No Knead Bread made easily, just put in the fridge overnight and bake in the morning!

No Knead Bread

I have been making this super easy bread ever since I first saw Matt Preston make it on Masterchef in 2013. (you can see it here) He turned bread making into a simple, everyone can do it at home type recipe and I was blown away. I really don’t enjoy kneading anything, I have only started making my own pasta since getting a Thermomix, which does all the kneading for you. The Thermo can also make amazing bread, but for those without one, this is the perfect bread recipe.

I am testing out a gluten free version so will hopefully have that posted shortly. This recipe makes enough for two loaves, so you could halve it if you want. I choose to make the full amount rather than trying to halve the tiny little packets of yeast. Just bake half one morning and the rest the following morning. The dough is fine in the fridge for a couple of days. I left mine 5 days and it baked fine, just had a slightly sour taste, the kids still loved it.

No Knead Bread

Total Time: 9 hours
Yield: 2 loaves 1x

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Ingredients

Scale

1kg plain flour
7g packet dry yeast / 21/4 teaspoons
1 tablespoon salt
950ml luke warm water

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Instructions

Whisk together dry ingredients. Add water and mix with spoon until combined.

Cover with plastic wrap and refrigerate overnight.

Take out of fridge 1 hour before baking, to allow to come to room temperature.

Pre heat oven to 220°C.

Line a tray with baking paper and dust with flour, place half the dough on top and bake for 45 minutes – 1 hour. Once it is golden and the inside sounds hollow when knocked on the base, it is ready.