High-Protein No-Knead Peasant Bread (Low-Carb Friendly)

Equipment

• Two 1-Quart Oven-Safe Glass Bowls (Pyrex) or 8.5×4.5-inch Loaf Pans: Shapes the high-hydration dough and conducts radiant heat for an evenly blistered crust.
• Large Mixing Bowl & Sturdy Wooden Spoon: Easily blends the sticky, batter-like dough without requiring an electric stand mixer.
• Instant-Read Digital Thermometer: Ensures proofing water is at the optimal 105°F–110°F temperature to safely activate yeast.
• Wire Cooling Rack: Promotes 360-degree air circulation around the hot loaves to prevent bottom crust condensation.

Ingredients

• Unbleached Bread Flour (or All-Purpose Flour): 3 cups (approx. 375 g), spooned and leveled (bread flour yields a chewier artisan crumb) .
• Vital Wheat Gluten: 1/4 cup (approx. 30 g) (boosts protein content and strengthens the gluten structure of no-knead dough) .
• Active Dry Yeast: 1 packet (2 1/4 teaspoons / 7 g).
• Warm Filtered Water: 1.5 cups (360 ml), heated to 105°F–110°F (40°C–43°C) (activates yeast without scalding) .
• Plain Nonfat or 2% Greek Yogurt: 1/4 cup (approx. 60 g), room temperature (adds lactic acid tang, moisture, and dairy protein) .
• Pure Honey or Organic Cane Sugar: 1 tablespoon (approx. 15 g) (essential food to kickstart rapid yeast fermentation) .
• Fine Sea Salt: 1.5 teaspoons (approx. 9 g) (strengthens gluten bonds and controls fermentation rate) .
• Salted Butter (for greasing): 2 tablespoons (approx. 30 g), softened to room temperature (creates the signature crispy, buttery peasant crust) .

Instructions

1. Activate the Yeast (Warm Hydration): In a large mixing bowl, combine 1.5 cups of warm water (105°F–110°F) with 1 tablespoon of honey. Sprinkle the active dry yeast over the water surface. Let stand undisturbed for 5 to 8 minutes until a thick, frothy, fragrant foam forms on top.
2. Mix the High-Protein Shaggy Dough: Whisk the 1/4 cup of Greek yogurt and 1.5 teaspoons of fine sea salt directly into the foamy yeast mixture. In a separate bowl, whisk together the bread flour and vital wheat gluten. Add the dry flour blend into the liquid. Using a sturdy wooden spoon or Danish dough whisk, stir vigorously for 1 to 2 minutes until all flour is fully absorbed. The dough will look wet, sticky, and shaggy—do not add extra flour and do not knead.
3. The First Rise (Bulk Fermentation): Scrape down the sides of the bowl. Cover the bowl tightly with a clean, damp kitchen tea towel or plastic wrap. Place in a warm, draft-free spot (around 75°F–80°F) for 50 to 60 minutes , or until the dough has doubled in volume and shows active air bubbles across the surface.
4. Prep the Baking Vessels: While the dough rises, generously coat the interiors of two 1-quart oven-safe glass Pyrex bowls (or two 8.5×4.5-inch loaf pans) with 1 tablespoon of softened salted butter each. Ensure the butter coats all the way up the sides to guarantee easy release and an evenly browned crust.
5. Deflate and Divide the Dough: Using two dinner forks, release the dough from the sides of the bowl and gently pull the outer edges toward the center to punch it down. Pull the dough apart into two roughly equal halves. Use the forks to lift each portion of sticky dough directly into its prepared buttered bowl.
6. The Second Rise (Bench Proof): Leave the bowls uncovered in a warm spot for 20 to 25 minutes . The dough will relax, spread to fill the bottom, and rise gently until the crown reaches just below the rim of the bowls.
7. Bake to Golden-Crusted Perfection: While the loaves finish their second rise, preheat your oven to 425°F (220°C) . Place both bowls onto the center oven rack, leaving 2 inches of space between them. Bake at 425°F (220°C) for 15 minutes , then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15 to 17 minutes . The crust should be a deep golden mahogany, and the loaves should sound hollow when tapped firmly on the top crust (internal temperature should read 200°F–205°F / 93°C–96°C).
8. Cool on a Wire Rack: Immediately remove the bowls from the oven. Invert the bowls gently onto a wire cooling rack; the loaves will slide out easily on their buttered crusts. Turn the loaves right-side up. Allow them to cool undisturbed for at least 30 to 45 minutes before slicing. Slicing too early squashes the crumb while it finishes setting.

Nutrition

Calories: 115 kcal · Protein: 8.0 g · Fat: s: 1.5 g Cholesterol: 4 mg · Carbohydrates: 16.5 g · Fiber: 2.5 g · Sugar: 1.0 g · Sodium: 240 mg