Go Back
No knead Wool Bread

No knead Wool Bread

Fluffy No-Knead Wool Bread that's easy to make with tips for shaping, rising, and baking. Perfect for beginners and guaranteed to impress
Print Recipe Pin Recipe
Prep Time:15 minutes
Cook Time:40 minutes
Rest Time:3 hours
Total Time:4 hours
Course: Breakfast, Snack
Cuisine: American
Keyword: Bread
Servings: 1 loaf
Calories: 2009kcal
Author: Claudia Genschow

Equipment

  • One 9-inch round baking pan A 10-inch round baking pan would also work; you might just end up with a slightly larger "hole" in the middle.
  • Pastry Brush
  • Rolling Pin

Ingredients

  • 312 grams Milk 1 cup + 6 tablespoons
  • 5 grams Granulated Yeast 1 1/2 teaspoons
  • 8 grams Kosher Salt 1 1/2 teaspoons
  • 28 grams Sugar 2 tablespoons
  • 28 grams Melted Unsalted Butter 2 tablespoons or 1/4 stick
  • 425 grams All-Purpose Flour 3 cups
  • Milk Just a little bit to brush over the top

Instructions

  • In a large mixing bowl, add all of the ingredients, starting with everything but the flour. Once the other ingredients are combined, add the flour last.
  • Use a spoon or Danish whisk to mix in the flour. No kneading is needed, but you may need to use your hands to incorporate the last bits of flour into the dough.
  • Cover the dough (not airtight) and let it rest at room temperature for 2 hours.
  • After resting, you can place the dough in the fridge for easier handling later (I find cold dough is easier to shape), or proceed directly to the next step if you want to bake it right away.
  • Grease your 9-inch round baking pan with butter.
  • After the dough has rested, divide it into five equal parts.
  • Using a rolling pin, roll each dough piece into a flat, oval shape, about 8 inches long. Cut thin lines along the bottom third of the dough to create the wool-like texture. Leave the top two-thirds uncut.
  • Starting at the uncut edge, roll the dough up into a log and place it seam-side down into the prepared pan. Repeat with the remaining pieces, arranging them around the edge of the pan in a circle.
  • Let the shaped dough rest for another hour at room temperature.
  • Brush the top of the dough with milk. Preheat your oven to 350°F (175°C) and bake for 30-40 minutes or until the bread is golden brown.
  • Let the bread cool down before slicing to avoid a gummy texture.

Video

Notes

A quick tip: When storing the dough in the fridge, make sure your container is large enough and covered but not sealed airtight. The dough will continue to expand and release gases, so leaving a little room for those gases to escape is important. If the container is too full and sealed too tightly, it could burst. So keep it slightly open to avoid any mess!
One more tip: If your dough has been resting in the fridge for a few hours, portion and shape it, then place it in your baking pan. Allow it to come to room temperature before baking to ensure a beautiful oven spring and an even rise. Keep in mind that the temperature of your house will always affect how long it takes for the dough to rise—if your home is cooler, give the dough a little more time. Also, make sure your oven is fully preheated for consistent baking result
Please keep in mind calories are only a rough estimate.