No Knead Farmhouse Bread

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Crusty Comfort, No Kneading Needed

If you’ve ever wanted to bake homemade bread but felt intimidated, this No Knead Farmhouse Bread is here to change your mind! It’s incredibly simple—just a few basic pantry staples, no kneading required, and the yeast does all the hard work while you sit back and wait. Perfectly crusty on the outside and soft on the inside, this might just become your go-to bread recipe.

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Why You’ll Love this No Knead Farmhouse Bread Recipe

• Zero Kneading, Zero Stress – No mixer, no muscle needed. Just stir, rest, and bake!
• Crispy Crust, Soft Center – It bakes up with a golden, rustic crust and a fluffy, tender crumb inside.
• Pantry-Friendly Ingredients – Made with simple staples you likely already have at home.
• Perfect for Beginners – If you’ve never baked bread before, this is the ideal place to start.
• Versatile & Comforting – Delicious with butter, jam, soup, or just warm out of the oven.

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Watch the Video Tutorial

How to Make this No Knead Farmhouse Bread

1. Prepare the lukewarm water in a bowl.
2. Add the sugar.
3. Add the yeast.
4. Stir it well and set it aside for 5 – 10 minutes to activate the yeast. You can cover it with a tea towel if you like, but I just leave it as is. If your yeast is alive, it should have a layer of foam on top after 5 minutes.

5. In a medium mixing bowl, add the bread flour.
6. Add the salt and oil.
7. Use a fork to roughly mix it.
8. Add the bloomed yeast mixture.

9. Keep mixing the dough until a rough dough form.
10. Gently combine the mixture together using your hands.
11. Shape the dough into a ball at this stage. It does not need to be perfectly silky smooth.
12. Put some olive oil in another mixing bowl.

13. Wipe off the excess using a kitchen paper.
14. Put the dough in and cover it with cling film. Let it prove for 90 mins.
15. Meanwhile, prepare the Dutch oven. In this recipe, I use this 16cm round Dutch oven.
16. Line your Dutch oven with parchment paper, and let the edges hang over the sides — this makes it super easy to lift the bread out later!

17. After 90 minutes, the dough has risen beautifully.
18. Sprinkle some flour on top and dust your hands.
19. Press the dough a few times to release the air and flatten the dough.
20. Take the flat dough in your hands and pull the edges to create a ball shape again. Pinch the ends together on the underside of the ball.

21. You can keep pulling and pinching until you are happy with the ball shape.
22. Then pop the dough into it for the second prove for another 60 mins.
23. Cover it with a tea towel and place it on the countertop. Where it almost reaches the end of the second proofing time, preheat the oven to 200°C.
24. After the second prove, sprinkle a little flour onto the dough before put it into the oven. It is for decoration only to create a rustic feeling after it is baked.

25. Bake it in the preheated oven for 30-35 minutes or until the surface turns golden brown.
26. Once it is baked, take the bread out from the Dutch oven immediately by lifting the parchment paper.
27. Place the bread onto a wire rack and slide off the baked parchment paper.
28. Let it cool slightly before slice it! Enjoy!

Tips for Making the BEST No Knead Farmhouse Bread

• Make Sure Your Yeast Is Active – After mixing the yeast with warm water and sugar, it should look foamy within 5–10 minutes. If not, your yeast might be expired or the water was too hot or too cold.
• Use Lukewarm Water – Water that’s too hot can kill the yeast; aim for just warm to the touch (like a warm bath), around 100–110°C.
• Don’t Overwork the Dough – This is a no-knead recipe, so once everything is combined and the dough comes together, there’s no need to mix or handle it too much. A rough dough is completely fine.
• Olive Oil Prevents Sticking -Lightly oiling your proofing bowl helps the dough come out easily after rising—and adds a touch of flavour too!
• Second Shaping Adds Structure – Turning the dough under to create surface tension (before the second rise) helps the bread keep a round, domed shape when baked.
• Use Parchment Paper for Easy Removal – Lining your Dutch oven with parchment makes lifting out the hot loaf super easy and mess-free.
• Dusting with Flour = Rustic Look – A light sprinkle of flour before baking gives the crust that cozy, farmhouse look and helps define any cracks formed as the bread bakes.
• Dutch Oven = Better Crust – Preheating your Dutch oven isn’t necessary in your recipe, but using it traps steam during baking, which helps create a beautifully crusty exterior.
• Let the Bread Cool Before Slicing – As tempting as it is to dig in, slicing too early can make the inside gummy. Letting it cool fully allows the crumb to set properly.

How to Serve

This crusty, rustic loaf is incredibly versatile and can be served in so many delicious ways. Here are some of our favourite ideas:

• Simply with Butter – Warm slices with a pat of salted butter—sometimes simple is best!
• Dunked in Soup or Stew – Perfect with a cozy bowl of tomato soup, creamy mushroom soup, or a hearty stew. The chewy crust holds up beautifully for dipping.
• As Toast – Slice and toast it for breakfast—top with jam, nut butter, avocado, or even a poached egg.
• Open-Faced Sandwiches – Top thick slices with smoked salmon and cream cheese, hummus and roasted veggies, or fresh tomato and mozzarella for a light lunch.
• Garlic Bread – Turn leftovers into quick garlic bread by brushing slices with olive oil or butter, garlic, and herbs, then toasting in the oven.
• French Toast or Bread Pudding – If it starts to go a bit stale, don’t toss it—make sweet French toast or a cozy bread pudding.
• Serve as a Side with Pasta – This bread is perfect for soaking up all those tasty pasta sauces — like creamy Alfredo, garlic butter, or your favourite cheesy sauce.

