No knead bread recipe

First: I can by no means take credit for this recipe. I have to thank Espen from the blog Heia mat (Go Food!) for bringing this wonderful recipe into my life. The first time I made this bread, I burned my hand terribly on the lid of the pot I made it in. That didn’t stop me from making this bread over and over again though. As an added bonus, it is as easy to make as it is tasty. All you need is a little bit of planning ahead.


  • — 700 grams all purpose flour
  • — 100 grams wholemeal flour
  • — 200 grams finely ground rye flour
  • — 1/2 teaspoon dry yeast
  • — 3 teaspoons salt
  • — 8 dl of cold water


In a large bowl, add all the dry ingredients and mix gently. Make a little pit in the flour and pour the water in her. Mix it together to a wet batter with a wooden spoon.

Now the planing ahead comes to play. Cover the bowl with plastic wrap and set aside for 18-24 hours. Live your life as normal as possible while thinking of what to put on your bread when it’s done.

When the waiting game is over, put a pot with a lid in the oven on 250 degrees C for 30 minutes (still leaving the dough in the bowl). When the timer is up, take out the pot and sprinkle some flour to cover the bottom of the pot.

Now it’s time for the dough to leave the comfort of the bowl, and enter the pot. Put the lid on, and leave the pot in the stove. After 30 minutes you can remove the lid, and bake the bread for another 15 minutes.

Wait patiently for the bread to cool before you start slicing it.

Happy carbing!

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