No Knead Farmhouse Bread

4.8(19)

The recipe produces a 1.5 lbs loaf of bread.

by Julia Frey of Vikalinka·published 2025-02-11

EuropeanStarter

Servings

['8', '8 -10']

Total time

50 min

prep 5 min

Calories / serving

170 kcal

Ingredients (5)

serves

3 to 3½ cups/400g to 450 g cups/400g to 450 g all-purpose or bread flour (more for dusting (I used 3 1/2 cups))
¼ tsp instant yeastyeast
1¼ tsp saltsalt
1½ cups/ 375ml warm waterwater
flour for dustingflour

Instructions (7 steps)

01Mix flour, yeast and salt in a large bowl. Add warm water to the ingredients and mix until a sticky dough forms. Cover with a towel and let it rise on the counter for 12 hours.
02Preheat the oven to 500F/260C with Dutch oven inside.
03Turn your dough out on a floured surface, it will be flat, tuck all four sides in to form a ball and place it on a floured surface seam side down, sprinkle with more flour and cover with a towel. Don't be afraid to be generous with flour. Let it rise for 20 minutes.
04If you are short on time you can bake your bread after a 20 minute rise, and it will be a somewhat dense and hefty loaf yet still delicious. (Like mine in the pictures). Alternatively, you can let it rise for 2 more hours in order to produce a more airy loaf of bread.

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Rich recipe — supports nutrition-aware planning.