Craving a homemade loaf of bread but dreading the thought of all that kneading? This no-knead bread recipe is the answer! With a crust that is crispy and golden brown and an interior that is soft and fluffy, this bread is an absolute treat. And it doesn’t require a long resting time either!
This quick no knead bread is delicious and can be made without a mixer. What’s best is that this recipe doesn’t require a long resting time but still turns out crusty and amazing.
It’s a recipe that my family has made hundreds of times and was passed down to me from my mom.
This recipe for homemade no knead bread is the sort that even beginners can make. It’s the perfect recipe when you want a fresh loaf ASAP and don’t want to spend hours kneading and resting it.
This mixed flour bread only requires 1 hour and 10 minutes of rest time, so by the time your chores are done it should be ready to bake!
Jump to:
- What is No Knead Bread?
- Why This Is The Best No Knead Bread Recipe
- What You Need to Make No Knead Bread At Home
- How to Make No Knead Bread Step by Step
- Tips For Making the Best No Knead Bread
- Serving Suggestions
- Recipe Variation Ideas for No Knead Bread
- Frequently Asked Questions
- How to Store Leftover No Knead Bread
- Similar Recipes
- Recipe
The color comes out darker than most other no knead bread since we’re using a mix of buckwheat and whole wheat flour. This means that it’s actually healthy than plain white bread, so you can enjoy it without any guilt!
Try this recipe and you won’t ever want to have store-bought bread again. It’s simple, delicious, and incredibly easy to make - the perfect combination. It’s the best bread for soups, sandwiches, or dunking in tasty curries.
Read on to learn exactly how to make this delicious no knead bread recipe today!
What is No Knead Bread?
As the name suggests, no knead bread requires no kneading, a process that can often be time-consuming and laborious. Instead, the dough is mixed together and allowed to rest, during which time the yeast does all the work, creating a soft and airy loaf with a delicious crust.
Making no knead bread at home is truly rewarding. It is a great way to get a taste of artisan bread without leaving your kitchen. The end result is a delicious loaf with a perfect crust and a soft, delightful interior.
What’s best about this particular recipe is that it’s incredibly quick to make too, especially compared to other no knead bread recipes. The resting time is minimal and it tastes delicious every single time. It’s the perfect recipe for beginners!
So, go ahead and give this recipe a try. You may find yourself making homemade bread more often!
Why This Is The Best No Knead Bread Recipe
- Easy to Make: This no knead bread recipe is incredibly simple to put together. It doesn't require any complex bread-baking techniques or special tools.
- Perfect for Beginners: Even if you're a beginner to homemade bread recipes, you can make this loaf with ease. The ingredients are straightforward, and the instructions for combining them are easy to follow.
- Minimal Resting Time: Unlike many other no knead bread recipes, this one doesn't require a long resting time. The dough only needs to rest for a total of an hour and ten minutes, making it a great option for those days when you want fresh, homemade bread without the wait.
- Family Favorite: The delectable flavor and texture of this bread make it a hit with the whole family. The crust is perfectly golden brown and the inside is soft and fluffy. It's perfect for sandwiches, or simply enjoyed warm from the oven with a smear of butter.
- Versatile: This bread is versatile. You can easily mix in herbs such as rosemary or garlic, or even cheese, to customize the flavor to your liking. The dough also lends itself well to different shapes and sizes, allowing you to get creative with your loaf.
- Convenience: This bread is baked in a dutch oven or any ovenproof pot, which means less mess and easy clean-up. Plus, the use of parchment paper ensures that your loaf won't stick to the pot, making it easy to remove and cool on a rack.
What You Need to Make No Knead Bread At Home
All you need are some incredibly simple, pantry-staple ingredients to make this delicious no knead bread recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- All-purpose flour: This is the main ingredient for the bread dough, giving it structure and body. It is versatile and works perfectly for this no knead bread recipe.
- Buckwheat flour: A great addition to this recipe, buckwheat flour adds an earthy flavor and a slightly denser texture. It also enhances the nutritional content of the bread.
