No Knead Bread is one of the easiest and most satisfying bread recipes you can make at home. With minimal effort, you get a crusty, airy loaf with a chewy interior that rivals any bakery-style bread. You don’t need any special equipment, just a bowl, a spoon, and a Dutch oven or baking pot.
Here’s a simple and foolproof No Knead Bread recipe:
No Knead Bread
Ingredients:
- 3 cups all-purpose flour (you can substitute 1 cup with whole wheat flour for a denser loaf)
- 1 1/2 tsp salt
- 1/4 tsp instant yeast (also known as rapid-rise yeast)
- 1 1/2 cups water (lukewarm, about 110°F or 43°C)
- 1 tbsp honey (optional, for a slightly sweeter taste)
Instructions:
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Mix the dough:
- In a large mixing bowl, combine the flour, salt, and yeast. Stir to combine.
- Add the lukewarm water (and honey if using) to the dry ingredients. Stir with a wooden spoon or spatula until the dough begins to come together. It should be sticky and shaggy, not smooth.
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Let the dough rise:
- Cover the bowl with a damp towel or plastic wrap.
- Let the dough sit at room temperature (around 70°F/21°C) for 12 to 18 hours. This long fermentation helps develop the bread’s flavor and texture. You’ll notice that the dough has bubbled up and become more elastic.
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Shape the dough:
- After the dough has risen, it will be very sticky. Flour your hands and gently turn the dough out onto a floured surface. Don’t worry about shaping it perfectly—just fold the edges toward the center a few times to form a loose ball.
- If you prefer a more rustic shape, you can leave it as is; otherwise, shape it into a round or oval loaf.
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Preheat the oven:
- Place a Dutch oven (or a heavy oven-safe pot with a lid) in the oven and preheat it to 450°F (230°C). Let the pot heat for about 30 minutes. This is what helps the bread get that perfect crispy crust.
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Transfer the dough:
- After the dough has rested and the oven is preheated, carefully remove the hot pot from the oven.
- Gently transfer your shaped dough into the pot. It’s best to use parchment paper to lift the dough and place it in the pot (this helps prevent sticking and makes for easy removal after baking).
- Cover the pot with the lid.
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Bake:
- Bake the bread covered for about 30 minutes. This helps trap steam, which gives the bread a beautiful crust.
- After 30 minutes, remove the lid and continue baking for another 15-20 minutes, or until the bread is a deep golden brown and sounds hollow when tapped on the bottom.
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Cool:
- Remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing. This resting time allows the interior of the bread to finish setting and prevents it from being doughy.
Tips & Variations:
- Flavor variations: Add some herbs (like rosemary or thyme), garlic, or cheese into the dough for different flavor profiles. You can also fold in olive tapenade or sundried tomatoes for a Mediterranean twist.
- Add-ins: Feel free to mix in seeds, such as sunflower or sesame, or even dried fruit like raisins for a sweet version.
- Storage: Store leftover bread in a paper bag at room temperature for up to 3 days. You can freeze the bread for up to a month—just wrap it tightly in plastic wrap and foil before freezing.
- No Dutch oven?: If you don’t have a Dutch oven, you can use any heavy oven-safe pot with a lid or even a baking sheet. Just cover the dough loosely with foil and bake.
This No Knead Bread requires so little effort, but the results are incredibly rewarding. The crispy, golden crust and soft, airy crumb make it the perfect companion to soups, stews, or as a base for sandwiches. Enjoy!