A simple, delicious no-knead bread that’s light, airy, and ideal for sandwiches, snacks, or dunking into soup. This easy vegan recipe requires minimal hands-on time and yields a rustic loaf with a tender crumb and crisp crust.
I tried this no-knead bread recently and it turned out very well. The method is forgiving: a simple mix, a long rest, and a brief bake produce a loaf that’s satisfying and straightforward to make. Below I describe the technique I used and provide tips based on what I learned while baking.
The step-by-step process for shaping and baking this bread is simple: mix, rest, shape, final rise, and bake. I used a stoneware container covered with aluminum foil for the high-heat portion of baking. Although a cast iron Dutch oven often gives the best steam and crust development, a covered stoneware or a heavy oven-safe pot works very well.
Many artisan-style, long-fermented breads develop a crisp, chewy crust. I enjoy chew, but overly tough crusts or bread that becomes stale quickly can be disappointing. To reduce excessive chewiness or rapid staling, consider using whole grain flours for more structure and flavor, and avoid overbaking. A slightly lower bake temperature for a bit longer after an initial high-heat burst can help achieve a balanced crust. Adding some healthy fats like olive oil or a small amount of non-dairy milk in other recipes can also soften the crumb and lengthen freshness, but for this basic no-knead loaf I kept the ingredient list minimal to preserve the characteristic texture.
I prefer bread with some whole-wheat presence because it feels more wholesome and satisfying. If you like multigrain or fruit-and-nut variations, try adding seeds, rolled oats, or a small portion of whole-grain flour for extra flavor and nutrition. Still, this basic no-knead loaf is one of the simplest breads to prepare and makes an excellent base for variations.
Enjoy this easy loaf fresh from the oven with soup, olive oil, or your favorite sandwich fillings. It also toasts beautifully the next day.
No Knead Bread
Ingredients
- 3 cups bread flour
- 1–2 cups water at room temperature
- 1/4 teaspoon (0.8g) instant yeast
- 1-2/3 teaspoon (10g) salt
Instructions
- Proof the yeast in about 2 tablespoons of warm water until it begins to activate. Combine the flours, yeast, salt, and water in a bowl and mix until evenly hydrated. The dough will be wet and quite sticky — this is expected for a no-knead loaf.
- Transfer the dough to a well-oiled container, cover it, and let it rest at room temperature for 8–12 hours. During this long ferment the dough develops flavor and strength without kneading.
- When ready to shape, generously flour a work surface. Scrape the sticky dough onto the floured surface, dust the top lightly with flour, and pat it down gently. Use a bench scraper to help lift and shape the dough. If you prefer, wear latex or food-safe gloves to prevent sticking to your hands.
- Set the shaped dough seam-side down on a coarse-weave towel or cloth that has been well-dusted with bran or flour to prevent sticking. Cover and allow a final rise of about 1.5–2 hours, until puffy.
- Preheat the oven to 450°F (230°C). Place the dough into a preheated covered stoneware pot or other heavy oven-safe container. Bake covered for 20 minutes to trap steam and encourage oven spring. Then remove the cover and bake for an additional 10 minutes to brown the crust. If needed, transfer the loaf to a baking sheet and bake 8–10 more minutes until the crust reaches your preferred color and crispness.
- Cool the loaf on a rack before slicing. Cooling allows the crumb to set and prevents a gummy interior.
Notes
- Total time listed does not include the long proofing period (8–12 hours) required for the initial fermentation.
- This basic recipe is highly adaptable: substitute a portion of the bread flour with whole wheat or add seeds and rolled oats for a multigrain loaf. Adjust water slightly when using whole grains since they absorb more liquid.
- Baking in a heavy covered pot (cast iron Dutch oven or similar) produces a better crust because it traps steam. If you don’t have one, a covered stoneware pot and aluminum foil can also work well.
- Store cooled bread wrapped in a cloth bag or bread box to retain texture. For longer storage, slice and freeze; toast slices directly from frozen.
Nutrition
Nutrition information is an estimate per serving: Calories: 135 kcal; Carbohydrates: 27 g; Protein: 4 g; Sodium: 65 mg; Potassium: 37 mg; Calcium: 6 mg; Iron: 0.3 mg. Use these values as a guideline only.