Lazy Daisy No-Knead Bread Recipe

I’ve noticed that many soap makers, including myself, also enjoy cooking and baking.  I will confess though that these days I think more about soap than I do about food.

More than 3 years ago, I got hooked on making bread. It all started when I stumbled upon this NY Times recipe, which, at that time, I found revolutionary.  After I made my first loaf, a new passion was born.  I became really serious about it and even made my own starter from scratch, and went on to making bread the traditional way.  For more than a year, I baked bread almost everyday, but I eventually stopped because my family and I felt we were eating way too much carbs.

Ever since Natalia casually mentioned here about her new obsession for homemade bread, I started to miss  it.  I finally got around to making it again when my French friend stayed with us last month.  She loved it and had it for breakfast everyday.  Even though she’s not really into baking, it looks like this no-knead technique is going to change all that.

Most of you are probably proficient bakers already, but for those who are daunted by the idea of making bread, or who are very busy, or simply lazy, I encourage you to try this.  It won’t take much of your time, and I guarantee you’ll be so pleased with yourself and grinning from ear to ear after you see this artisan-looking bread coming out of your oven.

I’ve made many variations but my favourites are the ones with muesli and chia seeds.

No-Knead Muesli Bread

No-Knead Muesli Bread

Crust, up-close

Crust, up-close

Chia Bread, baked in cast iron dutch oven

Chia Bread, baked in cast iron dutch oven

Chia Bread, sprayed with water and baked on a tray

Chia Bread, sprayed with water and baked on a tray

One day I will learn how to take videos, but for now, I’m only limited to  pictures.  Luckily, there are plenty of Youtube videos on how to make no-knead bread.  Click here to see the one by cookbook author and NY Times journalist, Mark Bittman.

I’ve tweaked the original recipe and I’ve also increased it by 50%. One loaf is good for 4 to 5 persons.


450 grams water
12 grams salt
scant 1/2 tsp instant dried yeast
600 grams bread flour

75 grams muesli + 75 grams water
25 grams chia seeds + 75 grams water

1.  In a large bowl or container (allow space for the dough to triple in size), pour in the water and dissolve the salt in it.

2.  Add and dissolve the yeast ( to avoid killing the yeast, never put salt and yeast in direct contact with each other )

3.  If you’re making plain bread, skip this and go to the next step. If you’re adding muesli or chia seeds, add it now into the water mixture, including the additional water.  Stir and let it sit for about 5 minutes to allow it to absorb water.

4.  Add the bread flour into the water mixture and mix with a wooden spoon or silicone spatula just until there’s no more trace of dry flour.  If you wish, you can finish mixing with your hand.

5.  Cover the bowl or container.  Let it sit at room temperature for 12-18 hours, but I usually just let it sit for 8-12 hours.

6.  When the dough is ready (it would have tripled in volume and have big holes), place a large cast iron dutch oven with its lid on in the oven (If the knob is not metal, wrap it with aluminum foil).  Crank up your oven to its highest setting, usually 500˚F or 250˚C.

7.  While the oven is pre-heating, place a sheet of baking paper on one side of the table.  Sprinkle flour over it.

8.  Oil your hands and work surface with olive oil.  Dump the dough on the oiled surface. Stretch 2 opposite sides of the dough and fold in towards the center. Turn the dough 45˚ and do the same for the other ends. Turn over the dough and transfer to the floured paper.  Cover with a large inverted bowl.

9.  When the oven has reached the right temperature, carefully remove the hot dutch oven.  Remove the lid.  Holding on to the paper, transfer the dough into the dutch oven. Cover and return to the oven.

10. Bake for 30 minutes with the lid on. Remove the lid, lower the temperature to 200˚C or 400˚F, and continue to bake for another 15-20 minutes or until the crust is golden brown.

For better understanding, the water is 75% of the flour weight, and salt at 2%. I find that the higher water percentage of the original recipe is a bit too gummy for my taste.  When adding muesli/oats or chia seeds, extra water is needed to compensate for their absorbent nature.

