Recipes by Sarah Potter tagged no-knead
Dark rye flour (Light rye will also work fine), 2-1/4 C All purpose flour (1.5 c. whole wheat 3/4 c. white), 1-1/2 t Kosher salt (other salts are fine), Instant Yeast (that’s 1/4 t plus half of that again), 1-1/2 T Caraway seeds (Optional), 1-1/2 C Water
all-purpose or bread flour, more for dusting, ¼ teaspoon instant yeast, 1¼ teaspoons - 1 scant Tablespoon salt, Cornmeal or wheat bran as needed
Adapted from Jim Lahey, Sullivan Street Bakery The first no-knead bread I tried.
c. lukewarm water, T. yeast, T. Kosher or sea salt, 1 T. sugar, c. extra-virgin olive oil, c. flour
Bread dough that can be made ahead and stored in the refrigerator up to 12 days. Just pull out a loaf and bake!