How to Store

To keep your loaf fresh and delicious for as long as possible, here’s what you need to know:

• At Room Temperature (Best for 2–3 Days): Once the bread has completely cooled, wrap it in a clean tea towel or store it in a paper bag. This keeps the crust crisp while preventing it from drying out too quickly. Avoid plastic bags unless you prefer a softer crust.
• To Keep It Fresher for Longer (Up to 5 Days): Store the cooled bread in an airtight container or a bread box at room temperature. The crust may soften slightly, but the bread will stay moist inside.
• Freezing (For Longer Storage): Slice the loaf before freezing so you can grab individual pieces as needed. Wrap slices in parchment or cling film and store in a freezer-safe bag for up to 2 months. Toast or warm in the oven straight from frozen—no thawing needed!
• Avoid Refrigeration: Storing bread in the fridge can dry it out and make it go stale faster. Room temperature or freezer is the way to go!

But let’s be real…

I hardly ever get the chance to store it. The second it comes out of the oven, it disappears! 10 out of 10 times, we’ve eaten the whole thing warm because it’s just that irresistible.

Frequently Asked Questions

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Let me know if you give this recipe a go – I absolutely love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below so I can cheer you on!

No Knead Farmhouse Bread

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• Author: Bakabee
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 15 minutes
• Yield: 4 servings 1x
• Category: Bread
• Method: Bake
• Cuisine: Western

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Description

Everyone deserves a slice of freshly baked bread. This No Knead Farmhouse Bread is unbelievably easy to make and super good, crusty outside and soft inside. What a DELICIOUS bread! It’s perfect to serve with anything and everything and it is the best Farmhouse Bread EVER!!! Pass me the butter….

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Ingredients

Units MUS Scale 1x2x3x

• 200 g bread flour
• 3 g sea salt
• 14 g sugar
• 4 g quick yeast
• 20 ml olive oil
• 135 ml water – lukewarm

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Instructions

1. Add the yeast and sugar to the lukewarm water, stir it well and set aside for 5 minutes to activate the yeast.
2. In a mixing bowl, add the bread flour, sea salt, olive oil. Use a fork to mix them together.
3. Keep mixing the dough while adding the yeast mixture.
4. Gently combine the mixture together using your hands.
5. Shape the dough into a ball at this stage. It does not need to be perfectly silky smooth.
6. Put some olive oil in another mixing bowl and use kitchen paper to wipe off the excess. Put the dough in and cover it with cling film. Let it prove for 90 mins.
7. Dust your hand with flour. Press the dough a few times to release the air and flatten the dough.
8. Take the flat dough in your hands and turn under the edges to create a ball shape again. Pinch the ends together on the underside of the ball.
9. This is the Dutch oven I use in this recipe. It is a 16cm round Dutch oven.
   
10. Line a parchment paper in the Dutch oven and pop the dough into it for the second prove for another 60 mins. Cover it with a tea towel and place it on the countertop.
    
11. Preheat your oven at 200°C.
12. After the second prove, sprinkle a little flour onto the dough before put it into the oven. It is for decoration only to create a rustic feeling after it is baked.
13. Bake it for 30-35 minutes or until the surface turns golden brown.
14. Once it is baked, take the bread out from the Dutch oven immediately by lifting the parchment paper and let it cool on a wire rack. Be careful, it will be very hot!
15. Slice the irresistible smelling loaf and serve with butter!

Equipment

Parchment Paper

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Notes

• watch my video tutorial to learn the whole process.
• Using a Dutch oven to bake bread can create a very crispy crust.   If you do not have one, a normal baking pan can do the job.  The bread will still taste nice but maybe not quite so crispy outside.
• The pan I use in this recipe is a 16cm Le Creuset round Dutch oven. Please adjust the recipe yourself according to the size of your saucepan.
• The bread may not have such a nice round shape if you use this recipe in a bigger saucepan – but it will still taste great!!

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Nutrition

• Serving Size: 1 serving
• Calories: 238kcal
• Sugar: 4g
• Sodium: 294mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 0mg

Final Thoughts

There’s something incredibly comforting about baking your own bread — and with this no knead farmhouse bread, it couldn’t be easier. Whether you’re a first-time baker or just looking for a low-effort recipe with bakery-worthy results, this crusty, rustic bread delivers every time.

Let the yeast do the work, enjoy the delicious smell filling your kitchen, and slice into a loaf that’s as cozy as it is satisfying. Don’t forget to serve it warm with a slather of butter… because honestly, that’s the best part.

Thanks for joining me in the kitchen today. Hope you’ll love this! Enjoy and keep baking! 💛

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