No-Knead Bread is a delightful way to enjoy homemade bread without the fuss of kneading. This simple recipe results in a crusty, artisan-like loaf with a chewy interior, making it perfect for sandwiches or toast. The beauty of this bread lies in its ease; anyone can become a home baker with just a few ingredients and minimal effort. Welcome to your journey of baking delicious, fresh bread that makes your kitchen smell incredible!
What You’ll Need for No-Knead Bread
Gather these simple ingredients to get started:
- 370 ml (1½ cups) lukewarm water
- 10 g (1 tablespoon) active dry yeast
- 500 g (4 cups) bread flour (Type 650)
- 8 g (1 teaspoon) salt
- Sesame seeds (for topping, optional)
Step-by-Step No-Knead Bread Recipe
Follow these easy instructions to bake your No-Knead Bread:
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Dissolve the yeast: In a large mixing bowl, combine the lukewarm water and active dry yeast. Whisk until the yeast completely dissolves. There is no need to proof or activate the yeast separately.
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Mix the dough: Add the bread flour and salt to the yeast mixture. Use a wooden spoon to mix until no dry flour remains. The dough will look sticky and rough.
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Moisten if needed: If mixing gets difficult, lightly wet your hands or the spoon to help incorporate all the flour. Remember, don’t knead—just mix until everything is combined.
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First rise: Cover the bowl with a damp cloth or plastic wrap. Let it rest at room temperature (20-25°C / 68-77°F) until it doubles in size, about 45-60 minutes.
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Shape the dough: Generously flour a work surface and your hands. Gently transfer the risen dough onto the floured surface. Fold the dough over itself 2-3 times to create surface tension, then shape it into a rough ball.
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Second rest: Cover the shaped dough and let it rest for 15 minutes while you preheat your pot.
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Preheat equipment: Place a heavy-bottomed pot with a lid (cast iron, ceramic, or enamel) in the oven. Preheat to 220°C (428°F) for at least 30 minutes.
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Final shaping: Place the dough on a piece of parchment paper. Fold the dough again so the smooth side is facing up. Lightly spray with water and sprinkle with sesame seeds if you’re using them.
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Score and bake: Make 3-4 random cuts with kitchen scissors about 1 cm deep. Carefully transfer the dough (along with the parchment) into the hot pot. Cover and bake for 30 minutes.
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Finish baking: Remove the lid and continue baking for an additional 20-25 minutes until the bread is golden brown and sounds hollow when tapped.
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Cool properly: Remove the bread from the pot and cover it with a clean towel until completely cooled. This will keep the crust from becoming too hard.
How to Serve No-Knead Bread
There are countless ways to enjoy your freshly baked loaf. Slice it thick for sandwiches filled with your favorite deli meats, cheeses, or veggies. Serve it alongside warm soups or stews to soak up the delicious broth. You can even enjoy it with a smear of butter and a sprinkle of salt for a simple yet satisfying snack.
Expert Tips for No-Knead Bread
- For a deeper flavor, try letting the dough rise in the refrigerator overnight. This slow fermentation enhances the taste!
- Experiment with toppings like seeds, herbs, or even cheese for a unique twist on your loaf.
- If you’re using whole wheat flour, consider mixing it with white bread flour for a lighter texture.
No-Knead Bread: Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast. There’s no need to dissolve it first; just mix it straight into the flour.
How can I tell if my bread is fully baked?
When you tap the bottom of the loaf, it should sound hollow. Additionally, the bread should be golden brown all over.
What should I do if my dough doesn’t rise?
Ensure that your yeast is fresh and that your water is lukewarm, as water that is too hot or too cold can hinder yeast activity.
Try this No-Knead Bread recipe today! With just a few ingredients and easy steps, you’ll create an amazing loaf that impresses everyone. Happy baking!