I’ve been experimenting with Jim Lahey’s no-knead bread in a pot method as you may have seen in previous posts. I love the cast iron pot method, which produces perfect crusty artisan loaves every time. And no kneading makes this recipe super easy. All you need is a little patience (18-24 hours) to let the dough rise.
- 1 1/2 cups whole wheat flour
- 1 1/2 cups unbleached all-purpose flour
- 1/2 tsp yeast
- 1 tsp salt
- 1 cup chopped walnuts
- 1/2 cup chopped dates
- 1 1/2 cups cool water
- Combine all ingredients except water in a medium bowl. Stir in water until dough comes together in a sticky ball. Cover with plastic wrap or tea towel. Set aside in a warm draft-free place to rise for 18-24 hours until dough doubles in size and is covered in air bubbles.
- Using floured hands, form dough into a ball by tucking in under itself. Set on a well-floured tea towel, sprinkle top with flour and wrap towel over the dough. Let rise for 1 1/2 to 2 hours. Dough should hold your finger impression.
- 1/2 hour before end of second rise, preheat oven to 475 degrees F and place 4.5-5.5 qt cast iron or enameled pot with lid in oven to preheat as well.
- Remove pot from oven and very carefully (pot is extremely hot so use caution) transfer dough to pot so it is seam side up.
- Cover pot and bake for 30 minutes.
- Remove lid and continue baking for 15-30 minutes until crust is a dark chestnut brown color. Use a rubber spatula and pot holders to remove brand and let cool on a rack for 1 hour before cutting into it.