No Need to Knead Bread Rinjii Bread
Discover the magic of homemade bread with this easy and foolproof "No Need to Knead Bread Rinjii Bread" recipe. Perfect for beginners and seasoned bakers alike, this artisanal-style bread requires minimal effort and delivers maximum flavor and texture. Made with just four simple ingredients—all-purpose flour, salt, instant yeast, and warm water—this no-knead dough rises overnight, resulting in a beautifully airy crumb and irresistibly crispy crust. Baked to perfection in a Dutch oven, it’s a hands-off method to achieve bakery-quality bread that’s perfect for sandwiches, soups, or slathering with butter. With only 10 minutes of prep time and no kneading required, this recipe is the ultimate solution for anyone craving fresh, homemade bread without the hassle.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2 teaspoons Salt
- 0.25 teaspoons Instant yeast
- 1.5 cups Warm water
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Stir until well mixed.
Gradually pour in the warm water, stirring with a wooden spoon or spatula until the mixture forms a sticky dough. Ensure that all the flour is incorporated; there’s no need to knead the dough.
Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for 12-18 hours. The dough should rise significantly and develop a bubbly surface.
Preheat the oven to 450°F (230°C). Place a large Dutch oven or heavy oven-safe pot (with its lid) into the oven to heat for at least 30 minutes.
While the Dutch oven is heating, generously flour a clean surface and your hands. Carefully remove the dough from the bowl and shape it into a rough ball. Add more flour if the dough is too sticky to handle.
Let the shaped dough rest on a piece of parchment paper for about 30 minutes. Cover it with a towel while it rests.
Carefully remove the preheated Dutch oven from the oven. Using the parchment paper as a sling, lift the dough and place it (with the parchment paper) into the pot. Cover the pot with its lid.
Bake the bread in the covered Dutch oven for 30 minutes. Then, remove the lid and bake for an additional 10-15 minutes, or until the crust is golden brown and fully crisp.
Use oven mitts to carefully remove the Dutch oven from the oven. Transfer the bread to a wire rack and let it cool completely before slicing.
Nutrition Facts
Calories |
199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 488 mg | 21% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.1 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 48 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
