overnight bread

Even with my history of yeast-related struggles, this bread seemed like something I might actually be able to pull off. But this bread is so easy, not only did I make bread with this recipe, I made GOOD bread! And you can, too!

No-Knead Overnight Bread

all-purpose flour

– 2 tsp kosher salt

tsp active dry yeast

water

Start by whisking the flour, salt, and yeast together in a medium-sized bowl.

Gradually add the water to the dry mixture, and stir using a wooden spoon. Mix the dough gently and form it into a ball.

Transfer the dough ball to a large ungreased bowl. Cover the bowl with plastic wrap, then place it out of the way in a room-temperature area. Let the dough rise for 12-18 hours, or until the surface is covered in bubbles and the dough has at least doubled in size.

When the dough is ready, place a Dutch or French oven into your oven and turn it on to 450°F. Let the Dutch oven warm up for about 30 minutes or so.

Transfer the dough to a floured surface. Fold the corners of the dough under to form a smooth, rounded surface. Place the dough on a large square of parchment paper, then dust with flour and let it rest for 15 minutes.

Next, use a sharp knife to score an X-shape into the top of the dough. (The cuts should be shallow and just a few inches long.) Then use a spray bottle on the mist setting to spray the top of the dough lightly with water.

Remove your preheated Dutch oven from the oven, and place the parchment paper and dough inside. Cover the Dutch oven and bake for 30 minutes.

After 30 minutes, remove the lid and bake your bread for an additional 8-15 minutes. You want the top to be nice a dark, but not burnt. Remove from the oven and transfer your bread to a cooling rack. Allow to cool for 30 minutes before slicing.

Slather a piece of your homemade bread in butter or jam, and enjoy! :-)

This overnight rye bread is an easier version of a northern European classic, made with whole grain spelt and rye flour, cocoa, and oats. This dense bread is not at all dry and makes a nice alternative to light loaves, with a stronger flavour and slightly chewy texture.

Easy Overnight Dark Rye Bread

500 milliliters (2 cups) room temperature water

maple syrup

(3 cups) whole spelt flour

(1 cup) rye flour

(1/2 cup) rolled oats

(1/4 cup) cocoa powder

sea salt

dry yeast**

In a large mixing bowl, whisk together the...

In a large mixing bowl, whisk together the water, maple syrup, and active starter or fresh yeast if using that option.

Add the spelt, rye, oats, cocoa, and salt...

Add the spelt, rye, oats, cocoa, and salt to the bowl. Add the dry yeast to the dry ingredients as well if that's what you're using. Stir with a wooden spoon to combine, mixing until no visible streaks remain.

Cover the bowl with a lid, cutting board,...

Cover the bowl with a lid, cutting board, or tea towel and let it sit for 12-15 hours at room temperature. It will at least double in size during this time.

In the morning, grease* a 30 cm /...

In the morning, grease* a 30 cm / 12 inch bread pan or line it with paper. Scrape the dough into the pan, and then press it down evenly (wet hands work well).

Cover the dough with a clean dish towel....

Cover the dough with a clean dish towel. Let it rest again for 1-2 hours at room temperature.

Heat the oven to 200C (400F). Once the...

Heat the oven to 200C (400F). Once the oven is hot, place the bread on a middle rack and bake for 40-45 minutes. The crust will be hard and sound hollow when tapped once the bread is done baking.

Remove it from the oven and place the...

Remove it from the oven and place the pan on a metal rack to cool for 20-30 minutes before removing it from the pan to cool completely. The loaf will keep well for a week at room temperature, best stored in a cloth bag.

https://mediavine-res.cloudinary.com/video/upload/fxetxfrbcgc0pr5vkbij.mp4

Overnight bread is great when you don&#039;t have time to make a loaf in one day. The dough rests in the refrigerator for a day so you can bake it later.

Homemade Overnight Bread

active dry yeast

all purpose flour (divided) ((250 grams))

olive oil

salt

In mixing bowl add the water and sprinkle the yeast on top, let sit 5 minutes then stir. Add half the flour and start to knead with the dough hook, then add remaining flour and knead just to combine, then cover with  a clean towel and let rest 10 minutes.

Add the oil and knead then add the salt and knead for another 3 minutes.

Place the dough on a lightly floured flat surface and flatten into a small rectangle, fold one third of the dough into the middle and the other end over top, pulling the dough gently as you fold (like an envelope), do this three times, then cover with a clean tea towel and let rest 10 minutes. Repeat this folding and resting 5 times to equal 50 minutes of rest time. Then place the dough in a lightly oil bowl, turning to coat the dough, cover the bowl with plastic and refrigerate 20 - 24 hours.

Remove from the fridge and let sit 30 minutes. Then fold the dough again three times, let rest 10 minutes, then form the dough into desired loaf shape, place on parchment paper lined cookie sheet, cover and let rise 1-2 hours.

Pre-heat oven 400F (200C), place a cake tin in the bottom of the oven.

Score the bread, add 1 cup of hot water to the pan and quickly place the loaf in the oven. Bake 30 minutes or until done. Move immediately to a wire rack to cool. Let cool completely. Enjoy!

No Knead Artisan Bread Recipe - This artisan style crusty bread gets its complex flavors and chewy interior from a 24 hour rising time. With only 4 ingredients, even the most intimidated baker can easily make this practically foolproof bread.

No Knead Artisan Bread

bread flour

dry yeast

(316 ml) lukewarm water*

Mix in the dry ingredients in a large mixing bowl.

Pour  in 1 ⅓ cups (316 ml.) lukewarm water.

Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. If it is not, after you fully mixed it, add in more water in 1-tablespoon increments. Alternatively, you can use your clean hands to mix and feel the stickiness.

Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.

Lightly flour your kitchen counter, gently remove the dough from the bowl, and place it onto your work surface. While removing, you will realize that it is quite sticky. However, if you take your time and gently pull it by folding it onto itself, you will see that it will come out easily without any dough remaining in the bowl.

Form the dough into a ball tucking the sides of the dough under. Transfer the dough onto a large parchment paper, lightly dust with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. Again, I recommend letting it sit in a warmer part of your house.

Towards the end of the rising time, place your dutch oven in the oven and pre-heat it to 450 F degrees (230 C Degrees). 

When ready to bake, take the now-very hot dutch oven out of the oven. Using the edges of the parchment paper carefully place the dough into the dutch oven. Put the lid on and let it bake for 30 minutes. Then remove the lid and continue to bake another 20-30 minutes or until the top is nicely golden brown as you see in the photos.

At the end of the baking, remove it from the dutch oven, place it onto a cooling rack and let it cool for 30-45 minutes before slicing.

Top 4 overnight bread recipes from across the web

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No-Knead Overnight Bread

Easy Overnight Dark Rye Bread

Homemade Overnight Bread

No Knead Artisan Bread

Top 4 overnight bread recipes from across the web

The most viewed overnight bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-Knead Overnight Bread

Easy Overnight Dark Rye Bread

Homemade Overnight Bread

No Knead Artisan Bread

The most viewed overnight bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine