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Super Simple No-Knead Bread using just 4 basic ingredients and some time which makes a super chewy crust with a soft and fluffy middle.
Simple No-Knead Bread
Even if you think you fall in the “can’t make bread” category, you have to give this super simple no-knead bread recipe a shot. I discovered this no-knead bread maybe 3 years ago and have been making it since with great success. I dare say this is a never-fail bread recipe even you non-bakers out there can make.
The secret is in the resting period. You mix 4 simple ingredients together and let them sit for anywhere from 8 to 24 hours. The gluten develops while the dough rests which means you don’t have to do any kneading. The bread is extra wet, which means it gets nice and chewy in the middle. You cook it covered for part of the time and uncovered the rest, which results in an extra crusty crust. Chewy middle and extra crusty outside… pass the butter, I’m sold!
Here’s what the bread looks like after its resting period. It will swell but still be bubbly looking and flat on the top. This recipe is so easy, and you have fresh bread ready for dinner. Who doesn’t love that delicious smell and simple goodness? Trust me on this, homemade bread equals love.
Can I used half whole wheat and half all-purpose flour when making bread?
I’ve had great success with using half whole wheat and half all-purpose flour as well as using 100% whole wheat flour for this recipe.
Will this recipe work without a cast iron?
You don’t have to use cast iron or enamel coated cast iron, though I highly recommend it. I love mine and use it all of the time. Anything that is oven safe with a lid will work.
Is instant yeast the same as rapid rise yeast?
Yes, they are the same. Using instant yeast shortens the rising time by as much as 50%.
Super Simple No-Knead Bread
Ingredients
- 3 cups unbleached all-purpose flour
- 1 3/4 teaspoons Kosher salt
- 1/2 teaspoon Instant or Rapid-rise yeast
- 1 1/2 cups water
Instructions
- In a large bowl add the flour, salt, and yeast. Mix to combine.
- Add the water and mix until it all comes together. The dough will be soft and “shaggy”.
- Cover the bowl tightly with plastic wrap or a lid and let it rest at room-temperature for 8 to 24 hours.
- When you are ready to bake your dough turn it out onto a well floured surface and shape it into a ball. Set the ball on a large piece of parchment paper. Place the parchment paper and dough in a large cast iron skillet with a lid (6 to 9 quart cast iron dutch oven work best). Let it rest for 20 minutes.
- Preheat the oven to 450 degrees. Place the pot, with the lid on, inside the oven and bake the bread for 30 minutes.
- Carefully remove the lid and back for another 20 minutes until the top is dark brown.
- Remove the pan from the oven and then remove the bread from the pan by holding onto the edges of the parchment paper.
- Let the bread cool on a wire rack for at least an hour before serving.
Notes
- I’ve had great success with using half whole wheat and half all-purpose flour as well as using 100% whole wheat flour for this recipe.
Nutrition
This bread would pair perfectly with any of these recipes:
- Simple Cream of Tomato Soup
- Homemade Butternut Squash Soup
- Instant Pot Split Pea Soup
- Quick, Easy, and Healthy White Chicken Enchilada Soup
- Classic Chicken Noodle Soup
Sometimes the simplest things taste the very best. I hope you love this Super Simple No-Knead Bread using just 4 ingredients.Thanks for stopping in. You are a bright spot in my day!
I plan on making this with a 1 to 1 Gluten Free flour and also with the regular flour you suggested. I am lucky enough to have to have two cast iron Dutch ovens. One to keep and one to give to my grandson’s fiancé who is gluten intolerant. I am hoping to give her this recipe, the loaf and the Dutch oven when she comes for a cooking lesson. She’s a peach and wants to learn some of the family dishes.
I’m very curious how the 1:1 flour will work, I’d love an update if you have the time! That’s so thoughtful of you Alice, I hope it turns out wonderfully though gluten free can be tricky when it comes to breads.
I made this bread and it turned out great. I read comments about not having a cast iron Dutch oven pan. I used a Pyrex clear glass bowl with a glass lid. Did the preheat process of 450. Dump the bread dough in. Baked 30 min covered and 15 uncovered. So all basically as your recipe and instructions, just used glass instead of cast iron. Comes out clean and easy. No need to oil bowl.