These Impossibly Easy No-Knead Bread Recipes Practically Make Themselves (2024)

• Recipes
• Breads

updated Oct 12, 2021

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I never tire of the magic that is no-knead bread. You stir together flour, yeast, salt, and water to create a shaggy dough, let it rise while you go about your day, shape it into a loaf, and bake it in a hot Dutch oven. There’s almost no effort involved, and you’re left with a lovely loaf of fresh homemade bread. See, magic!

Once you’ve tried the basic technique, you’ll learn how easy it is to customize the bread to your liking. Herbs, seeds, citrus zest, and cinnamon sugar are all fun and flavorful add-ins. The five easy variations below are a few of our favorites.

5 Tasty Variations on No-Knead Bread

Cheddar and JalapeñoNo-Knead Bread

Measure 3 cups all-purpose flour, 1 teaspoon kosher salt, and 3/4 teaspoon active dry yeast into a large bowl. Make a well in the flour mixture, add 1 1/2 cups warm water, and stir until a rough, shaggy dough forms. Cover the bowl and let the dough rise in a warm place until doubled in bulk and bubbly, 6 to 8 hours.

Lightly flour a piece of parchment paper and turn the dough out onto it. Sprinkle the dough with 4 ounces diced cheddar cheese, 4 ounces finely grated Parmesan cheese, 1 thinly sliced small jalapeño (about 3-inches), and 3 finely chopped scallions. Fold the dough over onto itself 4 times to incorporate the add-ins. Flip the dough over and quickly shape into a round ball. Cover with a towel and let rise until nearly doubled in size, 1 to 1 1/2 hours. Bake as directed above.

Rosemary Olive No-Knead Bread

Measure 3 cups all-purpose flour, 1 teaspoon kosher salt, and 3/4 teaspoon active dry yeast into a large bowl. Make a well in the flour mixture and add 1 cup halved, pitted Kalamata olives, 1/2 cup halved, pitted Calvestrano olives, and 1 1/2 cups warm water. Stir until a rough, shaggy dough forms. Cover the bowl and let the dough rise in a warm place until doubled in bulk and bubbly, 6 to 8 hours.

Lightly flour a piece of parchment paper and turn the dough out onto it. Sprinkle the dough with 1 large finely chopped shallot and 1 tablespoon finely chopped fresh rosemary leaves. Fold the dough over onto itself 4 times to incorporate the add ins. Flip the dough over and quickly shape into a round ball. Cover with a towel and let rise until nearly doubled in size, 1 to 1 1/2 hours. Bake as directed above.

Cinnamon Raisin No-Knead Bread

Measure 3 cups all-purpose flour, 1/2 cup raisins, 1/2 cup dried cranberries, 1 tablespoon finely grated orange zest, 1 teaspoon granulated sugar, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt, and 3/4 teaspoon active dry yeast into a large bowl. Make a well in the flour mixture and add 1 1/2 cups warm water. Stir until a rough, shaggy dough forms. Cover the bowl and let the dough rise in a warm place until doubled in bulk and bubbly, 6 to 8 hours.Stir a scant 1/3 cup granulated sugar with 1 teaspoon ground cinnamon together in a small bowl.

Sprinkle a piece of parchment paper with a few teaspoons of the cinnamon sugar and turn the dough out onto it. Sprinkle the dough with 2 more tablespoons cinnamon sugar. Fold the dough over onto itself 2 times to create a rough swirl of cinnamon sugar in the dough. Flip the dough over and quickly shape it into a round ball. Sprinkle the top of the dough with remaining cinnamon sugar. Cover with a towel and let rise until nearly doubled in size, 1 to 1 1/2 hours. Bake as directed above.

5-Seed No-Knead Bread

Measure 3 cups all-purpose flour, 2 tablespoons hulled pumpkin seeds, 2 tablespoons hulled sunflower seeds, 2 teaspoons flax seeds, 2 teaspoons sesame seeds, 1 teaspoon chia seeds, 1 teaspoon kosher salt, and 3/4 teaspoon active dry yeast into a large bowl. Make a well in the flour mixture and add 1 1/2 cups warm water. Stir until a rough, shaggy dough forms. Cover the bowl and let the dough rise in a warm place until doubled in bulk and bubbly, 6 to 8 hours.

Lightly flour a piece of parchment paper and turn the dough out onto it. Fold the dough over onto itself 2 times. Flip the dough over and quickly shape it into a round ball. Sprinkle the dough with 1 tablespoon sunflower seeds and 1 tablespoon pumpkin seeds. Cover with a towel and let rise until nearly doubled in size, 1 to 1 1/2 hours.Bake as directed above.

Roasted Garlic and Herb No-Knead Bread

Measure 3 cups all-purpose flour, 1 teaspoon kosher salt, and 3/4 teaspoon active dry yeast into a large bowl. Make a well in the flour mixture, add 1 1/2 cups warm water, and stir until a rough, shaggy dough forms. Cover the bowl and let the dough rise in a warm place until doubled in bulk and bubbly, 6 to 8 hours

While the dough rises, roast a large head of garlic: Remove the excess papery skins from the head and slice a thin layer off the top to expose the cloves. Wrap the garlic completely in aluminum foil and bake at 400ºF until tender, about 30 minutes. Let cool completely, then squeeze the roasted cloves out of their skins and reserve.

Lightly flour a piece of parchment paper and turn the dough out onto it. Sprinkle the dough with the roasted garlic cloves, 1 tablespoon fresh thyme leaves, and 2 teaspoons finely chopped fresh rosemary leaves. Fold the dough over onto itself 4 times to incorporate the add ins. Flip the dough over and quickly shape it into a round ball. Cover with a towel and let rise until nearly doubled in size, 1 to 1 1/2 hours.

Once the loaf is in the Dutch oven, quickly drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon flaky salt. Bake as directed above.

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