If you’re looking for warm, fresh-from-the oven goodness, you can’t go wrong with this easy bread recipe. No special tools or detailed techniques are required! This is a simple and savory homemade no-knead sourdough bread that would make a delicious side dish or starter.
Serve with butter, apple butter, or jam — or simply use a slice of this fresh loaf of bread to scoop up all leftover gravy. With onions, rosemary, and honey, this bread has no shortage of flavor!
Homemade no-knead bread
Ingredients
- 2 cups Bread Flour
- 1 cup Whole Wheat Flour
- 1 1/2 cups plus 2 Tbsp. Room Temperature Water
- 1 Tbsp. Honey
- 1/2 tsp. Active Yeast
- 1 Tbsp. Dried Minced Onion
- 1 Tbsp. Fresh Rosemary, Chopped
- 1 Tbsp. Unsalted Butter
- 1 tsp. Salt
Instructions
- In small pan over low heat, melt the butter. When the butter begins to sizzle, add the onion, rosemary. Sauté until the onions begin to brown. Remove the pan from the heat and set aside.
- Measure the water in a liquid measuring cup and then add the yeast. Set aside.
- In a large mixing bowl combine the two flours. Add the water, yeast, and honey and begin to mix. Once a ball begins to form add the onions, rosemary, and salt and mix until all the the ingredients are combined. The mixture should resemble really thick pancake batter. Cover the bowl with plastic wrap and set aside to rise for 20 hours.
- The following day, the dough should look like it had risen, and have bubbles just under the surface. Scoop the dough out of the bowl onto a well floured surface. Liberally sprinkle the top of the dough with more flour. Fold the dough over on itself twice and form a ball. Sprinkle a piece of parchment paper with cornmeal. Place the dough ball seam side down on the paper and cover it loosely with plastic wrap and a clean dish towel. Let the dough rise for two hours.
- A half hour before the dough is ready. Preheat the oven to 450 degrees and place a baking sheet or baking stone in the oven while it heats. When the dough had finished its second rise, scour the top with a sharp knife and transfer the dough on the parchment paper to the baking sheet or stone. Bake for 30 minutes or until the bread become golden brown and forms a crunchy crust.
