No Kneed Bread

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,478.8
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 3,496.3 mg
  • Total Carbs: 310.0 g
  • Dietary Fiber: 11.0 g
  • Protein: 42.0 g

View full nutritional breakdown of No Kneed Bread calories by ingredient
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This is great bread, but it requires a lot of lead time. This is great bread, but it requires a lot of lead time.
Number of Servings: 1


    17 ounces Harvest King flour, or 8-1/2 ounces each of all-purpose and bread flour. If you don't have a scale, use 3 to 3-1/2 cups of flour. Start with 3-1/2 and see how it goes.

    1-1/2 tsp table salt or 3 tsp kosher salt

    1/4 tsp rapid-rise or instant yeast

    12 ounces water (that's 1-1/2 cups).


Whisk together dry ingredients, then add the water and mix just enough to fully wet the flour. Dough will be dense and shaggy. Cover loosely and allow to rise 12-18 hours. Dough will be wet and spongy with lots of bubbles pitting the surface.

Place a silicone non-stick baking mat (e.g. Silpat) on a baking pan and coat very lightly with flour. If you have no silicone mat, you can coat a clean kitchen towel with flour, wheat bran, or corn meal.

Flour your hands or wear latex gloves. Turn dough onto towel or silicone mat. Handle gently, to avoid deflating the dough. Fold in thirds, as you would fold a letter. Turn 90 degrees and fold again. Turn it smooth side up and pat into a smooth ball. Flour the dough or use wheat bran so it won't stick. Loosely cover with a coarse-weave towel, making sure there is flour between the towel and the dough.

Let it rise until it's more than doubled — around 8 to 9 inches in diameter and 2-3 inches tall. If you poke it, it should not spring back easily. This should take 2 hours in a 70-degree room. I put mine in the oven with the overn turned off but with the light on, opening the door after an hour or so to maintain 75-80 degrees.

When you have a half hour to go, remove the dough from the oven, if that's where it's rising. Place your cooking vessel and lid in the oven and preheat to 450. I have used a covered 2-1/2 quart, Pyrex casserole for the small-loaf recipe. I presently use a 3-quart covered cast iron pot but have also used heavyweight stainless. For the full recipe, use a 3- to 5-quart dutch oven or covered pot.

Latex gloves are a good idea for this next step.

When the dough is ready and the oven is hot, brush any excess flour away and pick up the silicone mat, trying not to deflate the dough ball. Flip the dough ball into the pot. Careful, the pot is very hot! If the dough sticks to the towel a bit, no worries. Just scrape off the dough and add to the pot, then shake the pot a little to level. The top can look messy but it will bake up fine. In fact, is it's too smooth, I gash the surface with a sharp knife.

New addition: I tilt and shake the pot to make the dough roll a little. This shapes the loaf into a longer shape, rather than a round loaf.

Lid the pot and place it in the oven.

Bake 20 minutes with lid on
20 minutes lid off until well browned
10 minutes with oven door open and turned off

Number of Servings: 1

Recipe submitted by SparkPeople user JKNEPFLE.

TAGS:  Side Items |

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