The easiest homemade bread without kneading. No-knead bread in the oven
Sooner or later, everyone who is seriously interested in cooking comes to bake bread in their kitchen. Leafing through books or discussing this issue with friends, involuntarily I would like to choose a simple recipe to try out. And I want even more so that the bread turns out right the first time!
But at the very beginning of the journey, the baker still does not really feel the crumb, the moisture of the dough, and the words autolysis or kneading cause confusion in him. Therefore, the first recipe on which you can try your craving for homemade bread should be extremely simple, even lazy. And produce a guaranteed result, regardless of which attempt it is.
Homemade bread, prepared without kneading the dough, is the most best option for a beginner or those who are sure that they are not “friendly” with the test. It always works out. And everyone has. The dough does not need to be kneaded until your hands begin to feel weak. There is no need to knead after a certain time, no need to seriously engage in molding, learn to make the correct cuts, or ventilate the oven after baking with steam.
The main components of the success of this bread are time and minimal intervention on the part of the cook. Just what you need and it couldn’t be simpler!
This bread can be baked from any flour. You can take only wheat flour, you can mix several types, and each time you will get new bread, although the proportions and recipe will remain the same. You can add caraway seeds, flax seeds, sunflower or pumpkin seeds, dried onions, wheat germ or bran to the dough for this bread. There is only one condition that must be strictly observed: the recipe must contain at least 350 grams of wheat baking flour . Without going into details that are unnecessary for beginners, this is necessary for the yeast fermentation process, which, by the way, is very small in this recipe.
The remaining grams of flour can be distributed according to your mood or available additives. There is only one condition for baking such bread - the presence of a cast iron pan or roasting pan with a lid.
The original source of this bread is considered to be Mark Bittman's column in the American edition of the New York Times. Subsequently, this recipe was replicated throughout all countries. And it became not only white, but also wheat-rye. By the way, the famous one was published there.
I suggest baking our usual gray bread, basic, without any additives.
Ingredients:
Recipe information
- Cuisine:American
- Type of dish:bread
- Cooking method: in the oven
- Servings: 1 loaf
- 21 o'clock
- wheat flour, baking - 350 g
- rye flour (peeled) - 200 g
- cold boiled water - 480 ml
- salt – 2 tsp.
- dry instant yeast - 0.5 tsp.
additionally required:
- wheat bran or flour for molding
- bread basket, linen towel.
How to bake
To prepare the bread dough for this recipe, you will need a fairly large bowl, and better pan with lid.
Before starting work, weigh on the scales required quantity ingredients.
Mix all dry ingredients in a saucepan, add water and stir well with a spoon or spatula until the mixture is smooth. Ready! 
Cover the pan with a lid and leave at room temperature at 12 or 18 o'clock. During this time, the mass will increase three times, become porous and very fragrant. There is no need to check or stir it. Housewives usually knead the dough the day before to bake it the next day. That is why this bread is sometimes called overnight bread. 
Prepare a basket or bowl to proof the dough before baking. It would be ideal if it is similar in shape to the shape of a cast iron stew (round or oval). Sprinkle a linen towel generously with flour and rub it between the fibers of the fabric. You can sprinkle more flour or bran on top to ensure that the wet base does not stick to the towel. 
The dough for this bread will be quite moist. It will be difficult to pick it up with your hands. To do this you will need to use a wide spatula or dough scraper. Sprinkle your work table with flour. Using a spatula, place the contents of the pan on the table. 
Dust your hands with flour and gather the dough from the edges inwards. Carefully tip the dough into the basket onto a towel. Sprinkle the future bread with the remaining flour from the table and cover with the free edge of the towel on top. Leave to rise for 2 hours. 
Half an hour before the end of the proofing time, turn on the oven to maximum and put the stew in there with a lid to heat it up.
A stew is a type of iron or earthenware dish with a lid.
The dough will increase in volume within 2 hours and become porous. 
Using oven mitts, remove from hot oven stewer. Open the lid. Carefully tip the mixture from the basket into the stew pan. Shake gently as needed to ensure the dough spreads evenly. 
Cover the stew with a lid and place in the oven. Bake the bread for 30 minutes at 230 degrees. Remove the stew from the oven again and remove the lid. 
The bread will “set” and will be half ready. Place the stew back into the oven and bake for another 20 minutes or a little longer until golden brown. 
