No-Knead Bread

no-knead bread


The tradition of homemade bread: the intense aroma of yeast, the golden odeur coming from the oven, the excited feeling of a homemade masterpiece. Be honest, there’s nothing like freshly baked bread at home, is there?

Bread usually is made of four basic ingredients: wheat flour, water, yeast and salt. Of these four, there is only one which is good for direct consumption, namely clear water. Yet we manage to make a very tasty product with these four resources. In the bargain we succeed, still dealing with the same four commodities, in making hundreds of different types of bread. This is almost unbelievable but yet this is a fact. In addition to the type and quality of the commodities, the method and the way of baking also has a great influence on the final quality of the bread. But if we’re able to make so many kinds of products with these commodities, then the secret has to lie in the baking techniques, the way the product is made. This process can be divided into three main stages: kneading, rising and baking. When you make bread you obviously want to get a final product with a relatively soft light structure which is easy to chew. In order to obtain this, it’s imperative that the individual phases of the production process are carried out in a correct and orderly manner. In addition, the kneading is the shortest, but probably the most important phase of the whole process. During the kneading, the basis is provided for the properties and the quality of the final product. At least, that’s what you’d think….!

Very true: the kneading is fully skipped in the preparation of this specific bread. How? Very simple: you mix all ingredients in a bowl, stirring with a wooden spoon, cover the bowl with plastic wrap and let rise for about 2 hours at room temperature (or overnight in the fridge for an even better result). After that you transfer the mixture into a loaf pan and let it rise for another hour or so, then bake it in the oven for half an hour at 180°C/355°F (hot air) and your bread is ready. Easiest thing in the world! Preparation takes only 10 minutes and the result is always perfect: a tender bread with a crispy crust and a delicious flavor, important characteristics that are indistinguishable from a bread whose dough is kneaded in a ‘normal’ manner, and definitely the way how a bread should be like. In this case I have sunflower and pine nuts added, but if you want you can make all sorts of combinations with nuts and seeds that you like the most (or you just skip it).

Many people are afraid to prepare bread themselves. On the one hand by the time that goes with it and, secondly, the fear that it fails. Take my word for it: when making this bread, both emotions are groundless! Just give it a try I would say, after all, little to nothing can go wrong ….


Brood zonder kneden


Recipe No-Knead Bread

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Recipe No-Knead Bread


  • 500 g whole wheat bread flour
  • 360 ml hot water
  • 1 tbsp dried yeast
  • 1 tbsp. sea salt
  • 1 tbsp sugar
  • 50 gr mix of sunflower and pumpkin seeds (or to choice)
  • sunflower oil for greasing the cake pan (or other neutral oil)


  1. Put the bread flour in a large bowl and add all the water.
  2. Add the yeast, salt, sugar and (possibly) the seeds (make sure the yeast and salt initially do not come into contact with each other) .
  3. Stir with a wooden spoon together well (you'll get a wet mush, but no dough).
  4. Cover the bowl with plastic wrap and let rise for 2 hours (preferably overnight in the fridge).
  5. Grease a cake pan of 25-30 cm with sunflower oil.
  6. Dust your work surface lightly with flour.
  7. Transfer the bread mixture to your work surface and knead for about 3 minutes.
  8. Put the mixture into the cake pan, cover with plastic wrap en let rise for another 1 hour.
  9. Meanwhile, preheat the oven to 180°C/355°F (fan) or 200°C/390°F (no fan).
  10. Bake for 30 minutes until the bread is golden brown in color (check with a toothpick if the bread is ready, it should come out clean).
  11. Remove the bread straight from the pan and leave to cool on a rack.


Of course, the total time does not include rising time of 2 hours or an extra night + 1 hour !!

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