No-Knead Refrigerator Bread Dough

Name: No-Knead Refrigerator Bread Dough
Total time: 1 h 10 min
Ingredients: 3 ½ cups all-purpose flour (1 pound); 3 ⅓ cups s white whole-wheat flour (1 pound); 1 ½ tablespoons instant or active dry yeast (2 envelopes; not Rapid Rise); 1 tablespoon salt; 3 ¾ cups lukewarm water

Rating: Unrated

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This recipe makes enough dough to bake three specialty breads—boules, breadsticks, rolls and more (see Associated Recipes). The dough will develop a tangier flavor the longer it hibernates in the fridge.

Adam Dolge

EatingWell Magazine, January/February 2021

Gallery

Credit: Jen Causey

Recipe Summary

active:

10 mins

total:

1 hr 10 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

3 ½ cups all-purpose flour (1 pound)
3 ⅓ cups s white whole-wheat flour (1 pound)
1 ½ tablespoons instant or active dry yeast (2 envelopes; not Rapid Rise)
1 tablespoon salt
3 ¾ cups lukewarm water

Directions

Step 1
Whisk all-purpose flour, whole-wheat flour, yeast and salt in a large bowl. Add water and stir until no dry flour remains. Loosely cover the bowl and let stand at room temperature for 1 hour. Transfer the dough to the refrigerator and refrigerate overnight or for up to 1 week.

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