Magic

No Knead
Breads
9 easy recipes for
amazing artisan bread.

by Jane Gross
www.cottagechroniclesblog.com
Magic No Knead Breads
9 easy recipes for amazing artisan bread.
Copyright © 2019 by Jane Gross

ALL RIGHTS RESERVED

No part of this publication may be reproduced, stored in
a retrieval system or transmitted, in any form or by any
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or otherwise—without prior written permission, except
for the inclusion of brief uotations in a review.

Photography and book design by Jane Gross

Published by Cottage Chronicles

www.cottagechroniclesblog.com
 co m e
Wel
To the Cottage Kitchen.

I'm Jane, the mama of the cottage kids and the baker of all good breads around here! I'm
so excited to share these amazing breads with you.
The magic ingredient in no knead bread is, of course, time. All the baker must do is trust
that the yeast will do it's work. And trust me, it will!
While this style of bread is very simple to make, there are seemingly endless combinations
of grains, seeds, fruits, herbs and lavors to try. Here are a few of my favorites. I hope you'll
soon be feeling con ident enough to try some of your own signature lavors in a no knead
loaf.
Let the no knead adventures begin! Let's get mixing!
 No Knead Bread FAQ:

What kind of lour do I need?

The great news is, you can use nearly any kind of lour! However, if you want that classic
artisan texture, go for a lour that is speci ically designed for bread. I love Bob's Red Mill
Artisan Bread Flour. A regular all-purpose lour also works well.

How much yeast do I need?

Not much! These recipes only call for one fourth of a teaspoon! The more yeast you use, the
faster the rise time will be. However, the longer you can let the dough rise, the more lavors
will develop. Start out by following these recipes, then experiment with more yeast and less
rise time. You'll notice a difference in texture and lavor, but you'll still have great bread!

How much salt do I need?

This is largely a matter of personal preference. I tend to add more salt than average to my
bread because I feel it enhances the lavors. However, for my most basic French bread (such as
a baguette) I expect to use it as a side for sauces or soups, and therefore add less salt. Any salt
will work but I think that sea salt has the purest lavor.

How much water do I need?

The ratio that I have found that works best for me is 3 cups of lour to 1⅝ cups of water. This
makes a sticky, shaggy ball when mixing, and after rising it is just thick enough to hold it's
shape. Beware of adding to much lour, that will give you a dense bread. Sticky is best!

How long do I let the dough rise?

These breads need AT LEAST 12 hours to rise, but 18 hours is better. They can go up to 24
hours before the lavor starts to deteriorate. If you use more yeast, you will need less rise time,
however, you will also have a less lavorful (but still delicious) loaf.

Should I slash the top of the dough before baking?

I love making deep slashes in my bread because of their beauty. The shape and depth of the
slash will affect the inal shape and appearance of the loaf, but is largely a matter of personal
taste. I use a serrated knife to slash, or a "bread lame" which is a special too for slashing. Just
remember to slash con idently and uickly, and don't s uash the bubbles out of the dough
What should I add to the dough?
Let me start by cautioning you about adding sugar. Yeast will develop very uickly on
sugar and breads with more sugar will rise much faster. If you choose to add sugars to
your dough, know that you will also need to adjust the yeast and rise time. None of these
recipes have extra sugars added to the dough. Adding chopped fruits or vegetables, seeds,
spices, herbs etc. to your doughs is where the fun really begins. As you work through
these recipes you will notice that the breads with more fruits or nuts have a denser
texture and less "bounce" in the inal loaf. Take notes on what inal textures you like best,
and adjust your additives to your taste!

How hot should the oven be?

Hot! While 500°F is my go-to temperature for no knead breads, this may need to be
adjusted for the breads that have more density in the dough (like fruit or nuts). In this
case a 450°F oven with a slightly longer bake time will allow the breads to bake all the
way through without burning the crust. I bake all my breads on a pre-heated hot cast
iron pan (with the exception of longer french breads that need to be baked on a cookie
sheet). This allow the breads to cook from the contact with the skillet as well as the heat
of the oven, and makes for a great texture.

