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A loaf of no knead bread, sliced open.
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4.58 from 21 votes

Super Easy No Knead Bread

With a base Super Easy No-Knead Bread recipe, you can create a wide variety of delicious breads! With very little effort, and a little bit of time, you can have fresh bread any day of the week!
Prep Time10 minutes
Cook Time45 minutes
Rising time12 hours
Total Time12 hours 55 minutes
Course: Bread
Cuisine: American
Servings: 12 slices
Calories: 116kcal
Author: Cynthia

Ingredients

  • 3 cups bread flour
  • 1 teaspoon instant yeast
  • 1 ½ teaspoon kosher salt
  • 1 ¼ cup warm water

Instructions

  • Place flour in a large bowl. Place yeast and salt on top of the flour, on opposite sides of the bowl. Make a well in the center and stir in water using a large sturdy spoon or a danish dough whisk, Mix together until all the flour is incorporated. The dough will be very sticky and wet. This is normal. Cover the bowl with plastic wrap (I use a new plastic shower cap) and leave to rise in a warm spot in your kitchen for 12-18 hours.
  • Flour your counter or cutting board lightly and turn the dough out of the bowl. Flouring your hands, or a flexible plastic dough scraper, lift the edge of the dough and gently fold it over to its opposite side (don’t press all the air out. Be gentle.) Turn it 90 degrees and do it again until all four sides have been folded inward into the rough shape of a ball. Turn the dough over and place it in the center of a piece of parchment paper. Place dough, parchment and all, into a large bowl and cover with plastic or a barely damp towel. Allow to rise again for an hour.
  • While it is rising, preheat your oven to 500° and place a covered cast iron Dutch oven into the oven. Allow to continue heating for 30 minutes after the oven has reached temperature. After 30 minutes, turn the temperature down to 450°F and remove the dutch oven. Grabbing the edges of the parchment paper, plop the dough right into the Dutch oven, paper and all.
  • If desired, using a very sharp knife, make score marks across the top of the dough. about ¼ to ½ inch deep. Replace the cover and bake for 30 minutes. Remove the lid and continue baking until crust is fully golden brown, about 15 to 20 minutes. Remove pot from oven and remove bread, using the parchment as a carrier. Place the bread on a cooling rack and allow to cool at least 15 minutes before slicing. Store bread in a paper bag, cut side down, wrapped in a light kitchen towel, for 3-4 days to keep it fresh.

Notes

To make a sesame loaf, add one tablespoon of toasted sesame seeds and one tablespoon of sesame oil to the dough. Before baking, brush the top of the loaf with just enough water to help a quick sprinkle of sesame seeds to adhere. Bake as directed in the recipe card.
To make a double chocolate loaf, add ¼ cup (25 grams) of cocoa powder to 2 and ¾ cups (330 grams) of bread flour. Mix 4 ounces (113 grams) of chopped chocolate into the dough. Bake as directed in the recipe card.
To make a seeded rye loaf, add ¾ cup (90 grams) dark rye flour to 2¼  cups (270 grams) of bread flour. Add 2 tablespoons each of sesame seeds, and pumpkin seeds, and 1 tablespoon of caraway seeds. You can use any other blend of seeds and nuts, not to exceed ½ cup total. Add 1½ teaspoons of molasses to warm water before mixing with dry ingredients. Mix, rise, and bake as directed in the recipe card.
Nutritional information is for the base no-knead bread without any additions.

Nutrition

Calories: 116kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 293mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg