Here’s my first try at a no knead bread, I usually do a home made bread with my sour-dough starter. We are having spaghetti tonight and I thought I’m make it to go with dinner!
Recipe is from Good Housekeeping magazine. Let me know if you can’t read it and need to! It’s yummy, I just tried a tiny slice!
Ohh this looks tasty! I couldn’t read it from the picture so I just went ahead and zoomed in to get the recipe 
Here it is all typed out!
3 cups all-purpose flour, plus more for parchment
1.5 tsp kosher salt
0.5 tsp instant yeast
1.3 cups lukewarm water
1 tsp fennel seeds
1 tsp white sesame seeds
0.5 tsp black sesame seeds
0.5 tsp caraway seeds
- In a large bowl, combine flour, salt, and yeast. Add water and mix until a rough, sticky dough forms.
- Cover bowl with plastic wrap and allow dough to rise at room temp until doubled in size and surface is mottled with lots of bubbles, about 12 to 18 hr.
- Use rubber bowl scraper to gently turn out dough onto 1 end of generously floured piece of parchment. With floured hands, pull edges of dough over itself toward center and pinch together to form pouch-like loaf. Carefully flip dough over (make sure parchment you’re working on is well-floured) so seam is facing down. With floured fingers, tuck edges of dough under itself to form neat, round loaf.
- Sprinkle top of dough with flour and cover dough with plastic wrap. let it rise again until puffy and indentation is left when it’s poked with a finger, 1 to 2 hr.
- Thirty min. before second rise is complete, place 4- to 6-qt Dutch oven with lid on middle rack of oven; heat oven to 450F.
- Trim any excess parchment around dough (leave enough to transfer loaf to Dutch oven) and slash top of loaf 3 times with sharp knife.
- In small bowl, combine fennel, sesame and caraway seeds.
- Using oven mitts, carefully remove preheated Dutch oven from oven and remove lid. Using parchment, transfer bread to Dutch oven, sprinkle with seed mixture, cover and bake 30 min.
- Uncover and bake until bread has a golden crust and a digital thermometer inserted into loaf registers 209F to 210F, 15 to 20 min. Turn loaf onto wire rack and let cool before slicing.
Adapted from Jim Lahey’s no-knead bread recipe.
Serves 10 - About 140 cal, 0.5g fat, 4g protein, 289mg sodium, 29g carb, 1g fiber
So yummy!! I may through some bread into the machine when I get home from routine blood work.
Oh wow thanks @MeganB!!!
I didn’t have all the right seeds, so I made it with white sesame seeds and Trader Joe’s everything bagel topping :). It’s yummy
@AileyGrey I have a bread maker, but since i usually do my sour dough, I don’t use it much, and this recipe looked pretty easy, just the rising time is the biggest time consumer!
You’re welcome 
it was pretty simple! I used to do transcription so I can type fairly quickly lol I’ve saved this recipe to try one day. I think I have instant yeast somewhere but I’m not sure!
Oh wow looks great!
It looks really good @jan_TheGreenWitch
All the bread I make is No-Knead Bread because it’s gluten-free but sadly it’s never as good either! 
It looks amazing and it sounds like it passed the taste test too!!! 
Great work, Jan- I bet it went perfectly with the spaghetti dinner! 
