The Easiest No Knead Bread

Making bread has never been easier with this 4-ingredient, quick, no knead bread recipe. It’s soft and chewy inside with a perfectly golden crust and requires just 5 minutes of hands-on prep and 2 ½ hours of proofing!

The Easiest, Quick, 4-Ingredient No-Knead Bread For Beginners

If you’ve never made bread before, you may think it’s a long and arduous process, but that doesn’t have to be the case! In fact, while this easy bread recipe is slightly long, most of that time is for the dough rising. Otherwise, this no-knead bread recipe takes very little effort, just 5 minutes of hands-on prep, and 0 kneading!

This quick, no-knead artisan bread requires no mixer, no special starter, and only a short 2 ½ hours of proofing vs. the regular overnight proof, and no previous bread-making knowledge. It’s also extremely forgiving, including using a longer proofing time for a more yeasty, developed flavor or adapting it with optional mix-ins.

You can also make this no-knead bread without a Dutch oven if you don’t have one; just a regular baking tray will do. With very little effort, you can produce artisan-quality, rustic, hearty free-form bread! It truly is the perfect beginner loaf for enjoying as toast, making sandwiches, and dipping in soups and stews! If you’re looking for another easy bread recipe, you will also like this easy vegan garlic bread and vegan naanan!

The Ingredients To Make Bread

This basic easy bread recipe relies on just 4 ingredients.

• Flour: We usually use all-purpose flour, though white bread flour works even better. You could also use a 2:3 blend of whole wheat and white flour, though the no-knead yeast bread loaf will be denser.
• Yeast: For this no-knead crusty bread, you’ll need instant yeast, which requires no ‘activation.’ To use active dry yeast, check the FAQs.
• Water: It’s important to use lukewarm water (around 110-115F) to help activate the yeast and form the dough for this fast no knead bread.
• Salt: To lightly season this easy yeast bread.

How To Flavor Bread?

With the simple bread recipe sorted, it’s easy to make dozens of different flavored varieties to fit any occasion. Mix them in during step 2.

• Garlic: Add garlic powder or 1-2 minced garlic cloves.
• Everything bagel seasoning: Add 1-2 tbsp for crunch and flavor.
• Vegan cheese: Vegan parmesan or sharp cheddar work well for a delicious no-knead plant-based cheese bread. Add between ¼-¾ cups based on how subtle you’d prefer the flavor.
• Jalapeño: De-seeded and finely chopped. Adjust the amount to taste.
• Olives: Finely chopped green and/or black olives will add a salty, briny flavor and texture. Add about ¼ cup.
• Sun–dried tomatoes: Add 2-3 tablespoons, finely chopped.
• Herbs: Use fresh or dried herbs, like rosemary, sage, Italian seasoning, etc.
• Nuts and seeds: Add 1-3 tablespoons of raw or toasted mixed seeds, pumpkin seeds, or chopped nuts (walnuts, pistachios, etc.).
• Flaky sea salt: Sprinkle a little over the top of the loaf before baking.

You can also combine any of the above in many delicious ways. I.e., garlic + herbs, vegan cheese + garlic, tomato, olive + herb with optional vegan cheese, etc.

• Cinnamon raisin bread: Add ⅔ cup raisins, 1-2 tsp cinnamon, and 2-3 tbsp brown sugar or coconut sugar. Optionally add ½ tsp vanilla extract.
• Cranberry walnut bread: Add about ½ cup each of nuts and dried cranberries. Optionally add a little sugar and/or orange zest.

How to Make Quick No-Knead Bread

This homemade bread recipe really couldn’t be any simpler. All you need are four ingredients and just 5 minutes of prep time.

• 1) First, combine the yeast, warm water (between 110-115F/43-46C is best – too hot will kill the yeast, and not warm enough won’t activate it), and salt in a large bowl. No need to mix or wait for it to dissolve.

• 2) Add the flour and use a wooden spoon or your hands (ensure they’re really wet) to mix it until it’s a sticky, shaggy dough (no need to knead).

• 3) Cover the bowl with a warm damp tea towel or plastic wrap and leave it to rise in a warm, draft-free area (like in the oven with its light on – at around 70F/21C is best) until it doubles in size. This will take 1-2 hours but can be left overnight to develop the flavor.

For One Large Loaf

• 1) Then, as if the dough has four ‘sides,’ gently stretch one side up, fold it over to the center of the bowl, and repeat with the remaining three ‘sides.’
• 2) Turn the bowl over to deposit the loaf onto floured (or use cornmeal/wheat bran) parchment paper to create a nice, rounded loaf.

If not, shape it by hand, pinching the seams on the underside of the loaf.

• 3) Cover it once more and leave it to rise for 30-40 minutes until the dough doesn’t readily spring back when poked.
• 4) After 20 minutes of rising, place a baking tray or baking stone in the oven and preheat it to 450F/230C. Place a smaller oven-proof dish on the bottom rack.
• 5) Once risen, score the top of the loaf with a large X using a sharp blade, then transfer it to the preheat tray/stone in the center of the oven and carefully pour a cup of water into the dish on the bottom rack.

This water will steam in the oven and help to create a really nice crust on the loaf.

• 6) Bake the loaf for 30-40 minutes until golden-brown outside and hollow when tapped on the bottom. Then leave it to cool completely before serving. Enjoy!

For Multiple Smaller Loaves

We often like making just one small loaf to begin and store the remaining dough in a Ziplock/Stasher bag (excess air removed) in the fridge for 4-5 days.

Then, whenever you want fresh bread, tear off a grapefruit-sized piece, shape it in 60 seconds, and bake as written above for about 30 minutes or until the crust is golden brown!

FAQs

Top Recipe Tips and Notes

• Ensure the yeast is in date: If it isn’t fresh, the bread won’t rise.
• The dough’s consistency: It should look wet and sticky, like a shaggy dough, before rising. This is normal, so don’t mix in more flour.
• Short vs. long rise time: A longer rise time will further develop the flavor of the bread and create a more porous texture. After the initial rise, punch down the dough and transfer it to a bowl, lightly oiled and covered, to the fridge for up to 3 days, punching it down gently as necessary (to lightly deflate it).
• Leave it to cool: The residual heat will help fully cook the inside. Meanwhile, the bread will properly ‘set’ as it cools.
• To avoid burn: Sometimes, a piece of the crust rises and browns too quickly. Simply tent a small amount of foil over that part.

Storage Instructions

Once baked, we love eating it warm out of the oven. However, you can store any leftovers in a cloth bag or wax paper at room temperature for 2-3 days.

Alternatively, you can freeze the quick artisan bread in a freezer-safe Ziplock/Stasher (wrap with a layer of plastic wrap first) for up to 3 months. Then thaw it at room temperature when needed.

To freshen up a hard loaf, sprinkle it lightly with water and bake or microwave until warm. You can also use slightly stale bread to make croutons or turn them into breadcrumbs.

More Vegan Bread Recipes

• Skillet Cornbread
• Vegan Focaccia Bread
• Homemade Sandwich Bread
• Everyday Sandwich Bread
• Sweet Potato Biscuits
• Jalapeño Cornbread

Photos by Alfonso Revilla