No Knead Bread: Unbelievably Easy, Incredibly Delicious!

Servings

Font

Images Notes Nutrition

4.9 from 139 votes

No Knead Bread is a slow-risen loaf made by combining flour, water, salt, yeast, and optional whole wheat or wheat germ, then letting the dough rise extensively before baking in a hot preheated oven and pot. The dough is sticky and handled with a spatula to form a rustic bread with a crisp crust and a soft crumb. This technique requires planning ahead due to long rise times, but produces a satisfying artisanal bread without kneading.

Prep Time

5 mins

Cook Time

40 mins

Additional Time

12 hrs 12 mins

Total Time

12 hrs 57 mins

Servings: 1 loaf

Calories: 1947 kcal

Course: Bread, Baked Goods

Cuisine: American

Ingredients

4 cups all-purpose flour (good quality, like King Arthur)
½ cups whole wheat (or omit the wheat and replace it with ½ cup / 70 gram more all purpose flour)
18 oz water
2 ½ tsp maldon salt (salt varies in saltiness, so taste your salt)
¼ tsp dried yeast (or 3 g fresh yeast, preferably not instant or quick-rise)
1 Tbsp wheat germ (optional, or crushed flaxseed)

Instructions

Cup of Yum

(See my tips in the notes section below): Mix all the ingredients together in a large bowl until everything comes together. This will only take a few minutes, maximum.
Cover with a plate or plastic wrap and let rise for 12 to 18 hours or until it's risen (about 4 times in mass and is soft and bubbly.)
Using a spatula, mix down the dough/batter to remove all the air from it and form into a nice round in the bowl.
Put a tea towel on the countertop and sprinkle liberally with flour and some other grain like wheat germ or oat bran to keep the dough from sticking to the cloth. Don't be shy or the loaf will stick.
Using the spatula, dump the dough onto the floured cloth, put the edges of the cloth over the top and allow to rise for 2 hours.

Baking:

Preheat the oven AND THE POT for 20 minutes (longer than when it just comes to temperature). I bake my no knead bread on convection, 495 °F (260°C) for 30 mins., then lower to 465°F (240°C),
When the oven is at the 495 temperature for about 10 minutes, carefully remove the pot from the oven and put it on the counter near the dough. Lift both sides of the tea towel and dump the loaf into the hot pan. Place the lid onto the pot and put into the oven and bake for 30 minutes. After half an hour, REMOVE THE LID, and bake for 8-11 minutes longer, depending on your preference of color and crustiness.)
If you don't have a convection oven: 500°F (260°C) or as hot as your oven will go, then lower to about 475°F (245°C); adjust according to your own oven.
Carefully, remove the pot from the oven, and the loaf from the pot immediately, and place on a cooling rack.
Cool for at least 3 hours before slicing.

Notes

Plan ahead: mix dough in the evening and bake after the long rise the next day for best results.
Use a spatula to handle the sticky dough to reduce mess and make shaping easier.
Sprinkle flour and bran liberally on the towel to prevent sticking during the second rise.
Allow the baked loaf to cool for at least 3 hours before slicing to ensure proper crumb texture.
This recipe yields a loaf about 50% larger than some traditional no-knead recipes.

Nutrition Information

Serving 2 slices Calories 1947kcal (97%) Carbohydrates 407g (136%) Protein 58g (116%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 1g (5%) Sodium 5853mg (244%) Potassium 657mg (14%) Fiber 14g (56%) Sugar 1g (2%) Vitamin A 10IU (0%) Calcium 108mg (11%) Iron 25mg (139%)

Nutrition Facts

Serving: 1 loaf

Amount Per Serving

Calories 1947

% Daily Value*

Serving	2 slices
Calories	1947kcal	97%
Carbohydrates	407g	136%
Protein	58g	116%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	1g	5%
Sodium	5853mg	244%
Potassium	657mg	14%
Fiber	14g	56%
Sugar	1g	2%
Vitamin A	10IU	0%
Calcium	108mg	11%
Iron	25mg	139%

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