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.
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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