Take out the finished bread, tip it onto the table and put it on the wire rack. Cool completely.
Calories: Not specified
Cooking time: Not specified
When the house smells fresh bread, it is filled with an indescribable atmosphere of home warmth and comfort. I just want to quickly put the kettle on and open a jar of grandma’s jam for tea.
Many cooks are afraid to even take on baking. Indeed, bread is enough capricious dish and requires experience with flour, yeast and oven. However, do not rush to give up the opportunity to please your household with fragrant bread with a crispy crust. There is an amazing simple recipe for beginner bakers - this homemade bread without kneading the dough. Everything is as simple as two and two! Moreover, this bread stays fresh for 2-3 days.
Ingredients:
- 6 glasses of flour;
- 3-3.5 glasses of cold water (glass volume 250 ml);
- 1 packet of yeast (11 g);
- 2 tsp. salt.
You will also need:
- baking paper;
- baking dish.
It is recommended to use for baking bread instant yeast Saf-Moment. Pay attention to the expiration date of the yeast. How fresh yeast, the better they perform in baking.
From specified quantity there are enough ingredients large number test. You will need a large saucepan (8-10 l) or two smaller containers. You can use a clean bucket. Prepare the dishes in advance so that you don’t have to rush to decide where to urgently transfer the creeping dough. The dough rises very high.
If you put the dough in the evening, then for breakfast or lunch you will have a fragrant and soft bread with a crispy crust.
According to culinary experts, this dough is not suitable for or electric oven, but only in gas.
Recipe with photos step by step:
1. Sift the flour twice. Add salt and yeast to the flour, mix the dry ingredients. Pour in a thin stream cold water while gently stirring the mixture.
Do not pour in all the water at once. You should have a dough of medium thickness - thicker than thick sour cream. But at the same time, the dough should not be too liquid and flow off the spoon.
It is strictly forbidden to knead the dough! Just stir with a spoon or spatula. 
2. Place the dough in a deep pan or immediately divide it in half and place it in two smaller containers. For this test, it is ideal to fill the pan 1/3 full. 
3. Cover the dough with a clean napkin and leave to ferment at room temperature for 10-12 hours. There should be no drafts or sudden temperature changes in the room. 
4. Thanks to long fermentation, the crust is crispy and the crumb is fluffy and soft. 
5. You need to work with the dough carefully: do not shake, stir or knead before you transfer it to the table. It is very convenient to use a soft silicone spatula to remove the dough from the sides of the dish. 
6. Sprinkle the table with a thick layer of flour and carefully transfer the dough. 
7. Notice how large the holes are in the dough. It is quite liquid, but at the same time elastic and does not spread across the table. 
8. Sprinkle the dough with a thin layer of flour and fold it in on both edges as in the photo. Then fold the dough from the other two opposite edges into an envelope. 
Attention! You should absolutely not knead the dough!
9. Grease the baking dish cooking oil or lay out baking paper. Transfer the future bread into the mold. 
10. Immediately place the bread in the preheated oven. There is no need to wait for the dough to rise again. Bake the bread for about 1 hour at a temperature of 170-180°C. Focus on your oven, check the bread for doneness with a match.
Happy and delicious baking!
Bon appetit!
In a large container, mix dry yeast with sugar.
Add warm water and vegetable oil. Mix the mixture well.
Without waiting for the yeast to activate, add the entire amount of flour, after sifting it, and also add salt.
Using a wooden spoon, mix the contents thoroughly for a minute. Cover the dishes cling film and leave in a warm place for 1 hour.
During this time, the mass will greatly increase in volume. Stir it again with a spoon, also briefly - no more than one minute. Cover with film and leave warm for 30 minutes.
The next stage is shaping the bread. Spray the work surface generously wheat flour. Turn over soft dough onto the prepared surface. Dust your hands well with flour and stretch the dough to form a rectangle. There is no need to knead the dough, just pull it out from below.
Fold the resulting rectangle into an “envelope”: one side to the middle, then cover with the other side.
Then assemble the resulting strip, also bringing one side to the middle and covering the other with the other. Cover the resulting “envelope” with a clean kitchen towel and leave for 10 minutes.
