Are you ready to elevate your baking game with a loaf of bread that requires no kneading but delivers incredible flavor and texture? Welcome to the world of "Vogels Style No Knead Bread," a delightful recipe that hails from New Zealand and promises to impress even the most discerning bread lovers. With just a handful of simple ingredients and a bit of patience, you can create a crusty, golden-brown loaf that’s perfect for sandwiches or simply slathered with butter. Dive into our easy-to-follow recipe and discover the magic of artisan bread baking right in your own kitchen!
Prep Time: 12 hrs
Cook Time: 30 mins
Total Time: 12 hrs 30 mins
Cuisine: New Zealand
Serves: 1 loaf
Ingredients
- 3 cups whole wheat flour
- 1 cup rolled oats
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 3 cups water
Instructions
- In a large mixing bowl, combine the whole wheat flour, rolled oats, salt, and instant yeast. Whisk the dry ingredients together thoroughly to ensure even distribution.
- Pour the water into the dry ingredients and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Ensure all flour is incorporated and no dry patches remain.
- Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12 hours (overnight). The long fermentation will develop flavor and allow gluten to develop naturally.
- After 12 hours, the dough will look bubbly and have increased in volume. Lightly flour a clean work surface and turn out the sticky dough.
- Gently fold the dough over itself a few times, creating a loose round shape. Do not knead extensively, as this is a no-knead method.
- Prepare a Dutch oven or heavy ceramic pot with a lid by placing it in the oven and preheating to 450°F (230°C) for 30 minutes.
- Carefully remove the hot pot from the oven and transfer the shaped dough into it. Use parchment paper if needed to prevent sticking.
- Cover with the lid and bake for 30 minutes. Then remove the lid and bake for an additional 10-15 minutes until the crust is golden brown and crispy.
- Remove from the oven and let the bread cool on a wire rack for at least 1 hour before slicing to allow the internal structure to set.
Tips
- Use Quality Ingredients: Since this recipe relies on minimal ingredients, opt for high-quality whole wheat flour and rolled oats to enhance the flavor and texture of your bread.
- Be Patient with the Fermentation: The long resting period is crucial for developing flavor. Allow the dough to sit undisturbed for the full 12 hours to achieve the best results.
- Handle the Dough Gently: Remember, this is a no-knead recipe! When shaping the dough, be gentle to maintain the air bubbles that help create a light and airy loaf.
- Preheat Your Dutch Oven: Make sure your Dutch oven is thoroughly preheated before adding the dough. This step is essential for achieving a crispy crust.
- Cool Before Slicing: Resist the temptation to slice into your bread immediately after baking. Let it cool on a wire rack for at least an hour to ensure the structure sets properly, resulting in a better texture.
- Experiment with Add-Ins: Feel free to personalize your loaf by adding seeds, nuts, or dried fruits to the dough before the resting period for a unique twist on the classic recipe.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
