No Knead Miracle Boule

This recipe is an amalgamation of two… Michael Smith’s No Knead Bread and one called Miracle Boule, in one of Laura Calder’s equally wonderful cookbooks. Two finer Canadian Chefs you will not find. This translates into a simply outstanding loaf of homemade bread. After all… we need a little something to go with all these winter soup recipes I’ve been posting~

After making the Smith recipe several times and then finding the Calder recipe, I took the best of both worlds and have been making variations/a combination of the two – until I’ve come up with this. Quite simply, for the work and effort involved, it’s an embarrassment of riches. In the culinary world, or any world for that matter, you’ll be hard pressed to find such a gloriously rewarding return, for so little investment.

You really do not need to knead.

If there’s any left after two days – toast it or grill it. It’s even hearty enough to hold it’s own in a grilled panini. Still some left…? With a little olive oil and garlic, chunk it up and pan fry or bake into the tastiest croutons on the block.


No Knead Miracle Boule

Try your own combo of flours and whole grains to suit your taste, but make it at least once as is, to see what the recipe will do. That is how I came up with this combination. Do be sure the dough is wet, as it will give a dense texture to the crumb and a thick, chewy crust. Bake in a cast iron, steel or ceramic type Dutch oven.

1 cup all purpose flour
1 cup whole wheat flour
1 cup oats
1 1/4 tsp yeast
1/4 tsp salt
1 5/8 warm water (you may need a touch more, depending on how dry your flours are…)

In a large bowl, combine the dry ingredients.
Add water and stir into a wet dough until all flour is combined, about 60 seconds.
Cover the bowl with plastic wrap and a tea towel then let it rest in a warm place for 12 – 18 hours; it will double and long gluten strands will form.
Lightly flour your hands and work surface, remove the dough from the bowl.
Quickly form it into a ball and let it rest a second time on a generously floured tea towel, for 2 – 3 hours.
30 minutes before baking, put your Dutch oven in to preheat to 450º
Remove the pot from the oven – carefully and quickly invert the dough into it, shaking the pot gently for the dough to settle.
Cover the pot and return to oven to bake for 30 minutes with the lid on, then 15 minutes without.
Remove from the oven, letting bread cool in the pot for about 15 minutes, then remove to a rack for further cooling.