Imagine pulling from your oven a loaf of warm, crusty bread that looks and tastes like it came from a bakery, but you barely lifted a finger. This No Knead Bread Recipe brings that dream to life with an incredibly simple method and few ingredients. It’s an absolute game-changer for anyone who loves fresh homemade bread but wants to skip the labor-intensive kneading process and still enjoy a perfect crust and tender crumb every time.
Ingredients You’ll Need
What’s beautiful about this No Knead Bread Recipe is how straightforward and accessible the ingredients are. Each one plays a key role in creating that delightful texture, richness, and flavor that makes homemade bread so special.
- Bread flour (2 cups): Provides the perfect gluten content for a chewy, airy crumb that’s classic for artisan bread.
- Whole-wheat flour (6 tablespoons): Adds a subtle nuttiness and hearty depth to the loaf.
- Instant or rapid-rise yeast (2¼ teaspoons): Helps the dough rise without needing active kneading or multiple rises.
- Warm water (1⅜ cups, about 110°F): Activates the yeast and creates the perfect dough consistency.
- Unsalted butter (4 tablespoons, melted and divided): Contributes a rich, buttery flavor and keeps the bread moist inside.
- Honey (4 teaspoons): A touch of natural sweetness that balances the flavors and helps with browning.
- Kosher salt (1 teaspoon): Enhances the overall flavor and controls yeast activity.
- Large egg (1, beaten with water and salt): Adds richness to the dough and helps develop a beautiful golden crust.
How to Make No Knead Bread Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the bread flour, whole-wheat flour, instant yeast, and kosher salt in a large bowl. This ensures the ingredients are evenly distributed so that the dough rises uniformly and the bread has consistent texture and flavor throughout.
Step 2: Add Wet Ingredients
Next, stir in the warm water, honey, and half of the melted butter into the dry mixture. Mix everything together with a wooden spoon or spatula until just combined – the dough will be sticky and rough, but that’s exactly what you want. No kneading required!
Step 3: First Rise
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12 to 18 hours. This long, slow fermentation develops wonderful flavor and a light texture, giving the dough time to bubble and show signs of life.
Step 4: Shape and Second Rise
After the dough has risen and looks bubbly, lightly flour your hands and a work surface. Turn the dough out and fold it gently a couple of times to shape it into a rough ball. Place it on parchment paper, cover again, and let it rest for about 2 hours. This rise gives the bread its final fluffy structure before baking.
Step 5: Bake the Bread
Meanwhile, preheat your oven to 450°F, placing a heavy Dutch oven or oven-safe pot with a lid inside to heat up. Carefully transfer your dough (with the parchment) into the hot pot, drizzle with the remaining melted butter, and cover it. Bake covered for 30 minutes, then remove the lid and bake another 20-30 minutes to develop a golden, crisp crust.
Step 6: Cool and Enjoy
Once baked, remove the bread from the pot and let it cool completely on a wire rack. This resting time allows the interior crumb to set perfectly, so slicing yields those beautiful, tender pieces you’ll want to savor.
How to Serve No Knead Bread Recipe
Garnishes
This bread is a blank canvas for delicious toppings. Try brushing it with garlic-infused olive oil, scattering flaky sea salt on the crust, or topping slices with fresh herbs like rosemary or thyme for an aromatic touch that elevates every bite.
Side Dishes
No Knead Bread Recipe pairs beautifully with soups like tomato basil, creamy potato leek, or a hearty stew. It also complements cheese and charcuterie boards spectacularly, perfect for gatherings or a cozy night in.
Creative Ways to Present
For a dinner party, consider slicing the bread into thick wedges and serving it with an assortment of flavored butters, tapenades, or spreads. Or toast slices lightly and build open-faced sandwiches with fresh veggies, smoked salmon, or avocado for a light yet satisfying meal.
Make Ahead and Storage
Storing Leftovers
To keep your No Knead Bread Recipe fresh, store it in a paper bag or loosely wrapped in a clean kitchen towel at room temperature for up to two days. Avoid plastic wrap as it traps moisture and softens the crust.
Freezing
If you want to enjoy this bread later, slice it and freeze the pieces in an airtight bag. This way, you can easily thaw a few slices at a time and avoid waste while still enjoying that freshly baked taste whenever you want.
