This incredible no-knead bread recipe brings the authentic taste of Greek bakeries right to your kitchen in just 70 minutes.
Perfect for both novice and experienced bakers, this foolproof method yields 20 delicious pieces of bread with a crusty exterior and tender crumb.
At only 197 calories per serving, you’ll get the perfect balance of protein and fiber without any trans fats.
The minimal prep time of 10 minutes makes it an ideal choice for busy weekdays or relaxed weekend baking sessions.
Simple No-Knead Bread Ingredients
- Bread Flour: 1 kg (35 oz.) – provides perfect structure and texture
- Active Dry Yeast: 2 tsp (8g) – the magic ingredient for rise
- Lukewarm Water: 650ml (22 oz.) – perfect temperature for activating yeast
- Sugar: 2 tsp – helps feed the yeast
- Olive Oil: 2 tbsp – adds moisture and flavor
- Salt: 1 tbsp – enhances overall taste
Step-by-Step Instructions
- Yeast Activation: Combine yeast, lukewarm water, and sugar in a large bowl. Let rest for 10 minutes until foamy.
- Mix Ingredients: Add flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon for 4-5 minutes until well combined.
- First Rise: Cover bowl with a towel and let the dough rise for 12-15 hours at room temperature.
- Shape the Loaves: On a well-floured surface, gently deflate dough and divide into two portions. Form into round loaves.
- Final Preparation: Place loaves in casserole dish and score tops with a sharp knife for that professional look.
- Baking Time: Bake covered at 210°C/410°F for 30 minutes, then uncovered for 15 minutes until beautifully golden brown.
No-Knead Bread Tips
The magic of this bread happens during the long 12-15 hour rise! While regular bread needs lots of kneading, this recipe lets time do all the work.
Keep your dough in a warm spot in your kitchen, like on top of your refrigerator or in a closed oven (not turned on).
The sticky dough is totally normal – it’s what gives you those lovely air bubbles in your finished bread!
Storage & Keeping Fresh
Your homemade bread will stay fresh at room temperature for 2-3 days when stored in a paper bag or wrapped in a clean kitchen towel.
For longer storage, slice the cooled bread and pop it in the freezer in a freezer bag – it’ll keep for up to 3 months!
To refresh slightly older bread, just sprinkle it with a little water and warm it in the oven at 350°F for 5-10 minutes.
Serving Ideas
This Greek-style bread is perfect for soaking up olive oil and herbs! Try serving thick, warm slices with a drizzle of extra virgin olive oil and a sprinkle of oregano.
It makes amazing sandwich bread and toast, plus it’s wonderful alongside soups and stews. For breakfast, toast a slice and spread it with honey and a pinch of sea salt – so good!
Simple Variations
Make this bread your own! Try adding:
- 1/2 cup of chopped olives and 2 tablespoons of fresh rosemary
- 1 cup of mixed seeds (sunflower, pumpkin, sesame)
- 2 tablespoons of dried herbs like oregano or thyme Just fold these into the dough before the long rise. You can also brush the top with olive oil and sprinkle with sesame seeds before baking for extra crunch!
Amazing No knead Bread
Equipment
- Large bowl
- wooden spoon
- Casserole dish
Ingredients
- 1 kg bread flour (35 oz.)
- 2 tsp active dry yeast (8g, 0.3 oz)
- 650 ml lukewarm water (22 oz.)
- 2 tsp sugar
- 2 tbsp olive oil
- 1 tbsp salt
Instructions
- In large bowl add the yeast, water and sugar and mix to dissolve. Set aside for 10 minutes.
- In the same bowl add the flour, salt and olive oil.
- Mix the dough using a wooden spoon for 4-5 minutes until the mixture is combined. You should have a very sticky dough.
- Cover the bowl with a towel and let it rise for 12-15 hours.
- Flour a large working surface and your hands and place the dough on the surface. Gently deflate the dough and cut in half. Knead the dough a little bit with your hands and form two round loafs. Place the two breads in a casserole dish and score the top of the bread with a sharp knife.
- Bake in the casserole (with the lid on) in preheated oven at 210C / 410F for 30 minutes and then remove the lid and bake for another 15 minutes or until golden brown.