No Knead Bread
This post may contain affiliate links.
This rustic, artisan-style No Knead Bread is a game-changer for home bakers, and once you try it, you’ll wonder why you didn’t start sooner.
There’s something magical about the smell of freshly baked bread wafting through your kitchen. The crackle of the crust as it cools, the soft, airy crumb that’s just begging to be slathered with butter, it’s pure comfort in every bite. But if you’ve ever been intimidated by the idea of making bread from scratch, let me introduce you to your new best friend: No Knead Bread.
TABLE OF CONTENTS:
What Is No Knead Bread?
No-knead bread is exactly what it sounds like, a bread recipe that requires no kneading. Yes, you read that right. No kneading, no stand mixer, no fancy equipment. Just a few simple ingredients, time, and a little patience. The method was popularized by Jim Lahey of Sullivan Street Bakery and has since become a staple for home bakers everywhere. It’s perfect for beginners and seasoned bakers alike, and the results are nothing short of spectacular.
Why You’ll Love It
- It’s Incredibly Easy: If you’ve ever been intimidated by the thought of kneading dough or working with yeast, this recipe is for you. The no-knead method relies on time rather than effort to develop gluten, resulting in a beautifully textured loaf with minimal hands-on work.
- It’s Versatile: Once you master the basic recipe, the possibilities are endless. Add herbs, cheese, olives, or even dried fruit to customize your loaf. It’s a blank canvas for your creativity.
- It’s Budget-Friendly: With just flour, water, salt, and yeast, this bread costs pennies to make compared to store-bought artisan loaves.
- It’s Impressive: There’s something undeniably satisfying about pulling a golden, crusty loaf of bread out of the oven. Your family and friends will think you’re a baking wizard.
Ingredients You’ll Need
Here’s what you’ll need to make a basic no-knead bread loaf:
- 3 cups (360g) all-purpose flour: Bread flour works too, but all-purpose is perfect for beginners.
- 1 ½ teaspoons (9g) salt: Enhances flavor and strengthens the dough.
- ¼ teaspoon (1g) active dry yeast: Just a pinch is all you need.
- 1 ½ cups (360ml) warm water: Not too hot, or it’ll kill the yeast.
- Cornmeal: for dusting and preventing sticking
That’s it! Four simple ingredients for a loaf that tastes like it came from a fancy bakery.
How to Make No-Knead Rustic Bread
- Mix the Dough: In a large bowl, stir together the flour, salt, and yeast. Add the warm water and stir until a shaggy dough forms. It’ll look messy, and that’s okay. Cover the bowl with plastic wrap or a damp kitchen towel.
- Let It Rest: Place the bowl in a warm, draft-free spot and let the dough rise for 12-18 hours. Overnight works perfectly. During this time, the dough will double in size and become bubbly.
- Shape the Dough: After the dough has risen, turn it out onto a lightly floured surface. It’ll be sticky, so flour your hands lightly. Gently shape the dough into a ball by folding the edges toward the center. Place it on a piece of parchment paper or into a floured banaton.
- Second Rise: Cover the dough with a towel and let it rest for another 1-2 hours. Meanwhile, preheat your oven to 450°F (230°C) and place a Dutch oven or heavy oven-safe pot inside to heat up.
- Bake: Carefully remove the hot Dutch oven from the oven. Lift the dough (using the parchment paper as a sling) and place it into the pot. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for another 10-15 minutes until the crust is deep golden brown.
- Cool and Enjoy: Transfer the bread to a wire rack and let it cool completely before slicing. I know it’s tempting to cut into it right away, but patience is key here, the crumb needs time to set.
The Science Behind No-Knead Bread
So, how does no-knead bread work without all the kneading? The secret lies in time and hydration. Traditional bread recipes rely on kneading to develop gluten, the protein network that gives bread its structure. In no-knead bread, a wetter dough and a long fermentation period (usually 12-18 hours) allow the gluten to develop naturally. The result is a loaf with a chewy crumb, a crisp crust, and loads of flavor.
Tips for Success
- Use a Kitchen Scale: For the most accurate results, weigh your ingredients. Baking is a science, and precision matters.
- Don’t Skip the Dutch Oven: The Dutch oven traps steam, which is essential for creating that crispy, crackly crust.
- Experiment with Timing: If you want a more sour flavor, let the dough ferment for up to 24 hours.
