Jo Knows Nutrition
by Joanne Nijhuis
HOMEMADE ARTISANAL BREAD NO KNEAD, NO FUSS & FRESH FROM THE OVEN
June 2, 2025 – There is something deeply satisfying about making your own bread using simple wholesome ingredients. Whether you are craving savoury or sweet this no-knead bread recipe has variations to please every palate. Practically full-proof, just mix, rest, bake and enjoy fresh from the oven with family and friends at breakfast, brunch, lunch or dinner. So good!
DID YOU KNOW?
In today’s world of ever-changing diet trends, bread is often unfairly labelled as something to avoid. It is true that some must avoid bread due to a wheat intolerance or allergy, but bread can be part of a nutritious and balanced diet for the majority of people. Bread offers a rich source of carbohydrates, our body’s preferred fuel for our brain, muscles and nervous system. Whole grain breads, in particular, are an excellent source of dietary fibre which keeps our digestive system healthy. Convenient and versatile, bread is an affordable option for quick meals. Pair with a lean protein, healthy fats and some fresh vegetables and you can serve up something nutritious in minutes.
PLAIN NO-KNEAD BREAD
INGREDIENTS
- 3 cups (375 grams) all-purpose or whole wheat
flour
- 1 ½ teaspoons (7.5 ml) salt
- 2 ¼ teaspoons (11.25 ml, 7 grams) active dry
yeast
- 1 ½ cups (375 ml) lukewarm water
INSTRUCTIONS
- In a large bowl, mix the flour, salt and yeast.
- Add the warm water and stir until the mixture just combines.
- Cover the dough bowl with a damp kitchen towel and let it rise at room temperature for 8 to 12 hours.
- Preheat the oven to 450 F (230 C). Place a Dutch oven or a large casserole dish with a lid inside the hot oven for 30 minutes.
- Turn the dough onto a floured surface and shape into a ball. Let the dough ball rest while the oven and Dutch oven or casserole dish preheats.
- Transfer the dough ball to the Dutch oven or casserole dish. Cover and bake for 30 minutes.
- Uncover the dough ball and bake for another 15 minutes until golden brown.
- Remove from the oven and let the bread cool for at least 15 minutes before slicing.
GARLIC & HERB BREAD
Additional Ingredients
- 3-4 garlic cloves, minced or ½ teaspoon (2.5 ml)
dried
- 1 Tablespoon (15 ml) dried rosemary or thyme
- 1 Tablespoon (15 ml) olive oil
 Additional Instructions
- Add the garlic and the rosemary or thyme to the dry ingredients in step 1 of the Plain No-Knead Recipe.
- Add the olive oil to the warm water in step 2 of the Plain No-Knead Recipe.
CHEDDAR AND JALAPEÑO BREAD
Additional Ingredients
- 1 ½ cups (375 ml) cheddar cheese, shredded
- ½ cup (125 ml) parmesan cheese, grated
- 3 stalks green onions, sliced
- 1 small jalapeño, thinly sliced or 1 teaspoon
(5 ml) dried red pepper flakes
Additional Instructions
- Add the parmesan cheese and red pepper flakes, if using, to the dry ingredients in step 1 of the Plain No-Knead Recipe.
- Add the cheddar cheese, green onions and jalapeño, if using, to the warm water in step 2 of the Plain No-Knead Recipe.
CINNAMON & RAISIN BREAD
Additional Ingredients
- ¾ cup (188 ml) raisins
- 3 Tablespoons (45 ml) brown (packed) or white
sugar
- 1 Tablespoon (15 ml) ground cinnamon
Additional Instructions
- Add the raisins, sugar and cinnamon to the dry ingredients in step 1 of the Plain No-Knead Recipe.
ENJOY!
Joanne Nijhuis MSc, RD is a consulting, media and culinary dietitian in Simcoe Grey Bruce on a mission to entertain and educate through her love of food. In addition to recipe development and writing for several publications, Joanne offers cooking demos/classes and individual counselling. For more information, email Joanne at jo.knows.nutrition@outlook.com