No Knead Bread

This No Knead Bread recipe is the easy dutch oven bread you’ve seen everywhere. I’ve used both white and wheat bread for this bread and both were great. Be warned: there is a 12 hour rising time for this bread dough! My husband and I both like this bread and we bake it all the time. I’m not sure where this recipe originated. There are so many versions of it online now, I think it must be in the public domain.

If you love baking vegan breads, try this Homemade Vegan Na’an – it’s so good!! Our Rosemary Skillet Bread is quick and easy, too, or many of our other vegan bread recipes.

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No Knead Bread

This no knead bread is easy to assemble, with a long rising time. Let it rise overnight, then bake it for breakfast!

Course

Appetizer, Bread

Cuisine

American

Keyword

all purpose flour, bread, brunch, dough, easy, instant yeast, recipe, vegan, wheat flour, yeast

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

12-18 hours for rising

Servings

round loaf

Ingredients

• 3 cups flour all purpose or wheat flour both work for this recipe
• 1 1/2 teaspoon table salt
• 1/2 teaspoon instant yeast
• 1 1/2 cup water at room temperature

Course Appetizer, Bread Cuisine American Keyword all purpose flour, bread, brunch, dough, easy, instant yeast, recipe, vegan, wheat flour, yeast Prep Time 10 minutes Cook Time 30 minutes Passive Time 12-18 hours for rising Servings round loaf Ingredients 3 cups flour all purpose or wheat flour both work for this recipe 1 1/2 teaspoon table salt 1/2 teaspoon instant yeast 1 1/2 cup water at room temperature

Instructions

To make the dough:

1. In a mixing bowl, whisk the flour, salt, and yeast.

   
2. Stir in the room temperature water until a sticky dough forms (I usually end up using my hands a little).
3. Cover loosely with plastic wrap or other cover and let rise for around 12 hours.

To bake the bread"

1. Preheat your oven to 450 F. Place the dutch oven into the baking oven for 30 minutes to preheat it.

   
2. Gently scrape the dough onto a floured surface and pat the dough with flour, so that the dough surface is no longer sticky. Move the dough onto parchment paper on your counter and cover loosely with plastic wrap.
3. Once your dutch oven has been preheated, remove the dutch oven from the baking oven. Then remove the plastic wrap that is covering the dough, and lift the bread and parchment paper into the dutch oven.
4. Bake, covered with aluminum foil, for 30 minutes. Then bake uncovered for 10 minutes longer or until the top crust is browned to your liking.
5. Serve hot. This bread will also keep in your refrigerator for 3 days.

   

Recipe Notes

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