No-knead bread is incredibly easy and just as tasty as traditional kneaded bread! While the recipe does ask for patience with the long rising time, apart from that, a few minutes of work is all you need.
I don’t bake bread as often as I’d like, but I absolutely love it, especially no-knead recipes like these no knead buns. While traditional kneaded bread recipes have their place, I’ll often turn to a no-knead version for these reasons:
Could this no-knead bread be any easier? I think not! With even fewer ingredients than my naan bread recipe and some planning ahead, you can enjoy the benefits of homemade crusty bread. Make sure to read the recipe card below for the full details:
Mix all the ingredients in a bowl with a spatula until fully combined. Cover and let it rise for about 12 hours, until doubled in size. This rising time may go faster on warm days and slower on cold days, so expect anything between 8-18 hours.
Once the initial rise is done, generously flour your work surface and turn the dough out. Fold it over itself a few times using floured spatulas, then quickly shape into a ball. Place the dough on parchment paper, dust with flour, cover, and let it rise again for 2 hours.
Preheat the oven to 480°F/250°C (conventional oven) and place a cast iron pot (with lid) inside to heat.
Carefully remove the hot pot from the oven. Transfer the dough (on parchment paper) into the pot. Cover the pot with the lid, and bake for 25-30 minutes. Remove the lid and bake for another 10-15 minutes.
Remove the baked bread from the pot and let it cool completely on a wire rack before slicing to serve.
BAKING TIP: Keep a close eye on your bread, especially when baking without a lid. Mine browned very quickly at that point, and you obviously want to avoid dry, black bread.
This no-knead bread can be stored in an airtight bag or container at room temperature for 3-4 days. Keep in mind that the beautiful crust will start to lose its crispy texture while stored.
Absolutely! Once completely cool, wrap the entire loaf or individual slices tightly in plastic wrap and transfer to an airtight bag to store in the freezer for up to 3 months. Thaw overnight on the countertop.
You can reheat the bread in the oven at 400°F/200°C (conventional oven) for 5-10 minutes after lightly dampening the crust with water, which can help to restore a crispy exterior.
If this no-knead recipe has rekindled your bread-baking passion, you’re not alone. My own recipe collection keeps growing right alongside yours. For more inspiration, check out these delicious variations:
Low yeast and no kneading bread recipes require a long, slow fermentation to develop gluten structure and deep flavor. This extended rise time allows enzymes to break down the starches naturally, replacing the need for physical kneading while creating a crisp crust with air bubbles in the crumb.
Turn stale no-knead bread into breadcrumbs to add a crispy element to casseroles or as a binder for meatballs. You can also make easy homemade croutons, French toast, bread pudding, or simply toast it for dipping into this comforting tomato soup.
Enjoy a slice with your favorite sandwich spread or jam. You can try my homemade strawberry jam, fig jam, blueberry jam, plum jam, or rhubarb jam. It’s also great with a slather of butter or toast slices in the oven with garlic butter and shredded cheese.
Of course you can! An easy way to add flavor to this no-knead bread recipe is by adding seeds or bagel seasoning on top of the bread loaf just before baking.
I haven’t tried this myself, but there shouldn’t be any issue with substituting a gluten-free flour for the all-purpose flour.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
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