Easy no knead bread

Ingredients

• 750 gplain flour
• 600 mllukewarm water
• 7.5 gyeast
• 1 tbspwheat bran
• 15 gsugar
• 15 gsalt
• 100 mlolive oil
• 2 tbspmixed seeds
• to tasteextra seeds, for sprinkling

Instructions

1. 1

   Mix ingredients

   Put all the ingredients in a mixing bowl and stir until combined.

2. 2

   Fill the tin

   Transfer the dough to a loaf tin, then preheat the oven to 190°C.

3. 3

   Proof the dough

   Leave the dough to rise until it has tripled in size, about 2 hours.

4. 4

   Add the topping

   Sprinkle extra seeds over the top of the dough.

5. 5

   Bake the loaf

   Bake for 40 minutes at 190°C.

6. 6

   Rest before slicing

   Leave the bread to rest for 20 minutes before serving.

What is no-knead bread?

No-knead bread is mixed rather than worked by hand, with time doing much of the work of developing the dough. This South African recipe uses a long rise, then bakes the dough in a loaf tin for an easy-to-slice shape.

Olive oil adds richness, while wheat bran and mixed seeds give the loaf extra texture. The method is straightforward, but allowing the dough to rise fully is key.

Nutrition and macros by portion

The nutrition label shows one serving as written: 940 calories, 25g protein, 153g carbs, 28g fat.

Flour supplies most of the carbohydrates, while olive oil contributes much of the fat; the flour and seeds provide most of the protein. Serve a slice with vegetables and a protein-rich topping, such as eggs or beans, to make a more balanced plate.

Mixing the dough

Combine everything: stir the ingredients until no separate dry flour remains. The dough is meant to be mixed, not kneaded, so there is no need to work it on a bench.

Lukewarm water: use water that feels gently warm rather than hot. Very hot water can affect the yeast.

Getting the rise right

Watch the dough: the recipe calls for it to triple in size, which takes about 2 hours. The time is a guide; the rise itself is the cue to look for.

Use the loaf tin: add the dough to the tin before proofing, as directed. Leave room for it to expand, and avoid moving it around once it has risen.

Seeds and texture

Mixed seeds: they are stirred into the dough, so their texture runs through the loaf rather than sitting only on top. The bran also adds a slightly more textured crumb.

Extra seeds: scatter these over the surface just before baking. A light sprinkle gives the loaf a visible topping without changing the method.

Baking and doneness

Steady heat: bake the loaf for 40 minutes at 190°C, following the recipe's timing and temperature. Keep the oven door closed while it bakes so the heat stays consistent.

Resting: allow 20 minutes before cutting into the bread. This gives the loaf time to settle and makes it easier to slice.

Serving the loaf

This seeded loaf works well with soup, salads or a savoury spread. Its olive-oil-rich dough also makes it satisfying served simply with butter or olive oil.

For a meal, pair a slice with a source of protein and vegetables, such as eggs and tomatoes or beans and greens.

Recipe notes & tips

• Measure the water and flour carefully so the dough has the intended balance.
• Use lukewarm rather than hot water when mixing.
• Let the dough rise until it has tripled, even if that takes a little longer than 2 hours.
• Add the extra seeds just before baking so they stay on the surface.
• Allow the loaf to rest for the full 20 minutes before slicing.

Variations

• Change the seed mix: use a different combination of mixed seeds while keeping the same quantity.
• Add herbs: stir dried herbs into the dough with the other ingredients for a savoury note.
• Use a different oil: replace the olive oil with another mild cooking oil in the same amount.
• Make it plainer: omit the extra seeds on top while keeping the seeds mixed into the dough.
• Serve toasted: slice the cooled loaf and toast it for a crisp-edged serving.

Common mistakes to avoid

• Using hot water: it may affect the yeast; use lukewarm water instead.
• Rushing the proof: the loaf may not rise as intended; wait until the dough has tripled in size.
• Adding flour to knead: this dough is mixed, not kneaded; stir only until combined.
• Skipping the tin: transfer the dough to a loaf tin before proofing, as the method specifies.
• Cutting too soon: the loaf can be harder to slice; let it rest for 20 minutes first.

How to store

Once cool, store the loaf in an airtight container or bread bag at room temperature and use within 2–3 days. Reheat slices in a toaster or warm oven; freeze slices for longer storage.

Frequently asked questions