The 4 hour rise time for my no-knead bread got a bit of an extension. I forgot the bowl of dough in the oven overnight. Not to worry, the loaf turned out fine, see…
I’m the only one in my house who enjoys caraway, might be the Finn part of me trying to tell me something. Because the bread was baked off in the morning, we had an awesome dipper for our lunchtime soup.
If you have rye flour, substitute some of the bread flour for rye.
- 3 cups bread flour
- 1 1/2 tsp salt
- 3 tsp dry active yeast
- 2 tsp sugar
- 2 tsp caraway
- 1 1/2 cups warm water
Combine the dry ingredients in a large bowl. Pour in the water and mix until the flour is blended and wet. The dough will be shaggy and very sticky. Cover with plastic and let rise for 4 – 12 hours in a warm, draft-free place.
When you are ready to bake, grease your hands with olive oil and pull the dough out of the bowl to a lightly greased baking pan. Fold each side inwards. Let the dough rest for 30 minutes while you pre-heat the oven to 450ºF.
Bake for 30-45 minutes until the crust is golden and the loaf sounds hollow when tapped.