Description
This No Knead Bread recipe offers an easy and foolproof way to enjoy homemade bread with minimal effort. By simply mixing a few basic ingredients and letting the dough rise naturally, you can bake a rustic, crusty loaf in a Dutch oven that rivals artisanal bakery bread. Perfect for beginners and bread lovers alike, this method requires no kneading, making it both convenient and rewarding.
Ingredients
Scale
Wet Ingredients
- 1 ¼ cups lukewarm water (not too hot or it will kill the yeast)
- 1 ½ teaspoons active dry yeast
- 1 teaspoon maple syrup (or honey or sugar)
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
Instructions
- Make dough: Whisk the lukewarm water, active dry yeast, and maple syrup together in a measuring jug. Set this mixture aside until you see bubbles forming on the surface, indicating the yeast is active. Meanwhile, stir the all-purpose flour and salt together in a large mixing bowl. Add the yeast mixture to the flour mixture and stir until combined. The dough will look scraggly and shaggy, which is normal for this no-knead bread.
- Rest: Cover the bowl with a clean dishtowel and leave the dough to rise at room temperature for about 2 hours, or until it has become big and puffy. The rising time may vary depending on your environment’s altitude, humidity, and temperature.
- Prep: Once the dough has risen, preheat your oven to 445°F (230°C). Place an 8-9 inch (20-22 cm) round Dutch oven with a heat-safe lid inside the oven as it preheats to get it blazing hot. When ready, carefully remove the hot Dutch oven from the oven to a heat-proof surface. Remove the lid and line the inside with a piece of baking parchment, allowing some overhang.
- Bake: Scrape the risen dough into the lined Dutch oven in one piece. Cover with the lid (place it over the parchment overhang) and bake for 25 minutes. Then carefully remove the lid and continue baking for about 10 more minutes until the bread is golden brown, crusty, and fully baked through. Remove the bread from the Dutch oven and place it on a wire rack to cool before slicing.
Notes
- Be sure the water is lukewarm, not hot, to avoid killing the yeast.
- Allow the dough to rise until very puffy for the best texture.
- Use care when handling the hot Dutch oven to avoid burns.
- Let the bread cool completely before slicing to ensure proper crumb structure.
- Maple syrup, honey, or sugar can be used interchangeably as the yeast’s food source.
- Using a Dutch oven traps steam and helps develop a crisp crust.
