Last Updated on June 18, 2022 by Karen
This easiest no knead bread recipe requires just FOUR basic ingredients and results in a perfectly crusty, golden artisan-style loaf with amazing chewy texture – either with an overnight method or a fast rise method!
I’ve heard about no knead bread for years and can’t believe I waited so long to make one! I tried it for the first time a month ago and have been absolutely obsessed ever since. Not just obsessed with baking homemade bread, but obsessed with this specific recipe because of how easy, forgiving, and foolproof it is.
If you’ve never made bread from scratch before or feel intimidated about making an artisan-style loaf, this is the recipe you’ll need to try! This recipe, however, requires hardly any elbow grease (literally, since you won’t need to knead it AT ALL) and little hands-on time.
Plus, you don’t have to pull out your heavy duty stand mixer with dough attachment or any fancy kitchen gadget for that matter. It’s unbelievably easy.
Best of all, it requires just FOUR basic ingredients: flour, yeast, salt, and water.
- Flour – I’ve only tested this recipe with all-purpose flour so I personally don’t know if it works well with whole wheat flour. Others who have tried this recipe with whole wheat flour reported that you can replace up to 1 cup of all-purpose flour with whole wheat flour without affecting the rise.
- Yeast – The overnight rise method only calls for 1/2 teaspoon of instant yeast (I used SAF instant yeast). If you go with the fast rise method, you’ll need 2 1/4 teaspoons of instant yeast, or a standard packet of yeast.
- Salt – I used regular kosher salt. With 2 teaspoons of salt per loaf, the flavors are just right for us. You can adjust down slightly if you’re watching your salt intake, but I wouldn’t adjust up since too much salt can slow down yeast activity.
- Water – It should be warm to the touch but not hot (as it will kill the yeast). If you have a thermometer, it should be between 100-110°F
It’s quite magical how these ingredients just transform themselves into the most amazing bakery quality loaf that any novice bakers can make.
How long do you let the dough rise?
Once you mix up the four ingredients, cover the bowl with plastic wrap and let it rest at room temperature for about 12 to 18 hours. I prefer an 18-hour rise as I find that the longer it rests, the better the flavor and texture.
What is the fast rise method?
If you don’t have time to wait for 12 to 18 hours, you can opt for the fast rise method, which requires a little more yeast (2 1/4 teaspoons instead of 1/2 teaspoon using the overnight method) and a touch of sugar. Just mix it up and let it rise for 2 hours, then follow the remaining steps as is.
Which method do you prefer more?
I like the long rise, overnight method more, which tends to produce a loaf with a yeasty, sourdough-like flavor. However, I would prefer a loaf of homemade bread made using the fast rise method over any storebought loaf.
Do you have to use a Dutch oven?
I have not tried baking the bread in different bakeware, but I think the key to that crusty exterior and chewy interior comes from the dough being steamed in a preheated and covered Dutch oven and then further baked uncovered until the desired crust color is achieved. You can read more about the science behind this no knead method here.
I used my 5-quart Le Creuset Oval Dutch Oven, but here are some more alternatives:
- Lodge Enameled Cast Iron Dutch Oven
- AmazonBasics Enameled Cast Iron Covered Dutch Oven
- Crock Pot Artisan Round Enameled Cast Iron Dutch Oven
How do you create a pattern on top of the loaf?
Right after you place the dough into the preheated Dutch oven, just take a sharp paring knife and score some patterns on top. There’s no need to cut deep into the dough. My preferred pattern is just a simple cross.
How long can you keep this bread?
It’s best served warm and straight out of the oven with a pat of butter, but once cooled, you can keep it in an airtight container on the counter at room temperature for several days (usually it doesn’t last that long over here though!)
What are some ways you can use this bread?
In addition to enjoying this bread as is, there are some tasty ways I’ve used this bread:
- Avocado toast
- Garlic bread
- Bruschetta with fresh tomatoes, basil, mozzarella and a drizzle of balsamic vinegar and extra virgin olive oil
- Thick-cut French toasts
- Seasoned croutons
EASIEST No Knead Bread (two methods)
Ingredients
- 3 1/4 cups all-purpose flour plus more for dusting
- 2 tsps salt
- 1/2 tsp instant yeast
- 1 1/2 cups warm water
Instructions
- In a large bowl, stir together the flour, salt, and yeast. Add the water and mix with a wooden spoon or spatula until you have a shaggy dough that is sticky to the touch, about 1 minute. Add a little more water if it seems dry.
- Cover the bowl with plastic wrap and let it set at room temperature until bubbles form and the dough is doubled in size, about 12-18 hours.
- Use lightly floured hands or a spatula to gather the edges of the dough, shaping it into a round ball by gently tucking the edges underneath itself. Transfer the dough to a piece of parchment paper seam side down, and keep it covered while the oven is preheating. It will spread out slightly - this is okay.
- Place a 4-qt Dutch oven in the oven and preheat it to 450F.
- Carefully remove the lid and lift the edges of the parchment to transfer the dough to the Dutch oven. Cover the pot and bake for 30 minutes.
- Remove the lid and bake for 10 to 20 minutes, until the crust becomes golden brown. Let cool before serving.
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