5 from 51 votes
No Knead Bread
No Knead Bread combines flour, active dry yeast, salt, and warm water into a shaggy dough left to rise slowly for 12 to 18 hours. Baking it in a preheated Dutch oven produces a crusty exterior and a tender crumb inside without any kneading, resulting in rustic homemade bread with minimal effort.
Prep Time
2 mins
Cook Time
40 mins
Additional Time
12 hrs
Servings:
8
Calories:
187 kcal
Course:
Bread
Cuisine:
French
Ingredients
- 3 1/4 cups flour
- 1/2 teaspoon active dry yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups water about 110 degrees, warm
Instructions
- In a mixing bowl, add flour, yeast, salt, and warm water. Check to make sure the water is warm but not hot. You want the water to be about 110 degrees. If it is too hot, it will kill the yeast.Stir the mixture together. The mixture will look shaggy and that is ok. I suggest using your hands to create a ball and bring all of the ingredients together.
- Cover with a light tea towel, flour sack towel, or Saran wrap and let the mixture rise for 12-18 hours. It is important to let it rise for at least 12 hours as it allows the flavors to develop.
- When ready to bake, heat the oven to 450 degrees. Place the dutch oven into the oven to allow it to heat up for 25-30 minutes.
- Remove the dough from the bowl and place it on a piece of parchment paper. Shape it into a round ball that will fit into the dutch oven.
- Carefully remove the hot dutch oven from oven. Place the dough with the parchment paper into the hot dutch oven. Cover with the lid. Place in the oven and bake for 30-35 minutes.
- After 30 minutes, carefully remove the lid with hot pads and let it brown for about 6-12 minutes, depending on how brown you want the crust to be.Remove from the oven and let sit for 15 minutes before slicing.
Cup of Yum
Notes
- Use a 5 to 6 quart Dutch oven for a taller loaf; larger pots can cause the bread to spread and flatten.
- All-purpose or bread flour can be used; bread flour gives a heartier texture due to higher protein content.
- Ensure water temperature is about 110°F to activate yeast effectively without killing it.
- Allow the dough to rise for 12 to 18 hours to develop flavor and structure.
Nutrition Information
Calories
187kcal
(9%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
440mg
(18%)
Potassium
62mg
(1%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin C
1mg
(1%)
Calcium
9mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 187
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 440mg | 18% |
| Potassium | 62mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.