No-knead bread loaf … رغيف الخبز بدون عجن



  • 3 cups all-purpose or bread flour
  •  3/4 tsp active dry yeast
  • 1 1/2 tbs honey
  • 1 teaspoon salt
  • 1 1/2 cups warm water
  •  3 tbs flour for dusting and shaping
  •  2 tbs corn meal

For this recipe you will need:

  • Dutch oven
  • Parchement paper


  1.  In a large bowl, add flour and salt. In another small bowl stir in water, yeast and honey, until it’s well combined. Cover with plastic wrap until frothy (approximately 5 minutes)
  2.  Add liquid mixture to dry mixture and stir with a wooden spoon or a spatula until combined.
  3. Cover with plastic wrap and let stand at room temperature for 3 hours.
  4. After 3 hours, the dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Shape into a rough ball.
  5. Sprinkle the corn meal onto a piece of parchment paper. Put the parchment paper into a bowl and place the dough inside. Next cover with a towel. Let rest for about 35 minutes.
  6.  Meanwhile place a dutch oven with lid in a cold oven and preheat to 450° F.
  7.  When oven reaches 450° carefully, using oven gloves, transfer the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too)
  8.  In a sieve place 1 tbs all purpose flour and sprinkle it on top of the dough, and with a sharp knife make some slashes. Cover with the lid, and bake on the middle rack of the oven for 30 minutes.
  9. After 30 minutes, carefully using oven gloves, remove the lid.
  10. Return it back uncovered to the oven and bake 10 more minutes.


This is the dutch oven👇🏻



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