This bread is so easy to make and an absolute favourite. I love that it has zero added sugar and only uses ¼ teaspoon of yeast.

All you need is flour, salt yeast water, plus a little planning because of the long rise time.

To have fresh warm bread for dinner, I will usually start mine around 8 pm the night before I want it.

This means I will be tipping it out for its final rise at about 2 pm for its second rise of 2 hours which takes me to 4 pm when I will put it into the oven.

Another 45 – 60 minutes in the oven and an hour to cool brings me to 6 pm.

It sounds like a long process, but it’s all waiting time. Your time working on it is only 30 minutes or so.

By using a Dutch Oven with a lid for the baking process you will get a wonderful rustic crusty top because of the trapped steam in the first 30 minutes of baking.

 Happy baking!

Banana Walnut Muffin Recipe Alt Text

Makes

1 loaf

Prep Time:

30 minutes

Cook Time:

60 minutes

Good For:

anytime

Ingredients

  • 3 cups bread flour
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon yeast
  • 1 1/3 cups + 2 tablespoons lukewarm water

How to make Easy No-Knead Bread

Check out our easy step by step video

Step by Step Instructions

Step 1

Stir your flour, yeast, and salt together in a medium-sized mixing bowl

Step 2

Add in the water

Step 3

Stir to combine into a shaggy dough that is quite sticky to touch

Step 4

Cover with plastic wrap and let it rise for 18 hours

It will form air bubbles on the top and will be more than double in size when ready

Step 5

Turn the dough onto a large floured piece of parchment paper

You will see that the dough will have long strands as you tip it out

Step 6

Gently shape the dough into a ball and then lift it on the parchment paper into a bowl that is roughly the size of your Dutch Oven

Step 7

Cover it with a damp tea towel

Let it rise again for 1 1/2 hours and then preheat your oven to 450 degrees F

Step 8

When your oven comes up to temperature, place your empty Dutch Oven on a middle rack to pre-heat for 30 minutes

Step 9

Using oven gloves, remove the Dutch Oven from your oven and carefully lift the bread dough on the parchment paper and place into the Dutch Oven

Step 10

 Put the lid back on the Dutch Oven and bake your bread for 30 minutes

Step 11

Take the lid off the Dutch Oven and bake for another 15 – 30 minutes or until the top of the bread is golden and has a good crust

Step 12

Allow to cool on a wire rack for an hour before cutting

TIPS

Use a small round Dutch Oven for a nice round loaf

If you don’t have a Dutch Oven, you can use a stoneware casserole pot as long as it has a lid

 Your bread shape will be determined by the shape of the Dutch Oven/ stoneware casserole pot you cook it in

The dimensions of our round loaf shown here are about 9 inches wide by 6 inches tall

Using the parchment paper makes it easier and safer when transferring the bread dough to the Dutch Oven

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Easy No-Knead Bread

This bread is so easy to make and an absolute favourite. I love that it has zero added sugar and only uses ¼ teaspoon of yeast. All you need is flour, salt yeast water, plus a little planning because of the long rise time.
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Rising Time 22 hrs
Total Time 23 hrs 30 mins
Course Side Dish
Cuisine American
Servings 8 slices
Calories 170 kcal

Ingredients
  

  • 3 cups bread flour
  • 1 1/4 teaspoons salt
  • ¼ teaspoon yeast
  • 1 1/3 cups lukewarm water + 2 tablespoons

Instructions
 

  • Stir your flour, yeast, and salt together in a medium-sized mixing bowl
  • Add in the water and stir to combine into a shagy dough. It should be quite sticky to touch
  • Cover with plastic wrap and let it rise for 18 hours
  • Turn the dough onto a large floured piece of parchment paper
  • Gently shape the dough into a ball and then lift it on the parchment paper into a bowl that is roughly the size of your Dutch Oven.

TIP

  • You will be transferring the dough from the bowl into the Dutch Oven once its risen, so you will want them to be of a similar size
  • Cover it with a damp tea towel
  • Let it rise again for 1 1/2 hours and then preheat your oven to 450 degrees F
  • When your oven comes up to temperature, place your empty Dutch Oven on a middle rack to pre-heat for 30 minutes
  • Using oven gloves, remove the Dutch Oven from your oven and carefully lift the bread dough on the parchment paper and place into the Dutch Oven
  • Put the lid back on the Dutch Oven and bake your bread for 30 minutes
  • Take the lid off the Dutch Oven and bake for another 15 – 30 minutes or until the top of the bread is golden and has a good crust
  • Using oven gloves, remove it from the oven and lift the bread out using the parchment paper and cool on a rack for an hour before slicing

Notes

Use a small round Dutch Oven for a nice round loaf
If you don’t have a Dutch Oven, you can use a stoneware casserole pot as long as it has a lid
Your bread shape will be determined by the shape of the Dutch Oven/ stoneware casserole pot you cook it in
The dimensions of our round loaf shown here are about 9 inches wide by 6 inches tall
I find that using the parchment makes it easier and safer when transferring the bread dough to the Dutch Oven
To have fresh warm bread for dinner, I will usually start mine around 8pm the night before I want it.
This means I will be tipping it out for its final rise at about 2pm for its second rise of 2 hours which takes me to 4pm when I will put it into the oven.
Another 45 – 60 minutes in the oven and an hour to cool brings me to 6pm.

Nutrition Facts per serving

Calories: 170kcalCarbohydrates: 34gProtein: 6gFat: 1gSaturated Fat: 1gSodium: 367mgPotassium: 47mgFiber: 1gSugar: 1gCalcium: 8mgIron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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