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–+ servings

Easy No Knead Bread, Fresh Milled

Mysty Pfeffer
5 from 2 votes
Print Recipe
Prep Time 5 minutes
Resting Time to rise 3 hours
Servings 16
Calories 127 kcal

Ingredients
  

  • 3 Cups Fresh Milled Hard White Wheat Flour
  • 1 1/2 Teaspoons Salt
  • 1 Teaspoon Yeast
  • 1 3/4 Cups Warm Water

Instructions
 

  • Combine the flour, salt, and yeast in a medium mixing bowl
  • Add the water and stir well to incorporate the liquid.
  • Cover with plastic wrap and let sit a minimum of three hours on the countertop. No need to place in a warm spot. You can let it sit longer 6, 8, 10, or 24 hours.
  • After letting it set the desired time, remove the plastic and place the sticky dough onto a lightly floured surface. Shape the dough lightly with your floured fingers, cover with a towel and let sit 30 minutes.
  • Heat oven to 450 degrees while your dough is resting. You can place bread pans or whatever crock you have in the oven while it heats.
  • After 30 minutes, I transfer the dough onto parchment paper and place it in the heated pan. Bake covered 30 minutes, then uncover and bake 15 minutes more.
  • Cool completely before slicing. Store in a zip lock bag in the refrigerator for up to a week.

Notes

If you are using Unbleached Organic Flour Use the following ingredients:
3 cups of flour
1 teaspoon salt
1/2 teaspoon yeast
1 1/2 cups warm water (110-115 degrees)

Nutrition

Calories: 127kcalCarbohydrates: 27gProtein: 5gFat: 0.5gSaturated Fat: 0.01gMonounsaturated Fat: 0.03gSodium: 220mgPotassium: 7mgFiber: 5gVitamin C: 0.003mgCalcium: 18mgIron: 1mg
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