No-Knead Bread Recipe

Delight in the Simplicity: No-Knead Bread Recipe

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Are you yearning to fill your home with the irresistible aroma of freshly baked bread but feel intimidated by the idea of kneading dough for hours on end? Fear not! With this No-Knead Bread recipe, you can achieve bakery-quality results with minimal effort. This foolproof method requires just a few simple ingredients and a bit of patience, resulting in a loaf of bread that boasts a crispy crust, airy interior, and unparalleled flavor. Whether enjoyed warm out of the oven with a smear of butter or used to elevate your favorite sandwiches, this No-Knead Bread is sure to become a staple in your kitchen. Let’s dive into the details of this effortless recipe and learn how to make it at home.


  • 3 cups bread flour or all-purpose flour
  • 1/2 teaspoon instant yeast
  • 1 1/2 teaspoons sea salt
  • 1 1/2 cups warm water (110 degrees)


  1. Mix the Dough: In a large mixing bowl, combine the flour, instant yeast, and sea salt. Gradually add the warm water, stirring with a wooden spoon or your hands until a shaggy dough forms. The dough should be slightly sticky but manageable.
  2. Rest the Dough: Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12-18 hours. During this time, the yeast will work its magic, causing the dough to rise and develop complex flavors.
  3. Shape the Dough: After the resting period, the dough should have doubled in size and be dotted with bubbles on the surface. Lightly flour a work surface and your hands, then gently shape the dough into a ball or oval shape, being careful not to deflate it too much.
  4. Second Rise: Transfer the shaped dough to a parchment-lined bowl or proofing basket, seam side down. Cover loosely with plastic wrap or a kitchen towel and let it rise for another 1-2 hours, or until puffy and almost doubled in size.
  5. Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven or heavy-bottomed pot with a lid in the oven to preheat as well.
  6. Bake the Bread: Carefully remove the preheated pot from the oven and carefully transfer the risen dough into it using the parchment paper as a sling. Cover with the lid and bake for 30 minutes.
  7. Uncover and Finish Baking: After 30 minutes, remove the lid from the pot and continue baking the bread for an additional 10-15 minutes, or until golden brown and crusty.
  8. Cool and Enjoy: Once baked, transfer the bread to a wire rack to cool completely before slicing. Enjoy slices of warm, freshly baked No-Knead Bread with your favorite spreads or use it to make sandwiches, bruschetta, or toast.

Cook Notes and Variations:

  • Experiment with Flours: While bread flour or all-purpose flour works well in this recipe, you can experiment with different types of flour, such as whole wheat flour or spelt flour, for added flavor and nutrition.
  • Add Herbs or Seeds: Customize your bread by incorporating dried herbs, such as rosemary or thyme, or seeds, such as sesame seeds or poppy seeds, into the dough for extra flavor and texture.
  • Make it Gluten-Free: For a gluten-free version of this bread, use a gluten-free all-purpose flour blend and ensure that all other ingredients, including the yeast, are certified gluten-free.

FAQs (Frequently Asked Questions):

Q: Can I use active dry yeast instead of instant yeast? A: Yes, you can substitute active dry yeast for instant yeast in this recipe. However, you will need to activate the yeast in warm water before adding it to the flour mixture. Dissolve the yeast in a portion of the warm water and let it sit for 5-10 minutes until foamy before adding it to the flour.

Q: Do I need a Dutch oven to bake this bread? A: While a Dutch oven produces excellent results by creating a steamy environment that helps the bread develop a crispy crust, you can also bake the bread on a baking sheet lined with parchment paper. Simply place a shallow pan of water on the bottom rack of the oven to create steam.

Q: How should I store leftover bread? A: Once cooled, store leftover bread in a paper bag or bread box at room temperature for up to 2-3 days. To prolong freshness, you can also freeze the bread in a resealable plastic bag for up to 2 months. Thaw frozen bread at room temperature or reheat slices in a toaster or oven before serving.

Q: Can I add nuts or dried fruit to the dough? A: Yes, you can add chopped nuts, such as walnuts or pecans, or dried fruit, such as raisins or cranberries, to the dough for added texture and flavor. Fold them into the dough during the initial mixing stage.

Keto and Low-Carb Versions:

For those following a keto or low-carb lifestyle, here’s how you can modify the recipe:

  • Use Almond Flour: Substitute bread flour or all-purpose flour with almond flour or a combination of almond flour and coconut flour to reduce the carb content of the bread.
  • Add Psyllium Husk: Incorporate psyllium husk powder into the dough to improve its texture and mimic the gluten structure of traditional bread.
  • Replace Instant Yeast: Use a natural leavening agent, such as sourdough starter or psyllium husk gel, instead of instant yeast to reduce the carb content and add complexity to the flavor of the bread.

No-Knead Bread is a testament to the beauty of simplicity in baking, allowing you to create artisan-quality bread with minimal effort and ingredients. With its crusty exterior, soft interior, and irresistible flavor, this bread is sure to impress even the most discerning palates. Whether you’re a novice baker or a seasoned pro, No-Knead Bread is a recipe that anyone can master and enjoy. So roll up your sleeves, preheat your oven, and get ready to embark on a delicious journey of bread-making bliss!

Do you have any questions or suggestions about this recipe? Feel free to leave a comment below!

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