After this time, repeat the previous procedure: stretch the dough into a rectangular layer, then assemble in three steps horizontally and three vertically - with a tight envelope. Turn the resulting workpiece over, seam side down. Using a sharp knife or blade, make cuts on its surface, after sprinkling it with flour, as in the photo. Cover again with a kitchen towel and leave for 1 hour.
Place a heat-resistant pan with a lid in the oven and heat the oven to 230-2400C. After resting the dough for an hour, place it in a hot pan, immediately cover with a lid and place in the oven. Don't hesitate: you need to work quickly and carefully so as not to get burned.
Tip: when transferring the dough, it is advisable to handle it carefully so as not to disturb its texture.
Bake homemade bread without kneading at 2400C at closed lid within 30 minutes. Then reduce the heat to 200 degrees, remove the lid and bake for another 15 minutes.
Remove the finished bread from the pan and let it cool for an hour. In order not to disturb the structure of the bread crumb, you should not cut it while it is hot.
Bon appetit!
Marina Tofan told how to make homemade bread, recipe and photo by the author.
Minimum products: flour, water, yeast, salt. I always use instant dry yeast.
Dissolve yeast and salt in warm water.
We don’t wait for the yeast to come to life, but immediately sift the flour into a bowl of liquid and mix with a spoon. There is no need to achieve complete homogeneity. It is enough for the flour to completely absorb the liquid. After this has happened, cover the container with the dough with cling film and place it in a warm place for 2 hours. However, keep in mind that the dough will increase in size at least two to three times. Therefore, choose a container the size of which will allow the dough to rise.
After two hours, lubricate the thick-walled container vegetable oil and sprinkle with flour. Shake off excess flour that has not settled on the walls. You can use a cauldron, cauldron, or any other thick-walled container as a container.
Our dough has risen a lot.
Sprinkle the work surface with flour and dump the dough onto it, carefully scraping it off the sides of the container. Using your hands, crush the dough into a large flat cake.
Now we need to fold the dough into an envelope. To do this, first we place two opposite sides of the cake on top of each other, stretching each edge a little.
Now we fold the other two sides in the same way. Don't forget to pull them out.
Place the resulting envelope in our baking container, seam side down, and cover with a lid. If the container is not deep enough, cover the dough with a floured towel and film on top. Place the container with the dough in a warm place for 30 minutes and turn on the oven, setting the temperature to 220 degrees.
After half an hour, the well-risen bread, covered with a lid, is placed in a very well-heated oven. After 20 minutes, remove the lid and bake the bread without the lid for 30 minutes. Please note that the oven must be very hot, otherwise the bread may fall off after removing the lid. If the container with bread is not high enough, then put it in the oven immediately without a lid, placing a container of water on the bottom of the oven or spraying 50 ml of water from a spray bottle.
Ingredients
To make bread without kneading in the oven you will need:
water (or whey) - 0.5 liters;
sugar - 1 tsp;
salt - 1-1.5 tsp;
pressed yeast - 15 g;
vegetable oil - 1-2 tbsp. l.;
oatmeal - 3 tsp. (optional);
sunflower seeds - 3 tsp. (optional);
sesame - 3 tsp. (optional);
flour - 3.5 cups (200 ml glass without a slide).
For topping (optional):
sesame seeds, oatmeal, sunflower seeds - 1 tsp each.
Cooking steps
The bread consists of the simplest ingredients. To prepare the dough, add sugar and yeast to warm water (or whey). Leave for 5-7 minutes for the yeast to come to life (a “cap” should appear on the surface of the mixture).
Mix the dough thoroughly with a spoon. It will look like good thick homemade sour cream.
Cover the dough with cling film, making several punctures in the film, and leave for 1.5-2 hours. The dough rises very quickly, during this time you just need to mix it with a spoon 2-3 times. The photo shows what it will look like ready dough for baking.
Then transfer the risen dough into a mold greased with vegetable oil.
Sprinkle top, if desired. oatmeal, sesame seeds, sunflower seeds and let rise for 15-20 minutes.
Bake in a preheated oven at 170-180 degrees for about 35-40 minutes. Then remove from the mold. If you baked bread in the form of "bricks", then place the bread on its side on a wire rack and cool (if you baked the bread in round shape, then simply transfer to a wire rack and cool). The bread is ready, perfect for first courses and sandwiches. This no-knead bread recipe will delight and great taste, and ease of preparation.
