no knead bread recipe
The Best no knead bread recipe
What I love most about this recipe is how little effort it actually takes. You mix a few basic ingredients, let it sit overnight, and the next day you’ve got fresh bread with almost no work. No kneading, no fancy equipment, just patience and a hot oven. It’s also one of the healthier homemade bread options out there—no preservatives, no weird additives, just flour, water, yeast, and salt. Plus, it’s way more affordable than buying artisanal loaves at the store. Whether you’re feeding a family or just want a loaf that lasts all week, this one’s a keeper.
No-Knead Artisan Bread
A simple, crusty, and flavorful bread with minimal effort. This no-knead recipe yields a bakery-style loaf with a crisp crust and soft interior, perfect for sandwiches or serving with soups.
🥘Ingredients
- 3 cups (360g) all-purpose flour or bread flour
- 1 ½ tsp salt
- ½ tsp active dry yeast
- 1 ½ cups (355ml) warm water (about 100°F)
- 1 tbsp honey or sugar (for enhanced browning)
- 1 tbsp olive oil (for softer crust)
- 1 tsp dried herbs (rosemary, thyme, or oregano)
👨🍳Directions
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1
In a large mixing bowl, combine flour, salt, and yeast. Stir in warm water until a shaggy, sticky dough forms (do not overmix). -
2
Cover the bowl tightly with plastic wrap or a damp towel and let it rest at room temperature for 12-18 hours (or overnight). The dough should double in size and be bubbly. -
3
Preheat your oven to 450°F (230°C) with a Dutch oven (or heavy pot with lid) inside for 30 minutes. -
4
Turn the dough onto a lightly floured surface and shape it into a round loaf. Place it on a piece of parchment paper. -
5
Carefully remove the preheated Dutch oven from the oven, lift the dough (with parchment) into the pot, and cover with the lid. -
6
Bake covered for 30 minutes, then uncover and bake for an additional 10-15 minutes until the crust is deep golden brown. -
7
Remove the bread from the pot and let it cool on a wire rack for at least 1 hour before slicing.
🔧Equipment
- Large mixing bowl
- Plastic wrap or damp towel
- Dutch oven or heavy oven-safe pot with lid
- Parchment paper
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How No-Knead Artisan Bread Works
❓ Frequently Asked Questions About No-Knead Artisan Bread
1. What is no-knead bread, and why is it popular?
No-knead bread is a simple, rustic loaf made with minimal effort—no kneading required. The dough relies on a long fermentation (usually 12–18 hours) to develop gluten naturally, resulting in a chewy texture and crispy crust. It’s popular because it’s beginner-friendly, requires only basic ingredients (flour, water, salt, and yeast), and produces bakery-quality bread with little hands-on work.
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2. How long does no-knead bread take to make?
The total time is about 18–24 hours, but most of that is hands-off. Here’s the breakdown:
– Mixing & first rise: 12–18 hours (overnight works well).
– Shaping & second rise: 1–2 hours.
– Baking: 30–45 minutes.
Active prep time is only 10–15 minutes—the rest is waiting!
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3. Can I use all-purpose flour instead of bread flour?
Yes, but with a few adjustments. Bread flour has more protein, which gives the loaf a chewier texture. If using all-purpose flour:
– Add 1–2 tablespoons of vital wheat gluten (optional) to strengthen the dough.
– Expect a slightly softer, less structured crumb.
– The crust may be a bit less crispy but still delicious.
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4. Why is my no-knead bread dense or flat?
Common causes and fixes:
– Underproofed dough: Let it rise longer (until bubbly and jiggly).
– Too much flour: Measure accurately (spoon flour into the cup, don’t scoop).
– Old yeast: Test yeast in warm water with a pinch of sugar—it should foam in 5–10 minutes.
– Insufficient heat: Bake in a preheated Dutch oven at 450°F (230°C) for a crisp crust.
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5. Can I add mix-ins like seeds, nuts, or herbs?
Absolutely! Fold in 1/2 to 1 cup of mix-ins during the shaping step (after the first rise). Popular options:
– Seeds: Sunflower, pumpkin, flax, or sesame.
– Nuts: Walnuts, pecans, or almonds (toast them first for extra flavor).
– Herbs/Dried Fruit: Rosemary, thyme, or cranberries (soak dried fruit in water first).
Avoid adding too much, or the dough may not rise properly.
