No-Knead Bread Recipe

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5 from 138 votes

This No-Knead Bread recipe uses a mixture of steel-cut oats, flax meal, flour, water, and minimal yeast for a slow-rise rustic bread loaf. The dough is sticky and wet, requiring an 8-12 hour fermentation that develops flavor and gluten structure without kneading. The bread offers a hearty texture with a golden crust and soft crumb, shaped into boule or baguette forms. Optional mix-ins and baking variations allow customization of the bread.

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Servings: 12 servings

Calories: 183 kcal

Course: Side Dish, Bread

Ingredients

2 ¼ cups water 500 ml, (might need a little more, warm
¼ teaspoon instant yeast it's just a little since there is a long rise
¼ cup steel-cut oats use whole
¼ cup flax meal golden or dark, ground
4 cups all-purpose flour Italian 00 flour, or Kamut flour, 500 grams, organic
2 teaspoons salt

Instructions

Cup of Yum

In a large mixing bowl dissolve the yeast in the warm water.
Add the steel-cut oats and the flax meal and mix well (I use a fork to mix). Add flour and salt to the mix and incorporate well. Mix with a wooden spoon or dough hook for about 2-3 minutes.
The dough will be sticky and slightly wet. If it seems dry, you may need to add a little more water.
Cover the bowl with saran wrap and let it rise on the kitchen counter for at least 8-12 hours. The dough will double in size. You can leave it in the refrigerator for up to 24 hours. If you do the long refrigerator rise, set it on the counter and let it come to room temperature for 2 hours before proceeding to step 5.
After the first rise, transfer the sticky dough to a floured surface and shape it into one large boule or two baguette-shaped logs. Transfer onto floured parchment paper. Sprinkle with additional flour on top. Cover with a kitchen towel. If using mix-ins, see *notes. Also, see the **notes if you bake the bread in a single loaf pan without a lid.
Let rise again for 50-60 min (on the parchment paper covered with a towel).
With a sharp knife, score the dough with two longitudinal cuts for each baguette OR two scores on top of the large round boule.
Preheat oven to 450 F. Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) in the oven as it preheats.
When the oven is preheated to 450 F, take out the Dutch oven and place the baguettes or the large boule inside (with parchment paper). Place back in the oven to bake for 33 minutes with the lid ON. After 33 minutes, check if the top of the bread is golden brown. If you like darker brown, remove the lid and cook for 6-10 minutes.
Put the bread on a cooling rack and let it cool completely. Or, take a slice while still warm and enjoy.

Notes

To add mix-ins, divide dough, roll into a rectangle, sprinkle toppings, fold over multiple times, then shape into baguettes before proceeding with the final rise and bake.
If using a traditional loaf pan, preheat oven to 400°F and bake the dough directly in the pan after the final rise until golden brown, about 30-40 minutes.
For a gluten-free variation, substitute all-purpose flour with Cup4Cup gluten-free flour.
Allow bread to cool fully before slicing to avoid a gummy texture and to maintain shape.
Consider using well-floured parchment or a "bread box" to store dough and simplify the baking process.

Nutrition Information

Calories 183kcal (9%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 2g (3%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 0.3g (2%) Sodium 390mg (16%) Potassium 74mg (2%) Fiber 2g (8%) Sugar 0.2g (0%) Vitamin C 0.02mg (0%) Calcium 17mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 183

% Daily Value*

Calories	183kcal	9%
Carbohydrates	35g	12%
Protein	6g	12%
Fat	2g	3%
Saturated Fat	0.2g	1%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	0.3g	2%
Sodium	390mg	16%
Potassium	74mg	2%
Fiber	2g	8%
Sugar	0.2g	0%
Vitamin C	0.02mg	0%
Calcium	17mg	2%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.