This Easy No-Knead Bread is a simple and delicious homemade bread that anyone can make with minimal effort. This rustic, artisan-style bread requires no kneading, making it perfect for beginners or anyone who wants fresh bread without the hard work. The long resting time allows the gluten to form naturally, so kneading isn’t necessary.
For this recipe you only need a few basic ingredients: flour, water, yeast, and salt. After mixing these ingredients, you let the dough rest and rise for 16 to 18 hours, allowing the yeast to work its magic and develop rich flavors.
Once the dough has risen, you shape it and bake it in a preheated cast iron pot. This method creates a crisp, golden crust while keeping the inside soft and airy. The dough’s high moisture content gives the bread a chewy texture and open crumb, making it great for pairing with soups, stews, or using for sandwiches.
This Easy No-Knead Bread provides fantastic results each time. f you want to get creative, you can add herbs like rosemary or thyme to the dough for extra flavor, or cheese like in this Easy No-Knead Cheese Bread I’ve made a few time ago.
How to make easy no-knead bread
Begin by adding active dry yeast and ¼ cup (60ml) of lukewarm water to a large bowl. Let it rest for 5 minutes to activate the yeast.
Next, add the flour, salt, and the remaining 1¼ cups (300ml) of water. Mix everything with a spatula until well combined. Cover the bowl with plastic wrap and let the dough rest at room temperature for 16-18 hours. This slow fermentation process is what gives the bread its amazing flavor and texture. You’ll know it’s ready when the dough has doubled in size and looks bubbly.
Once the dough has rested, shape it into a ball on a floured surface using a dough scraper if needed, as the dough will be sticky. Don’t worry too much about perfection, rustic bread has a beauty on its own. Lightly flour your hands and surface to make handling the dough easier.
Line a medium bowl with parchment paper, sprinkle it with flour and cornmeal, and place the dough on top. Cover and let the dough rise for another 1-2 hours at room temperature.
How to bake the bread
Preheat the oven to 470°F (240°C) and place a 9-inch (23cm) round cast iron pot inside to heat for about 1 hour.
Carefully transfer your dough, parchment paper and all, into the hot pan. Be cautious, it’s super hot. Cover the pan with its lid and bake for 30 minutes. This traps steam, helping your bread rise and giving it that beautiful crust. After 30 minutes, remove the lid, reduce the heat to 440°F (230°C), and bake for another 15 to 20 minutes until the crust turns a gorgeous golden brown.
Finally, let the bread cool completely on a wire rack before slicing. As tempting as it is to cut into it right away, allowing it to cool lets the inside set perfectly.
I hope you will give this bread a try because it is delicious, crispy on the outside and soft and chewy on the inside. If you do, don’t forget to share the photos with me on Instagram. I would love to see how it turns out for you.
Other bread recipes you may like to try
This Easy No-Knead Focaccia is a tasty and simple bread that takes little work but with excellent results each time.
These Cheese and Pesto Fantails are delicious, savory pastries with a perfect flavor combination and an eye-catching appearance.
These Twisted Cheese Bagels are a tasty treat for any occasion, made with fresh dough and loaded with rich, flavorful cheese.
For more bread ideas check our full collection of Bread Recipes. If you like savory bread recipes check out our collection of 25 Homemade Bread Recipes.
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Easy No-Knead Bread
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Ingredients
- 4 cups (500g) bread flour or all-purpose flour , you can also use a mix of flours and include rye or whole wheat flour
- 1/4 tsp (1g) active dry yeast
- 1 ½ cup (360ml) water
- 2 tsp (10g) salt
Instructions
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In a large bowl, add the active dry yeast and ¼ cup (60ml )of lukewarm water. Let it rest for 5 minutes to activate the yeast.
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Add the flour, salt and remaining 1 1/4 cups (300 ml) water.
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Mix with a spatula until everything is well combined.
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Cover the bowl with plastic wrap.
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Let the dough rest for 16-18 hours at room temperature, until doubled in size and looks bubbly.
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Transfer the dough onto a floured surface.
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Shape the dough into a ball using a dough scraper if necessary as the dough is really sticky to the touch. For this, gently lift the edges of the dough, folding it over toward the center, rotating the dough as you go.
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After shaping the dough into a rough ball, carefully flip it over so that the smooth side is facing up.
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Place a parchment paper into a medium bowl and sprinkle with flour and cornmeal over the parchment paper. Add the dough and cover. Let the dough rise for another hour at room temperature.
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Meanwhile, turn the oven to 470F (240C) and add a 9-inch (23cm) round iron cast pot inside without the lid. Leave it in the oven to heat through for about 1 hour.
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Transfer the dough with the parchment paper into the hot pot.
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Put the lid on. Bake for 30 minutes at 470F (240C) with the lid on to create steam.
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Remove the lid.
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Bake for another 15-20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.
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Let it cool completely before cutting the bread.
Nutrition
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