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
- Prep Time: 8 hours
- Cook Time: 50 minutes
- Total Time: 10 hours
- Yield: 1 large loaf 1x
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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.
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.
- Category: Bread
- Method: Bake
- Cuisine: American
Nutrition
- Calories: 274
- Sugar: 0.2g
- Sodium: 408.6mg
- Fat: 0.8g
- Carbohydrates: 57.3g
- Protein: 7.8g
Keywords: Bread, No-Knead, Whole wheat
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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!
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I have a cast iron frying pan but not a dutch oven, or anything else with cover that can be put in oven at high heat. Can I put it in my frying pan and cover with tin foil?
You could sure try it! Let us know what works for you.
First time baking bread from scratch! So easy and so delicious! Moving onto making a sourdough starter! Thank you!
★★★★★
Amazing! Tastes like it’s from our favorite local bakery. The easiest homemade bread to make. Once again great instructions.
★★★★★
Isn’t that one amazing how easy it is?!
So easy fir a fearful yeast baker! Made a dozen times so far, TY!
★★★★★
Thank you for the wonderful recipe! It was my first time making bread from scratch and it turned out perfect. Today I’m doing 2 cups all purpose and 1 cup light spelt flour. We will see!
★★★★★
Ohhh that sounds wonderful, I think the spelt will work great!
Hi,
It was one of the best no knead bread I ever tried, Thank you so much
by the way, Can you also give me the ingredients in grams please?
I am bit confused conversion chart, some says 125g some says 150gram.
Can we also add some nuts and fruits or oats in this recipe?
Thank you
I’m not sure on the grams, but I don’t think the 25 grams will make a huge difference either way. And yes, you can add cheese, herbs, nuts, dried fruit, orange zest, and more! It’s a very flexible recipe.
This is seriously THE best bread recipe and it is so easy! My family tried this for the first time a few months ago and it has become our staple homemade bread go-to! The chewy crust and soft inside is soooooo good!
★★★★★
Can I make this in a bread machine? Thanks
It’s not going to cook up the same. I think the crust will be off and I’m not sure the middle will cook up the same as it does in that high temp oven. I’m going to say no, it wouldn’t work but I’m also someone who’s always trying things. So you might want to try it though it wasn’t be that same super crust outside with a fluffy middle…
Hands down the most simple to make yeast bread. And most importantly, delicious! My family of five enjoyed it with our lasagna. Will be making this again and again.
★★★★★
I’m so glad you like it as much as we do. SO good right?! And you can’t beat how easy! Pro tip: use the dough for pizza crust sometimes, so chewy and delicious!
The dough is very stiff. I did not get a wet dough. Is there something I missed?
I’d add more water, it should be a loose and “shaggy” dough, you won’t hurt anything by adding a bit more until it loosens up a bit!
I baked my first loaf of this this morning and I’m so excited to keep trying to get it to look just like yours! I didn’t have any parchment paper, so I put olive oil in the bottom of the pan. I think it added some great flavor, but I also think it made it a little gummy? I’ll take one for the team and keep trying! Thanks for such a simple, adaptable recipe. I feel so industrious baking it! 🙂
If I don’t have parchment sometimes I’ll oil a piece of foil! And if it was gummy, I’d just cook it longer and let it sit for a few hours before slicing. You can cook it up to 50 minutes for sure (25 covered and 25 not)
Is it too long if the fermentation lasts from 8 to 24 hours?
Nope, just makes it better!