Making fresh bread has never been easier than with this no-knead recipe. Perfect for beginners and seasoned bakers alike, this bread uses simple ingredients, requires minimal effort, and delivers a beautiful, crusty loaf that’s perfect for any occasion.
Ingredients
Dry Ingredients
- All-purpose flour: 3 1/4 cups (390 grams) (plus more as needed)
- Yeast: 1 1/4 teaspoons (instant or active dry)
- Salt: 1 1/4 teaspoons
- Granulated sugar (optional): 1 to 2 teaspoons
Wet Ingredients
- Lukewarm water: 1 1/2 cups (about 100°F)
- Olive oil: 2 tablespoons (plus more for the pot)
Instructions
Mix the Dough
In a large mixing bowl, combine the flour, yeast, salt, and sugar (if using). Add the lukewarm water and 2 tablespoons of olive oil to the dry ingredients. Mix thoroughly until the dough comes together into a shaggy, sticky mass.
Proof the Dough in the Instant Pot
Oil the inner pot of the Instant Pot with a few teaspoons of olive oil. Set the Instant Pot to the yogurt setting and make sure it is on the lowest temperature setting (“less”), which is about 88°F. Place the dough in the pot, cover it with a towel, and place the glass lid or a plate over the top. Set the timer for 3 1/2 hours.
Shape the Dough
When the time is up, scrape the dough out onto a floured surface and sprinkle a little more flour on top. Use a bench scraper or floured hands to gently shape the dough into a relatively smooth ball. Handle it as little as possible to avoid deflating the dough.
Second Rise
Wipe out the inner pot of the Instant Pot. Place the dough ball on a floured sheet of parchment paper. Use the ends of the parchment paper to lift the dough into the Instant Pot. Set the Instant Pot to the yogurt setting again, set the timer for 30 minutes, and cover with the cloth and lid or plate.
Preheat the Oven and Dutch Oven
About 15 minutes before the dough is finished rising, place a covered 4-quart (or larger) Dutch oven or casserole dish in the oven. Preheat the oven to 450°F (230°C). Note: If the Dutch oven has a non-metal knob, remove it or replace it with a metal knob.
Bake the Bread
Carefully take the Dutch oven out of the oven and place it on a rack. Remove the cover and use the ends of the parchment paper to lift the dough into the hot Dutch oven. Cover the Dutch oven and return it to the oven. Bake, covered, for 30 minutes. Remove the lid and bake for an additional 12 to 15 minutes, or until the bread is golden brown.
Cool the Bread
Let the bread cool in the Dutch oven for about 10 minutes before transferring it to a wire rack. Cool completely before slicing.
Helpful Tips
- Use lukewarm water: The water should be about 100°F to activate the yeast without killing it.
- Don’t overwork the dough: This is a no-knead recipe; the less you handle the dough, the better the texture.
- Preheat the Dutch oven well: This helps create steam, resulting in a crisp, crusty exterior.
- Handle dough gently: When shaping, try not to deflate the dough too much to keep it airy.
- Cooling is key: Letting the bread cool completely before slicing ensures that it sets properly and has the best texture.
Substitutions and Variations
- Flour: If you prefer, you can substitute all-purpose flour with whole wheat flour or gluten-free flour for a different taste and texture.
- Olive oil: For a different flavor, you can substitute olive oil with melted butter.
- Sugar: For a slightly sweeter bread, you can increase the amount of sugar or replace it with honey.
Frequently Asked Questions
Can I use bread flour instead of all-purpose flour?
Yes, you can use bread flour for a slightly chewier texture. Bread flour has more protein, which helps form more gluten.
Can I make this recipe without an Instant Pot?
Yes, you can proof the dough in a warm place or a turned-off oven with the light on. It will take a little longer, about 4-6 hours, depending on the ambient temperature.
How do I know when the bread is done baking?
The bread is done when it’s golden brown and sounds hollow when tapped on the bottom. If you’re unsure, you can use a thermometer to check the internal temperature; it should read around 200°F.
Nutritional Benefits
- Simple ingredients without preservatives, unlike most store-bought bread.
- Rich in carbohydrates to provide energy.
- Contains healthy fats from olive oil.
- Versatile base for nutrients depending on toppings (e.g., avocado, peanut butter, cheese).
- Lower sodium option compared to store-bought bread.
Dietary Information
- Vegetarian-friendly: No meat products.
- Vegan-friendly: No animal products used.
- Gluten-free option: Can be made with gluten-free flour.
- Nut-free: Suitable for those with nut allergies.
Nutritional Facts (per slice, approximately 12 slices)
- Calories: 130
- Protein: 3g
- Carbohydrates: 22g
- Fat: 3g
- Fiber: 1g
- Sugar: 0g
Storage
- Room temperature: Store bread in a breadbox or plastic bag at room temperature for up to 2-3 days.
- Freeze: Slice the bread and wrap it well in plastic wrap. Store in the freezer for up to 3 months.
- Reheat: Reheat frozen slices in a toaster or oven to bring back some of the crispness.
Conclusion
This Instant Pot no-knead bread is an easy and delicious way to enjoy freshly baked bread without the need for complicated techniques or hours of kneading. Whether you’re new to baking or a seasoned pro, this bread is sure to become a staple in your kitchen. Enjoy it as a side dish, for sandwiches, or simply with butter and jam!