Homemade No-Knead Bread Recipes

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Dill Bread is one of the best no-knead bread recipes offered in GRIT's 2010 Guide to Homemade Bread.
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All that you need to create fantastic loaves of homemade artisan bread.
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I use a rare 3 1/2-quart enameled cast-iron Dutch oven to bake my loaves.

I used to be intimidated by bread baking. I thought of it as a monumental task that only homemakers invested in … mixing, kneading, waiting for multiple rises, expensive stand mixers with dough hooks, etc. I hate to admit it, but I marched down to the grocery store and bought the $4 mini loaves of “artisan” bread trucked all the way from California. Not my finest hour, I know. Come to find out, using easy homemade no-knead bread recipes, it’s easier than I thought.

Homemade No-Knead Bread Recipes:
Basic White Bread Recipe
Oat Raisin Bread Recipe
Cardamom Cherry Bread Recipe
Rye Bread Recipe
Wheat Bread Recipe
Dill Bread Recipe
Chocolate Cherry Bread Recipe
Parmesan Pesto Bread Recipe
Cranberry Walnut Bread Recipe
Sun-Dried Tomato Bread With Onion

My excuse for not baking bread from scratch was that I didn’t have time, nor did I have all that fancy equipment. Enter no-knead bread – a magical mixture of flour, salt, yeast, water and time. The world of homemade, thick-crusted, moist-crumbed, real artisan bread opened up to me, and it will for you, too.

After seeing a brief blurb about Jim Lahey’s book My Bread (W.W. Norton & Co. Inc., 2009) in a food magazine, I was instantly intrigued and rushed right out to get it. According to Lahey, anyone could easily make no-knead, artisan-style bread in their home kitchen with a minimal amount of time, equipment and effort. Really? It all sounded too good to be true … but as it turned out, it wasn’t.

The following method of bread making takes a small bit of forethought, some mixing and a lot of time in between. It’s a “slow rise” method in which the flavor is a result of slow fermentation, and the texture is the result of baking in a cast-iron pot. The yeast is eased to life over time (12 to 18 hours), rather than shocked to life with warm water and sugar. In fact, this type of bread doesn’t require any added sugar. The ingredients are pure and simple – the white loaf calls for flour, salt, yeast, water – and most can probably be found in your pantry at this very moment.

Due to the nature of slow fermentation, you’ll need to start your bread the day before you want to consume it. This may be hard to get your mind around, but the effort is well worth it. There isn’t space in this article to go over the culinary science and reasons behind this method – from fermentation to singing (the wonderful crackling sound the loaf makes as it is removed from the oven that signals the beginning of the important cooling process) – so for that, please get Lahey’s book and commit it to memory.

My method slightly deviates from Lahey’s. After baking several hundred loaves at the time of this writing, I found a few things that worked better for me in my home kitchen, resulting in less cleanup and better results. I’ve detailed two methods here for baking. The first is the most commonly used; the second is for use with recipes calling for buttermilk (dairy products burn more easily at higher temperatures).

Feel free to take liberties with these recipes to determine what works (or tastes) best in your kitchen, and to come up with new flavors. Bread is a forgiving medium for experimentation … whenever you combine flour, yeast, water and heat, you’ll usually end up with bread in some form, regardless of your kitchen credentials.

The Perfect Pot

I began baking my bread in 5- or 6-quart cast-iron and/or enameled cast-iron Dutch ovens, but my gooey dough didn’t seem to fill the expanse of those pots, and I ended up with a flat, sometimes odd-shaped loaf. After stumbling upon a rare 31?2-quart enameled cast-iron Dutch oven at my local hardware store, I knew it was the perfect size just by eyeballing it. The bottom was smaller in circumference than the larger pots I was using, and the sides gently curved upward, giving the loaf a more defined shape and some needed rise. The only problem was that doggone plastic knob!

The plastic knobs affixed to the lids of most cast-iron Dutch ovens will melt in a 475-degree oven. A simple and cheap fix: Replace it with a large, all-metal, cabinet- or drawer-type knob from the hardware store. If its screw is too long for your lid, use washers or nip off the end of the screw to secure it tightly.

