into the middle. Lift the dough onto a good floured towel with the board side down and "pack" the dough loosely into the towel. Let the dough rest for an hour. Heat the oven to 230 degrees Celsius and heat the dutch oven.

Remove it from the oven when warm, put the dough in (using the cloth) and place the lid on. Put it back in the oven and bake the bread under the lid for 30 minutes. Remove the lid and bake for about 20 minutes. The bread is finished when it has a delicious golden crust and it emits a "hollow" sound when you tap it. Take the pan out of the oven and cool the bread on a cooling rack.

Pack the bread into the cloth to preserve the crispness of the crust, if you pack it in plastic the crust becomes soft.

No knead bread are super for those of us who does´t enjoy kneading by hand or don´t have a machine to do the kneading. You´ll find loads of yummy recipes on Google.

Bon Appétit

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