~No Knead Herbed Caraway Bread~

No Knead Herbed Caraway BreadYeast… ah yeast… the arch enemy of many a baker I think, I know for me it is. Well at least this time, the second time I have tried to make this bread, I think I might of, and note I said might, have conquered it or at least whipped it into a corner. If you have read my very first recipe post ‘A Little Bit Of Everything Cookie’ you might remember that those cookies were not suppose to be my first official recipe it was in fact the recipe I am featuring today for No Knead Herbed Caraway Bread that was to be the first official True Blue Baking post.

At the time I started True Blue Baking I had decided that I was finally going to learn how to bake bread. I mean I can bake cakes, cookies, pies and tarts and come out with some really great results that my friends and family love but I can’t seem to bake a simple loaf of white bread. It just didn’t make sense to me. So I decided I was going to take the plunge and teach myself how to make a decent loaf of bread that was made with real yeast, gasp the ‘y’ word oh how I hate it.

Okay first decision made now the second one was where to start? What kind of bread did I want to make? It’s not like there is only choice A or choice B of recipes to choose from. In today’s internet foodie world I didn’t have to settle for just plain old white or wheat I literally had a world of recipes to choose from. From Japan to Argentina, from Canada to New Zealand I had my pick so to whittle down the choices I started with one thought in mind… NO KNEADING! I mean with my carpel tunnel wrist issues kneading bread for 10 minutes is defiantly out of the question.

So I hit Pinterest looking for a no knead caraway bread recipe. Why caraway you may ask? Well I had caraway seeds in my spice rack that have been there for forever and I needed some way to get rid of them before they went bad. I make many of my baking decisions on what I need to use up in my pantry… lol! And after looking at literally dozens and dozens of recipes a picture for a recipe from Food Coma just hit me the right way. I decided to boost up the flavor and add a few hearty herbs and voila… No Knead Herbed Caraway Bread was born!!

No Knead Herbed Caraway Bread

Rating: 51

No Knead Herbed Caraway Bread

A hearty flavorful no knead bread with a chewy texture and crust


  • 2 1/2 C. (340 g) Bread flour
  • 1/4 C. (34 g) Whole wheat bread flour
  • 1/4 C. (34 g) Rye flour
  • 1 1/4 tsp. Salt
  • 1/4 tsp. Active dry yeast
  • 2 Tbsp. Caraway Seeds
  • 1 tsp. Finely chopped fresh thyme
  • 1 tsp. Finely chopped fresh rosemary
  • 1 1/3 C. Water
  • Fine sea salt for finishing (optional)


  1. In a large bowl combine all flours, salt, yeast, caraway seeds, fresh thyme and fresh rosemary.
  2. Slowly add water and stir together with your hands or with a dough whisk until well combined. The dough will be very wet.
  3. Form dough into a ball, cover with towel or a clear shower cap and let dough rise overnight (for at least 12 hours) in a draft free area.
  4. The next morning flour a linen dish towel with flour.
  5. Punch down the dough, form it into another ball and wrap the dough loosely in the floured dish towel.
  6. Let the dough sit for 1 hour in a draft free area.
  7. While the dough is resting preheat your oven to 450°F, 425°F if using a convection oven.
  8. Place rested dough in a parchment paper lined enamel cast iron pot or a bread dome and dust crust with fine sea salt.
  9. Bake dough in covered pot/dome for 25 minutes.
  10. After 25 minutes uncover the pot/dome and bake for another 8-10 minutes until crust is golden brown.
  11. Carefully remove pot/dome from oven, lift out bread and let bread cool to room temperature before slicing.
  12. Store bread in a air tight container for 3-5 days.


You can use all white bread flour if that is all you have but sourcing out the rye flour is worth it in the long run, it really stands up well flavor wise with the caraway seeds. If you have a food scale please use it to measure out your flour, it will give you the exact proportion of flour to water that you will need. If you only have measuring cups pour flour into a bowl and spoon flour into your measuring cup then flatten off top of cup with a butter knife. Do not tap air out of the flour or pack the flour into the cups by using the cup as a scoop, this packs to much flour into the cup and will through off your flour to water ratio and your bread will not rise properly. Trust me I have figured this out the hard way.

Adapted from Food Coma


Before I let you go let me say that this is a really hearty tasting bread that would hold up well to pastrami, corned beef or even plain old roast beef wonderfully. I also want to wish everyone a great weekend and please drop back by after you try this delish No Knead Herbed Caraway Bread and let me know how you liked it.

Until next time everyone… Enjoy!


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