Dutch Oven  No-Knead Bread

This quick No Knead Bread is made without a mixer, doesn't require long resting time and is crusty and delicious! Thanks to the addition of Buckwheat and Whole Wheat Flour, this easy vegan bread comes out healthier and perfect for soups, sandwiches or dunking.

After your dough has doubled, turn on the oven to 482 F and place an ovenproof pot into the oven. Sprinkle your working table with a flour and place the dough on a table. Using a dough scraper and starting from the edges fold the dough into a rectangle. Sprinkle on with some more flour.

– Sprinkle your hands with some flour and flatten the dough preserving the rectangle. – Sprinkle some more flour on a dough and starting from a left short edge fold 1/3 of the dough toward the center. – Then fold a right edge over the dough. – Sprinkle on flour, stretch the dough vertically and then fold the dough in half.

Repeat the 4-step folding process 2 more times. After step 4, shape the dough into a ball pinching and pulling the edges toward the center of the ball. Flip the ball so that the seams were facing down. Place the dough on a parchment paper, cover with a large bowl and leave it to rest for 25 minutes. The dough will slightly rise.

Without turning off the oven, carefully remove the pot from the oven.Take the lid off. Lift the parchment paper with a dough and carefully place it into the pot. Using a very sharp knife make shallow cross incision on the top of the bread. Cover the pot with a lid and place the pot into the oven to bake for 35 minutes.

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