I absolutely love this recipe because it’s all about that transformative magic of a few simple ingredients turning into a rustic and crusty loaf of bread with minimal effort. Plus, there’s nothing more satisfying than the smell of freshly baked bread wafting through my kitchen after letting the dough do its thing overnight—total win!
I adore this No-Knead Bread, because it is super simple and nutritious. The bread dough requires only 3 cups of all-purpose flour, a hint of instant yeast, and 1 1/4 teaspoons of salt.
Despite its few ingredients, the bread has a wonderful, hearty texture. All you need besides that basic dough is some warm water and a little extra flour, and you can make this bread for any meal.
Ingredients
All-purpose flour: Main source of carbs; provides structure and chewiness.
Instant yeast: Leavening agent; assists in the rising and airy-texture development of the dough.
Salt: Boosts taste; manages yeast function for proper leavening.
Water that is at a warm temperature does the following: activates yeast and aids in gluten formation for the proper elasticity of the dough.
Preventing sticking and adding rustic crust texture are jobs for cornmeal or extra flour.
Ingredient Quantities
- 3 cups all-purpose flour
- 1/4 teaspoon instant yeast
- 1 1/4 teaspoons salt
- 1 1/2 cups warm water (about 110°F/45°C)
- Extra flour for dusting
- Additional cornmeal or flour for dusting
Instructions
1. In a big bowl, place the flour, instant yeast, and salt. Now, combine these dry ingredients uniformly.
2. Add the warm water and mix using a wooden spoon or spatula until a shaggy dough forms, taking care to ensure there is no dry flour left in the bowl.
3. Plastic wrap or a clean kitchen towel should be used to cover the bowl. The dough needs to rest for 12 to 18 hours at room temperature. It is ready when the surface is fully bubbled and has doubled in size.
4. Sprinkle a clean work surface with flour and turn the dough out onto it. Using hands that are floured, gently knead the dough a few turns and then shape it into a round ball.
5. Lay a large piece of parchment paper on the work surface and dust it with cornmeal or flour. Move the dough ball over to the prepared parchment paper.
6. Let the dough rise for about 1 to 2 hours, or until it has doubled in size and doesn’t spring back when poked gently with a finger. Cover the dough with a clean kitchen towel.
7. Your oven should be preheated to 450°F (230°C) about 30 minutes before the dough is ready. Heat a Dutch oven with its lid inside the oven.
8. Once the oven is preheated and the dough has expanded, gently take the hot Dutch oven from the oven and take off its cover.
9. Lift the parchment paper to pick up the dough, and carefully move it to the Dutch oven. If the pot requires any assistance, give it a gentle shake to help the dough settle into the middle of the pot.
10. Put the lid back on the Dutch oven and return it to the oven. Bake for 30 minutes. Remove the lid and bake for another 15 to 20 minutes, until the bread is golden brown. Cool on a wire rack before slicing.
Equipment Needed
1. Large mixing bowl
2. Wooden spoon or spatula
3. Plastic wrap or clean kitchen towel
4. Measuring cups and spoons
5. Clean work surface
6. Parchment paper
7. Dutch oven with lid
8. Oven mitts or heat-resistant gloves
9. Wire rack
FAQ
- Q: Can I use bread flour instead of all-purpose flour?Yes, you can use bread flour. The bread will have a slightly chewier texture.
- Q: How long should the dough rise?Let the dough rise at room temperature for not less than 12 hours and not more than 18 hours.
- Q: What if I don’t have instant yeast?You can yield a similar result using active dry yeast, but it will require a bit more work. First, dissolve the yeast in warm water before mixing it with the flour.
- Q: Can I add seeds or nuts to the dough?Yes, it is permissible to combine seeds, nuts, or any other add-ins during the first mixing stage.
- Q: How is this no-knead method different from traditional bread making?B: Gluten structure develops not through kneading, but in the long, slow fermentation that this method employs.
- Q: Should I preheat my Dutch oven?A: Yes, preheating the Dutch oven is essential to obtain a crispy crust for the bread.
Substitutions and Variations
All-purpose flour: Use bread flour for a chewier texture or whole wheat flour for a more earthy flavor. Whole wheat flour typically requires more water.
Instant yeast: Use the identical quantity of active dry yeast, but dissolve it in a small amount of warm water before mixing it in.
Salt: You can use kosher salt instead, just adjust the amount to taste, because it’s much less dense than regular salt.
Substitute with the same amount of warm milk for a richer flavor.
Semolina flour can be used for dusting and can be used in the same way as cornmeal to achieve the desired crunchy crust. Or use parchment paper if you want absolutely no sticking.
Pro Tips
1. Use High-Quality Flour: Opt for high-quality all-purpose flour, or experiment with bread flour to enhance the texture and chewiness of the bread.
2. Measure Ingredients Precisely: Use a kitchen scale to measure the flour and water for consistent results, ensuring the correct dough hydration for optimal texture and rise.
3. Monitor Dough Temperature: Make sure the water is at the right temperature (about 110°F/45°C) for optimal yeast activity, but avoid water that’s too hot, which could kill the yeast.
4. Experiment with Add-Ins: Consider adding flavor to your bread by incorporating herbs, seeds, or grated cheese during the initial mixing for a customized loaf.
5. Alternate Covering for Crunchier Crust: For a crunchier crust, omit the Dutch oven lid during the last few minutes of baking or bake on a baking stone with a steam pan in the oven.
Wholesome No Knead Bread Recipe
My favorite Wholesome No Knead Bread Recipe
Equipment Needed:
1. Large mixing bowl
2. Wooden spoon or spatula
3. Plastic wrap or clean kitchen towel
4. Measuring cups and spoons
5. Clean work surface
6. Parchment paper
7. Dutch oven with lid
8. Oven mitts or heat-resistant gloves
9. Wire rack
Ingredients:
- 3 cups all-purpose flour
- 1/4 teaspoon instant yeast
- 1 1/4 teaspoons salt
- 1 1/2 cups warm water (about 110°F/45°C)
- Extra flour for dusting
- Additional cornmeal or flour for dusting
Instructions:
1. In a big bowl, place the flour, instant yeast, and salt. Now, combine these dry ingredients uniformly.
2. Add the warm water and mix using a wooden spoon or spatula until a shaggy dough forms, taking care to ensure there is no dry flour left in the bowl.
3. Plastic wrap or a clean kitchen towel should be used to cover the bowl. The dough needs to rest for 12 to 18 hours at room temperature. It is ready when the surface is fully bubbled and has doubled in size.
4. Sprinkle a clean work surface with flour and turn the dough out onto it. Using hands that are floured, gently knead the dough a few turns and then shape it into a round ball.
5. Lay a large piece of parchment paper on the work surface and dust it with cornmeal or flour. Move the dough ball over to the prepared parchment paper.
6. Let the dough rise for about 1 to 2 hours, or until it has doubled in size and doesn’t spring back when poked gently with a finger. Cover the dough with a clean kitchen towel.
7. Your oven should be preheated to 450°F (230°C) about 30 minutes before the dough is ready. Heat a Dutch oven with its lid inside the oven.
8. Once the oven is preheated and the dough has expanded, gently take the hot Dutch oven from the oven and take off its cover.
9. Lift the parchment paper to pick up the dough, and carefully move it to the Dutch oven. If the pot requires any assistance, give it a gentle shake to help the dough settle into the middle of the pot.
10. Put the lid back on the Dutch oven and return it to the oven. Bake for 30 minutes. Remove the lid and bake for another 15 to 20 minutes, until the bread is golden brown. Cool on a wire rack before slicing.