Reheating
Revive the crust and flavor by warming slices in a toaster oven or a hot skillet for a few minutes. For a full loaf, reheat it in a 350°F oven for about 10 minutes wrapped loosely in foil to keep it moist but restore that crisp crust.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour, though the bread may be slightly less chewy and airy because bread flour has higher protein content, which develops more gluten.
Do I really not need to knead the dough at all?
The magic of this No Knead Bread Recipe is that the long resting time allows gluten to develop naturally without kneading, making it perfect for beginner bakers or those short on time.
What if my kitchen is cold? Will the bread still rise?
A cooler environment slows yeast activity, so you can extend the fermentation time or place the dough in a warm spot, like near a heater or inside an oven with just the light on, to encourage rising.
Can I add seeds or nuts to the dough?
Absolutely! Adding ingredients like sunflower seeds, walnuts, or flaxseeds can boost flavor and texture. Just fold them into the dough after the first rise before shaping.
Why does the bread have big bubbles inside sometimes?
Those wonderful air pockets are a sign of good fermentation and hydration. They make the bread light and open-textured — a hallmark of artisanal bread that’s anything but ordinary.
Final Thoughts
There’s something truly rewarding about making your own bread, especially when it’s as effortless and impressive as this No Knead Bread Recipe. Give it a try and watch your confidence in baking soar as your kitchen fills with the irresistible smell of fresh-baked goodness. Once you taste that crunchy crust and soft, flavorful crumb, you’ll wonder why you ever settled for store-bought bread.
Print
No Knead Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 9-13 hours (including rising time)
- Yield: 12 slices
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This No Knead Bread Recipe produces a delicious, crusty homemade loaf with minimal effort. Using a combination of bread and whole-wheat flour, yeast, and simple ingredients, this bread requires only mixing and a long rise, eliminating the need for kneading. The result is a beautifully textured, rustic bread perfect for sandwiches or toast.
Ingredients
Dry Ingredients
- 2 cups bread flour (312 grams / 11 ounces)
- 6 tablespoons whole-wheat flour (57 grams / 2 ounces)
- 2¼ teaspoons instant or rapid-rise yeast (7 grams)
- 1 teaspoon kosher salt (3 grams)
Wet Ingredients
- 1⅜ cups water (312 grams / 11 ounces), warm (110°F)
- 4 tablespoons unsalted butter (57 grams), melted and divided (½ stick)
- 4 teaspoons honey (88 grams)
- 1 large egg (50 grams), lightly beaten with 1 teaspoon water and pinch of salt
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the bread flour, whole wheat flour, instant yeast, and kosher salt. Stir together to evenly distribute the ingredients.
- Add Wet Ingredients: Warm the water to about 110°F and dissolve the honey in it. Pour the warm honey water and half of the melted butter into the dry ingredients. Stir with a wooden spoon or spatula until a sticky dough forms, ensuring all the flour is incorporated.
- First Rise: Cover the bowl tightly with plastic wrap or a damp towel and let the dough rise at room temperature for 8-12 hours, or until doubled in size and bubbly.
- Prepare for Baking: Once risen, gently fold the dough over itself a few times in the bowl to create surface tension. Let it rest for 15 minutes. Meanwhile, coat a loaf pan or a Dutch oven with the remaining melted butter to prevent sticking.
- Shape and Second Rise: Transfer the dough to the prepared pan, cover it loosely with plastic wrap, and allow it to rise for another 30-60 minutes until puffy.
- Preheat Oven: Preheat your oven to 375°F (190°C). If using a Dutch oven, heat it empty inside while the oven preheats.
- Apply Egg Wash: Brush the top of the dough with the beaten egg mixture. This step helps to achieve a shiny, golden crust.
- Bake the Bread: Place the loaf pan or carefully place the dough inside the hot Dutch oven. Cover (if using Dutch oven) and bake for 30 minutes. Then remove the lid and bake for another 30 minutes to brown the crust deeply.
- Cool Before Slicing: Remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing to allow the crumb to set and prevent tearing.
Notes
- If you prefer a crisper crust, you can bake the loaf on a baking stone or sheet without a pan, adding steam with a pan of water in the oven.
- Using instant yeast eliminates the need to proof yeast separately, making the process quicker.
- The long fermentation times develop flavor and texture without kneading.
- Whole wheat flour adds nuttiness and more nutrients but can be substituted fully with bread flour for a lighter loaf.
- Store leftover bread in a paper bag or bread box to maintain crust texture; wrap for longer storage in the freezer.