- Whole wheat flour: This ingredient adds a lovely depth to the flavor of the bread, and a slightly more rustic texture. It is also a healthier alternative to using only all-purpose flour.
- Warm water: Water is essential for activating the instant yeast and combining all the ingredients. The warmth of the water helps the yeast to work its magic faster.
- Instant yeast: This is the leavening agent for the bread, allowing it to rise and become fluffy. The best part is that it doesn't require proofing and can be directly added to the dry ingredients.
- Salt: A crucial flavor enhancer, salt also strengthens the gluten structure in the dough, making your bread chewier.
How to Make No Knead Bread Step by Step
Making this incredible no knead bread recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
1. Combine the ingredients
In a large bowl sift together all flours, add salt and yeast. Give everything a stir. Slowly pour in warm water and stir with a spatula until it forms a uniform dough. Cover the bowl with a clean kitchen towel and place in a warm place for 45 minutes.
2. Preheat the oven and place the pot to warm up
After your dough has doubled, turn on the oven to 482 F and place an ovenproof pot into the oven.
3. Prepare the working surface for folding the dough
Sprinkle your working table with flour and place the dough on a table. Using a dough scraper and starting from the edges fold the dough into a rectangle. Sprinkle on with some more flour.
4. Fold the dough
- Sprinkle your hands with some flour and flatten the dough preserving the rectangle.
- Sprinkle some more flour on the dough and starting from a left short edge fold ⅓ of the dough toward the center.
- Then fold the right edge over the dough.
- Sprinkle on some flour, slightly stretch the dough vertically and then fold the dough in half.
Repeat the 4-step folding process 2 more times. After step 4, shape the dough into a ball pinching and pulling the edges toward the center of the ball. Flip the ball so that the seams were facing down.
Place the dough on parchment paper, cover with a large bowl, and leave it to rest for 25 minutes. The dough will slightly rise.
5. Bake the bread
Without turning off the oven, very carefully remove the pot from the oven (it will be very hot so use oven mitts!).
Take the lid off. Slowly lift the parchment paper with dough and carefully place it into the pot.
Using a very sharp knife make a shallow cross incision on the top of the bread. This will help our loaf expand. Cover the pot with a lid and place the pot into the oven to bake for 35 minutes.
Remove bread from the oven, transfer it to a wire rack, and let it cool completely before slicing for at least 1 hour.
Tips For Making the Best No Knead Bread
- Choose the Right Flour: This recipe uses a mix of all-purpose, buckwheat, and whole wheat flours. Using this combination provides a unique flavor and texture to your no knead bread. Plus, it makes it healthier than regular plain white bread too!
- Preheat Your Dutch Oven: Place your ovenproof pot or Dutch oven in the oven as it heats up. This will create a perfect, hot environment for your bread to bake, giving it a crispy crust and soft interior.
- Master the Dough Folding Technique: Folding the dough properly is crucial in this recipe. Fold the dough in the described method to create layers in the bread, giving it a beautiful, artisanal look and excellent texture.
- Give the Bread Time to Rest: After folding and shaping, let the dough rest for a while before baking. This will allow the gluten to relax, making the bread more tender.
- Score the Dough: Before baking, make a shallow cross incision on the top of the loaf. This will help the bread expand and rise in the oven, giving it a beautiful, professional look.
- Allow the Bread to Cool: Once baked to a golden brown, remove the bread from the oven and let it cool completely on a rack before slicing. This will make the bread easier to slice and the texture will be perfect.
Serving Suggestions
- Slice up a loaf of this no knead bread and enjoy it with a hearty bowl of homemade soup. The bread's hearty texture and delightful crust make it perfect for sopping up every last bit of soup.
- For a savory breakfast, toast a slice of this bread and top it with avocado, a sprinkle of salt, and a dash of red pepper flakes. This gives you a satisfying start to your day with a balance of healthy fats and whole grains.
