Easy No Knead Bread

Ingredients

• 384 ml (1 1/2 cups + 2 tablespoons)water, ideally at 41°C (105°F)
• 2.5 ml (1/2 teaspoon)active dried yeast
• 7.5 ml (1 1/2 teaspoons)kosher salt
• 391 g (3 cups + 2 tablespoons)strong white bread flour or plain flour

Instructions

1. 1

   Mix the dough

   The evening before baking, put the water, yeast, flour and salt in a large bowl. Stir with a wooden spoon or dough whisk until the dough comes together and no pockets of dry flour remain. Cover the bowl loosely with cling film and leave at room temperature for 12–18 hours.

2. 2

   Shape the loaf

   When ready to bake, lightly flour a clean work surface and turn out the dough. Fold it over itself once or twice to smooth it; if it is very wet or tacky, use a small pinch of flour to help. Shape it into a round, place it seam-side down on baking parchment, lightly flour the top and score it with a knife. Cover with a bowl or cling film and leave to rest for 35–45 minutes while the oven heats.

3. 3

   Heat the oven

   Set a rack in the centre of the oven, removing another rack if needed to make room for the Dutch oven. Put the covered Dutch oven on the rack and heat the oven to 230°C (450°F). If you cannot check the oven temperature with a thermometer, allow at least 30 minutes for it to heat. Wearing oven gloves, carefully remove the Dutch oven and lift off the lid. Lower the parchment and dough into the pot.

4. 4

   Bake the bread

   Replace the lid and, using oven gloves, return the Dutch oven to the oven. Bake for 30 minutes, then remove the lid and bake for a further 12–15 minutes, until the crust is golden. Bake towards the longer end for a darker, crispier crust, or for less time for a lighter crust and softer centre. Lift the loaf out by the parchment and cool on a wire rack for at least 45–60 minutes before slicing.

What is no-knead bread?

No-knead bread is made by mixing a wet, simple dough and giving it a long rest instead of working it by hand. It belongs to the tradition of home-baked loaves, while the Dutch oven adapts the idea of baking in an enclosed, hot vessel.

This version keeps the ingredient list short and lets time do much of the work. The covered pot traps moisture around the dough at first, then the lid comes off so the crust can brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 178 calories, 7g protein, 38g carbs, 1g fat.

Most of the energy and carbohydrates come from the flour, which also provides most of the protein; the recipe contains very little fat. Salt supplies most of the sodium. Pair a slice with a protein-rich topping and vegetables, or serve it alongside a balanced meal.

The four ingredients

Flour: Strong white bread flour gives the loaf a springy, chewy crumb. Plain flour works too, though the texture may be a little less chewy.

Water and yeast: The water brings the dough together, and the yeast leavens it during the long rest. The specified warm temperature helps the yeast disperse, but use a thermometer if you have one.

Salt: Salt seasons the loaf and is mixed straight into the dough. Measure it carefully so the flavour stays balanced.

Why the long rise matters

The 12–18-hour rest gives this sticky dough time to rise without kneading. Leave it loosely covered at room temperature, with enough space in the bowl for it to expand.

The method allows for a range of resting times, so plan around when you want to bake. If the dough has rested for 12 hours, you can proceed; the recipe allows it to rest for up to 18.

Shaping sticky dough

A lightly floured surface makes the dough easier to handle without adding too much extra flour. Fold it over itself once or twice, then gather it into a round shape.

The dough may feel tacky; use only a small pinch of flour if needed. Set it seam-side down on the parchment so you can transfer it safely into the hot pot.

The Dutch oven bake

Heating the covered Dutch oven before the dough goes in is central to this method. The pot is extremely hot, so use oven gloves and take care when removing the lid and lowering in the parchment.

Keep the lid on for the first 30 minutes, then uncover the loaf for 12–15 minutes. The final colour is your cue: a deeper golden crust will be crisper, while a paler one will be softer.

Cooling and serving

Leave the loaf on a wire rack for at least 45–60 minutes before cutting. The centre continues to settle as it cools, so slicing too early can leave the crumb compressed or gummy.

Serve slices with soup, a salad or a main meal, or use them for toast and sandwiches. A serrated bread knife helps cut through the crust without squashing the loaf.

Recipe notes & tips

• Measure the flour carefully, as adding too much can make the dough dry.
• Use a large bowl and leave room for the dough to expand during its long rise.
• Keep the Dutch oven covered while it heats so it is ready when the dough is shaped.
• Use oven gloves when handling the hot pot, lid and parchment.
• Let the loaf cool for at least 45–60 minutes before slicing.
• For a softer crust, bake for less time after removing the lid.

Variations

• Use plain flour: Swap it for the bread flour for a loaf with a slightly less chewy texture.
• Make a darker crust: Bake towards the longer end of the uncovered time for a deeper golden finish.
• Choose a softer crust: Remove the loaf once it is lightly golden rather than deeply coloured.
• Serve as toast: Slice the cooled loaf and toast it just before serving.
• Make sandwiches: Use fully cooled slices for your favourite sandwich fillings.

Common mistakes to avoid

• Adding too much flour: The dough can become dry; use only a small pinch if it is too tacky to handle.
• Cutting the rise short: The recipe allows 12–18 hours at room temperature, so give the dough its full resting time.
• Skipping the pot preheat: Heat the covered Dutch oven with the oven, allowing at least 30 minutes if you cannot check the temperature.
• Handling the pot bare-handed: It will be very hot; use oven gloves for every transfer.
• Baking uncovered from the start: Keep the lid on for the first 30 minutes, then uncover to brown the crust.
• Slicing while hot: Wait at least 45–60 minutes so the crumb has time to settle.

How to store

Once completely cool, store the loaf in a bread bag or wrapped at room temperature and use within a few days. Reheat slices in a toaster, or warm the loaf briefly in an oven to refresh the crust.

Frequently asked questions