You can find a healthy selection of 31?2-quart cast-iron Dutch ovens online by doing a search; they aren’t usually stocked on the shelves of your local big-box stores or even specialty cooking stores.

The other unique item on the equipment list (see “Bread Booty” below) is the elusive plastic dough scraper – not to be found in town! Do a web search, and several will turn up on specialty and/or commercial-baking supply sites. 

Bread Booty

You’ll need these items to make the bread recipes presented here:

  • 3 1?2-quart cast-iron pot with lid and metal knob (plastic will melt in the oven)
  • large mixing bowl
  • dry measuring cups
  • liquid measuring cup
  • measuring spoons
  • large rubber spatula
  • 2 plastic dough scrapers
  • large wooden or glass cutting board
  • cotton or linen tea towels
  • heavy-duty potholders
  • sturdy wood or metal spatula
  • cooling rack

A Note on Cleanup

Let’s face it, wet, sticky dough is hard to clean up. Instead of ruining your scrubbers and sponges (and clogging your sink) by attacking the problem directly, use these methods:

  • For your dirty dough bowl: Swirl a little water in the used bowl. Dump it out. Wipe a dry paper towel all around the bowl, picking up all the bits of dough, and discard.
  • For your tea towels, just pick off any rogue bits of dough before laundering. 
  • For the cutting board: Use your plastic dough scrapers to scrape up all the dough bits before cleaning it with soap and water.

No-Knead Bread Recipes

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Kneadlessly Simple Easy Oat Bread
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Bread Breakthrough from Fleischmann's Yeast

Oakbrook Terrace, Illinois – ACH Food Companies Inc. announces the release of a new Fleischmann’s® Yeast recipe book, Bread Breakthrough, that it is making available free (plus $1 for shipping and handling) to consumers while supplies last. To receive the free recipe book, consumers can download an order form on the website.

The 48-page Bread Breakthrough was created by Nancy Baggett, a nationally known author, who has created a number of popular recipe books. Nancy’s latest recipe book, Kneadlessly Simple, is devoted to the extraordinary No Knead bread making technique that allows anyone to become an accomplished bread baker, because the technique is extremely simple and foolproof. 

With this no-knead technique, the bread dough actually kneads itself, eliminating the most cumbersome and difficult step in bread making. The technique is also far more tolerant, allowing consumers to make bread on their schedule, not like traditional yeast bread baking, where a baker is captive to the schedule of when the dough rises.

The Fleischmann’s® Yeast Bread Breakthrough recipe book contains a number of the most popular of Baggett’s Kneadlessly Simple recipes along with color photos of each recipe. The book offers a wide assortment of simple no-knead recipes for breads, rolls, pizza crusts and coffee cake.

When asked why ACH created the Bread Breakthrough recipe book and is now offering it free to consumers, Keith Dierberg, Fleischmann’s® Yeast Marketing, says, “For many years, people have been telling us that they would love to make homemade bread but felt they lacked the expertise and found the whole idea of scratch bread baking intimidating. Particularly today, with the popularity of home baking and cooking increasing, and the desire to have fresh, healthy, wholesome foods, the number of people who want to be able to bake homemade bread has grown substantially.

“Since Fleischmann’s® Yeast is the leading consumer yeast and the brand is looked to as the baking authority, we wanted to provide everyone who wanted to enjoy the aroma and delicious taste of fresh baked bread an easy way to make it. That’s why we’re so excited about the Bread Breakthrough recipe book and No Knead recipe technique.

“Hundreds of thousands of consumers are already using the technique to make homemade bread and 17.5 percent of those are people who never made homemade bread previously. Our research shows that 98 percent of the people who have made Bread Breakthrough recipes will continue to make them, and of those using the technique, more than 80 percent are increasing their total bread baking significantly.

“These recipes and new technique appeal to both current bread makers and, more importantly, overcome the barriers people claim as to why they have never made bread before, making bread baking something that everyone can do with total confidence of success. We’re proud that ACH can make this exciting technique and free recipe book available to the current and future bread makers of America.”

