No Knead Bread Recipe

Introduction

This no-knead bread recipe creates a rustic, crusty loaf with minimal effort. Perfect for home bakers who want fresh, homemade bread without the fuss of traditional kneading. With just a few ingredients and some patience, you’ll enjoy bakery-quality bread right from your oven.

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons coarse sea salt
• 1/2 teaspoon active dry yeast (or instant yeast)
• 1 1/2 cups warm water (about 110°F)

Instructions

1. Step 1: In a large mixing bowl, combine the flour, salt, and yeast. Pour in the warm water and stir with a wooden spoon until the mixture is well combined. The dough will be sticky. Cover the bowl and let it rise at room temperature for 3 to 4 hours, or refrigerate for up to 15 hours.
2. Step 2: Lightly flour your work surface and scoop the dough onto it. Shape the dough into a ball, sprinkle a little flour on top, and place it on a piece of parchment paper. Cover the dough with a dry kitchen towel and let it rise for 30 minutes. You may score the dough now if desired, but it’s optional.
3. Step 3: While the dough rises, place an empty Dutch oven or cast iron pot with the lid on into your oven. Preheat the oven to 450°F with the pot inside.
4. Step 4: Carefully remove the lid from the hot pot. Lift the parchment paper with the dough and transfer it into the pot. Cover with the lid and return it to the oven to bake for 30 minutes.
5. Step 5: After 30 minutes, remove the lid and bake uncovered for an additional 15 minutes until the top is golden and crusty. Remove the bread from the oven and let it cool on a wire rack before slicing.

Tips & Variations

• For extra flavor, add fresh herbs or garlic powder to the flour mixture before mixing.
• If you don’t have a Dutch oven, use any oven-safe heavy pot with a lid that can withstand high heat.
• Try using bread flour instead of all-purpose for a chewier texture.

Storage

Store the bread in an open paper bag at room temperature for up to one week to maintain its crust. Avoid plastic bags, as they cause the crust to soften. To refresh the bread, warm it in a 350°F oven for 5 to 10 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast works well in this recipe. You can mix it directly with the dry ingredients without proofing.

Do I have to use a Dutch oven to bake this bread?

While a Dutch oven helps create steam for a crusty exterior, you can use any heavy, oven-safe pot with a lid. Alternatively, bake on a baking stone with a pan of water on the oven floor to generate steam.

No Knead Bread Recipe

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4.4 from 108 reviews

This classic No Knead Bread recipe offers a simple way to bake rustic artisan bread at home with minimal effort. By combining basic ingredients and allowing the dough to rise slowly, you achieve a crusty, golden loaf with a soft, airy crumb. Perfect for beginners, this bread requires no kneading and uses a Dutch oven for baking to mimic a traditional bread oven environment.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 55 minutes to 15 hours 55 minutes (including rising times)
• Yield: 1 loaf (12 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups all-purpose flour
• 2 teaspoons coarse sea salt
• 1/2 teaspoon active dry yeast (or instant yeast)
• 1 1/2 cups warm water (about 110 degrees F)

Instructions

1. Mix Ingredients: In a large mixing bowl, combine the flour, sea salt, and yeast. Pour in the warm water and stir with a wooden spoon until the mixture is fully combined. Expect the dough to be sticky and shaggy.
2. First Rise: Cover the bowl and let the dough rise at room temperature for 3-4 hours, or alternatively refrigerate for up to 15 hours to develop flavor and texture.
3. Shape Dough: Lightly flour a work surface and transfer the risen dough onto it. Gently shape it into a ball by folding the edges towards the center. Place the dough ball on a piece of parchment paper and sprinkle a small dusting of flour on top. Cover with a dry kitchen towel and let it rise for 30 minutes. Optionally, score the dough with a bread lame for ventilation and aesthetics.
4. Preheat Oven and Dutch Oven: Place an empty Dutch oven or cast iron pot with its lid into the oven. Preheat the oven to 450°F (232°C) ensuring the pot gets very hot.
5. Bake Covered: Carefully lift the parchment paper with the dough and place it into the preheated pot. Cover with the lid and bake for 30 minutes to trap steam for a crispy crust.
6. Bake Uncovered: Remove the lid and continue baking uncovered for an additional 15 minutes until the top is golden brown and crusty.
7. Cool: Remove bread from the oven and transfer it to a wire cooling rack. Allow it to cool completely before slicing to set the crumb structure.
8. Storage: Store the bread in an open paper bag at room temperature for up to one week to maintain its crust.

Notes

• For best results, use a kitchen scale to measure ingredients accurately.
• You can use instant yeast in place of active dry yeast without proofing it in water.
• Keep the Dutch oven covered during the initial bake to create steam, enhancing crust formation.
• Allow bread to cool completely before slicing to prevent a gummy crumb.
• Use parchment paper to easily transfer dough and prevent sticking.

Keywords: no knead bread, easy bread recipe, homemade bread, artisan bread, no kneading, Dutch oven bread