This is the no-knead bread you totally need in your life right now!
I rarely eat bread because I don’t eat store-bought bread. With a sesame allergy and soy allergy, there is too much cross-contamination. But when I crave a sandwich, this no-knead bread is the perfect go-to easy recipe.
Easiest No-Knead Bread Recipe
There is no kneading or proofing and all you need is 8-12 hours and a dutch oven. The best part? This bread makes you look like a pro baker. It has a perfectly crusty outside and a dense inside that screams for a little butter and honey. Did I mention it’s pretty much foolproof, you can make it in your sleep? I have literally stumbled out of bed, made the dough, and fallen right back asleep 10 minutes later.
Does it sound like I am a fan of this bread or what! The only downside is you need a Dutch Oven to make it. The sealed dutch oven is what gives you the amazing texture and crisp. If you don’t have one, I’d put it on your kitchen wish list since Christmas is coming! A Dutch Oven is an item you won’t believe you were able to live without for so long. It is worth it for the bread alone 😉
The dough is great to make before bed to be baked in the morning, or if you want fresh bread for dinner whip up the dough before you head out and bake it when you get home.
Let’s get baking!
Other great bread recipes
A simple bread recipe, that rises for 8-12 hours and is baked in a Dutch Oven for a crunchy crust and a dense inside. The ingredient ratios in this no-knead bread recipe are what I found best for texture and taste after many experiments (some recipes call for more or less yeast and salt).
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp dry active yeast
- 1 1/2 cups warm water
- Dutch Oven
- In a large bowl stir all the dry ingredients together so the yeast is spread evenly throughout the flour.
- Add the water and mix until everything is incorporated. The dough will be very sticky and soft.
- Cover with plastic wrap and let sit for 8-12 hours in a warm draft free area (I pop it in the oven). The dough will about double in size.
- After 8-12 hours turn on the oven to 400° and place the dutch oven inside. Let the dutch oven heat for 30 minutes.
- As the Dutch Oven is warming up, with floured hands, form a ball with the dough and cover with plastic wrap. You will need to use lots of flour while doing this because the dough will very sticky. I also coat the dough ball with flour, so it doesn’t stick to the plastic wrap.
- Once the Dutch Oven is hot, place the dough in the centre and bake with the lid on for 30 minutes.
- After 30 minutes remove the lid and bake for another 10-15 minutes, depending on how dark and thick you want the crust. (I prefer 10 minutes)
- Remove the bread from the Dutch Oven and let cool before slicing.
You can store this bread for a couple of days if wrapped in plastic. When you wrap it in plastic the crust becomes softer.
- Category: Bread
- Serving Size: 1
Kortney is your typical atopic triad! She manages asthma, eczema, environmental and food allergies. Kortney is a co-creator of the online community Allergy Travels and co-host of The Itch Podcast. She wants to spread joy in a community that can easily see the hard side of life with atopic disease and believes that you can have a full life with food allergies, it may just be lived a little differently!