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Crusty No-Knead Bread | Easy & Quick

Name: Crusty No-Knead Bread | Easy & Quick
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Yield: 10 servings
Cuisine: Deutsche Küche
Ingredients: 500 g wheat flour Type 405; 2 tsp dry yeast; 2 tsp fine salt; 350 ml still water

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57 min

Under an hour

Knuspr-Küche

Frisches, selbstgebackenes Brot ohne mühsames Kneten? Dieses Rezept macht es möglich! Mit nur wenigen Grundzutaten und etwas Geduld zaubern Sie einen herrlich knusprigen Laib mit luftiger Krume, der wie vom Profi-Bäcker schmeckt. Perfekt für Backanfänger und alle, die den Duft von frischem Brot lieben.

Ingredients

Price per portion:€ 0.20

Ingredients

Select all ingredients

Wheat flour Type 405 500 g Weizenmehl Type 405

Dry yeast 2 TL Trockenhefe

Wheat flour Type 405/550 2 TL Salz fein

Wheat flour Type 405 350 ml Wasser still

Preparation method

In a large bowl, mix all dry ingredients (flour, dry yeast, salt). Add the lukewarm water and stir everything with a spoon or your hands to form a compact, rather sticky dough. Long kneading is not required.

Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for about 2 to 2.5 hours, until it has roughly doubled in volume.

About 30 minutes before the end of the rising time, preheat the oven to 230 °C top/bottom heat. At the same time, heat an oven-safe dish with a lid (e.g., a cast-iron pot or a Dutch oven, approx. 15x20 cm) in the oven.

Chef's tip

For an even more intense aroma, you can also let the dough rise overnight (8–12 hours) in the refrigerator. Then take it directly from the fridge, briefly shape it, and bake it as described.