Easy No-Knead Bread

Easy No-Knead Bread Recipes

Here are a few versatile no-knead bread recipes that are simple to make and yield bakery-quality loaves with minimal effort. These recipes rely on long fermentation or a wet dough consistency to develop flavor and structure.

---

1. Classic No-Knead Artisan Bread

Ingredients

• 3 cups all-purpose flour
• 1 ¼ teaspoons salt
• ½ teaspoon instant yeast
• 1 ½ cups warm water (110°F/43°C)

Instructions

1. Mix the Dough:
   • In a large bowl, combine flour, salt, and yeast.
   • Stir in warm water until a sticky dough forms. Cover with plastic wrap or a damp towel.
2. Let it Rise:
   • Let the dough rise at room temperature for 12–18 hours, or until it doubles in size and is bubbly.
3. Shape and Preheat:
   • Turn the dough onto a floured surface. Shape into a ball (don’t knead) and let it rest while preheating the oven to 450°F (230°C).
   • Place a Dutch oven or heavy pot with a lid into the oven to preheat for 30 minutes.
4. Bake:
   • Carefully place the dough into the preheated pot, cover with the lid, and bake for 30 minutes.
   • Remove the lid and bake for an additional 10–15 minutes until the crust is golden brown.
   • Cool on a wire rack before slicing.

---

2. No-Knead Focaccia

Ingredients

• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon instant yeast
• 2 cups warm water
• 3 tablespoons olive oil (plus extra for topping)
• Optional toppings: rosemary, flaky salt, cherry tomatoes, garlic

Instructions

1. Mix and Rise:
   • Mix flour, salt, yeast, and warm water in a bowl. Stir until combined. Cover and let rise at room temperature for 12–18 hours.
2. Shape and Rest:
   • Oil a baking pan generously. Pour the dough into the pan, spreading it gently to fill the pan. Let it rest for 2 hours.
3. Top and Bake:
   • Preheat oven to 425°F (220°C). Drizzle olive oil over the dough and use your fingers to create dimples. Add desired toppings.
   • Bake for 20–25 minutes, or until golden brown.

---

3. No-Knead Whole Wheat Bread

Ingredients

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon instant yeast
• 1 ½ cups warm water
• 2 tablespoons honey or maple syrup (optional)
• 2 tablespoons olive oil

Instructions

1. Mix:
   • Combine all ingredients in a large bowl and mix until a sticky dough forms. Cover and let rise for 8–12 hours.
2. Shape and Rest:
   • Turn the dough onto a floured surface. Shape it into a loaf and place in a greased loaf pan. Let rise for 1–2 hours.
3. Bake:
   • Preheat the oven to 375°F (190°C). Bake for 40–45 minutes until golden and sounds hollow when tapped.
   • Cool before slicing.

---

4. No-Knead Rye Bread

Ingredients

• 2 cups bread flour
• 1 cup rye flour
• 1 teaspoon salt
• ½ teaspoon instant yeast
• 1 ½ cups warm water
• 1 teaspoon caraway seeds (optional)

Instructions

1. Mix and Rest:
   • Combine flours, salt, yeast, and caraway seeds in a bowl. Stir in warm water. Cover and let rise for 12–18 hours.
2. Shape and Bake:
   • Shape the dough into a ball and bake using the same method as the Classic Artisan Bread recipe.

---

Tips for No-Knead Bread Success

• High Hydration Dough: These recipes use a wet dough, which may feel sticky. Avoid over-flouring.
• Timing Flexibility: You can refrigerate the dough after the initial rise to delay baking.
• Dutch Oven Substitute: If you don’t have a Dutch oven, use a heavy baking dish with a lid or create steam by placing a pan of water in the oven.

Enjoy your homemade bread with little effort and big rewards! Let me know if you’d like a specific variation or flavor suggestion. 😊