You can still bake these breads without the hot pan, but it will effect the inal texture of
the crust uite signi icantly. Pre-heat your pan if at all possible. For cookie sheets (not
preheated) a lining of baking parchment is very helpful.

How long should I bake the bread?

This will depend largely on the size and density of your loaf. My baguettes only need
about 12 minutes, while the denser whole grain loaf takes about 50 minutes in a 450°F
oven.

It's also important to note that ovens vary greatly in temperature, and the cook time may
be different if you have a convection oven. Develop the perfect cooking conditions for
your own oven.

Notes on baking:
I always create steam in my oven when I put my loaves in to bake, and this is one of the
reasons they always turn out so beautifully. Steam in the oven will allow your loaf to have
a bit longer to expand as the hot air hits all those bubbles, and will give your bread more
lift and a better textured crust.

Some bakers use a spray bottle of water to spray the sides of the oven just before closing,
some use a pan of hot water below the bread. I have found that the easiest way for me to
crate steam is with ice cubes. I simply throw a cup full of ice cubes into the oven just
before popping the bread in, then close up the oven door to trap the steam. It's super easy
and works like a dream.
 Cinnamon & Raisin
No Knead Bread
This bread is sweetened only with the raisins, and
has a wonderfully crusty and chewy texture.

Ingredients:
3 cups bread lour
¼ tsp. dry active yeast
1 ¼ tsp. salt
1 T. ground cinnamon
½ cup raisins
1 ⅝ cups water
 Instructions:
In a large bowl, mix together the lour, yeast, salt, cinnamon and raisins. Add
the water and mix together with a wooden spoon until just combined. You
will have a sticky, shaggy ball of dough. Cover the bowl with plastic wrap and
let rise at room temperature for 12-18 hours, and do not disturb!

After rising, the dough will be very sticky! Carefully dump it onto a well-
loured surface. Stretch the dough and fold it into thirds. Then turn the dough
90° and stretch it out again, and fold it into thirds again. Gently shape the
lump into a loaf with the ends tucked under, then slash the top. Allow the
dough to rest 15 minutes.

Place the loaf on a pre-heated cast iron skillet or dutch oven. Put into a pre-
heated 450°F oven, and throw a few ice cubes into the bottom of the oven if
desired (this helps the loaf and crust form best). Bake 35-40 minutes. Allow to
cool before slicing!
 Notes:
I have found that using a smaller raisin will allow
for a lighter texture in the bread. I used currant
raisins, but any kind will do. What about making
french toast with this delightful bread? Or perhaps
a slice toasted with butter and cinnamon sugar? So
delicious! Enjoy!
Cracked Pepper & Garlic
No Knead Bread
This savory bread is so luxurious, with the familiar
aroma of garlic and the kick of black pepper. This
bread has a light, chewy texture.

