No-Knead Bread is a very simple recipe that makes a really delicious crusty loaf of bread. Although it takes a bit of time to make, most of that does not involve you. Just leave the dough to do its magic then bake!
Why No-Knead Bread?
Sometimes I make bread recipes that you have to knead and, sometimes I make bread recipes that my bread machine kneads. Not everyone wants to knead bread, has the time or the physical strength to successfully knead bread. This is why a no-knead recipe is good to have to hand.
How does No-Knead bread work?
No-knead recipes only work with a very simple bread mixture of flour, yeast, and salt. The wet dough and the long slow rise allow the gluten to form in the dough. The lidded casserole traps the steam inside making a mini-oven that helps form a good crust.
I don’t have a cast-iron casserole, is there anything else I can use?
The reason I make the No-Knead bread in a cast-iron casserole is that cast iron is the best material to retain heat. However, I have been told by others that they have success with other containers although I have not tried this myself .
How to Make No-Knead Bread
This bread recipe takes a long time to make, nearly 19 hours. However, most of that time you are not doing anything. The bread is working on its own which certainly makes it an easy way to make bread.
All quantities and full instructions can be found in the recipe card at the bottom of the page
Make the bread dough
- Stir together the dry ingredients in a bowl, then add the water and mix.
- Cover and leave for 16-18 hours
- Scrape the dough back and leave covered for another 2 hours.
Bake the No-Knead Bread
- Preheat the oven and heat the cast-iron casserole
- Tip the dough into the hot casserole dish put on the lid and bake until golden brown.
- Remove the bread from the casserole
- Tap the bottom is if sounds hollow it is done, if not pop it back in the oven without the casserole for another 5 minutes.
- Cool completely on a cooling tray before cutting
- Start to make the dough at 3.30 pm.
- Do the first dough mixing the next morning. Bake mid-morning.
- Or mix the dough on Friday when you get home from work. Do the first mix mid-morning on Saturday and bake at lunchtime.
- If your cast iron pot is over 20 cm you can line it with a pie tin to help retain the shape of the loaf.
More Bread Recipes from Farmersgirl Kitchen
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More Bread Recipes
- Foolproof French Brioche – Something Sweet, Something Savoury
- Cheesy Pull-Apart Garlic Bread – Feast Glorious Feast
- Easy Soft Flatbread – Lost in Food
No-Knead Bread Recipe
- Large bowl
- weighing scales
- Measuring spoons
- dough scraper
- cast iron casserole dish with lid
- 425 g strong white bread flour bread flour
- ¼ tsp instant fast action yeast
- 1 tsp salt
- 300 ml lukewarm water
Make the dough Stage 1
- Stir together the dry ingredients in a large bowl
- Gradually add the water and mix it into a soft wet dough with a fork.
- Cover the bowl with cling film or put it in a large plastic bag.
- Leave it in the kitchen for 16-18 hours
Make the dough Stage 2
- After 16-18 hours
- Use a dough scraper/cutter or your fingers, to scrape the wet dough away from the sides, use plenty of flour to stop it sticking, and form it into a nice round shape.
- Do not knead the dough!
- Cover with a tea towel and leave for 2 more hours.
- Preheat oven to 220C, lightly oil a cast-iron casserole dish, and put the lid on.
- Put it, empty, into the oven for about 10-15 minutes until it is very hot.
- Use the scraper and a little more flour to ease the dough from the bowl without releasing the air from the dough.
- Remove the hot casserole from the oven, then quickly tip the dough onto your hand and drop it into the hot casserole dish the right way up.
- Put the lid back on and return it to the oven immediately.
- Bake for 30 minutes with the lid on
- Bake for a further 10-12 minutes with the lid off until the bread is golden brown.
- Carefully remove the bread from the casserole and tap the bottom. If it sounds hollow it is done. If not then put it back in the oven without the casserole dish for an additional 5 minutes.
- Remove and cool completely on a cooling tray before slicing.
• Make the dough at 3.30pm. Do the first dough mixing the next morning. Bake mid-morning.
• Or mix the dough on Friday when you get home from work. Do the first mix mid-morning on Saturday and bake at lunchtime.
• If your cast iron pot is over 20 cm you can line it with a pie tin to help retain the shape of the loaf.