1. Mix

    Add 400g strong white flour to a large mixing bowl, then measure in 1½ tsp salt and ¼ tsp fast action dried yeast. Mix in 350ml lukewarm water, pulling in the flour from the sides of the bowl until everything is combined as a sticky, loose dough. 

  2. Rest

    Cover the bowl with clingfilm and leave to rest at room temperature for at least 8 hrs until the dough is well risen, has darkened in colour slightly and the surface is covered in small bubbles. The dough can be left to rise for up to 24 hrs in total (see tip, below).

  3. Turn out

    Dust the work surface with flour, then flour your hands. Gently scoop out the sticky dough into a rough circle on the flour, trying not to knock out too much air. Pull the edges of the dough into the middle to bring it together in roughly a ball shape.

  4. Shape

    Turn the dough over and place on a large square of floured baking paper so the folded edges are underneath. Tuck the dough around itself to make the ball a bit neater, then lightly dust the top with flour. Cover with clingfilm and set aside somewhere warm while preheating the oven.

  5. Preheat

    Preheat the oven to gas 8, 230°C, fan 210°C. Put a large, lidded ovenproof dish (such as a cast-iron casserole) into the oven and allow to heat up for 30 mins. Remove the dish from the oven and remove the lid, taking care as the dish will be very hot. Lift up the baking paper under the dough and carefully drop into the hot dish so that the paper folds up the sides. Use a sharp knife or scissors to cut a cross in the top of the dough.

  6. Bake

    Cover with the lid and return to the oven. Bake for 30 mins, then uncover and bake for another 30 mins until the top of the bread is crisp and well browned. Use the edges of the baking paper to help you lift out the dough and transfer to a wire rack to cool completely.

  7. Serve

    Once cool, slice and serve. The bread will keep for 3-4 days at room temperature or can be frozen for up to 3 months. For more tips on freezing and defrosting food, read our article Love Your Freezer.

    NoKneadBread Final

    Calories 97 (5%), sugar 0.1g (0%), fat 0.3g (0%), saturates 0.1g (1%), salt 0.34g (6%), based on 15 servings.

  8. Rising tip

    How quickly the dough rises may depend on the room temperature. If warmer, then the dough will rise more quickly but it may take the full 24 hrs in winter or if the room is particularly cold. The bread will still be delicious with any rising time between 8-24 hrs, but the flavours will deepen slightly the longer it is left.

  9. Ingredients

    We've made a handy shopping list so you can get everything you need to make this easy no-knead bread. Don't forget to screenshot before you go shopping!

    400g strong white flour, plus extra for dusting
    1½ tsp salt
    ¼ tsp fast action dried yeast