Go Back
–+ servings

No Knead Bread | The easiest loaf you will ever make

Make this easy, hands-off bread the next time you next to whip up a loaf. You could shape it into a loaf size or a round loaf. Delicious and practical means it is a kitchen favourite to make.
Print Recipe
A round loaf of no-knead bread on baking paper just out of the oven
Prep Time:5 minutes
Cook Time:20 minutes
Rising time:1 hour 30 minutes
Total Time:1 hour 55 minutes

Equipment

  • 1 Cast Iron dish with a lid or a bread loaf tin

Ingredients

  • 1½ c warm water
  • 1½ tsp yeast
  • 2 tbsp sugar or honey
  • 2 tbsp milk powder
  • 3 c flour I use premium garde
  • ½ tsp salt

Instructions

  • Add the first 3 ingredients into a bowl.
  • Stir and allow time for the yeast to activate. Follow the instructions from the video regarding the right temperature for the yeast mixture
  • Once the yeast is activated, add the remaining ingredients.
  • Mix with a wooden spoon until just combined. The dough will be shaggy and wet and that's perfectly fine.
  • Cover and leave to double in size for at least 1 hour. I personally like to leave mine for at least 3 hours.
  • Flour the bench and your hands and turn the dough out onto the bench. Using your hands keep folding the dough over into the center to form a nice round shape. The top of the loaf will form a nice tight top once turned over.
  • If you are making a round loaf, place the round shaped dough in a bowl on a sheet of baking paper.
  • If you are making the bread in a loaf pan, shape the loaf into the rough length of your loaf pan. The video shows you how to shape the loaves as well. Leave the dough in the tin for its second rise.
  • Preheat the oven and the cast iron pan if you are using one to 180℃ fan bake.
  • Set the loaf aside to rise for the second time, roughly 30 minutes or until doubled in size.
  • Once the dough has risen, transfer very carefully into the hot cast iron pan.
  • Bake covered for 20 minutes. After 20 minutes, take the lid off and finish baking until golden brown.
  • If using a loaf pan bake uncovered until cooked through and golden brown.
  • Once the loaf is cooked take it out of the pan and leave it to cool on a cooling rack.

Notes

If the loaf is a little hard to get out of a loaf pan once out of the oven, throw a clean tea towel over the top for a couple of minutes and it will steam the bread. This little tip allows the loaf to come out more easily.
If you like a crunchy crust leave the bread uncovered, if you like a soft crust pop a tea towel over the bread.
Servings: 6
Author: Farmers Wife Homestead