Overnight no knead Home Baked Bread

no knead home made bread recipe

This is a very simple recipe for the most delicious home made bread I ever made. No kneading, no hard work, just patience and delicious results. It’s the time, that does the kneading in this case. 12 to 18 hours will do the hard work and the result is so much tastier. .

Don’t worry if you don’t have a cast iron casserole, I baked my breads in a stoneware casserole with just the same results. This is a recipe that can’t go wrong (well… apart from overcooking). I will only insist on  generosity when it’s flour dusting time.

No knead bread Ingredients:

  • 2 cups of flour (white, strong, wholegrain, brown – a mix of the above, you choose)
  • 1 cup of hot water,
  • pinch of salt,
  • 1 teaspoon of sugar
  • half a teaspoon of granulated or fresh yeast

Equipment: a Cast Iron, Dutch Oven or a Stoneware Casserole or a very high heat resistant bowl with lid

No Knead Home Baked Bread. Method

  1. In a round and deep mixing bowl (glass, ceramic or plastic – no metal please) place the flour and make a well in the center. Pour the hot water in the well. Add sugar and salt and mix a little. Check the dough is lukewarm and if it is, add the yeast. Mix until you get a homogeneous but sloppy dough. Dust with some more flour, cover with clingfilm and leave it alone for 12 to 18 hours.

  2. Next day, when you’re ready to bake, turn the oven on – as hot as it gets or as hot as the recipient that you’re going to bake in allows. Place your baking recipient in the oven with the lid on.

  3. While the oven and the pot s preheating, take the cling film off the dough bowl, very generously dust with flour and mix the dough with a wooden spoon, until all the flour is incorporated and the dough is more or less the shape of a ball (it’s not kneading, it’s simply 2 minutes of mixing). Dust generously with flour again and if your mixing bowl is nice and rounded at the bottom, you can try rolling the dough in the same bowl, (it saves you the time and trouble of flowering a surface and shaping the dough. In addition this is fun) . Make sure the dough ball is well covered with flour on all sides, (if in doubt, add some more flour) let it raise again for another 15-30 minutes.

4. When the oven is hot, carefully take the recipient  out of the oven, tip the dough ball in it (If you dusted it with enough flour, it won’t stick ) , put the lid on and bake with the lid on  for 20 minutes and for another 10-15 minutes without the lid on. The freshly baked bread smell will fill the house. When the bread is golden, remove the recipient from the oven, tip the bread out on a wooden board – it will drop out easily. Allow it to cool if you can and enjoy the crunchy crust and the deliciously soft and fluffy middle. And, if you have a bread maker… take it to the garage, you won’t use it anymore.

Tip: If you save a quarter of the dough mixture, add some more water and flour (no more yeast), cover and let it raise for another 12 – 24 hours, you can make another bread. Keep it going and say goodbye to the use of commercial yeast (I think that’s how our grandmothers used to make the bread).

PS: I’ll be experimenting with sour dough breads next, any hints and tips more than welcomed, please use the comment form below.