This no knead loaf is so simple to make and delicious every time. Enjoy fresh out of the oven with butter and jam!
I have been making no-knead bread for a few years now, always trying out different tips and tricks. This extra large no knead loaf has to be the best one I have made so far. I love how a little effort makes for such great results - a crusty and rustic looking artisan style loaf.
With a few simple ingredients this recipe only takes a few minutes to mix up at night, then in the morning the dough is ready to bake in the oven. If you are pushed for time I think 6 hours in a warm place will be enough for it to rise.
I like to mix it up with the flour and use either plain white flour, wholemeal flour or multigrain flour - Often I do a combination of two of them. Multigrain flour comes with seeds added to it, so feel free to add your own spin to your loaf by adding some seeds or dried herbs to the mix. You can also add herbs, sea salt or sesame seeds to the top of the loaf before baking.
How to make a no-knead loaf:
Well this really is the most simple loaf ever, start off by adding the flour, salt and dried yeast to a large bowl and whisking it together. Pour in the warm water and olive oil then mix it all to combine. Scrape any extra dough off the sides. Cover with a beeswax wrap, tea towel or cling film. Leave on the bench overnight and it will have worked it's magic and be ready the next day. If it is a very cold night or day - leave in the hot water cupboard or somewhere else warm.
The next day (or after at least 6 hours) and you are ready to bake your bread heat the oven to 220°C fanbake with a cast iron dutch oven inside. Roughly shape the dough into a round on a sheet of baking paper and coat in flour. Leave it on the bench to rise slightly while the oven heats up to temperature - around 20 minutes.
Cut a few lines in the top of the dough. Once the oven is up to temperature then add the dough and baking paper to the hot dish.
Bake covered for 30 mins then open the oven and remove the lid. Bake for another 15 until the loaf is golden on top and cooked through.
Now serve your delicious loaf warm with butter or toppings of your choice. This bread is great for toasting the next day.
COMMON QUESTIONS ABOUT Baking this loaf:
Can this be made without a cast iron dish? Yes a roasting or oven proof dish covered tinfoil on top will also work. You may just have to adjust your cooking time at the end to make sure the loaf is cooked through.
Where is my cast iron casserole dish from? It is the Oval casserole dish from KitCo by Pepper & Me. Such amazing quality and a great price.
Can I make this recipe in a loaf tin? Yes I have tried this, divide the dough into 2 parts then roll into a loaf shape and add to 2 loaf tins. Let the dough rise while the oven heats up to 210°C then bake for 35 minutes uncovered.
What kind of flour can be used? I use plain white flour, wholemeal flour or multigrain flour. Or a mixture of them together.
Can this be made with gluten free flour? I tried this with a standard gluten free flour mix and it turned out like a very hard rock so please let me know if you have a recipe that does it justice.
Can this bread be frozen? Yes once it has cooled to room temperature wrap in cling film them tin foil to prevent freezer burn and freeze for up to 3 months. If you want to eat it a few slices at a time, slice the loaf before freezing.
My loaf is not cooked through in the centre? All ovens are different so you may need to cook it covered for longer.
If you are looking for more bread and baking ideas check out my recipes for Sausage and herb loaf or Mashed potato bread and Homemade pizza dough and lunchbox scrolls.
Check out my friend Laura's recipe from the The Kiwi Country Girl blog for her quick video on how to make a smaller white flour no knead loaf.
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Large No-Knead Loaf
This no knead loaf is so simple to make and perfect every time.
Ingredients
- 5 cups of flour (plain white, wholemeal or mixed grain)
- 1 ½ tsp salt
- 1 ½ tsp active dried yeast
- 2 Tbsp olive oil
- 2 ¼ cups of warm water
Instructions
- Add flour, salt and dried yeast to a large bowl and whisk it together. (I used 3 cups white flour and 2 cups mixed grain)
- Pour in the warm water and olive oil then mix it all together to combine. Scrape any extra dough off the sides.
- Cover with a beeswax wrap, tea towel or cling film. Leave on the bench overnight or 6-24 hours.
