No-Knead Bread: Fresh baked bread is a far superior experience compared to commercially produced bread with all those additives and preservatives.  This recipe requires only four ingredients (flour, yeast, salt and water – how pure is that?), a little handling of the dough and with minimal effort, the result is fresh bread – you baked yourself!

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No-Knead Bread

Bread can be simple and easy to make and it’s amazing that most people do not realize this – I certainly did not.  Baking bread always intimidated me – perhaps it is the idea of working with yeast that seemed unpredictable and the rising time involved.  It seems like more work than it really is.  Yes, there is rising time, a minimum of 3 hours, plus 30 mins or so for the second rise but one can do other things during that time and just plan around it.  This bread recipe is very forgiving because I have left out it for several hours more than the minimum for the first rise and it still came out great.  I found with every loaf, I became more practiced and confident in my bread baking abilities.

This bread is delicious and satisfying

I decided several months ago, to bake our own bread instead of buying it from the grocery store.  I have many reasons for baking our bread:  1. To reduce and cut out the amount of processed food we eat by making our food from scratch, 2. to save some money on the grocery bill and 3. to learn, enjoy and feel comfortable baking bread.  I bake this bread a couple of days a week and bake 1-2 loaves and I also enjoy baking other types now but this particular recipe is so simple and easy that is has become our staple bread for many meals.  This super simple no-knead bread recipe was my “gateway bread” recipe to baking bread and I hope it will become your staple bread too or at least a fun activity to try!

No-Knead Bread is the “The Gateway Bread” to Baking Bread!

Disclosure: This post contains some affiliate links which means I earn a commission when you utilize them.  I only recommend brands and products that I like and enjoy using.  Some links are just for educational purposes and sharing pages that I have found helpful.

Please note that you will need a Dutch Oven for this recipe or an oven safe pot (up to 450° F) with a lid, make sure the handle on the lid is oven safe!  I have had great results with my Calphalon Unison Dutch Oven but there are many others out there as well, click here for some other examples of Dutch ovens.

Fresh baked bread is truly special.

Each loaf has it’s own unique character. 

No-Knead Bread

Yield: 11 slices (1 loaf)

Prep Time: 10 minutes

Active Time: 40 minutes

Additional Time: 3 hours 30 minutes

Total Time: 4 hours 20 minutes

No-Knead Bread: Fresh baked bread is a far superior experience compared to commercially produced bread with all those additives and preservatives. This recipe requires only four ingredients (flour, yeast, salt and water – how pure is that?), a little handling of the dough and with minimal effort, the result is fresh bread – you baked yourself!

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Ingredients

• 3 cups of flour, , with extra for board, I use Hodgson Mill, Non-GMO Project Verified Flour
• About 1/4 teaspoon dry active yeast, (check the date, make sure it's fresh), I use Hodgson Mill Fast-Rise Yeast
• About 1 teaspoon of kosher salt or preferred type of salt, (for taste), I use Morton Kosher Salt
• 1-1/2 cups of hot water, 130° F, I use water hot out of the tap, make sure you do not boiling or it will kill the yeast.

Instructions

1. In a large mixing bowl, add 3 cups flour, 1/4 teaspoon active dry yeast and salt and whisk to combine.
2. In a 2 cup wet measure, add 130 degree water, then add it to the dry ingredients.
3. Mix the water and dry ingredients until combined.
4. Cover and allow to double in size (about 3 hours).
5. When the dough has doubled in size, turn dough out on a floured surface. Using a dough scraper turn the dough over about 11 times.
6. Put a piece of parchment (large enough to go beyond the edges of the bowl) in a large mixing bowl. Return the dough to the mixing bowl, cover and allow to rise 30 minutes.
7. Put a lidded Dutch oven in the middle rack of the oven. (Make sure the knob on the rim is oven safe!) Preheat the oven to 450 degrees F.
8. When the oven is preheated and the dough is ready, carefully take the Dutch oven out of the oven, (make sure to use oven mitts!). Place the dough with the parchment paper in the Dutch oven and cover. Return the Dutch oven to the oven. Bake for 30 minutes with the lid on and then 10 more minutes with the lid and parchment paper removed.
9. When the bread is done, allow it to cool on a wire rack for 5-10 minutes before serving. Enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
• 
  Non-slip Silicone Pastry Mat Extra Large with Measurements 28''By 20'' for Silicone Baking Mat, Counter Mat, Dough Rolling Mat,Oven Liner,Fondant/Pie Crust Mat By Folksy Super Kitchen (2028, red)
• 
  Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
• 
  If You Care FSC Certified Parchment Baking Paper, 70 sq ft (Pack of 2)
• 
  Pyrex Smart Essentials 8-Piece Mixing Bowl Set
• 
  Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
• 
  OXO Good Grips Multi-purpose Stainless Steel Scraper & Chopper

Nutrition Information:

Yield: 11 Serving Size: 1 slice
Amount Per Serving:Calories: 170 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 301mg Carbohydrates: 36g Fiber: 2g Sugar: 1g Protein: 5g

Please note that the Calculated Nutrition is an estimate at best.

• You can try a different type of flour, I have used wheat on many occasions with success.  I find that wheat flour seems more dry and add a few tablespoons of water extra.
• Room temperature butter or extra virgin olive oil with salt, pepper and with other desired spices are nice accompaniments for this bread.
• If you have the taste for something sweet try some Nutella and fruit or use it for making French toast.
• This bread works well when making a strata.

Recipe Inspiration and Credit:

Jenny Jones inspired me attempt making bread on a regular basis with her faster no-knead recipe.  She also has a great video and shows you how to make the bread.  I encourage you to watch her wonderful video.

• Check out our Recipe index and DIY index

If you make “No-Knead Bread” and post a picture on social media, be sure to #lifeslittlesweets #nokneadbread and link back to the post, thank you in advance!

If you like this recipe, see also:

No-Knead Oatmeal Bread

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom.She lives in New Jersey by way of New England and New York, with her husband, two kids under 5 and family dog Cayli. She loves design, being creative and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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