- This no-knead bread makes an excellent sandwich bread. Use it to make a classic ham and cheese sandwich or a delicious veggie sandwich loaded with fresh herbs, lettuce, and a flavorful garlic aioli.
- For a sweet treat, try slicing this bread and topping it with your favorite homemade jam or honey. The bread's subtle flavor allows the sweetness of the jam or honey to shine through.
- If you're hosting a cheese and wine night, this no knead bread is a must-have. It pairs wonderfully with a range of cheeses, from sharp cheddar to creamy brie, and compliments the flavors of both red and white wines.
- You can also use this bread as a side for your favorite pasta dishes. It is perfect for mopping up the sauce and adding an extra layer of texture to your meal.
- For a fun twist on a classic, use this bread to make gourmet garlic bread. Just spread a mixture of butter, minced garlic, and rosemary on the bread and bake until golden brown. This is a surefire crowd-pleaser at any gathering.
Recipe Variation Ideas for No Knead Bread
This delicious no knead bread recipe is so flavorful and easy to make you'll want to try out some of these delicious variations! Here are some great ideas:
- Artisan Herb Bread: For a fancy, artisan-style bread, consider adding a mix of your favorite herbs, such as rosemary, thyme, and basil, to your dough. Just finely chop your herbs and incorporate them into the dough during the mixing process. This will give your loaf a delightful flavor that pairs well with a variety of dishes.
- Multi-Grain Bread: For a healthier variation, try substituting a portion of the all-purpose flour with whole wheat flour and add a handful of your favorite grains and seeds. This will not only add a unique texture but also increase the nutritional value of your bread.
- No Knead Bread with Olives: For an extra savory kick, try adding chopped olives to your dough. The olives will add a salty, briny flavor that's perfect for pairing with soups or salads.
Frequently Asked Questions
You'll need an ovenproof pot, such as a Dutch oven or a cast iron pot. Preheat the pot in the oven before placing the dough inside to bake.
The dough needs to rest for a total of about an hour and ten minutes. This includes a forty-minute rise after the ingredients are combined, and a twenty-five-minute rest after the dough has been folded and shaped.
The bread is done when it has a golden brown crust and has baked for about thirty-five minutes. It's always a good idea to let the bread cool on a wire rack before slicing to preserve its texture.
Absolutely! Feel free to experiment by adding ingredients such as herbs, garlic, cheese, or even cinnamon for a sweet twist. Just be sure to incorporate these into the dough before the folding process.
Yes, this no knead bread recipe is perfect for beginners. It's simple, doesn't require a mixer or bread maker, and the dough doesn't need a long resting time. Plus, the end result is a delicious, crusty loaf of artisan bread.
Yes, you can use all-purpose flour alone if you prefer. The whole wheat and buckwheat flours add extra flavor and texture, but the bread will still be delicious with just all-purpose flour.
Greasing is usually not necessary if using a well-seasoned cast-iron Dutch oven.
How to Store Leftover No Knead Bread
Storing leftover no knead bread is easy and guarantees that you can savor the delicious flavor and texture of this homemade bread recipe for days.
Refrigerating: For refrigeration, first, allow the bread to cool to room temperature on a rack. Then, wrap the loaf securely in plastic wrap or place it in a large bowl covered with a lid. It can stay fresh in the fridge for up to a week.
Reheating: To reheat your refrigerated bread, preheat your oven to a low temperature. Place the bread on a pan or a piece of parchment paper and let it warm for about fifteen minutes. The crust will regain its artisan bread-like crispiness, and the inside will be soft and warm.
Freezing: For freezing, the no knead bread recipe can handle it well. Slice the remaining loaf into desired pieces, wrap each piece securely in plastic wrap and then place them in a freezer bag. The bread can be frozen for up to one month.
Thawing: To thaw, remove the desired number of slices from the freezer and let them come to room temperature. You can also pop the frozen slices directly into the toaster or oven.
