Good things come to those who wait, as far as this no-knead bread is concerned.
The bread is no-fuss to make and requires only a few short minutes of hands on time. The long prove results in a flavoursome well well-aerated loaf which is lovely served alongside a salad, as a traditional sandwich or simply toasted.
For many people, homemade bread is a real treat; a staple which is lovingly handmade, filling the home with mouth-watering aromas whilst it proves and bakes.
Homemade bread is always tastier and more satisfying than that manufactured using the Chorleywood Bread process which significantly speeds up the whole method and in doing so removes so much of the bread flavour.
Quick to make; Slow to Prove
This No-Knead Bread recipe really gives bread what it requires for a great tasting loaf - time! And lots of it, though don't be put off by the length of time required to make this delicious well risen loaf because the hands on time you need to give it is a mere 10 minutes from start to finish.
It will take you less than 5 minutes to mix the bread. It then needs to be set aside in a cool place for 24 hours to prove.
After the long, slow rise, it will only take you a few minutes to shape the bread before leaving it to rise again for a couple of hours. Then pop it in the oven to bake, and the job is done.
If you have not tried making bread this way, then you really should give it a go, I can almost guarantee it wont be the last time you make it this way.
And if you get the bug you could also try my no-knead sourdough and no knead focaccia.
So here's how to make No Knead Bread!
Ingredients
It take just flour, salt water and little yeast, plus Oil or butter for greasing to make this loaf.
- Flour - I. used a. mixture of strong white bread flour and strong wholemeal bread flour
- Sea salt - Use a fine ground salt
- Dried yeast - I have found both quick action(easyblend) and regular dried yeast work with this method.
- Water
- Butter or oil for greasing
Top Tip
- The salt and yeast are placed on different sides of the bowl because if they come in direct contact with the salt it will inhibit the growth of the yeast.
- When proving the bread to avoid excessive use of cling wrap, cover with a disposable shower cap (the type you pick up at hotels). These can be used again and again.
Equipment
You do not require any special equipment to make this bread. The bread is cooked in a round cake tin or a Dutch Oven (heavy ovenproof casserole)
📖 Recipe
No Knead Bread
Equipment
- small dutch oven or
- 20cm (8in) deep round cake tin
- clean tea towel dampened and wrung out well
Ingredients
- 300 g (12oz) strong white bread flour
- 125 g (4oz)strong wholemeal bread flour plus extra for dusting
- 1 teaspoon salt
- ⅓ teaspoon dried yeast
- 300 ml (12floz) water
- Butter or oil for greasing
Instructions
Make the bread dough
- Place 300g white and 125g wholemeal bread flour in a good size bowl. Add I teaspoon of salt to one side of the bowl and ⅓ teaspoon yeast to the other. Combine with your hand or wooden spoon. Make a well in the flour. Pour in 300ml of the water. With your hand mix ttogetheruntil you have soft and sticky dough.
Proove
- Cover the bowl and place in the fridge or somewhere cool but draft fee. Allow to prove for about 24 hours or until doubled in size (though the time will depend upon exteranal temperature).
- Prepare to shape. Place a large baking tray or chopping / preparation board on the work surface. Lay the clean tea towel over it. Liberally dust the tea towel and top of the dough with flour. Without knocking back the dough, use a dough scraper or spatula to carefully scrape around the side of the bowl and tip the aerated dough onto the floured tea towel.
Shape
- Carefully lift one side of the dough and gently lay it so that the raw edge is running down the centre of the dough. Repeat with the other side of the dough, again laying it so that the raw edge is running down the centre of the dough and butting up to the left side.
- Next, repeat with the remaining sides to form a roundish shape. Turn out into a well-greased tin or Dutch oven.
Leave to Rise
- Cover with a clean damp tea towel and allow to rise a room temperature for about 2 hours.
Bake
- Pre-heat the oven. Preheat the oven to 220℃ (200℃ Fan)/425°F/gas mark 8.
- If baking in a cake tin, cover with a double sheet of foil. Place the bread in the centre of the oven and bake for 20 minutes. Remove the tin foil or lid and bake for a further 15 minutes. Carefully tip the bread out of the cake tin and tap the base of the bread. It should sound hollow. If not, place the bread directly onto the oven shelf and bake for a further 5 minutes, or until it sounds hollow.
- Place on a cooling rack to cool, then enjoy!
Notes
- The salt and yeast are placed on different sides of the bowl because if they come in direct contact the salt will inhibit the growth of the yeast.
- When proving the bread to avoid excessive use of cling wrap cover with a disposable shower cap (the type you pick up at hotels). These can be used again and again.
