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
Scale
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.
