No Knead Bread (Quick & Easy Recipe)

This no knead bread recipe is SO GOOD and very easy to make. Fluffy and soft on the inside with a golden brown crust on the outside. All you need is flour, instant dry yeast, salt and water.

This is a bread recipe for all those non bread bakers who are scared or daunted to make bread. If you think homemade bread is tedious or needs a lot of patience, skill or effort this is the recipe to convert you. I have been making this recipe for years and have used many variations to customize it to my liking. In this blog we will go through the details of making this artisan style, homemade, easy and delicious no knead bread recipe.

You must know that I love baking, bread for sure but everything in general. So I don’t mind spending my waking hours pottering about the kitchen to make advanced pastries, cakes and much more. In saying this I equally enjoy quick an easy recipes that are simple to throw together. This is a recipe I like to make at any time and on any day. I have a no knead sandwich bread recipe that is perfect and very easy to make.

The concept of a no knead bread recipe was popularized by Jim Lahey and his recipe is definitely worth enjoying. It is similar to this recipe and the process as well but I have simplified this recipe further. This no knead bread recipe (aka my no knead bread recipe) is made fool proof and has minimal steps involved in it. Let us understand a few things about this recipe before we start making it.

What is no knead bread exactly?

No knead bread is a soft, white, crusty bread that is mixed together and time allows it to proof, develop gluten and activate the yeast. We do not knead the bread to create any of the texture or structure in the bread once baked.

What is the point of no-knead bread?

The purpose of a no knead bread is to make a delicious bread recipe without kneading it. Commonly, most bread recipes require the dough to be kneaded so that the flour can get hydrated and develop gluten which makes the dough elastic and the bread soft once baked.

What happens if you don’t knead bread? Do you really need to knead bread?

Most often than not, if dough is not kneaded the bread wouldn’t develop any gluten and not be elastic and soft which can yield to a tough and dense bread. However this no knead bread recipe is designed to not knead it, the dough proofs and we shape it a bake it which gives you a deliciously soft and crusty white bread.

Is no-knead bread better than kneaded bread?

There is no comparison, in my opinion they are just different methods of making bread. I would recommend making it based on your need, if you are pressed for time then the no knead bread is a good way to go.

What ingredients do you need to make a no knead bread?

To make this recipe we need all purpose flour, instant yeast, salt and warm water. Now if you want larger air bubbles and pockets in the dough once baked use bread flour. I have used all purpose flour to make this recipe (in the images) however I have tested this recipe with a white bread flour as well and it gives you a beautiful sough dough like texture. You could use a combination of white bread flour/all purpose flour and whole wheat flour as well. The water must be warm (not fridge cold or boiling hot – either will kill the yeast) to speed up the proofing process.

What equipment do you need t make no knead bread?

I have mixed and proofed the dough in a large mixing bowl with a rubber spatula. You can also use your hands to mix the mixture. The mixture needs to be covered with cling wrap or a damp tea towel. I used a dough scraper to help shape it but you don’t need it. The bread is baked in a preheated dutch oven in the oven. If you don’t have a dutch oven you can use a cast iron pot or a stock pot with a heavy bottom. We need baking paper to bake the dough and a knife to score the top before baking.

How to make no knead bread?

Mixing the dough – In a large mixing bowl add the flour, salt, yeast and stir together. Pour in the warm water and stir together to form a shaggy dough, it will be loose and wet – which is what we want.

First proof – Cover it with cling wrap or a damp tea towel (if using a damp tea towel you will need to rewet it as needed to retain the moisture in the towel). You can do this step for 1 and half hour at room temperature/a warm space (short fermentation) or for 18 hours/overnight in the fridge (long fermentation). During this step feel free to do a couple of stretch and folds to create air in the dough – if it is too sticky to handle add a little oil on your fingers before handing.

Shaping & Second proof – Lightly flour the surface and your hands remove the dough gently onto the surface and shape into a ball. Do this with a dough scraper or your hands. We want a tight ball creating tension to trap any air in the dough. Dust a large sheet of baking paper with flour and place the shaped ball of dough on it, cover with a damp tea towel and let it rise for 45-60 minutes until doubled.

Preheating & baking – Half an hour into the second proof, preheat the oven to 450°F/230°C with a dutch oven covered with a lid. Depending on how long it takes for the oven to heat up plan this step accordingly. I like allowing my oven and pot to preheat for 30 minutes minimum.Back to the dough, remove the damp tea towel, score the top with a sharp knife. Remove the hot pot from the oven, lift the baking paper sheet with the proofed dough and place in the hot pot. Cover with a lid and bake at 450°F/230°C for 30 minutes. Remove the lid and bake for another 20-30 minutes until the dough is baked through. When you knock the dough it should have a hollow sound. Allow it to cool before slicing.

Serving no knead bread?

I love seeing this bread warm while still crusty with butter, sea salt and honey but serve it with my lemon jam or homemade nut butter as well. It is delicious to make grilled cheese sandwiches too. Serve it as a side on your dinner table and it pairs well with all stews, curries and makes for a yummy breakfast toast with literally anything.

Storing no knead bread?

