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Home » Baking » No-Knead Bread Recipe

February 28, 2010 By Janice Pattie 17 Comments

No-Knead Bread Recipe

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No Knead Bread Recipe

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!

No-Knead Bread Recipe

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

No-Knead bread dough

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.
Baked no-knead bread in cast iron pot

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.
Cool No Knead bread on cooling rack
  • 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
Slices of No-knead bread

Serving Suggestions

This No-Knead Bread has a great texture and a crisp crust that is very like a sourdough. Serve the bread with soup or as part of your cheeseboard.

Tips

  • 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.

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No-Knaed Bread in a Cast Iron Casserole

No-Knead Bread Recipe

No-Knead Bread Recipe

Janice Pattie
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!
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Resting Time 18 hrs
Total Time 18 hrs 50 mins
Course Baking
Cuisine British
Servings 10 slices
Calories 154 kcal

Equipment

  • Large bowl
  • weighing scales
  • Measuring spoons
  • dough scraper
  • cast iron casserole dish with lid
  • fork

Ingredients
 

  • 425 g strong white bread flour bread flour
  • ¼ tsp instant fast action yeast
  • 1 tsp salt
  • 300 ml lukewarm water

Instructions
 

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.

To Bake

  • 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.

Notes

Tips
• 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.

Nutrition

Calories: 154kcalCarbohydrates: 31gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 235mgPotassium: 43mgFiber: 1gSugar: 1gCalcium: 6mgIron: 1mg
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Filed Under: Baking, Vegetarian Tagged With: bread

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Reader Interactions

Comments

  1. Marie says

    February 28, 2010 at 7:40 am

    Oh my Janice, this bread looks fabulous. I am not very good at making bread. I may have to give this a try. I'll let you know how it works for me! xxoo

    Reply
  2. Chele says

    February 28, 2010 at 8:21 am

    Looks great Janice. Such an easy bread to make but it tasted soooo good too. Glad you had the chance to take part this month.

    Reply
  3. Maria says

    February 28, 2010 at 11:08 am

    Looks lovely – the bread colours beautifully in the Le Creuset.

    Reply
  4. MaryMoh says

    February 28, 2010 at 1:36 pm

    Looks so fresh and delicious! Sounds so easy I must try. Thanks for sharing.

    Reply
  5. Angelnorth says

    February 28, 2010 at 2:12 pm

    Ah – fresh bread with minimal effort, can't beat it, can you?!

    Reply
  6. Choclette says

    February 28, 2010 at 4:31 pm

    Janice, this looks really good. Intrigues by the steaming method. I wonder how it would turn out if you just baked it in an open oven.

    Reply
  7. Heavenly Housewife says

    February 28, 2010 at 5:10 pm

    Thanks for adding me on UKFBA. This is a great recipe, I love making bread its so satisfying :). That being said I've only made it a couple of times :D. When fresh bread comes out of the oven i think it smells more delicious than any perfume in the world!
    Hope you are having a great weekend.
    *kisses* HH

    Reply
  8. Claire says

    February 28, 2010 at 6:27 pm

    Your bread looks delicious

    Reply
  9. Jo (Jo's Kitchen) says

    February 28, 2010 at 6:40 pm

    Your bread looks lovely. I really want to make it again

    Reply
  10. Catherine says

    February 28, 2010 at 7:18 pm

    That looks really nice Janice, I keep putting myself off making bread cos of the length of time between stages, but I'll take a leaf out of your book and start thinking ahead 🙂

    Reply
  11. sarah says

    February 28, 2010 at 8:20 pm

    It did turn out beautifully–I am so happy with the results. I've made with part whole wheat flour once and part rye flour once; both were great successes.

    Reply
  12. things we make says

    February 28, 2010 at 9:42 pm

    A great looking loaf, Janice. So glad you took part and that you enjoyed the recipe. Claire (things we make)

    Reply
  13. tracy says

    February 28, 2010 at 10:05 pm

    that looks lovely janice 🙂

    love your new header too 🙂

    Reply
  14. Wendy says

    March 1, 2010 at 9:37 am

    I make this at least twice a week now and it truly is the most wonderful bread! I told you it was easy, didn't I? Good on you!

    Reply
  15. Helen McGinn says

    March 1, 2010 at 11:21 am

    My friend Pauline makes a version of this; I had it when I visited her in Canada last year and it was delicious. They baked it for lunch a lot. Thanks so much for sharing the recipe. Your photo of it cooked looks lovely.xx

    Reply
  16. Rashmi says

    March 19, 2010 at 12:54 am

    Lovely!! Golden,delish! Making my own bread is one of those things that seem sooo complicated – thanks for sharing this one, 'no knead' sounds great!!

    Reply
  17. Bo says

    March 30, 2010 at 5:13 am

    I am so going to try baking bread in my pot! Very cool!

    Reply

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Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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