No-Knead 5-Minute Easy Bread: the easy recipe to try at home

Total time: 3h
Difficulty: Low
Serves: 8 people
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This No-Knead 5-Minute Bread is a quick and easy way to make fresh bread at home without all the hassle of traditional bread-making methods. This bread is made with just five simple ingredients: flour, water, sugar, yeast, and salt. It only takes five minutes to mix the ingredients together, and then the dough is left to rise. It’s perfect for anyone who loves the taste of fresh bread but doesn’t want to go through the hassle of making it. No-knead bread is also a great option for people who are new to bread-making, as it is very simple and straightforward. If you are looking for a delicious and easy-to-make bread recipe (and don’t want to spend your energy kneading!), then this recipe is for you!


Make sure the water is warm to the touch. If it’s too cold, the yeast won’t be effective. If it’s too hot, you will kill the yeast.

For best results, bake the bread in a heavy-bottomed pot (like a cast-iron pot or Dutch-oven). To lower the loaf in the pan without burning yourself, you can use a parchment-paper sling.

If using cups to measure out the flour, use the ‘spoon and level’ method.

The pot will be very hot, so make sure to wear oven mitts when taking the bread out of the oven!

The recipe will definitrely be more successful if you weigh out the ingredients by weight!


Can I Make It Ahead of Time?

The bread dough can be kept in the fridge for up to two days. Take out of the fridge, let it come to room temperature and rise for 90 minutes and bake.

How To Store No-Knead Bread

Store the bread tightly wrapped with plastic wrap (or in an airtight container) for up to 3 days. Toast or heat in the oven to make the crust crispy again.

Warm water
Dry yeast
1/2 tsp
1 tsp


Mix the flour with yeast, sugar, and salt.

Gradually add the flour mixture to the warm water. Mix well.

Cover with cling film and let stand for 15 minutes.

Remove the cling and mix the dough with a wet spatula. Cover with cling film again and let it rest for 6 to 24 hours in the fridge.

Carefully remove the cling film.

Transfer the dough to a working surface sprinkled with a bit of flour.

Stretch the dough into a rectangle and sprinkle with more flour.

Fold the top end down and the bottom edge up, as if folding a letter. Press your fingers into the dough. Fold the right end towards the center and the left end towards the center, forming a square.

Lift the dough off the board, sprinkle over more flour and repeat the steps once more.

Put a kitchen cloth in a bowl, sprinkle with flour and put the dough inside. Cover it and let it rest for 90 minutes.

Heat an ovenproof pot or pan in the oven at 230ºC (450ºF). Pour the dough into the hot pot, cover and bake for 30 minutes. Remove the lid and bake for a further 20 minutes at 220ºC (425ºF).


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