NO-KNEAD WALNUT-ROSEMARY BREAD

Start to finish: 14 hours (20 minutes active)

Makes 1 loaf (10 servings)

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This recipe is from the famous Sullivan Street Bakery in 

New York City.  It requires all ingredients to be weighed.  

The no knead factor of this recipe is created by the slow 

rise of 3/4 teaspoon yeast.  A ordinary recipe calls for 1 

packet or 2 teaspoons yeast.

Ingredients:

1/2 cup (50 grams) coarsely chopped walnuts

2 cups (266 grams) bread flour

1 cup (133 grams) whole-wheat flour

1 1/4 teaspoons (8 grams) table salt

3/4 teaspoon (2 grams) instant or rapid-rise yeast

2 tablespoons (6 grams) chopped rosemary

1 1/3 cups (350 grams) cool water (55 F to 65 F)

Additional flour, wheat bran or cornmeal, for dusting

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Directions:

Heat the oven to 350 F.

Place the walnuts in a shallow baking dish, then 

place in the oven on the middle shelf to toast 10 to 

12 minutes. Set aside to cool.

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Once the nuts are cooled, in a medium bowl stir 

them together with both flours, the salt, yeast and 

rosemary. Add the water and stir briefly with a 

wooden spoon or your hands, just until the dough 

is barely mixed, about 30 seconds. The dough 

should be quite wet and tacky. If it is not, add 1 to 

2 tablespoons more water. Cover the bowl and let 

it rise at room temperature for 12 to 18 hours, or 

until it is more than double in bulk.

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After the dough has risen, generously sprinkle a 

work surface with flour and gently, with the help of 

a plastic bench scraper, scoop out the dough onto 

the counter.

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Working very quickly, with floured hands, fold the 

dough inward to the center on all sides to form a 

seam. Turn the dough over to form a round with 

the seam on the bottom. Generously sprinkle a 

clean kitchen towel towel with flour. Lay the towel 

flat on the counter and set the dough on top, seam 

down. Sprinkle the top of the dough lightly with 

flour and loosely fold the ends of towel over the 

dough.

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Let the dough rise in a warm place for 1 to 2 hours, 

or until almost doubled in bulk. You will know it is 

ready when you poke the dough and it holds your 

imprint. If the dough bounces back, it is not ready.

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About 30 minutes before you think the dough is 

ready, heat the oven to 475 F. Put a rack in the 

lower third of the oven, and place a covered 4 1/2- 

to 5 1/2-quart casserole dish in the oven to heat.

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When the dough has risen, carefully remove the 

casserole dish from the oven and remove the lid. 

With the aid of the tea towel, flip the dough gently, 

seam side up, into the casserole, put the lid on the 

casserole and return it to the oven. Bake for 30 

minutes. Carefully remove the lid and bake until 

the bread has browned nicely, another 15 to 30 

minutes.

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Remove the casserole dish from the oven and use 

a spatula or dish towel to carefully transfer the 

bread to a rack to cool completely before slicing.