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No Knead Bread

This sandwich bread recipe has the simplest pantry ingredients but the fluffiest texture. You don’t need to knead it and it Is delicious with butter or jam. It is a must have bread recipe for anyone and everyone.

At the outset I need to thank and give a tremendous shout out to Nigella Lawson. This recipe is an adaptation of her No Knead Sandwich Loaf. I tried her recipe word for word and absolutely loved it. Then I got excited and was interested to try out other variations just because. Each one turned out beautiful. Therefore her recipe is a very forgiving one as long as you follow the method and stay in the lines with measuring you are good to go. 

Originally the recipe calls for strong white bread flour and it produces a soft white loaf. However I have used al purpose flour in this recipe because I am aware that bread flour isn’t easily available to a lot of you. I have also used yogurt in this recipe but many a times replaced it with buttermilk or sour cream and its also worked fine. The recipe calls for butter and I have used unsalted butter here but you can use olive oil as well. I have mentioned multiple substitutes in the section below so have a look at it before you get baking. 

Let us understand a couple of things about bread baking before we begin. Bread needs yeast and we are using active dry yeast here. This yeast will grow and ferment as it is fed the right food in the right temperature. The rise in our dough will come from the fermentation of yeast combined with the gluten development in the flour. I am saying all of this because this method of bread making is not traditional. Traditionally the dough has to be kneaded until smooth and left to proof once before kneading again and this laborious process varies from bread to bread. A brioche is different from a whole meal bread which is different from burger buns which is different from a focaccia, you get it.

It is also vital that I mention this recipe doesn’t require any fancy equipment to make it. Usually a mixer with the dough hook attachment does the work for you however, not here. This recipe is a no knead recipe as it doesn’t require you to knead the dough but it does require you to have patience to rest the dough. Ill give you a break down of the process:

  1. Mix dry ingredients into a large bowl
  2. Mix wet ingredients in a second bowl.
  3. Add wet ingredients into dry.
  4. Stir until a shaggy dough is formed. 
  5. Using your hands massage everything together for a minute.
  6. Drizzle the bowl with oil, add the ball of dough into it, cover and leave for 10 mins. (1st REST)
  7. Rub oil on your hands and the surface (this helps the dough not to stick to anything).
  8. Remove dough from the bowl and for 10 seconds knead together. Cover and leave to rest for 20mins. (2nd REST)
  9. Remove dough from the bowl and for 10 seconds knead together. Cover and leave to rest for 30mins. (3rd REST)
  10. Remove dough and form into the shape of a log. 
  11. Oil a 9×5 inch loaf tin and transfer the log into it. 
  12. Cover and leave to rest for 70-80 mins until doubled in size. (4th REST) – At this stage if you didn’t want to bake the dough immediately, this is the time to transfer it to the fridge and leave it in there for unto 12 hours. I have even left it in the fridge for 24 hours and its been fine. You do however need to let it come to room temperature – after which you let it rest for 20 mins at room temperature. 
  13. Bake for 35-40 mins until risen, golden and when you knock on the tin it should have a hollow sound. 
  14. Rest the loaf for 15 mins until its cool enough to handle, transfer to a wire rack. (5th REST)

A few substitutes to make your life easier:

Flour – Ive used all purpose flour but 100% white strong bread flour, 100% whole wheat bread flour, 100% stone ground flour (white, brown etc), 60% rye flour + 40% bread flour/ 40%white bread flour, 80% all purpose flour + 20% atta (chapati flour). You can use 100% maida to make this recipe as well. 

Sugar – I used brown sugar here but you can use white sugar, honey, maple syrup or grated jaggery.

Yeast – I used active dry yeast here but you can use dry yeast which means you will need to let the yeast bloom in warm water first before adding to your wet ingredients. 

Yogurt – You can use buttermilk, sour cream, cooking cream, whipping cream instead. 

Butter – Ive used unsalted but you can use salted, just adjust the salt in the bread. You can also use the same amount of olive oil, coconut oil and sunflower oil.

Water – There are two types of water here, room temperature and boiling hot. Both are essential in the recipe to balance out the temperature as we don’t want to kill the yeast with the hot water alone nor put it to sleep with the cold water. 

Vegan – You can use a vegan butter spread like coconut butter, olive oil butter, sunflower seed butter etc in place of the butter in the recipe. You can also use a vegan cream/yogurt in place of the yogurt, I have also used vegan milk here and its worked fine. 

Gluten Free – There are ready mix gluten free bread flour packets available today and I would recommend using one of those cup for cu in this recipe. Ive used Bob Red Mills’ gluten free bread flour to make this recipe. 

Baking – Depending on what flour you use, the cooking time might vary by a few minutes hence it is important to check if the loaf has risen, its golden brown, if you poke a thin knife in the center it will come out clean and if you knock on the tin it should sound hollow.

The bread once baked can last for a week or so if stored correctly. I usually slice it when I need it and store the loaf in an air tight zip lock bag but it stores well in a bread box or any air tight container. You can leave it at room temperature not in direct sunlight for 3 days however I would recommend putting it in the fridge after that. When ready to use, let it come to room temperature or toast it as needed.

You can watch how I made it here. Enough bread talk now, just remember to have patience and enjoy the process while making this recipe. Happy Bread Baking Ninjas!

No Knead Bread

This sandwich bread recipe has the simplest pantry ingredients but the fluffiest texture. You don’t need to knead it and it Is delicious with butter or jam. It is a must have bread recipe for anyone and everyone.
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 45 minutes
Course Appetizer, Bread, Breakfast, Brunch, Party, tea time

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Wooden spatula
  • Loaf tin 9x5inch

Ingredients
  

  • 500 gm All purpose flour
  • 15 gm Active dry yeast
  • 10 gm Brown sugar
  • 10 gm Sea salt
  • 130 ml Yogurt
  • 150 ml Cold water
  • 100 ml Hot water
  • 50 gm Butter cubed

Instructions
 

  • Mix dry ingredients into a large bowl
  • Mix wet ingredients in a second bowl.
  • Add wet ingredients into dry.
  • Stir until a shaggy dough is formed.
  • Using your hands massage everything together for a minute.
  • Drizzle the bowl with oil, add the ball of dough into it, cover and leave for 10 mins.
  • Rub oil on your hands and the surface (this helps the dough not to stick to anything).
  • Remove dough from the bowl and for 10 seconds knead together. Cover and leave to rest for 20mins.
  • Remove dough from the bowl and for 10 seconds knead together. Cover and leave to rest for 30mins.
  • Remove dough and form into the shape of a log.
  • Oil a 9x5 inch loaf tin and transfer the log into it.
  • Cover and leave to rest for 70-80 mins until doubled in size.
  • Bake at 190℃ for 40-45 mins until risen, golden and when you knock on the tin it should have a hollow sound.
  • Rest the loaf for 15 mins until it's cool enough to handle, transfer to a wire rack and remove from the tin. Leave to cool until ready to serve.
  • I like serving it warm with butter, sea salt and a little honey.

Notes

  • Be patient and don’t try to fasten the process, this recipe needs time to develop flavor and texture.
  • To make this an overnight situation, follow all the steps until number 12 and instead of resting the dough for 70-80 mins rest it in the fridge overnight unto 24 hours. Let it come to room temperature, let it rest for another 20 mins at room temperature and then continue with step number 13.
  • You can season the dough with dried herbs and spice powders but not too much.

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