Description
This No Knead Bread recipe yields a delicious homemade bread with a crisp crust and soft, airy crumb, requiring minimal effort with no kneading. Perfect for beginners and bread lovers looking for a simple yet rewarding baking experience.
Ingredients
Scale
Dry Ingredients
- 2 cups bread flour (312 grams / 11 ounces)
- 6 tablespoons whole-wheat flour (57 grams / 2 ounces)
- 2¼ teaspoons instant or rapid-rise yeast (7 grams)
- 1 teaspoon kosher salt (3 grams)
Wet Ingredients
- 1⅜ cups warm water (312 grams / 11 ounces, 110°F)
- 4 teaspoons honey (88 grams)
- 4 tablespoons unsalted butter (57 grams, melted and divided – ½ stick)
- 1 large egg (50 grams, lightly beaten with 1 teaspoon water and pinch of salt)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the bread flour, whole-wheat flour, instant yeast, and kosher salt thoroughly to ensure even distribution of ingredients.
- Add Wet Ingredients: Warm the water to about 110°F and mix in honey and half of the melted butter. Pour this mixture into the dry ingredients and stir together with a wooden spoon or spatula until a sticky dough forms. No kneading is necessary.
- First Rise: Cover the bowl tightly with plastic wrap or a clean towel and let the dough ferment at room temperature for about 8 to 12 hours, or until it doubles in size and is bubbly on the surface.
- Shape the Dough: After the first rise, lightly flour a work surface and turn out the dough gently. Fold the edges toward the center to form a loose ball then cover with a towel and let rest for 15 minutes.
- Prepare for Baking: Place the dough seam side down on a piece of parchment paper. Brush the top with the remaining melted butter to promote crust color and flavor.
- Second Rise: Cover again and allow the dough to rise for 45 minutes to 1 hour until nearly doubled.
- Prepare Oven and Bake: Preheat your oven to 450°F (230°C) with a Dutch oven or heavy lidded pot inside. Carefully remove the hot pot, lift the parchment with dough, and place inside. Cover with the lid and bake for 30 minutes.
- Finish Baking: Remove the lid and bake for another 20 to 30 minutes or until the crust is deeply golden brown and crisp to your liking.
- Cool and Glaze: Let the bread cool on a wire rack. Once slightly cooled, brush the top with the beaten egg wash to create a shiny crust and enhance flavor. Allow to cool completely before slicing.
Notes
- Warm water to about 110°F is optimal to activate the yeast without killing it.
- No kneading saves time and effort but allows gluten development through fermentation.
- The Dutch oven traps steam which helps create the perfect crust.
- Use a sharp serrated knife to slice the bread once fully cooled to avoid squashing.
- Store bread in a paper bag or bread box to maintain crust texture; avoid airtight bags which soften crust.