Jim lahey's no-knead peanut bread

4 servings
15 min
55 min
Very Easy


Number of serving: 4
280 g unbleached all-purpose flour

20 g whole-wheat flour

4 g table salt

1 g instant yeast

260 g water (at 55 to 65 degrees F/13 to 18 degrees C)

50 g unsalted smooth peanut butter

35 g unsalted dry-roasted peanuts, whole

35 g unsalted dry-roasted peanuts, roughly chopped


  • In a medium bowl, stir together the flours, salt, and yeast. In a blender, blend the water and peanut butter (some settling will occur if this is left to stand, so blend just before using).
  • Add to the flour mixture and, using a wooden spoon or your hand mix until you have a wet, sticky dough without any lumps, about 30 seconds.
  • Stir in the whole peanuts until evenly distributed.
    Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.
  • When the first rise is complete , generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece.
    Using lightly floured (or wet) hands or a bowl scraper, lift the edges of the dough in towards the center. Nudge and tuck in the edges to make it round.
  • Place a tea towel on your work surface. Generously dust with wheat bran or flour. Gently place the dough on the towel, seamside down. Sprinkle the surface of the dough with a light dusting of flour.
    Fold the ends of the teatowel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
  • Half an hour before the end of the second rise, preheat the oven to 475 degrees F/246 C, with a rack in the lower third, and place a covered 4 1/2 to 5 1/2-quart heavy pot in the center of the rack.
    Using pot holders, carefully remove the preheated pot from the oven and uncover it. Sprinkle half the chopped peanuts into the pot. Unfold the tea towel and quickly but gently invert the dough into the pot, seam side up. (Use caution - the pot will be very hot). Sprinkle the remaining chopped peanuts on top of the dough. Cover the pot and bake for 45 minutes.
  • Remove the lid and continue baking until the bread is medium chestnut color, about 10 minutes. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly.


Jim Lahey's No-Knead Peanut Bread, photo 1Jim Lahey's No-Knead Peanut Bread, photo 2Jim Lahey's No-Knead Peanut Bread, photo 3

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