EASY NO-KNEAD HOMEMADE BREAD 🍞 We’re often told that homemade bread is difficult, that it won’t rise properly, or that you need to know how to knead dough. Not true. This is one of the easiest homemade bread recipes I know. It’s simple, wholesome, requires almost no kneading, and gives you beautiful rustic bread with very little effort. SAVE THIS RECIPE 🤍 INGREDIENTS Choose your flour and use the corresponding amount of water: 🌾 Whole Wheat Flour 500 g flour 400 ml water 🌾 Type 0 Flour 500 g flour 320 ml water 🌾 Type 1 Flour 500 g flour 350 ml water 🌾 Type 2 Flour 500 g flour 380 ml water 🌾 Type 00 Flour 500 g flour 280 ml water 🌾 Manitoba Flour 500 g flour 400 ml water PLUS: • ½ packet dry yeast OR ½ cube fresh yeast • 1 teaspoon salt • 3 tablespoons olive oil • Extra flour for shaping WHEN TO PREPARE IT If you want fresh bread for lunch, prepare the dough the night before. If you want it for dinner, prepare it in the morning. The dough can stay in the refrigerator for up to 12 hours. STEP 1: MAKE THE DOUGH Add the flour to a large bowl. Make a little well in the center and pour in the room-temperature water. Add the yeast. Using a fork, gently mix the yeast and water in the center, incorporating just a little bit of the surrounding flour. Let it sit for about 5 minutes so the yeast can dissolve. Then add the salt and olive oil. Mix everything together with a fork. The dough should be VERY sticky. Think thick mashed potatoes or polenta rather than traditional firm bread dough. It should be thick enough to hold together but soft and sticky enough that you can continue mixing it with a fork. STEP 2: REST + FOLD Let the dough rest for 10 minutes. Wet your hands with water. Gently fold the dough over itself a few times, almost like folding a handkerchief. You can also knead it very lightly for about 10 seconds. That’s it. No long kneading required. Cover the bowl with a lid or plastic wrap and place it in the refrigerator overnight or for up to 12 hours. STEP 3: AFTER THE DOUGH HAS RISEN Take the dough out of the refrigerator. Sprinkle some flour over the top of the dough, especially around the edges. IMPORTANT: DO NOT PUNCH DOWN THE DOUGH. DO NOT FLATTEN IT. You want to keep all those beautiful air bubbles inside. Using a flexible spatula or dough scraper, gently loosen the dough from the sides of the bowl. STEP 4: SHAPE THE DOUGH Generously flour a cutting board, countertop, or table. Turn the bowl upside down and allow gravity to gently release the dough onto the floured surface. Do not force it out. Do not press it down. Using your spatula, lift one side of the dough and gently fold it toward the center. Then fold the opposite side toward the center. You should now have a long rustic loaf shape. Again, do not flatten it. Dust the dough generously with flour. STEP 5: MAKE THE ROLLS Line a baking sheet with parchment paper. Using your spatula or dough scraper, cut the long loaf into approximately 6–8 pieces. Make each cut quickly and firmly so you squash the dough as little as possible. Use the spatula to gently lift each piece and place it onto the baking sheet. Leave a little space between each roll. They do NOT need to look perfect. Rustic is exactly what we want here. STEP 6: BAKE Preheat your oven to: 200°C / 392°F Use a conventional/static oven setting rather than convection/fan. Once the oven is fully heated, bake for approximately: 25 MINUTES The outside should be beautifully golden and the bread cooked through. THE MOST IMPORTANT RULES 🍞 • Use the correct amount of water for your flour. • The dough is supposed to be very sticky. • Let it rise slowly in the refrigerator. • Never punch down or flatten the risen dough. • Handle it gently so you keep the air bubbles inside. • Bake at 200°C / 392°F for about 25 minutes. And that’s it. Simple homemade bread with almost no kneading, no complicated technique, and very little hands-on work. Once you realize bread can be this easy, you may never look at homemade bread the same way again.