No Knead- Bread – Easiest Most Delicious Bread Ever

Ingredients

This recipe is a modified version of Jim Lahey’s No-knead Bread recipe. It is so easy to make, it practically makes itself while you sleep. You can use wheat bran or oat bran. I sometimes use 3/4 cup of oatmeal that I put in a food processor to bran like consistency. If you are have actually have Celiac’s Disease or just think that you are gluten-sensitive, you can use a gluten-free flour blend for the dough.
Recipe under construction
Ingredients
3 cups bread flour, plus more for shaping the dough
3/4 cup of wheat bran or oat bran (I used ground oat meal)
1/4 teaspoon active dry yeast
2 teaspoons fine sea salt
1 1/2 cups of water

Directions

Mix flour, oat bran, salt, and yeast in a mixing bowl with a wooden spoon,
Add water and mix with wooden spoon and your hands to form a rough ball.
Cover with plastic wrap or the bowl cover if it has one.
Let the dough rise at room temperature until the surface is covered with tiny bubbles and dough has more than doubled in size, about 12 -24 hours. Leave it for at least 12 hours and you can use it anytime after that depending on your schedule and when you are ready to bake bread.
Heavily flour a kneading board or mat or clean counter top and pour/scoop the dough out of the bowl on to the work surface. Turn the dough over on itself a few times; a bowl scraper or spatula is helpful for here because the dough will stick to your fingers.
Make rolls or a loaf of bread or both.
Cut a sheet of parchment paper and line baking pan because you will not be using oil to prevent sticking.
Start preheating the oven to 450°F. about 1/2 hour before the end of the rising period
Bake for 20 minutes covered, then uncover and brown for 10 minutes
Remove from the oven, serve immediately and enjoy