To view Nancy Baggett’s demonstration video of this proven No Knead recipe technique, receive a free bonus recipe and get complete details of the recipe book offer, visit the website.

One of the recipes:


Prep Time: 15 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 14 Hours 15 Minutes
Servings: 24
Make a fully flavored artisan-style oat bread without kneading. This recipe lets the oat bread rise for a long time for maximum flavor. Or select the rise time that’s convenient for you: regular, faster, or slow.
5 1/2 cups unbleached all-purpose white or bread flour, or as needed
1 1/4 cups old-fashioned or quick oats (not instant), divided
3 tablespoons granulated sugar
2 3/4 teaspoons salt
1 teaspoon Fleischmann’s® RapidRise or Bread Machine Yeast
1/4 cup honey or mild molasses
1/4 cup corn oil or vegetable oil
2 1/4 cups ice cold water, plus 2 tablespoons ice cold water
1. FIRST RISE: In a very large bowl, thoroughly mix flour, 1 cup oats, sugar, salt and yeast. Stir together honey, oil and ice water in separate bowl; add to dry ingredients and stir vigorously. If too dry, stir in just enough additional water to mix together; dough should be slightly stiff. If dough is very soft, stir in more flour to stiffen. Brush top of dough with oil. Cover bowl with plastic wrap. If desired, for best flavor or convenience, refrigerate dough 3 to 10 hours; this is optional. Then let rise in a cool room 12 to 18 hours.
2. SECOND RISE: Vigorously stir dough. If necessary, stir in enough additional flour to yield a hard-to-stir consistency. Generously grease two 8 1/2-by-4 1/2-inch loaf pans. Sprinkle 1 tablespoon oats in each; tip pans back and forth to spread oats. Using oiled kitchen shears or serrated knife, cut dough in half. Put each half in pan, smoothing top of dough. Brush tops with oil. Sprinkle 1 tablespoon oats over each; press down to imbed. Cover pans with greased plastic wrap.
3. LET RISE USING ANY OF THESE METHODS: For a 2- to 3-hour REGULAR RISE let stand at warm room temperature; for a 45-minute- to 2-hour FASTER RISE, put in a turned-off microwave with 1 cup boiling water; for SLOW RISE, refrigerate up to 24 hours, then put in warm room. As dough nears plastic, remove it; continue until dough is 1/2-inch above pan rim.
4. BAKING: Bake in a preheated 375 degree F oven for 50-60 minutes, until tops are well browned. Cover with foil, bake 10-15 minutes more, until skewer inserted in center comes out with only a few particles on tip (or until center registers 208 degrees to 210 degrees F). Bake 5 minutes more to ensure center doneness. Cool 15 minutes in pan. Turn loaves onto rack to finish cooling.
5. SERVING/STORING: Best served at room temperature or toasted. Store airtight at room temperature 3 days; may be frozen, airtight, for up to 2 months.
Printed from Allrecipes.com

Fleischmann’s® Yeast was founded in 1868 when Charles and Maximillian Fleischmann arrived in the United States from their native Austria-Hungary. Dissatisfied by the quality of bread available, they introduced a commercial yeast product with a remarkable leavening power.

With more U.S. consumers purchasing Fleischmann’s® Yeast than all other brands combined, ACH has a complete line of yeast products including Active Dry Yeast, RapidRise® Yeast, Bread Machine Yeast, Fresh Active Yeast, a line of Bread Machine Mixes, and the newest addition: Pizza Crust Yeast. Continuing a legacy of Helping Bakers Bake®, ACH offers expert resources to consumers through a number of free programs. The most popular is a website, www.BreadWorld.com, that is bursting with baking tips and more than 750 recipes serving both the beginner and experienced baker. For pizza recipe ideas and tips, www.PizzaCrustYeast.com is the latest Fleischmann’s® Yeast website.

A collection of goodfibes™ recipes has been added to www.BreadWorld.com, which represent a collection of professionally developed and test kitchen-approved high-fiber bread recipes which promote good health and taste great. Fleischmann’s® Yeast is a member of the ACH Food Companies Inc. family of grocery products.

Published on Nov 6, 2009

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