Large no-knead loaf - VJ Cooks (2024)

I have been making no-knead bread for a few years now, always trying out different tips and tricks. This extra large no knead loaf has to be the best one I have made so far. I love how a little effort makes for such great results - a crusty and rustic looking artisan style loaf.

With a few simple ingredients this recipe only takes a few minutes to mix up at night, then in the morning the dough is ready to bake in the oven. If you are pushed for time I think 6 hours in a warm place will be enough for it to rise.

I like to mix it up with the flour and use either plain white flour, wholemeal flour or multigrain flour - Often I do a combination of two of them. Multigrain flour comes with seeds added to it, so feel free to add your own spin to your loaf by adding some seeds or dried herbs to the mix. You can also add herbs, sea salt or sesame seeds to the top of the loaf before baking.

How to make a no-knead loaf:

Well this really is the most simple loaf ever, start off by adding the flour, salt and dried yeast to a large bowl and whisking it together. Pour in the warm water and olive oil then mix it all to combine. Scrape any extra dough off the sides. Cover with a beeswax wrap, tea towel or cling film. Leave on the bench overnight and it will have worked it's magic and be ready the next day. If it is a very cold night or day - leave in the hot water cupboard or somewhere else warm.

The next day (or after at least 6 hours) and you are ready to bake your bread heat the oven to 220°C fanbake with a cast iron dutch oven inside. Roughly shape the dough into a round on a sheet of baking paper and coat in flour. Leave it on the bench to rise slightly while the oven heats up to temperature - around 20 minutes.

Cut a few lines in the top of the dough. Once the oven is up to temperature then add the dough and baking paper to the hot dish.

Bake covered for 30 mins then open the oven and remove the lid.Bake for another 15 until the loaf is golden on top and cooked through.

Now serve your delicious loaf warm with butter or toppings of your choice. This bread is great for toasting the next day.

COMMON QUESTIONS ABOUT Baking this loaf:

Can this be made without a cast iron dish? Yes a roasting or oven proof dish covered tinfoil on top will also work. You may just have to adjust your cooking time at the end to make sure the loaf is cooked through.

Where is my cast iron casserole dish from?It is theOval casserole dishfrom KitCo by Pepper & Me. Such amazing quality and a great price.

Can I make this recipe in a loaf tin? Yes I have tried this, divide the dough into 2 parts then roll into a loaf shape and add to 2 loaf tins. Let the dough rise while the oven heats up to 210°C then bake for 35 minutes uncovered.

What kind of flour can be used? I use plain white flour, wholemeal flour or multigrain flour. Or a mixture of them together.

Can this be made with gluten free flour? I tried this with a standard gluten free flour mix and it turned out like a very hard rock so please let me know if you have a recipe that does it justice.

Can this bread be frozen? Yes once it has cooled to room temperature wrap in cling film them tin foil to prevent freezer burn and freeze for up to 3 months. If you want to eat it a few slices at a time, slice the loaf before freezing.

My loaf is not cooked through in the centre? All ovens are different so you may need to cook it covered for longer.

If you are looking for more bread and baking ideas check out my recipes forSausage and herb loaf orMashed potato bread andHomemade pizza dough and lunchbox scrolls.

Check out my friend Laura's recipe from the The Kiwi Country Girl blog for her quick video on how to make a smaller white flour no knead loaf.

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Large no-knead loaf

Yield: 1 large loaf

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 6 hours

Total Time: 6 hours 55 minutes

This no knead loaf is so simple to make and perfect every time.

Ingredients

• 5 cups of flour (plain white, wholemeal or mixed grain)
• 1.5 tsp salt
• 1.5 tsp active dried yeast
• 2 Tbsp olive oil
• 2.5 cups of warm water

Instructions

1. Add flour, salt and dried yeast to a large bowl and whisk it together. (I used 3 cups white flour and 2 cups mixed grain)
2. Pour in the warm water and olive oil then mix it all together to combine. Scrape any extra dough off the sides.
3. Cover with a beeswax wrap, tea towel or cling film. Leave on the bench overnight or 6-24 hours.
4. When you are ready to bake your bread heat the oven to 220°C fanbake with the cast iron dish inside.
5. Roughly shape the dough into a round on a sheet of baking paper and give it a light dusting of flour. Leave it on the bench to rise slightly while the oven heats up to temperature (around 20 minutes).
6. Cut a few lines in the top of the dough. Once the oven is up to temperature then add the dough and baking paper to the hot dish.
7. Bake covered for 30 minutes then open the oven and remove the lid.
8. Bake for another 15 minutes until the loaf is golden on top and cooked through.
9. Now serve your delicious loaf warm with butter or toppings of your choice.

Notes

• If it is a very cold night or day – leave the bread mix bowl in the hot water cupboard or somewhere else warm.
• Can this be made without a cast iron dish?Yes a roasting or oven proof dish covered tinfoil on top will also work.
• Can I make this recipe in a loaf tin?Yes before baking divide the dough into 2 parts then roll into a loaf shape and add to 2 loaf tins. Let the dough rise while the oven heats up to 210°C then bake for 35 minutes uncovered.

Nutrition Information:

Yield: 10 thick slicesServing Size: 1
Amount Per Serving:Calories: 253Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 353mgCarbohydrates: 48gFiber: 2gSugar: 0gProtein: 7g

See Also

Parmesan Garlic Crusted Chicken with Garlic Alfredo Shells

Nutritional values are approximate. Please use your own calculations if you require a special diet.

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