Intimidated by the thought of making homemade bread? This Easy No Knead Bread recipe will change that – guaranteed! This is the first homemade bread I learned how to make, and it is still one I make often because it is just so good. This is such a great recipe to have in your kitchen repertoire!
Why I Love This Recipe
- No kneading – Only the smallest amount of mixing is required for this recipe – no kneading at all!
- Perfect texture – This bread comes out light and fluffy with a perfectly crispy crust every time.
- Amazing flavor – The longer rise time brings out the most amazing flavors in this bread.
Ingredients
- Flour – I use all-purpose flour for this recipe. No need for specialty flours, but you can use whole wheat if you prefer. I have not tried this recipe with gluten-free flour yet.
- Instant yeast – Instant yeast or active dry yeast both work for this recipe.
- Salt – The salt brings out some amazing flavor in this bread as well as improves overall texture, so don’t omit it.
- Warm water – The water needs to be warm to activate the yeast, but not hot!
How to Make Easy No-Knead Bread
To save you from having to do the math, I’m going to be giving these instructions based on the time when you want the bread to be ready to eat.
Mix the Dough (22 hours before eating)
Begin by adding the flour, yeast, and salt in a large mixing bowl. Make sure the bowl is large enough for the dough to at least double in size.
Next, add in the warm water and use your hands to combine the ingredients just enough that there are no clumps of flour left. This takes less than a minute.
Cover the bowl in plastic wrap and place in a warm-ish area of your home. I choose to place it on my kitchen counter in a corner with little to no draft where it can sit under the cabinet lights.
Let rise for up to 18 hours. The longer rise time brings out some delicious flavors. If you’re short on time, just let rise a minimum of 12 hours.
Shape the Dough (4 hours before eating)
Once the dough has risen, remove it from the bowl by dumping it onto a well-floured working surface like a silicone baking mat. Fold a few times to shape the dough into a ball.
Next, place the dough onto a piece of well-floured parchment paper and transfer it to a large, clean bowl. Cover with a kitchen towel and let rest for another 2 hours.
Prep the Oven (2 hours before eating)
About 30 minutes before you are ready to bake the bread, preheat your oven to 450 degrees Fahrenheit with your Dutch oven inside. Make sure all parts of your Dutch oven are safe for this temp!!! Some handles are not approved for this high of a temp.
Once the oven has reached temp, let sit for at least 15 minutes before moving on to the next step.
Bake the Dough (1 hour, 15 minutes before eating)
After the dough has rested, uncover and make a few slits in the top of your bread to let steam escape.
Next, carefully pick up the ends of the parchment paper and place the dough and parchment paper directly into the hot Dutch oven. If your lid (and its handle!) is oven-safe, place the lid on the Dutch oven. If you, like me, discovered that your Dutch oven lid handle was NOT oven safe above 375 degrees, then you can place an upside-down cookie sheet overtop of the Dutch oven so it sits completely flat on top.
Bake at 450 covered for 30 minutes. After 30 minutes, remove the cookie sheet or Dutch oven lid. The crust should just begin to turn golden brown.
Bake another 15 minutes – this is where the deep golden-brown crust magic happens!
Remove from Oven (30 minutes before eating)
Remove the bread from the oven and let it cool for at least 30 minutes before slicing and serving.
The bread should be springy when compressed – that is how you know it is ready to slice.
How to Store Easy No-Knead Bread
- Room Temp: Store in an air-tight container or plastic bread bag for up to 3 days at room temperature.
- Freezer: Freeze this bread in slices after it has cooled fully. Up to 3 months.
More Tips for Making Easy No-Knead Bread
- Gluten-free? Try a certified gluten-free flour instead!
- Want to Mix it up? Add some seeds of your choice throughout the dough or sprinkle on top before baking.
Looking for more delicious vegan bread recipes? Try my Vegan Banana Bread or Vegan Pumpkin Bread!
Did you make this recipe?
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@theplanted.pantry
Easy No Knead Bread
Equipment
- Medium cookie sheet (if your Dutch oven lid is not oven safe at 400 F)
- Bread lame (optional)
Ingredients
- 3 cups all-purpose flour
- ¼ tsp instant yeast
- 1 tsp salt
- 1 ⅝ cup warm water (5/8 cup is equal to 1/2 cup + 2 tbsp)
- 1 tbsp seeds (optional)
Instructions
Make the Dough
- Mix the flour, yeast, and salt into a large mixing bowl.
- Add the warm water and mix to combine. This should take less than a minute.
First Rise
- Cover the bowl and keep in a warm-ish area for 12-18 hours.
Work the Dough, Second Rise
- After the first rise, uncover the dough and place onto a well-floured working surface. Fold the dough a few times onto itself until a uniform ball has formed. Transfer this dough to a well-floured piece of parchment paper and place in a clean bowl. Cover lightly and let rest 2 more hours.
- Preheat the oven to 450 with the Dutch oven inside. Once the oven has reached heat, let sit 15 minutes before placing the dough inside the Dutch oven. Cover with lid.
Bake the Bread
- Bake the loaf covered for 30 minutes, then remove the lid. Bake 15 more minutes uncovered.
- Remove from oven and let rest at least 30 minutes before slicing.
- Serve and enjoy!
Notes
- Gluten-free? Try a certified gluten-free flour instead!
- Want to Mix it up? Add some seeds of your choice throughout the dough or sprinkle on top before baking.