- More flavour is created in the bread by slowly proving and it cuts out the effort required to knead bread made the conventional way.
- The bread will keep for 1-2 days
Pin for Later
Jane says
Easy to make just takes a little planning
Jacqueline Bellefontaine says
Glad you agree Jane. Hope you enjoyed your fresh homemade bread
Monte Thompson says
Went from City Bakes rewind-notes-taking straight to Google and came up with this page. Woo hoo!
Becuase I'm a complete noob (never baked anything from scratch) and I only have gluten free self-raising flour in the cupboard, that's what I'm going to use. My cake tin is a bit wider too but what the heck - to never have tried is to already have failed as my saying goes. Maybe I'll get bigger air holes and a higher rise to fill up the extra space in the bigger tin. Either way, I'll let you know how it turns out!
Angela - Only Crumbs Remain says
Way to go Monty for taking a leap into baking from scratch 🙂 though please bear in mind that you may not achieve quite the same results using a gluten free SR flour rather. Though I've got my fingers (& toes) crossed for you. Do let me know how you get on with it, especially as I've only ever tried it with a bread flour.
Angela
Evelyn says
I tried this. Left for 24 hrs. Was so runny ran over the place. What did I do wrong? Prove too long or not enough. It did look as if it had been higher up the bowl but not sure. Any tips? Less water next time?
Angela - Only Crumbs Remain says
Hi Evelyn, I'm sorry to hear that you've had a problem with the recipe. I've double checked the quantities for it and even compared them against the no-knead bread written about in a post by the New York Times (http://cooking.nytimes.com/recipes/11376-no-knead-bread) which lists the flour to water ratio as 3 cups of flour to 1 5/8th cup of water (when compared in grams this I believe is 360g flour and 390ml water) and therefore their recipe from Jim Lahey contains more water than the quantities I've listed (so therefore you shouldn't need to reduce the water quantity assuming you used 400g flour to 300ml water).
My instinct leads me to think that your dough had been over prooved and therefore deflated. I'm wondering if this then caused the runny nature of the dough. The dough itself does require a long proove, as you clearly gave it, but if the environment is too warm then the dough will develop faster than is desired. It's worth while trying to find a slightly cooler spot to let it do its thing more slowly, but I would suggest keeping an eye on it if you were to try the recipe again.
I'm in the process of re-testing the recipe and will let you know how I get on with it.
Angela
Angela - Only Crumbs Remain says
Hi Daphne,
Thank you so much for the 'French' kneading tip. I've just googled it and and am definitely going to give it a try. It sounds very interesting and just what the doctor ordered, so to speak, if it causes no pain! I'm looking forward to trying the resultant bread and seeing how (if it does) differs to conventionally kneaded bread.
Co-incidentally, Paul H's New York episode of City Bakes was on TV again yesterday and having watched it again the second prove step after the shaping was only very briefly mentioned and glossed over. I'm so glad you questioned the apparent lack of a second prove and stumbled across Only Crumbs Remain. This bread dough is also quite wet but results in lovely air-pockets. I hope your bread turns out as well as ours did. We thoroughly enjoyed it and have made it many times since (and even made a delicious focaccia using the same process.) I'd love to hear how you get on with the no-knead bread Daphne.
Angela x
daphne payne says
Hi Angela,
I'm going to give this no-knead a try as well. Like you I saw it on City bakes (very late on)but obviously missed the extra 2 hrs of proving - the bit I saw looked as if the dough was folded and put in the 'dutch oven' and then straight into the oven [ didn't think this could be right....] so have continued with having a go.
THEN I happened on your blog.....
I also suffer badly from Rheumatoid Arthritis in my wrists and hands (all over really) BUT I found that using the Richard Bertinet 'French' way of kneading causes me literally NO PAIN. I do make most of my breads with a high hydration and is also left over night to ferment[sometimes longer and sometimes in the fridge] so the dough is quite wet. Kneading the Bertinet way is very relaxing, makes me slow down; all the flip flopping of the dough can cause you to go into a hypnotic state...... Give it a try.
Corina says
The structure of the bread looks perfect. I had absolutely no idea that it was possible to make bread this way without giving it a good knead! I do occasionally enjoy making bread and love the sense of satisfaction you get when eating your own bread, as well as the amazing baking smell! Thank you so much for joining in with #CookOnceEatTwice and sorry I'm a bit late visiting!
Angela - Only Crumbs Remain says
I too had no idea either Corina, it was quite a revelation when I saw how good a loaf it made. You're right, it is immensely satisfying to make our own bread, the aroma alone is amazing.
You're welcome, thank you for hosting and there is nothing to apologise for at all Corina.
