No Oil, No Sugar, No Knead Bread is a simple and healthy bread recipe perfect for those looking for an easy, wholesome loaf. This bread requires minimal effort and no special equipment, making it perfect for beginner bakers. With its crunchy crust and soft interior, it’s a versatile bread ideal for sandwiches, toast, or just enjoying with a bit of butter. Let’s get started!
Table of Contents
- Ingredients
- Instructions
- Cook’s Notes and Tips
- Variations
- Serving Suggestions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 3 1/4 cups all-purpose flour or whole wheat flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups warm water (about 100°F or 38°C)
Instructions
Mix the Dough
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and instant yeast.
- Add Water: Pour in the warm water and stir with a wooden spoon until the mixture forms a sticky dough. Make sure there are no dry patches of flour left.
- Cover and Rest: Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12-18 hours. The dough will rise and become bubbly.
Shape and Bake
- Preheat Oven: Preheat your oven to 450°F (230°C). Place a Dutch oven (or any oven-safe pot with a lid) inside the oven while it preheats for at least 30 minutes. This will help achieve a nice crust on the bread.
- Shape the Dough: Turn the dough out onto a well-floured surface. Using floured hands, gently shape it into a round ball. Be careful not to overwork the dough; you want to keep as much air in the dough as possible.
- Second Rise: Place the dough on a piece of parchment paper and let it rest for about 30 minutes while the oven continues to preheat.
- Bake the Bread: Carefully remove the preheated pot from the oven. Use the parchment paper to lift the dough and place it inside the pot. Cover with the lid and bake for 30 minutes.
- Finish Baking: After 30 minutes, remove the lid and bake for an additional 10-15 minutes, or until the crust is golden brown.
- Cool: Remove the bread from the pot and let it cool on a wire rack for at least 1 hour before slicing.
Cook’s Notes and Tips
- Flour Choice: You can use all-purpose flour, whole wheat flour, or a combination of both. Whole wheat flour will result in a denser loaf, while all-purpose flour will yield a lighter texture.
- Hydration: The dough will be quite wet and sticky—that’s normal! This high hydration helps create a chewy, airy crumb.
- Baking Pot: If you don’t have a Dutch oven, you can use any oven-safe pot with a lid. The lid traps steam, which helps develop the crust.
Variations
- Seeded Bread: Add 1/4 cup of sunflower seeds, flaxseeds, or sesame seeds to the dry ingredients for extra texture and flavor.
- Herbed Bread: Mix in 1 teaspoon of dried herbs like rosemary, thyme, or oregano for a fragrant loaf.
- Gluten-Free Version: Use a gluten-free flour blend that is suitable for yeast breads, and add an extra 1/4 teaspoon of yeast for better rise.
Serving Suggestions
- Sandwiches: This bread makes a perfect base for sandwiches, with its sturdy yet soft texture.
- Toast: Slice and toast for a crunchy breakfast, topped with avocado, peanut butter, or simply a pat of butter.
- Soup Side: Serve alongside your favorite soups or stews for dipping.
Frequently Asked Questions (FAQs)
How Long Does This Bread Last?
This bread is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.
Can I Use Active Dry Yeast Instead of Instant Yeast?
Yes, you can use active dry yeast instead of instant yeast. If you do, dissolve the active dry yeast in the warm water and let it sit for 5-10 minutes until foamy before adding it to the flour mixture.
Do I Have to Use a Dutch Oven?
A Dutch oven is ideal for creating a crispy crust, but you can use any oven-safe pot with a lid. If you don’t have a lid, you can cover the dough with aluminum foil for the first part of baking.
Can I Add Mix-Ins to the Dough?
Absolutely! You can add mix-ins like seeds, nuts, or dried fruit to the dough before letting it rise. Just be careful not to add too much, as it can affect the texture of the bread.
How Do I Know When the Bread Is Done?
The bread is done when the crust is golden brown, and it sounds hollow when tapped on the bottom. You can also use an instant-read thermometer; the internal temperature should be around 200°F (93°C).
No Oil, No Sugar, No Knead Bread is a simple, wholesome bread that requires minimal effort and delivers maximum flavor. With its crispy crust and soft interior, this bread is perfect for any occasion, whether you’re making a sandwich, toast, or enjoying it with a bowl of soup. The best part is that it requires no kneading and only a few basic ingredients, making it accessible for everyone. Gather your ingredients, let the dough rest, and enjoy this easy, healthy bread!
Happy Baking!
