The easiest recipe for No Knead bread I’ve ever made. Toss a few ingredients together and forget about it for 16+ hours, then bake to gluten infused perfection.
I’m going to let you in a little something about me. There are few things that have me heart and soul (other than my family) completely. I’m talking serious food lust here my friends. Here it goes….BREAD. Yep, any type of bread. Banana bread. Crusty bread. Sweet bread. If it has bread in the name, then it’s all mine (except the bread from brains – let’s just not go there). I imagine part of this love of bread was instilled in me by my grandmother. She is the queen of Portuguese Sweet Bread and known county-wide for her buttery rounds of gluten deliciousness. So I guess it’s no wonder I’m like Superman and bread is my Kryptonite. This No Knead Bread is hands down the best and easiest recipe I’ve ever made.
How to make No Knead Rustic Bread
You don’t need to be a serious bread baker to make this. The only thing needed is a cast iron dutch oven. I have found them at thrift stores and even reasonable priced at stores like TJ Maxx or Ross. Of course, the Le Creuset dutch oven also works fabulously if you have the means to own one.
This bread was baked right in the dutch oven and it came out just like it’s pictured. Perfect. Chewy outer crust and soft crumb inner. Delectable. Now I wish I had more! Everyone at dinner raved on and on about it. I think some may have even thought I went to the store and bought the loaf and stuck it in the pot. But I assure you, its from scratcharoo and so easy to make. Let’s stop jabbering and get to the recipe, shall we?
No Knead Bread
- ¼ teaspoon dry active yeast
- 1 ½ cups lukewarm water
- 3 cups all-purpose flour plus more for dusting
- 1 ½ teaspoons kosher salt
- cornmeal for dusting
- 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 for 1-2 hours.
- Heat oven with 5.5 qt dutch oven inside to 475º F. Gently place the dough, seam side up 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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.