My Cart
Checkout Secure

No Knead Bread

May 29, 2020 0 comments
No Knead Bread

This simple and delicious recipe was created by

I however like to add a teaspoon of sugar to the dough. I just found after many loaves it did help to get better height from the bread. 

I've tried this with our Unbleached as well as Einkorn flour that had 10% of the bran sifter. Both are so yummy, but the Einkorn was my favourite!

I made a simple cinnamon raisin loaf just by tossing in a handful of raisins and about a tablespoon of cinnamon. 



Prep: 5 mins
Cook: 45 mins
Resting Time: 18 hrs
Total: 18 hrs 50 min 
Author: Joanna Cismaru
Serves: 10
No Knead Bread – you guessed it, no kneading required! 4 simple ingredients all baked in a Dutch Oven resulting in a bread that is simply perfection, hands down the best bread you'll ever eat!


Dutch Oven 

Parchment paper


    • Form the dough: In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we're using active dry yeast. The slow rising process will do the trick.
    • Allow it to rise: Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 18 hours.
    • Preheat your oven: Preheat oven to 450 F degrees. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450 F degrees. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
  • Shape the dough: Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Sprinkle some extra flour directly into the bottom of the pot. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Alternatively, you can also place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot, with parchment paper and all. This could also ensure that your bread doesn't stick at all to the bottom of the pot. I have found that if I use parchment paper, the bread doesn't brown so much on the sides, but otherwise it's still crusty and delicious.
  • Finish the bread: Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.

Older Post Newer Post


Leave a comment

Added to cart!