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!
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.
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
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.
More Bread Recipes from Farmersgirl Kitchen
This Easy Sourdough Bread in the bread machine is a simple solution for busy people. Make a really delicious sourdough style loaf without the work involved in looking after a sourdough starter.
Rye and Caraway Bread is delicious, slightly sweet with the treacle and a lovely dense loaf that slices beautifully,
Wholemeal Irish Soda Bread is a quick and easy no-yeast bread to make and you can even make it in your Air Fryer!
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
Equipment
- Large bowl
- weighing scales
- Measuring spoons
- dough scraper
- cast iron casserole dish with lid
- fork
Ingredients
- 425 grams (3.5 cups) strong white bread flour bread flour
- ¼ teaspoon (¼ teaspoon) instant fast action yeast
- 1 teaspoon (1 teaspoon) salt
- 300 millilitres (1.3 cups) 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
• 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.
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
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.
Looks lovely – the bread colours beautifully in the Le Creuset.
Looks so fresh and delicious! Sounds so easy I must try. Thanks for sharing.
Ah – fresh bread with minimal effort, can't beat it, can you?!
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.
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
Your bread looks delicious
Your bread looks lovely. I really want to make it again
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 🙂
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.
A great looking loaf, Janice. So glad you took part and that you enjoyed the recipe. Claire (things we make)
that looks lovely janice 🙂
love your new header too 🙂
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!
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
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!!
I am so going to try baking bread in my pot! Very cool!
Can’t beat a good home-cooked loaf. This looks delicious and SO crusty!
Thanks, Veronica. It is a great loaf, so easy to make.
This looks like the perfect loaf of bread. Crusty and with a nice open structure – just how I like it. I think I need to get a cast iron pan.
Thank you! I love my cast iron casserole, it’s so versatile.
Anna was looking for a recipe to start her making fresh bread and this is an ideal place to start. This is a simple process and as always the recipe easy to follow.
Oh that’s great to hear, Lesley. It is a nice easy bread to start with and I hope Anna enjoys making it.
Love how simple this bread is to make with a fantastic crust. My go-to when I want fresh bread but can’t be bothered to knead.
Thanks, Cat. I often can’t be bothered to knead -ha ha!