- Store It Properly: No knead bread is best enjoyed the day it’s made, but you can store leftovers in a paper bag (not plastic) to maintain the crust.
Customizing Your No-Knead Bread
Once you’ve mastered the basic recipe, it’s time to get creative. Here are a few ideas to inspire you:
- Herb and Cheese: Add 1 cup of shredded cheese (cheddar, Parmesan, or Gruyère) and 2 tablespoons of chopped fresh herbs (rosemary, thyme, or basil) to the dough.
- Olive and Sun-Dried Tomato: Mix in ½ cup of chopped olives and ¼ cup of chopped sun-dried tomatoes for a Mediterranean twist.
- Cinnamon Raisin: Stir in 1 teaspoon of cinnamon and ½ cup of raisins for a sweet, breakfast-friendly loaf. See recipe here: Cinnamon Raisin Bread
Why No-Knead Bread Is Perfect for Busy Lives
Let’s face it, life is busy. Between work, family, and everything else on your plate, finding time to bake bread might seem impossible. But no-knead bread fits seamlessly into even the most hectic schedules. Mix the dough before bed, let it rise overnight, and bake it the next day. It’s the ultimate set-it-and-forget-it recipe.
Final Thoughts
No-knead bread is more than just a recipe, it’s a gateway to the joy of homemade bread. It’s forgiving, flexible, and downright delicious. Whether you’re a seasoned baker or a complete novice, this loaf will make you feel like a rock star in the kitchen. So, grab your flour, dust off your Dutch oven, and get ready to fall in love with baking all over again.
Happy baking, friends! And remember, the best bread is the one you make with your own two hands. Now, go forth and bake something beautiful.
No Knead Bread
Equipment
Ingredients
- ¼ tsp dry active yeast
- 1 ½ cups lukewarm water
- 3 cups all purpose flour, plus more for dusting
- 1 ½ tsp kosher salt
- cornmeal for dusting
Instructions
- In a large bowl, add the yeast and lukewarm water and stir. Allow to sit for 2 minutes. Add the flour and salt, stir with a wooden spoon to blend. Cover the bowl with plastic wrap and allow to rest for 8 hours, 14-18 hours preferably, at room temperature.
- After the dough has rested and risen, flour a work surface and turn out the dough. Flour lightly and fold the dough over itself twice. Cover with a clean kitchen towel and rest 20 minutes.
- Gently shape into a ball, dust with cornmeal and cover again with the kitchen towel or place in a bread proofing basket for 1-2 hours.
- Heat oven with 5.5 qt dutch oven inside to 475º F. Gently place the dough, seam side up on a piece of parchment paper (not waxed paper) and lower into the hot dutch oven. Cover and bake 30 minutes. Remove the lid and continue baking 15-20 minutes longer. Remove and allow to cool for 20 minutes or more before slicing.
Save this Recipe!
Easily save this recipe to your own recipe collection box. Come back to it anytime you want!
Notes
Nutrition
* Nutritional information is not guaranteed to be accurate.
Did you try this recipe?
Please consider Leaving a Review!If you try this no-knead bread recipe, I’d love to hear how it turns out! Share your photos and stories with me on social media or in the comments below. And don’t forget to tag me…I’m always here to cheer you on!
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
Hi, at the beginning, you mentioned using instant yeast, however, when you list the ingredients you put active dry yeast? This is my first time making bread and the first recipe I picked so I’m confused. Thanks.
Thank you for catching this. The ingredients in the recipe card (active dry yeast) are correct and not instant yeast. I appreciate you letting me know. ~heather
Can I use bread flour?
You can, but the texture may turn out different. I have not tested it with bread flour, but if you do, I’d love to hear how it turns out. ~heather
I love to try new recipes all the time. My family loved this one, I share it with my niece who is a pastry chef and tried the bread when visited me. Thank you, very yummy and easy, love this bread.
I will try this bread. Also, do u have a receipt for “no knead” sour dough bread? Thanks, liz
I don’t have a Dutch oven. would a stainless pasta pan work?
only if it’s oven proof and has a lid.
Heather, would this work in a heavy stoneware covered dish in the oven?
Yes that should work just fine.
What size Dutch oven.
5.5 qt dutch oven. Oops…should’ve mentioned that! 🙂 Nice catch.