Whole Wheat Version: Replace 1 cup of flour with whole wheat flour.
Garlic & Herb Bread: Add dried herbs or garlic powder to the dough.
Seeded Bread: Sprinkle seeds on top before baking.
Olive Bread: Fold in chopped olives after the first rise.
Mini Loaves: Divide dough and bake smaller portions.
Cooking Notes
Long rise time is essential for texture and flavor.
Dough should be sticky—do not add extra flour.
Preheating the pot creates steam for a crusty exterior.
Let bread cool before slicing to finish setting the crumb.
Serving Suggestions
Serve No-Knead Homemade Bread warm or at room temperature with olive oil, jam, or soup. It’s perfect for sandwiches, toast, bruschetta, or alongside hearty meals. This bread also makes excellent garlic bread or croutons.
Tips
Use parchment paper for easy transfer into the hot pot.
If your kitchen is cold, extend rise time slightly.
Store bread wrapped in a towel to preserve crust.
Freeze sliced bread for long-term storage.
Prep Time
10 minutes
Cooking Time
45 minutes
Total Time
13–19 hours (including rise time)
Nutritional Information (Approximate per slice)
Calories: 130
Protein: 4g
Sodium: 290mg
FAQs
Can I use active dry yeast instead of instant?
Yes, active dry yeast works the same in this long-rise method.
Why is my dough sticky?
Sticky dough is normal and necessary for proper gluten development.
Do I need a Dutch oven?
It’s recommended for best crust, but a covered oven-safe pot works too.
Can I make this bread vegan?
Yes, this recipe is naturally vegan with no eggs or butter.
Conclusion
No-Knead Homemade Bread proves that incredible bread doesn’t require kneading, eggs, or butter. With just a few basic ingredients and time, you can create a crusty, soft, bakery-style loaf right at home. Simple, affordable, and endlessly versatile, this bread recipe is perfect for beginners and seasoned bakers alike—and once you try it, it’s sure to become a staple in your kitchen.
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3 cups all-purpose flour
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1 ½ teaspoons salt
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1 teaspoon sugar or honey
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1 teaspoon instant yeast (or active dry yeast)
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1 ½ cups warm water (about 110°F / 43°C)
Instructions
In a large mixing bowl, combine flour, salt, sugar, and yeast. Stir until evenly mixed. Pour in the warm water and stir with a spoon or spatula until a sticky, shaggy dough forms. No kneading is required.
Step 2: First Rise
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12–18 hours, until doubled in size and covered with bubbles.
Step 3: Shape the Dough
Lightly flour a work surface. Turn the dough out gently and fold it over itself once or twice to form a rough ball. Do not knead. Place the dough onto parchment paper.
Step 4: Second Rest
Cover the dough loosely and let it rest for 30–45 minutes while the oven preheats. This short rest helps the dough relax and puff slightly.
Step 5: Bake the Bread
Preheat oven to 450°F (230°C). Place a heavy oven-safe pot or Dutch oven inside to heat. Carefully transfer the dough (with parchment) into the hot pot, cover with lid, and bake for 30 minutes. Remove lid and bake an additional 10–15 minutes until golden brown.
Notes
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Long rise time is essential for texture and flavor.
-
Dough should be sticky—do not add extra flour.
-
Preheating the pot creates steam for a crusty exterior.
-
Let bread cool before slicing to finish setting the crumb.
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