Similar Recipes
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Recipe
No Knead Vegan Bread
Ingredients
- 2 ½ c+1 tbsp all-purpose flour
- ¼ c buckwheat flour
- ¼ c whole wheat flour
- 1 ⅓ c+2 tbsp warm water 110 F
- 1 ½ teaspoon instant yeast Note 1
- 1 teaspoon salt
Instructions
Combine the ingredients
- In a large bowl sift together all flours, add salt and yeast. Give everything a stir. Slowly pour in warm water and stir with a spatula until it forms a uniform dough. Cover the bowl with a clean towel and place in a very warm place for 40 minutes *.(Note 2)
Preheat the oven and place the pot to warm up
- After your dough has doubled, turn on the oven to 482 F and place an ovenproof pot into the oven as it heats.
Prepare the working surface for folding the dough
Fold the dough
- Sprinkle your hands with some flour and flatten the dough preserving the rectangle.Sprinkle some more flour on a dough and starting from a left short edge fold ⅓ of the dough toward the center.Then fold a right edge over the dough.Sprinkle on some flour, slightly stretch the dough vertically and fold the dough in half. Repeat the 4-step folding process 2 more times. After step 4, shape the dough into a ball pinching and pulling the edges toward the center of the ball. Flip the ball so that the seams were facing down. Place the dough on a parchment paper, cover with a large bowl and leave it to rest for 25 minutes. The dough will slightly rise.
Bake the bread
- Without turning off the oven, very carefully remove the pot from the oven (it will be very hot so use oven mitts!).Take the lid off. Slowly lift the parchment paper with a dough and carefully place it into the pot.Using a very sharp knife make shallow cross incision on the top of the loaf. Cover the pot with a lid and place the pot into the oven to bake for 35 minutes.Remove bread from the oven, carefully transfer on a wire rack and let it cool completely before slicing, at least 1 hour.
Equipment
- Ovenproof pot like Dutch oven
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Brittany says
Is there a reason the ingredients are not listed by weight?
Iryna Bychkiv says
Brittany, for your convenience, I added the ingredients in grams/milliliters.
Dona Grande says
Hi ! can this bread be made with just bread flour ? ty !
Iryna says
Yes, you can.
Peter says
Iryna,
How big a Dutch oven. I have a 2 Qt and a 6 Qt. Can this be cut down to fit in the 2 Qt. if this is for a 6 Qt container. Also can i swap out the buckwheat for another 1/4 cup of the Whole Wheat. First i am going to try with what you have above. I love Buckwheat pancakes, just not so sure in bread.
Iryna says
Hi Peter. This recipe is for a 5.5 Qt Dutch oven. I'm thinking you can try cutting the recipe in half and making it in a 2 QT pot. In terms of substitution of flour, I haven't tried it, but I believe it should work. If you give this bread a try, please let me know how it turns out.
Peter M Calabrese says
Thanks, I may just cut the dough in half and refrigerate the remaining. I will let you know how that works.
Iryna says
Perfect! Thanks, Peter!
Silvia says
Hi Iryna, can I do this bread with fresh grains. I love to mill my grains. Do I need to Cary the recipe? Thank you
Iryna says
Hi Silvia! I've never made bread with fresh grains, so I'm not quite sure how the recipe needs to be tweaked. However, my mom, who is the author of this recipe says that freshly milled flour might require less water. So she recommends not adding all water at once. Start with adding 1 cup of water and if along the way you see that it's not enough, add the remaining water. If you give this recipe a try, please let me know how it turns out.
Kulia says
Excellent!
Marie-Claude says
Hi! Could I leave the dough rise for longer, like 12 hours or 24 hours, will this make the bread better? Thank you!
Iryna says
Hi Marie-Claude!
Yes, you can leave it rise for longer, 8 to 12 hours maximum. Also, make sure you keep the dough in a refrigerator the whole time. Before baking remove the dough from the refrigerator and leave it on a counter for 1 hour. After that you can bake the bread. Hope that helps:)