Ingredients:
3 cups bread lour
¼ tsp. dry active yeast
1 ¼ tsp. salt
1 T. dried minced garlic
1 tsp. cracked black pepper
1 ⅝ cups water
 Instructions:
In a large bowl, mix together the lour, yeast, salt, pepper and
garlic. Add the water and mix together with a wooden spoon
until just combined. You will have a sticky, shaggy ball of dough.
Cover the bowl with plastic wrap and let rise at room
temperature for 12-18 hours, and do not disturb!
After rising, the dough will be very sticky! Carefully dump it
onto a well- loured surface. Stretch the dough and fold it into
thirds. Then turn the dough 90° and stretch it out again, and
fold it into thirds agains. Gently shape the lump into a loaf with
the ends tucked under, then slash the top. Allow the dough to
rest 15 minutes.
Place the loaf on a pre-heated cast iron skillet or dutch oven. Put
into a pre-heated 500°F oven, and throw a few ice cubes into the
bottom of the oven if desired (this helps the loaf and crust form
best). Bake 30 minutes. Allow to cool before slicing!
 Notes:
To keep the texture of this bread very light and airy,
make sure not to s uish all the bubbles out when forming
the loaf. I loved this bread with a thick slathering of
mascarpone cheese. It would be perfect under a fried egg,
or make it into amazing croutons! Enjoy!
 Artisan Seed
No Knead Bread
This seed bread is absolutely packed with textures. Any
combination of seeds will work, with this chewy artisan loaf.
Ingredients:
3 cups bread lour
¼ tsp. dry active yeast
1 ¼ tsp. salt
2 T. sun lower kernels
2 T. pumpkin seeds
1 T. lax seeds
1 T. poppy seeds
1 T. sesame seeds
1 ⅝ cups water
For the topping (optional):
1 T. of each kind of seeds, all mixed together
 Instructions:
In a large bowl, mix together the lour, yeast, salt, and all the seeds.
Add the water and mix together with a wooden spoon until just
combined. You will have a sticky, shaggy ball of dough. Cover the
bowl with plastic wrap and let rise at room temperature for 12-18
hours, and do not disturb!
After rising, the dough will be very sticky! Cover your hands with oil,
then stretch the dough and fold it into thirds. Then turn the dough
90° and stretch it out again, and fold it into thirds again. Gently shape
the lump into a loaf with the ends tucked under, set aside. Pour the
seed topping mixture onto a lat surface and spread it out, then roll
the top and sides of the loaf in the seeds until it is well-coated. Slash
the top of the loaf, then allow the loaf to rest 15 minutes.

Place the loaf on a pre-heated cast iron skillet or dutch oven. Put into
a pre-heated 450°F oven, and throw a few ice cubes into the bottom of
the oven if desired (this helps the loaf and crust form best). Bake 35-40
minutes. Allow to cool before slicing!
 Notes:
This lavor- illed loaf is packed with textures! I loved this
bread toasted with plenty of butter, and a cuppa tea.
This bread has a surprisingly light texture even though it
is uite seedy. Try making it with different kinds of lour
for a rustic and dense loa ! Enjoy!
Apricot & Sunflower Kernel
No Knead Bread
I think this rich and rustically heavy bread will
delight you. The dried apricots add a rich, moist
texture to this loaf; the perfect complement to the
crunchy crust.

Ingredients:
3 cups bread lour
¼ tsp. dry active yeast
1 ¼ tsp. salt
1 cup chopped dried apricots
½ cups raw sun lower kernels
1 ⅝ cups water
 Instructions:
In a large bowl, mix together the lour, yeast, salt, chopped
apricots and seeds. Add the water and mix together with a
wooden spoon until just combined. You will have a sticky, shaggy
ball of dough. Cover the bowl with plastic wrap and let rise at
room temperature for 12-18 hours, and do not disturb!
After rising, the dough will be very sticky! Carefully dump it onto
a well- loured surface. Stretch the dough and fold it into thirds.
Then turn the dough 90° and stretch it out again, and fold it into
thirds again. Gently shape the lump into a loaf with the ends
tucked under, then slash the top. Allow the dough to rest 15
minutes.
Place the loaf on a pre-heated cast iron skillet or dutch oven. Put
into a pre-heated 450°F oven, and throw a few ice cubes into the
bottom of the oven if desired (this helps the loaf and crust form
best). Bake 35-40 minutes. Allow to cool before slicing!
 Notes:
Slicing into this loaf is like revealing a stained glass
window! I managed to ind dried apricots without
sugar added, which is what I prefer. However, you
could try this recipe with any dried fruit for a
delightful and beautiful slice!
 Olive & Rosemary
No Knead Bread
A savory experience, this chewy textured bread has
a delightfully herby lavor complimented by the
salty olives.

