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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.
Prep Time 4 hrs
Cook Time 45 mins
Course Appetizer, Bread, Breakfast, Brunch, Party, tea time


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


  • 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


  • 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.


  • 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.