No Knead Bread Recipe

Written by: Editor In Chief
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Why You’ll Love This No Knead Bread Recipe

If you’re looking for a simple way to enjoy homemade bread, you’ll love this no knead bread recipe. It’s incredibly easy, requiring minimal effort and time.

I can just mix the ingredients, let the dough rest, and forget about it for hours. The result? A crusty, artisan-style loaf that tastes like it came from a bakery.

I appreciate how forgiving this recipe is—no need for precise kneading or shaping. Plus, the aroma that fills my kitchen while it bakes is simply irresistible.

It’s the perfect solution for busy days when I want fresh bread without the hassle!

Ingredients of No Knead Bread

When it comes to making No Knead Bread, the ingredients are wonderfully simple and straightforward. You won’t need a long grocery list filled with fancy items. Instead, you can find most of the ingredients in your pantry right now. This is one of the reasons why I adore this recipe; it’s all about being able to whip up something delicious without a lot of fuss.

So, let’s gather what we need, and get ready to bake a loaf that will impress everyone—even if you don’t feel like a master baker.

Here’s what you’ll need:

  • 3 cups all-purpose bread flour
  • 1/4 teaspoon instant yeast
  • 1 1/4 teaspoons salt
  • Cornmeal or wheat bran (as needed for dusting)

Now, let’s talk about these ingredients for a second. First off, the all-purpose bread flour is key to giving your bread that lovely chewy texture. You could try using whole wheat flour if you’re feeling adventurous, but it may change the flavor and texture a bit.

Instant yeast? It’s a game changer. It makes the dough rise without needing to wait around for ages. And salt? Well, that’s just the magic that brings all the flavors to life.

Finally, the cornmeal or wheat bran is just for dusting the towel, so your dough doesn’t stick. It’s like giving your bread a cozy little bed to rise on.

Just remember, if you do any swapping or substitutions, it might lead to some interesting results—kind of like my attempt at baking a cake once that ended up more like a pancake. But hey, that’s part of the fun in the kitchen, right?

How to Make No Knead Bread

no knead bread recipe

Making No Knead Bread is like starting a delicious adventure that requires minimal effort but yields maximum reward. First things first, grab a large bowl and combine 3 cups of all-purpose bread flour, 1/4 teaspoon of instant yeast, and 1 1/4 teaspoons of salt. You might think, “That’s it?!” Yes, my friend, that’s the beauty of this recipe.

Now, pour in 1 5/8 cups of water and stir it all together until it becomes a shaggy, sticky dough. It might look a little messy at this stage, but don’t fret. Cover the bowl tightly with plastic wrap and let it sit at room temperature for at least 12 hours—preferably 18. This is where the magic happens. Just think of it as a lazy loaf that’s taking its sweet time to rise, kind of like how I feel on a Sunday morning.

After your dough has had its beauty rest, it’s time to wake it up. Lightly flour your work surface and plop that dough down. Sprinkle a little more flour on top and give it a gentle fold or two. This is a super significant step; it helps create structure without all that kneading.

Cover it loosely with plastic wrap again and let it relax for about 15 minutes. Next, using just enough flour to keep it from sticking, quickly shape the dough into a ball. Generously coat a cotton towel (not terry cloth, please) with flour, wheat bran, or cornmeal, and place your dough seam side down on that fluffy bed. Dust the top with a bit more flour, cover it with another towel, and let it rise for about 2 hours. You’ll know it’s ready when it has more than doubled in size and doesn’t spring back when poked.

Now, here comes the fun part—prepping for baking. At least a half-hour before your dough is ready, preheat your oven to a blazing 450 degrees. This is where the heavy lifting happens: take a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex, or ceramic work well) and pop it into the oven to heat up.

This step is essential because it creates a steamy environment that gives your bread that crusty exterior and chewy inside we all crave. Once your dough is ready, carefully remove the hot pot from the oven, and with a bit of finesse, turn your dough into the pot seam side up. It might look like a hot mess, but that’s perfectly fine. A little shake can help even it out.

Cover the pot with its lid and bake for 30 minutes. Then, remove the lid and let it bake for another 15 to 30 minutes until it’s beautifully browned. After that, let it cool on a rack and enjoy the delightful aroma wafting through your kitchen. Trust me, your future self will be grateful for the effort, and your taste buds will thank you too.

No Knead Bread Substitutions & Variations

While the classic no knead bread recipe is a winner on its own, experimenting with substitutions and variations can lead to delightful twists that suit your taste.

I love swapping in whole wheat or spelt flour for a nuttier flavor. You can also add herbs like rosemary or thyme for an aromatic touch.

If you’re feeling adventurous, try mixing in seeds, such as sunflower or pumpkin, for extra texture. For a hint of sweetness, consider incorporating honey or maple syrup.

And don’t forget about adding cheese or olives for a savory twist. The possibilities are endless, so have fun with it!

Additional Tips & Notes

Experimenting with different ingredients can really elevate your no knead bread experience.

Try adding herbs like rosemary or thyme for a fragrant twist. If you’re feeling adventurous, incorporate cheeses like cheddar or feta to kick up the flavor.

Using whole wheat flour instead of all-purpose flour can give your bread a nuttier taste and denser texture. Don’t forget to adjust the hydration if you switch flours!

Finally, remember that the longer you let the dough rest, the better the flavor. Keep an eye on your oven, as baking times may vary.

Enjoy the process, and happy baking!