- When you are ready to bake your bread heat the oven to 220°C fanbake with the cast iron dish inside.
- Roughly shape the dough into a round on a sheet of baking paper and give it a light dusting of flour. Leave it on the bench to rise slightly while the oven heats up to temperature (around 20 minutes).
- Cut a few lines in the top of the dough. Once the oven is up to temperature then add the dough and baking paper to the hot dish.
- Bake covered for 30 minutes then open the oven and remove the lid.
- Bake for another 15 minutes until the loaf is golden on top and cooked through.
- Now serve your delicious loaf warm with butter or toppings of your choice.
Notes
- If it is a very cold night or day – leave the bread mix bowl in the hot water cupboard or somewhere else warm.
- Can this be made without a cast iron dish? Yes a roasting or oven proof dish covered tinfoil on top will also work.
- Can I make this recipe in a loaf tin? Yes before baking divide the dough into 2 parts then roll into a loaf shape and add to 2 loaf tins. Let the dough rise while the oven heats up to 210°C then bake for 35 minutes uncovered.
Nutrition Information:
Yield: 10 thick slices Serving Size: 1Amount Per Serving: Calories: 253Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 353mgCarbohydrates: 48gFiber: 2gSugar: 0gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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Malou says
Such a beautiful Golden Retriever.
Gem says
I love this loaf. I make it in 2 loaf tins and yep it makes amazing toast.
I have more high grade flour than plain flour this week so was wondering if I can use high grade instead of plain - will it change the consistency much?
Thanks.
Vanya says
Oh thanks so much, I am sure high grade will work just the same.
Doddsy says
I made this once. It was delicious. I added cranberries and walnuts. But compared to no knead bread that I have made before the dough wasn’t as wet. So now I’m making it again - this time with cinnamon and raisins - but added 100ml extra water. Will let u know how it goes. Ad
Doddsy says
It turned out pretty good.
If using 1/3 wholemeal flour would you recommend adding a bit more water?
Thanks
Vanya says
You may need to, only if you feels like it is not wet enough to come together.
Donnella says
Hi on your no knead bread can you use oo flour and would have to adjust the amount please
VJ cooks says
I haven't used 00 flour in this recipe sorry.
Samara says
Can I use instant activate yeast?
VJ cooks says
Yes you can. You will need less instant yeast, I would recommend about 1 1/4 tsp instead of 1 1/2.
Sarah says
Hi I’ve just made your focaccia recipe and it was delicious excited to try this next. Could I use the Edmonds mixed grain bread mix in this recipe? Thanks!
VJ cooks says
Yes I think that would be fine. Let me know how you get on 🙂
Helle says
Looks so yum, and I just purchased the KitCo dutch oven to use ! Says in their care instructions not to heat the pot with nothing in it?
Vanya Insull says
I have done it before and it was fine, maybe they are talking about long periods of time. You could contact them and see if it is ok to heat for 20 minutes. 🙂
Karen Clarke says
Hi. I made this bread today and it is so simple and so delicious. The only "issue" I had is that the mixture was quite wet and wouldn't hold the cuts on top prior to baking - as soon as the knife cut through the dough, it closed up. If it is the same next time (and I followed the recipe quantities to the letter) should I just add in a little more flour until it is the consistency I feel it should have been this morning? It was really good anyway, but it would've looked great with the "slashes on top".
VJ cooks says
Hi Karen, yes this is quite a wet recipe (different to a sour dough). The other thing is that it can be different each time you make it depending on the yeast and flour you use or even the temperature. If you want to add a little more flour that would be fine.
Mary says
Where can I get mixed grains flour?
VJ cooks says
Most major supermarkets sell mixed grain flour or mixed grain bread mix.
Judy says
I have an elderly George Forman bread maker (which I have never used to it's fullest extent because I never had good results from it!) Can I use your recipe in a bread maker??
VJ cooks says
I haven't tried it in a bread maker sorry! Let me know how you get on 🙂