No-knead Dutch bread

Step 1/3

• 80 g rye flour
• 80 g whole-grain flour
• 28 g bread flour
• ⅜ tsp active dry yeast
• ⅝ tsp salt
• 144 ml water

• bowl (large)
• cooking spoon

Mix whole rye flour, whole wheat flour, bread flour, dry active yeast and salt in a large bowl. Add water and stir until incorporated. Cover bowl and let rise for approx. 12 – 18 hours.

Step 2/3

• flour (for dusting)

• oven

Preheat oven to 250°C/480°F. Generously flour the work surface and slide the dough out of the bowl. Fold each edge of the dough towards the middle.

Step 3/3

• vegetable oil (for greasing)

• ovenproof pot (large, with lid)

Grease the inside of a large ovenproof saucepan with some vegetable oil. Place dough into pan seam side down and put a lid on the pan. Bake in preheated oven at 250°C/480°F for approx. 8 - 10 min. Reduce oven temperature to 230°C/450°C and continue to bake for approx. 15 - 20 min. Carefully remove lid and bake for a further approx. 15 - 20 min. Let cool in the pan before serving.

Enjoy your meal!