Ingredients:
3 cups bread lour
¼ tsp. dry active yeast
1 ¼ tsp. salt
⅓ cup chopped
kalamata olives
1 T. dried rosemary
1 ⅝ cups water
 Instructions:
In a large bowl, mix together the lour, yeast, salt, olives and
rosemary. Add the water and mix together with a wooden spoon
until just combined. You will have a sticky, shaggy ball of dough.
Cover the bowl with plastic wrap and let rise at room
temperature for 12-18 hours, and do not disturb!

After rising, the dough will be very sticky! Carefully dump it

onto a well- loured surface. Stretch the dough and fold it into
thirds. Then turn the dough 90° and stretch it out again, and fold
it into thirds again. Gently shape the lump into a loaf with the
ends tucked under, then slash the top. Allow the dough to rest 15
minutes.
Place the loaf on a pre-heated cast iron skillet or dutch oven. Put
into a pre-heated 500°F oven, and throw a few ice cubes into the
bottom of the oven if desired (this helps the loaf and crust form
best). Bake 30 minutes. Allow to cool before slicing!
 Notes:
A burst of lavor is awaiting you in this bread. I love
rosemary for it's rustic potency, and the olives are an
unexpectedly salty twist. Enjoy with a variety of
creamy cheeses! This bread would be the perfect
addition to a charcuterie board.
 Date & Pecan
No Knead Bread
This bread is special. Every bite is a treat, with the
sweetness of the dates and the bite of the pecan.
This is my richest and most luxurious no knead
bread.

Ingredients:
3 cups bread lour
¼ tsp. dry active yeast
1 ¼ tsp. salt
1 cup chopped dates
1 cup chopped pecans
1 ⅝ cups water
 Instructions:
In a large bowl, mix together the lour, yeast, salt, cinnamon
and raisins. Add the water and mix together with a wooden
spoon until just combined. You will have a sticky, shaggy
ball of dough. Cover the bowl with plastic wrap and let rise
at room temperature for 12-18 hours, and do not disturb!

After rising, the dough will be very sticky! Carefully dump

it onto a well- loured surface. Stretch the dough and fold it
into thirds. Then turn the dough 90° and stretch it out
again, and fold it into thirds again. Gently shape the lump
into a loaf with the ends tucked under, then slash the top.
Allow the dough to rest 15 minutes.
Place the loaf on a pre-heated cast iron skillet or dutch
oven. Put into a pre-heated 450°F oven, and throw a few ice
cubes into the bottom of the oven if desired (this helps the
loaf and crust form best). Bake 35-40 minutes. Allow to cool
before slicing!
 Notes:
This lovely, slightly sweet loaf is heavier in texture,
but still uite well-structured and chewy. Can you
imagine this bread in a baked french toast casserole or
under a slice of sharp cheese? Yum!
 Sage & Onion
No Knead Bread
This wonderful bread is illed with lavor and is
uite light in texture, with a crunchy crust.

Ingredients:
3 cups bread lour
¼ tsp. dry active yeast
1 ¼ tsp. salt
2 T. dried minced onion
1 T. dried sage
1 ⅝ cups water
 Instructions:
In a large bowl, mix together the lour, yeast, salt, onion and sage.
Add the water and mix together with a wooden spoon until just
combined. You will have a sticky, shaggy ball of dough. Cover the
bowl with plastic wrap and let rise at room temperature for 12-18
hours, and do not disturb!

After rising, the dough will be very sticky! Carefully dump it

onto a well- loured surface. Stretch the dough and fold it into
thirds. Then turn the dough 90° and stretch it out again, and fold
it into thirds again. Gently shape the lump into a loaf with the
ends tucked under, then slash the top. Allow the dough to rest 15
minutes.
Place the loaf on a pre-heated cast iron skillet or dutch oven. Put
into a pre-heated 500°F oven, and throw a few ice cubes into the
bottom of the oven if desired (this helps the loaf and crust form
best). Bake 30 minutes. Allow to cool before slicing!
 Notes:
Sage and onion has always tasted like Thanksgiving to
me, but this bread deserves a place at the table any
time of year! It would be delightful served alongside a
soup or used to make a gourmet grilled cheese
sandwich. Enjoy!
 Fig & Flax
No Knead Bread
Fig and Flax are a match made in heaven for this
bread. With a light texture and hits of sweetness
from the ig, this bread will be an instant classic.