I store it in an air tight container at room temperature for 3 days. I like storing the leftover slices in cling wrap in the fridge for 5 days. Transfer it to the freezer if you are planning to store it longer, it keeps well in the freezer for 3 months.

NO KNEAD BREAD: FREQUENTLY ASKED QUESTIONS

Why is my no-knead bread so dense?

This could be because of a few reasons, the dough wasn’t proofed enough, the bread wasn’t baked enough or the oven wasn’t hot enough.

How to score no-knead bread?

Just use a sharp knife to cut the dough on the top to score it before baking.

How to get no knead bread to rise higher?

Use bread flour to get that airy and soft sourdough like texture. Allowing the dough to proof patiently helps the dough hydrate, the yeast to active and develop gluten in the structure. In saying this, through the rising you can do a number of stretch an folds to develop tension and trap air bubbles in the dough. Further, once you shape the dough allowing it to rest again is a good way to ensure the dough has proofed enough. Making sure the oven and the dutch oven/heavy bottom stock pot is preheated well in advance will help those trapped air bubbles to create pockets while baking.

Why is no-knead bread gummy?

The dough is not hydrated enough and wasn’t baked enough as well.

What is the science behind no-knead bread?

The science behind a no knead bread recipe is basically time. Time does the work to develop the air and create bubbles in the dough.

Can I make this no knead bread if I don’t have a Dutch oven? Do you need a Dutch oven for this recipe?

Yes! You will need an oven-safe heavy bottom stock pot or oven-safe fitting lid. The oven and the pot must be preheated to 450 degrees hence the pot should be able to withstand that heat. The Dutch oven allows us to create an enclosed environment for the bread dough so that it will steam while baking making a soft bread on the inside and crusty on the outside with minimal effort.

Will active dry yeast work for this bread? Will fresh yeast work for this no knead bread?

Yes it will, make sure to activate the yeast first according to package instructions. Most often than not with warm water until foaming/frothy. If you are using fresh yeast to make this recipe you willed half the suggested amount, dissolve it into the water first and then add the flour and salt.

Why didn’t my bread rise?

We’dThis could be for many reasons, the yeast didn’t activate for enough time or it was expired. Keep in mind the time needed to allow bread dough or yeasted goods to rise are based on the atmosphere aka temperate and humidity around you. Hence it is always good to check the results and what to look for in the dough and not the amount of time.

Do I need to proof the yeast separately for this recipe?

If you are using active dry yeast, the answer is yes. We need to dissolve it water until frothy/foamy. If you are using instant yeast the answer is no. if you are using fresh yeast, dissolving it in the water is essential but we do not proof the yeast in the water like we do with the active dry yeast.

Can I make this recipe with any flour?

I’ve tested this recipe with all-purpose flour, bread flour, a combination of all purpose & whole wheat flour. Which I know have been successful but I can’t speak to any other variations. However if you give the recipe a go with any alternate flours, give me your feedback in the comments!

Why is my dough feels too loose/wet/sticky?

In this situation I would recommend allowing the dough to rest for 30 minutes covered before adding more flour. When we allow the dough to rest it soaks up all the moisture in the dough aka hydrates well which makes it more elastic and less sticky. In saying this after allowing it to rest if it still feels very gloopy and sticky add a little extra flour, around 2 tbsp at a time and stir into the mixture. Keep in mind, the dough will be sticky at first. It will begin to form into a dough as it proofs so do not be rushed to add more flour.

What if I don’t want a crusty bread?

Simple, bake it for 5-10 minutes after removing the lid…or leave it in there for up to 20-25 minutes if you would like a super-crispy dark golden crust. The longer you bake it without the lid the dark the color and crustier the bread once baked. Also once this bread cools down it does get softer on the outside, not soft like a sandwich bread but not hard like sourdough.

Is it safe to use parchment/baking paper at such high heat?

Most parchment brands have a heat limit of 425-450°F, so use parchment/baking paper in this recipe at your own risk. But I have never had a problem using parchment in high-heat baking. If you are using a gas oven when baking it without the lid make sure the paper is not in contact with the gas flames from the top in the oven.

NO KNEAD BREAD TIPS!

Loose, sticky dough means the bread will have an easier as compared to a firmer dough.
You don’t need a mixer or your elbow grease to knead the dough.
It is a forgiving dough, if it is too stiff, add water. Too wet, add flour. If it is not rising, move the dough to a warmer place. Increase the proofing time as needed. Let it rise to double the volume, this bread recipe will work as long as the yeast has not expired.
Preheating the oven and dutch oven is important. It will determine how the bread bakes. It is a cheats method for steaming/baking at home. It creates a steamy environment allowing the bread to rise and boost before the crust sets (which inherently stops the bread from rising).
Big bubbles and airy dough – use a looser dough, essentially using less flour, higher oven temp and preheated pot allows the yeast to give the bread a great rise boost, creating big air pockets. Also the use of BREAD FLOUR rather than all purpose flour helps.
If you have time allow this dough to rise overnight in the fridge (long fermentation), I have let this dough sit in my fridge for upto 24 hours as well. However you can also bake it once it has doubled in volume, shaped and risen again – around 2 hours (short fermentation).

Looking for more bread recipes?

Now that we have covered how to make this No Knead Bread, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more healthy recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.