5 Different No-Knead Bread Recipes For You To Try

 

Here are five different no-knead bread recipes for you to try:

1. Classic No-Knead Bread

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 cups warm water
• 1/4 teaspoon instant yeast
• 1 1/4 teaspoons salt

Instructions:

1. In a large bowl, combine flour, yeast, and salt.
2. Add warm water and stir until the dough is well mixed and sticky.
3. Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours.
4. Preheat the oven to 450°F (230°C). Place a Dutch oven inside to heat up.
5. Turn the dough onto a floured surface and shape it into a ball.
6. Place the dough on parchment paper and cover it with a towel. Let it rest for 30 minutes.
7. Carefully transfer the dough (with parchment paper) into the hot Dutch oven.
8. Cover and bake for 30 minutes, then remove the lid and bake for another 15 minutes until golden brown.
9. Cool on a wire rack before slicing.

2. Whole Wheat No-Knead Bread

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 1/2 cups warm water
• 1/4 teaspoon instant yeast
• 1 1/4 teaspoons salt
• 1 tablespoon honey (optional)

Instructions:

1. In a large bowl, mix whole wheat flour, all-purpose flour, yeast, and salt.
2. Add warm water and honey (if using) and stir until combined.
3. Cover the bowl with plastic wrap and let it rise at room temperature for 12-18 hours.
4. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
5. Turn the dough onto a floured surface and shape it into a ball.
6. Place on parchment paper, cover with a towel, and let rest for 30 minutes.
7. Carefully transfer the dough into the hot Dutch oven.
8. Cover and bake for 30 minutes, then uncover and bake for an additional 15 minutes.
9. Let the bread cool on a wire rack before slicing.

3. Olive and Rosemary No-Knead Bread

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 cups warm water
• 1/4 teaspoon instant yeast
• 1 1/4 teaspoons salt
• 1/2 cup pitted and chopped olives
• 2 tablespoons chopped fresh rosemary

Instructions:

1. In a large bowl, combine flour, yeast, salt, olives, and rosemary.
2. Add warm water and stir until the dough is sticky and well mixed.
3. Cover the bowl with plastic wrap and let it rise at room temperature for 12-18 hours.
4. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
5. Turn the dough onto a floured surface and shape it into a ball.
6. Place on parchment paper, cover with a towel, and let rest for 30 minutes.
7. Transfer the dough into the hot Dutch oven.
8. Cover and bake for 30 minutes, then uncover and bake for 15 minutes more.
9. Cool the bread on a wire rack before slicing.

4. No-Knead Rye Bread

Ingredients:

• 2 cups rye flour
• 1 cup all-purpose flour
• 1 1/2 cups warm water
• 1/4 teaspoon instant yeast
• 1 1/4 teaspoons salt
• 1 tablespoon caraway seeds (optional)

Instructions:

1. In a large bowl, mix rye flour, all-purpose flour, yeast, salt, and caraway seeds (if using).
2. Add warm water and stir until the dough is well combined.
3. Cover the bowl with plastic wrap and let it rise at room temperature for 12-18 hours.
4. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
5. Turn the dough onto a floured surface and shape it into a ball.
6. Place on parchment paper, cover with a towel, and let rest for 30 minutes.
7. Transfer the dough into the hot Dutch oven.
8. Cover and bake for 30 minutes, then uncover and bake for an additional 15 minutes.
9. Let the bread cool on a wire rack before slicing.

5. No-Knead Oat Bread

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1 1/2 cups warm water
• 1/4 teaspoon instant yeast
• 1 1/4 teaspoons salt
• 2 tablespoons honey

Instructions:

1. In a large bowl, combine all-purpose flour, whole wheat flour, oats, yeast, and salt.
2. Add warm water and honey, stirring until the dough is sticky and well combined.
3. Cover the bowl with plastic wrap and let it rise at room temperature for 12-18 hours.
4. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
5. Turn the dough onto a floured surface and shape it into a ball.
6. Place on parchment paper, cover with a towel, and let rest for 30 minutes.
7. Carefully transfer the dough into the hot Dutch oven.
8. Cover and bake for 30 minutes, then uncover and bake for 15 minutes more.
9. Cool the bread on a wire rack before slicing.

Enjoy baking and eating these delicious no-knead breads!

Find more Bread Recipes!