Ingredients
Here’s everything you’ll need to make this simple homemade no-knead bread and why each ingredient matters.
- 3 cups all-purpose flour — Forms the structure of the loaf while producing a soft, tender interior.
- 1 ½ cups warm water — Hydrates the flour and helps create the sticky, high-moisture dough needed for a light, airy crumb.
- 2 ¼ tsp instant yeast — Provides the leavening that allows the dough to expand and develop its fluffy texture.
- 1 tbsp honey or granulated sugar — Adds a subtle touch of sweetness and rounds out the flavor of the bread.
- 1 ½ tsp salt — Enhances the flavor of the loaf and balances the mild sweetness.
- 1 tbsp olive oil — Adds a little richness and tenderness to the bread.
- 1 tbsp melted butter, for brushing — Gives the freshly baked crust additional buttery flavor and a beautiful finish.
- 1 tsp sesame seeds or poppy seeds, optional — Adds a decorative finish along with a subtle nutty flavor and extra texture.
Instructions
This bread requires very little hands-on work. The majority of the preparation time is simply allowing the dough to rest and develop.
Step 1: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, instant yeast, honey or sugar, and salt.
Mix until everything is evenly distributed.
Step 2: Add the Water and Olive Oil
Pour the warm water and olive oil into the bowl.
Using a wooden spoon or sturdy spatula, stir everything together until a sticky, shaggy dough forms.
There’s no need to knead the dough. In fact, its sticky consistency is exactly what you’re looking for.
Step 3: Let the Dough Rest Overnight
Cover the bowl tightly with plastic wrap or a clean kitchen towel.
Leave the dough at room temperature for 8–12 hours, or overnight.
By the end of the resting period, the dough should look noticeably expanded and bubbly.
Step 4: Gently Shape the Loaf
Lightly flour a sheet of parchment paper.
Carefully turn the risen dough onto the parchment and gently shape it into a round loaf.
Avoid aggressively kneading or handling the dough. You want to preserve as much of the air that developed during the long rise as possible.
Step 5: Let the Dough Rest Again
Loosely cover the shaped dough and allow it to rest for another 30–45 minutes.
Meanwhile, preheat your oven to 425°F (220°C).
Place your Dutch oven with its lid inside the oven while it preheats.
Step 6: Transfer the Dough to the Dutch Oven
Carefully remove the hot Dutch oven from the oven.
Using the parchment paper as a sling, gently lower the dough into the Dutch oven.
Be careful when handling the pot, as both the Dutch oven and lid will be extremely hot.
Step 7: Bake Covered
Place the lid on the Dutch oven and bake the bread for 25 minutes.
Keeping the pot covered during this first stage traps moisture around the loaf.
Step 8: Finish Baking Uncovered
Carefully remove the lid.
Continue baking for another 10–15 minutes, or until the loaf develops a deeply golden-brown crust.
The finished bread should also sound hollow when lightly tapped.
Step 9: Brush with Butter
Carefully remove the loaf from the Dutch oven and transfer it to a wire cooling rack.
While the bread is still warm, lightly brush the top with melted butter.
Sprinkle with sesame seeds or poppy seeds if desired.
Step 10: Cool Before Slicing
Allow the bread to cool for at least 30 minutes before slicing.
Although freshly baked bread is tempting to cut immediately, this resting period gives the crumb time to finish setting and produces cleaner slices.