The World’s Easiest No-Knead Bread

Baked Good

Ingredients

  • 16-oz bread flour
    • For a heartier loaf, substitute 1 cup (5 oz) whole wheat flour and 2 cups (10 ½ oz) white bread flour
    • ¼ tsp instant yeast or 118 g sourdough starter
    • 1 ½ tsp salt
    • 13-oz by weight purified or spring water
Notes

Submitted by Alexandra Armitage, School of Medicine – Temple Campus

“Say goodbye to complicated bread recipes! This is hands-down the most fantastic and easiest bread in the entire world. With minimal effort and just a handful of ingredients, you’ll create a rustic, bakery-style loaf with a crispy crust and soft, flavorful interior. Whether you’re a seasoned baker or a total novice, this recipe will have you feeling like a bread-making pro. This no-knead bread recipe delivers maximum flavor with minimum effort — because life’s too short for bad bread.” – Alex

This bread is best served with Vibrant Beet and Walnut Dip.

Directions

  • Mix the dough.
    • In a large bowl, combine the water and yeast (or sourdough starter).
    • Add the flour and salt. Stir until fully incorporated and evenly moist. Use a kitchen scale for measurements ensures accuracy.
  • Let it rest.
    • Cover the bowl with plastic wrap or a clean towel, and let it sit at room temperature for 8-12 hours, or until the dough has bubbled and risen.
  • Shape the dough.
    • Lightly flour your surface and hands. Fold the dough onto itself a few times to shape it into a rough ball. Flour heavily or use water on your hands to prevent sticking if needed.
    • Let the dough rest, loosely covered, for 15 minutes.
  • Prepare for proofing.
    • Dust a proofing basket (or bowl) with wheat bran, seeds or flour to prevent sticking. Shape the dough into a smooth ball with the seam side down and transfer it to the basket.
    • Cover with a towel, and let rise for about 75 minutes.
  • Preheat your oven.
    • Place a clay baker or Dutch oven inside your oven and preheat to 500 degrees Fahrenheit for at least 45 minutes to ensure even heat distribution.
  • Bake the bread.
    • Gently tip the dough into the preheated baker. Snip the top of the dough with scissors a few times.
    • Don’t worry if it looks flat; it will rise beautifully in the oven!
    • Cover the baker, and bake for 30 minutes.
    • Remove the lid, and bake for an additional 10 minutes to achieve a golden crust.
  • Cool and enjoy.
    • Transfer the bread to a cooling rack, and let it cool completely before slicing.
    • Slice, savor and revel in your bread-making triumph!