Here’s a simple recipe for No-Knead Bread — crusty on the outside, soft and chewy inside, and requires almost no effort.
🍞 No-Knead Bread
🛒 Ingredients (1 loaf)
- 3 cups (360 g) all-purpose flour
- 1¼ tsp salt
- ½ tsp instant yeast
- 1⅓ cups (320 ml) warm water
👩🍳 Instructions
- Mix the Dough
- In a large bowl, combine flour, salt, and yeast.
- Add water and stir until a shaggy, sticky dough forms.
- No kneading needed.
- First Rise
- Cover the bowl with plastic wrap or a kitchen towel.
- Let dough rise at room temperature for 12–18 hours, until bubbly and doubled in size.
- Preheat Oven
- Place a heavy oven-safe pot (like a Dutch oven) with lid in the oven.
- Preheat to 230°C (450°F) for at least 30 minutes.
- Shape & Transfer
- Lightly flour your hands and a work surface.
- Gently shape the dough into a ball.
- Carefully place dough into the hot pot (be careful — it’s very hot).
- Bake
- Cover with lid and bake 30 minutes.
- Remove lid and bake another 15–20 minutes, until golden brown and crusty.
- Cool
- Transfer to a wire rack and let cool at least 30 minutes before slicing.
💡 Tips
- The long rise develops flavor without kneading.
- For a softer crust, cover the pot for the entire bake or brush lightly with butter after baking.
- Add herbs, olives, or garlic for a flavored loaf.
If you like, I can give you a 5-minute variation with whole wheat or rye flour for a healthier no-knead loaf.