Angela x
Jenny says
I have to say Angela that were is no way you can tell that this bread was not kneaded! It looks sooooo good!x
Angela - Only Crumbs Remain says
Thank you Jenny 🙂 We were really pleased with it too, so flavoursome and light and yet it hadn't had the gluten worked by kneading it.
Thanks for your lovely comments Jenny,
Angela x
Jenny - Monkey and Mouse says
This sounds so easy, despite some long waits, I might have to try. It definitely looks amazing! Sorry to hear about your wrists though. 🙁 Thanks for linking up to #HowtoSunday 🙂 x
Angela - Only Crumbs Remain says
I totally agree Jenny, there are some long waiting for it...but as they say 'good things come to those who wait' 🙂 It makes up for it with the hands on time being negligible and have very yummy loaf at the end of it all. Do let me know how get on if you give it a whirl Jenny,
Thanks for hosting a great linky,
Angela x
Angela says
Thanks so much for sharing this great recipe! Homemade bread is such a treat & I love that there is no kneading!! I plan meals 3 to 4 days in advance, so next time I make a homemade soup or stew, I will give this a try. Thanks so much for linking up with Sunday Fitness & Food. Have a lovely week!!
Angela - Only Crumbs Remain says
Thank you Angela, I hope you enjoy it as much as we do 🙂 If you do try it do let me know how you get on with it,
Thanks for popping by and have a great weekend Angela,
Angela x
Charlotte Oates says
I'm sorry to hear about your wrist, I find kneading bread so relaxing so I'd really miss doing it if I couldn't. Your no-knead version looks just perfect though and it would be brilliant to make with the boys as their kneading leaves a lot to be desired (for a start they don't like mucky hands!).
Angela - Only Crumbs Remain says
It certainly is relaxing isn't it? I particularly like kneading enriched breads, they're so silky. I have my fingers crossed that I can get back into the kneading saddle in a few months after a long rest and being careful.
I made some bread with our godson a few years back when he was about 4, he certainly enjoyed getting his hands into the dough but the kneading wasn't happening even though I kneading a lump of dough at his side for him to copy. I ended up kneading his dough when he wasn't looking before it eventually was baked and given to his parents 😉 This no-knead sounds a great start for your sons after all they can even mix the dough with a wooden spoon. I'll look forward to seeing one of your videos starring your little ones 🙂
Thanks for popping by and commenting Charlotte,
Angela x
Sarah James says
Your bread looks delicious Angela. I love the idea of a no knead bread, I have a neck problem & kneading dough really sets it off. I use my stand mixer with good results but reckon I might try this method. Thanks for sharing & I hope your wrist continues to improve with rest xx
Angela - Only Crumbs Remain says
Aw thank you Sarah, do try it when you get chance it's amazing how well it works.
It's such a shame our bodies can't hold up to doing the things we love isn't it, but at least there are ways around it. I have my fingers crossed it'll heal too, we've bought a wrist support to hopefully give it more chance of making a good recovery.
Thanks for popping by and your lovely comments Sarah,
Angela x
Sarah Montgomery says
Now this sounds like my kind of bread! You know, this would make a great entry for the #CreditCrunchMunch link up, as you could batch make this and keep in the freezer. Just sayin! Hehe. 🙂
Angela - Only Crumbs Remain says
It's rapidly turning into our kind of bread too Sarah. I do enjoy kneading, but it's not agreeing with me, but this bread is so tasty that I'm more than happy to be making it.
Ooh, that's a good idea, I'll pop over,
Thanks for popping by and commenting,
Angela x
Sarah Montgomery says
Yes, I understand. I get terrible RSI from time to time in my hands and wrists and find it hard to even type! There are some good exercises that help it but still takes time for it to ease. I hope you feel better soon. 🙂 Thanks for entering #CreditCrunchMunch btw. 🙂
Angela - Only Crumbs Remain says
Thank you Sarah, I've got a wrist support now but some wrist exercises sound a very good idea, I'll have a tentative look on the web.
Angela x
Kirsty Hijacked By Twins says
This break looks lovely. I like the idea of no knead but sometimes I do find kneading to be so therapeutic! Thank you for sharing with #CookBlogShare x
Angela - Only Crumbs Remain says
I totally agree Kirsty kneading is certainly therapeutic. But when is great when we don't have time for kneading or if our poor body doesn't hold up to the task.
Thanks for your lovely comments Kirsty,
Angela x
Lucy Allen says
This bread looks amazing for no-knead bread! I've seen it on Pinterest for the last couple of years but haven't tried it yet. I bet it would work in a slow cooker too!! Glad you've found away to still make bread despite your wrist. Thanks for linking up with #BreadySteadyGo!
