This no knead bread loaf is one of my weekly staples, I bake it almost every Sunday, and it easily lasts us 5–6 days. It’s soft on the inside, perfectly golden and crisp on top, and so simple that even beginner bakers can make it successfully on the first try. You only need a few pantry ingredients, one bowl, and absolutely no kneading.

Why You’ll Love This Recipe

• Beginner-Friendly: No fancy equipment or kneading required, just mix, rest, and bake.

• Versatile: Perfect for sandwiches, toasts, or even alongside soups and eggs.

• Crispy yet soft: The water bowl trick in the oven gives that perfect bakery-style crust.

• Keeps well: Stays fresh for up to 5–6 days when stored properly.

Ingredients

• 360g /3 cups bread flour (you can also use all-purpose flour, but bread flour gives better texture)

• 7 g instant yeast

• 2 tsp salt

• 350ml (1 ½ cups) warm water (make sure it’s warm to touch, not hot)

Instructions

1. Make the Dough

• In a large mixing bowl, add bread flour, instant yeast, and salt.

• Pour in the warm water and use a wooden spoon or spatula to mix until a sticky dough forms. It doesn’t have to be smooth, just make sure there’s no dry flour left at the bottom.

• Cover the bowl with a clean kitchen towel or plastic wrap.

2. First Rise

• Place the bowl in a warm spot (like inside your oven with the light on or near a warm window).

• Let it rest for 1–2 hours, or until the dough has doubled in size and looks bubbly on the surface.

3. Shape the Dough

• Once risen, dust your work surface with a little flour.

• Gently transfer the dough from the bowl onto the surface, it will be sticky, so wet your hands and sprinkle a bit of flour on top too.

• Fold the dough over itself a few times to shape it into a rough rectangle or oval.

• Lightly oil and flour your 8.5-inch loaf pan, then transfer the dough into it.

4. Second Rise

• Cover the loaf pan again with a towel and let it rest for 30 minutes.

• During this time, preheat your oven to 200°C (fan setting).

5. Bake the Bread

• Before baking, score a shallow line down the center of the dough using a sharp knife or blade, this helps the bread expand beautifully.

• Place an oven-safe bowl of water on the lower shelf of your oven. The steam will make the crust extra crispy!

• Bake the bread for 20–25 minutes, or until the top is golden brown and crisp.

• You’ll know it’s done if it sounds hollow when tapped on top.

6. Cool Before Slicing

• Remove the loaf from the oven and let it rest in the pan for 10 minutes.

• Then transfer it onto a cooling rack and let it cool completely, at least 30–40 minutes, before slicing. Cutting it too early can make the texture gummy inside.

Storage Tips

• Once fully cooled, store your bread in an airtight container or wrap it in a clean kitchen towel and place it inside a paper or bread bag.

• It stays fresh at room temperature for up to 3 days.

• To keep it longer (up to 6 days), store it in the fridge and toast slices before eating.

• You can also freeze sliced bread, place parchment paper between slices, seal in a freezer bag, and thaw or toast directly when needed.

Baking Tips & Notes

• If using all-purpose flour, your loaf will be slightly softer and lighter but still delicious.

• Make sure your water isn’t too hot, or it can kill the yeast. Warm-to-touch (about 40°C) is ideal.

• The steam method (placing water in the oven) is key to achieving that crispy crust. Don’t skip it!

• If your kitchen is cold, preheat your oven for 2 minutes, turn it off, and let the dough rise inside for a perfect warm environment.

• Always let your loaf cool completely before slicing for the best texture.

No-Knead Bread Loaf

This no-knead bread loaf is one of my weekly staples, I bake it almost every Sunday, and it easily lasts us 5–6 days

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Resting time 2 hours hrs

Course Breakfast, Side Dish

Equipment

• 1 8.5 x 4.5 inch loaf pan

Ingredients

  

• 360 g or 3 cups bread flour you can also use all-purpose flour, but bread flour gives better texture
• 7 g instant yeast
• 2 tsp salt
• 350 ml or 1 1/2 cup warm water make sure it’s warm to touch, not hot

Instructions

 

• In a large mixing bowl, add bread flour, instant yeast, and salt.
• Pour in the warm water and use a wooden spoon or spatula to mix until a sticky dough forms. It doesn’t have to be smooth, just make sure there’s no dry flour left at the bottom.
• Cover the bowl with a clean kitchen towel or plastic wrap.
• Place the bowl in a warm spot (like inside your oven with the light on or near a warm window).
• Let it rest for 1–2 hours, or until the dough has doubled in size and looks bubbly on the surface.
• Once risen, dust your work surface with a little flour.
• Gently transfer the dough from the bowl onto the surface, it will be sticky, so wet your hands and sprinkle a bit of flour on top too.
• Fold the dough over itself a few times to shape it into a rough rectangle or oval.
• Lightly oil and flour your 8.5-inch loaf pan, then transfer the dough into it.
• Cover the loaf pan again with a towel and let it rest for 30 minutes.
• During this time, preheat your oven to 200°C (fan setting).
• Before baking, score a shallow line down the center of the dough using a sharp knife or blade, this helps the bread expand beautifully.
• Tip: Place an oven-safe bowl of water on the lower shelf of your oven. The steam will make the crust extra crispy!
• Bake the bread for 20–25 minutes, or until the top is golden brown and crisp.
• You’ll know it’s done if it sounds hollow when tapped on top.
• Remove the loaf from the oven and let it rest in the pan for 10 minutes.
• Then transfer it onto a cooling rack and let it cool completely at least 30–40 minutes before slicing. Cutting it too early can make the texture gummy inside.

Keyword easy bread recipes, no knead bread, rustic bread

Frequently Asked Questions (FAQ)

Q. Can I make this dough ahead of time?
Yes! You can prepare the dough, cover, and refrigerate it overnight. Let it come to room temperature for 30–40 minutes before shaping and baking.

Q. Can I add herbs or cheese?
Definitely. Add dried herbs (like rosemary, thyme, or oregano) or grated cheese to the flour for extra flavor.

Q. My dough didn’t rise so what went wrong?
This usually means your yeast was expired or the water was too hot/cold. Make sure your yeast is fresh and your water is just warm to touch.

Q. How do I reheat the bread?
Toast slices in a pan or toaster oven for a few minutes until warm and crisp again. Avoid microwaving as it makes the bread rubbery.