There is nothing more warm and inviting than freshly baked homemade bread. No-knead Bread is a simple and delicious bread recipe that requires minimal effort and time to make. This bread is made with just four basic ingredients – flour, yeast, salt, and water – and doesn’t require any kneading or complicated techniques. The result is a crusty and flavorful loaf of bread that can be served with soup, salad, or on its own as a hearty snack.
You will need a Dutch oven pot or a large cast iron pot and some parchment paper to make this yummy and easy-to-make bread.
One of the great things about no-knead bread is that it’s very versatile and can be customized to suit your taste. Here are some ways you can add special aromatics, nuts, and other ingredients to your bread:
- Herbs: Add chopped fresh herbs like rosemary, thyme, or sage to the dough before baking for extra flavor and aroma.
- Spices: Add spices like cinnamon, nutmeg, or cardamom for a sweet and spicy twist on your bread.
- Nuts and seeds: Add chopped nuts like walnuts or pecans, or seeds like sunflower or pumpkin seeds, for extra crunch and texture.
- Cheese: Add grated Parmesan or cheddar cheese to the dough for a cheesy twist on your bread.
- Fruits: Add dried fruits like raisins, cranberries, or cherries for sweet and fruity bread.
To incorporate these ingredients, simply mix them into the dough after step one and continue with the recipe as usual. Don’t be afraid to experiment and try new combinations to create your own unique no-knead bread!
Basic Ingredients for No-knead Bread
Flour: The base ingredient for the bread, which provides structure and texture.
Instant Yeast: A type of yeast that doesn’t require proofing and helps the bread rise.
Salt: Adds flavor to the bread and also helps regulate the fermentation process.
Hand-warm Water: The liquid used to hydrate the flour and activate the yeast.
Flour: You can use different types of flour, such as whole wheat, rye, or spelt, to give your bread a different flavor and texture.
Yeast: You can use active dry yeast instead of instant yeast, but you’ll need to activate it first by proofing it in warm water.
Salt: You can use different types of salt, such as sea salt or kosher salt, depending on your preference.
Serving Tips for No-Knead Bread
- When shaping the dough into a ball, be gentle and try not to overwork it. You want to create a tight ball that will hold its shape during proofing and baking.
- No-knead bread is delicious on its own or toasted with butter or jam. You can also use it for sandwiches or serve it alongside soups, stews, or salads. Try adding different herbs or spices to the dough for extra flavor, or top the bread with seeds or nuts for added crunch.
- Store the bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to three days. You can also freeze the bread for up to three months, but make sure to slice it first so you can thaw individual portions as needed. To refresh the bread, you can heat it in the oven or toaster until warmed through and crispy.
- 3 cups flour
- ¼ tsp instant yeast
- 1¼ tsp salt
- 400 ml hand-warm water
- In a large bowl, combine the flour, yeast, and salt. Create a little well and add the body-temperature water to the flour.Gently mix ingredients together, and the dough will be a bit sticky. Cover with cling wrap and allow to rest for 6 to 8 hours, ideally overnight.
- Transfer the dough onto a well-floured surface. Shape the dough into a ball. Pull the outer edges into the center, flip them upside down, and place them into a dough basket lined with parchment paper. You want the folded seams to be on the bottom and the smooth side on top. Lightly flour the top of the dough ball and cover it with cling wrap or a kitchen towel. Allow resting for another 1 to 2 hours. If you do not have a dough basket you can use a colander which allows the dough to breathe, or just a glass or plastic bowl. Remember to put down a light cotton fabric that has been dusted with flour.
- While the dough is proofing, preheat the oven and the Dutch oven pot to 240° C. Remove the Dutch oven from the oven, take the lid off and gently, transfer the dough along with the parchment paper, to the pot. Cover the Dutch oven lid and bake for 30 minutes. Remove the lid and bake for an additional 15 to 20 minutes or until the bread develops a golden brown crust.
- Remove from the oven, lift the edges of the parchment paper, and transfer the bread to a wire cooling rack. Allow to cool for 10 to 30 minutes then serve.