Angela - Only Crumbs Remain says
Thank you Lucy 🙂 I was vaguely aware of no-knead but had half forgotten about it. So when I watched the City Bakes programme my ears really pricked up. The loaves they made in that New York bakery looked amazing and certainly doable. Never having used a slow cooker I wouldn't be able to say if it works or not. If you try it in one do let me know how it goes.
Thanks for your kind words Lucy and of course for hosting,
Angela x
Eb Gargano says
Love the sound of this bread - how clever! Sorry to hear about your wrist - how frustrating for a keen baker like yourself! This sounds such a clever way round the problem, though, and sounds like it tastes as good if not better than normal kneaded bread. Now I know why you wanted to know about dutch ovens 🙂 Really need to try making bread in mine - is there no end to the brilliance of the cast iron pot?!? You really must get yourself one, Angela 😉 Eb x
Angela - Only Crumbs Remain says
Thank you Eb 🙂 Though the cleverness is really courtesy of Jim over in New York 😉 It really is delicious both as a sandwich and toasted...the butter melts into those generous air pockets beautifully when slices are toasted, a big yum. It is frustrating especially as it's not been right for a number of months now - if I'm careful what position I pop it into then I can get through the day without pain (hurrah). So far it's only directly affecting my bread making but it did flare up when I had my first clay throwing class a couple of weeks ago - having spoken to the teacher I can work around that (thankfully as I'm loving learning to throw).
Yes, those cast iron pots are gorgeous with such a range of fab colours. My brother got one a few months back and swears by it but I think I'd have to get Mr E to lift it around for me especially when full due to the silly wrist issue! You'll definately have to give your pot a go with bread Eb.
Thanks for popping by Eb and your lovely comment,
Angela x
Eb Gargano says
Ah yes - you are right about the weight of the cast iron pot - they are heavy and with a dodgy wrist that might not be such a good idea. Shame as they are lovely 🙂 Oooh exciting to hear about your new found love of clay. I have also started a new hobby - I've just joined a joggers beginners class - I need to run off all the easy peasy meals I keep making!!! Eb x
Angela - Only Crumbs Remain says
Hahaha, I think me & I out to join a jogging club too with all of our bakes...though we have some very good neighbours, work colleagues and of course family who are more than willing to share the bake with us 🙂
Angela x
Sarah Trivuncic says
BTW even Paul Hollywood said on Graham Norton last week that he got carpal tunnel syndrome from kneading bread so had to stop! Sounds like a reason for investing in a KitchenAid!!
Angela - Only Crumbs Remain says
Ooh I missed the Graham Norton show - certainly interesting that the bread man himself has had to stop knead. Carpel tunnel syndrome is such a painful condition too - my mum was diagnosed with it a few yrs back.... hahaha a KitchenAid does sound like a very good idea 😉
Thank you for your lovely comments Sarah, and of course for hosting,
Angela x
Sarah Trivuncic says
I don't like kneading bread so this is right up my street! Looks fab 🙂 Thanks for joining in with #BAKEoftheWEEK !
Cal at Family Makes says
Looks absolutely delicious, and sounds easy enough to make too. Thanks for sharing #HowToSunday . ps can you tll me how you got the badges at the bottom of your page to appear so small please? My 'How To Sunday' badge came up huge!
Angela - Only Crumbs Remain says
Thank you Cal, it's so easy as far as bread making is concerned - and certainly worth the wait in our book 🙂
Hahaha, it took me a little while to work that one out too. I write my blog on blogger, but I'm sure it'll be similar on other platforms. Once I've pasted the badge's HTML code into the post's HTML section I then go back into the 'compose' section (where I write the body of the post) and right click on the image. This brings up a box and allows me to select the size I want (small, med, large etc.) Clicking small still gives a relatively large badge, so once a 'size' is selected I go back into the post's HTML and locate the code for the badge. The code will have slightly changed as it will include code for size. I then look for the height="200" and width="200" and alter both values to 100.
Hope this makes some sense and helps, if not give me a yell Cal and I'll try to help further.
Thanks for popping by,
Angela x
myrealfairy.com says
Another great recipe that I've seen today and the two go together so well! I love the thought of giving this a go. Your pictures really do do it justice, it looks scrummy!:)
mainy - myrealfairy
#HowtoSunday
Angela - Only Crumbs Remain says
Aw thank you Mainy 🙂 I'd love to hear how you get on with it if you give it a try. we've really enjoyed the loaf and are planning to start another loaf tomorrow morning.
Thanks for popping by and your kind comments,
Angela x