November Recipes

No-Knead Overnight Bread

Sliced No Knead Overnight Bread
Hands On:
15 minutes
Total Time:
780 minutes


  • 2 cups Hy-Vee whole wheat flour
  • 2 cups Hy-Vee all-purpose flour
  • 1 tbsp quick-rise yeast
  • 2 tsp Hy-Vee salt
  • 2 cups water, room temperature (70 to 80°)
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Combine whole wheat and all-purpose flours, yeast, and salt in a large bowl. Stir in water using a wooden spoon until mixture forms a dough. Cover dough in bowl with plastic wrap; let stand at room temperature for 10 to 12 hours or overnight, or until doubled in size.
Lightly flour a large sheet of parchment paper. Shape dough into a ball and place on prepared parchment paper. Cover loosely with a clean kitchen towel; let rise in a warm place for 2 hours or until doubled in size.
Place a 3½- to- 4-quart Dutch oven in oven; preheat oven to 450°. Remove Dutch oven from oven. Quickly transfer dough on parchment paper to hot Dutch oven. If desired, make ¾-inch deep slashes in loaf top using a sharp knife. Place lid on Dutch oven; bake for 25 minutes. Remove lid; bake for 15 to 20 minutes until golden brown or internal temperature reaches 200 to 210°.
Use paper to lift bread from Dutch oven. Cool bread on a wire rack. Cut into slices to serve.

Nutrition Facts

Serves: 16
Amount Per Serving
Calories: 7
% Daily Value*
Total Fat: 0g 0%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 18mg 1%
Total Carbohydrate: 1g 1%
Dietary Fiber: 0g 0%
Sugars: 0g 0%
Protein: 0g 1%

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