Ingredients:
3 cups bread lour
¼ tsp. dry active yeast
1 ¼ tsp. salt
2 T. lax seeds
¾ cup chopped dried igs
1 ⅝ cups water
 Instructions:
In a large bowl, mix together the lour, yeast, salt, lax seeds and
chopped dates. Add the water and mix together with a wooden
spoon until just combined. You will have a sticky, shaggy ball of
dough. Cover the bowl with plastic wrap and let rise at room
temperature for 12-18 hours, and do not disturb!

After rising, the dough will be very sticky! Carefully dump it onto a
well- loured surface. Stretch the dough and fold it into thirds. Then
turn the dough 90° and stretch it out again, and fold it into thirds
again. Gently shape the lump into a loaf with the ends tucked under,
then slash the top. Allow the dough to rest 15 minutes.
Place the loaf on a pre-heated cast iron skillet or dutch oven. Put
into a pre-heated 450°F oven, and throw a few ice cubes into the
bottom of the oven if desired (this helps the loaf and crust form
best). Bake 35-40 minutes. Allow to cool before slicing!
1
 Notes:
I'll have to admit that the ig and lax bread is my
favorite in this book! I enjoy this bread with butter or
mascarpone cheese, but it also makes a delightful toast,
or even a gourmet sandwich bread. I hope you love it!
 Whole Grain
No Knead Bread
Rustic farmhouse bread at it's best, this no knead
whole grain loaf will take you back to your roots on
the farm. Enjoy with freshly churned butter.

Ingredients:
3 cups whole wheat bread lour
½ tsp. dry active yeast
1 ¼ tsp. salt
¼ cup rolled oats
2 T. lax seeds
2 cups water
For the topping (optional):
¼ cup rolled oats
 Instructions:
In a large bowl, mix together the lour, yeast, salt, oats and lax seeds.
Add the water and mix together with a wooden spoon until just
combined. You will have a sticky, shaggy ball of dough. Cover the
bowl with plastic wrap and let rise at room temperature for 12-18
hours, and do not disturb!

After rising, the dough will be very sticky! Cover your hands with oil,
then stretch the dough and fold it into thirds. Then turn the dough
90° and stretch it out again, and fold it into thirds again. Gently
shape the lump into a loaf with the ends tucked under, set aside.
Pour the rolled oats for topping onto a lat surface and spread them
out, then roll the top and sides of the loaf in oats until it is well-
coated. Slash the top and allow the loaf to rest 15 minutes.

Place the loaf on a pre-heated cast iron skillet or dutch oven. Put into
a pre-heated 450°F oven, and throw a few ice cubes into the bottom
of the oven if desired (this helps the loaf and crust form best). Bake
45-50 minutes. Allow to cool before slicing!
 Notes:
Working with whole grains in a no knead bread is a
great idea because the yeast really has time to do it's
work. Because of the long rise time on this bread, this
whole grain is surprisingly mild in taste and texture. You
can also experiment with combining part whole grain
with part bread lour, which will produce a semi-dense,
but still very chewy loaf. Enjoy!
 Happy Baking!
I wish you well on your journey into
creating amazing breads! Remember,
always be experimenting, always take
notes, and always share a loaf with
someone you love!

You can connect with me

On the blog:
www.cot agechorniclesblog.com
Facbook:
acebook.com/cot agechronicles
Instagram:
@cot age_chronicles

I look forward to hearing from you!

~Jane