If you don’t own a cast iron pot, no worries!  Place the dough on a regular baking sheet and liberally spray the surface of the dough with water before it goes into the oven.  After 10-15 minutes, making sure you are wearing oven mitts because the steam can burn, spray the dough again in the oven.  The water will help keep the crust thin and crisp.

Warning: making no-knead bread can start a new addiction!

Happy baking! 🙂

24 thoughts on “Lazy Daisy No-Knead Bread Recipe

  1. mijnzeep1

    Wow, Silvia, this bread looks perfect! Thank you for sharing your recipe and your pictures!
    I make bread once a week and this has become a new family obsession 😉 I also add musli to my bread and I really like it, but I haven’t tried chia yet, but I will have to, thank you. Have you tried to add some bran? it gives a more country taste.
    Now I am going to have some bread with tapenade 🙂

    1. soapjam Post author

      Back when I was obsessed with bread, I tried using all sorts of flour. I know bread flour is not that healthy, but that’s all I have now. 🙂
      I feel that chia gives bread a better texture and a more open crumb. Can’t wait to hear what you think about it. 🙂

  2. Marika

    What a lovely looking bread. I miss bread like that, but I have to be on a (almost) gluten free diet. I only eat oat and buckwheat. I make bread for my husband and I´m glad he likes it. I mostly eat rice cakes as bread or very seldom beak gluten free bread with seeds and nuts.

    1. soapjam Post author

      Hi Marika! Are you gluten intolerant or just opting for a healthier lifestyle? I can give up meat but it will be very hard for me to give up carbs and gluten! 🙂

  3. Monica

    You are so right (as always) Silvia about this being addictive. I love the no knead recipe as well. I’m not that well organized to plan ahead, so I usually make the 2 hour rise one. The fact that you don’t even need any fancy equipment is sort of the clincher for me since I’m lazy and hate having to wash the mixer bowl and paddles, etc. Also, I like to do a lot of baking in one sitting, so this allows me to make bread and leave the bread machine free to make the pizza dough. Yes I indulge way too much in carbs. 🙂

  4. DivaSoap

    Well, I’m not one of those who enjoys being in the kitchen! For any reason!
    But this bread looks fantastic, much better than one I buy from the specialized stores. Hubby is a bread lover (and my kid also), but he likes only good ones, it’s not enough for him bread to be just a bread, but this ones matches perfectly his picture of a good bread! Mine too, I like good bread, with different grains, well baked, crispy, yum,yum…
    However, it will wait my special creative mood for trying it and I never knew dough could be left for such a long time!
    Thanks Silvia for sharing this idea and bon appetite!

    1. soapjam Post author

      Kitchens are not exactly for Divas ;), but anything is possible! Not in my wildest dreams, before a year ago, did I think I would be making soap, but here I am!
      This dough can be left out for a long time because it uses just a tiny amount of yeast.
      Can’t wait to see the day you make no-knead bread, Maja. And don’t tell me I didn’t warn you it’s addictive. 😉

  5. Jenny

    Wow, that looks like a great recipe! Thanks for sharing it, Silvia! I have made my own focaccia bread before, but it is a bit time-consuming. I love bread, and may have to give this a try sometime. Sounds yummy!

  6. Amy@10th Ave.

    You should check out the book Artisan Bread in 5 Minutes a Day–I think you would enjoy it. It uses the same four ingredients as this recipe, but needs only a 3 hour rising time. It makes 3-4 loaves and best of all, the dough keeps in the fridge for 2 weeks! (After years of making two loaves of bread every week of the regular kind, I’m having so much fun with this new method!) You might want to look into the Foodie with Family blog, too. That author incorporates the basic recipe in other ways, like super easy English muffins.

    Yes, it does seem like most soapers just like spending time in kitchen! Soap is nice, though, because I’m never tempted to sample my experiments. 🙂

    1. soapjam Post author

      I love reading blogs, so will surely look into the Foodie with Family blog. Hmm, I would like some English muffins. Thanks, Amy!
      I also have the book Artisan Bread in 5 Minutes a Day, but since I started with Jim Lahey’s long rise version, it’s the one I keep going back to.
      Yeah, soaping is a great non-fattening alternative to other kitchen-related activities. 🙂

  7. Infusions

    Thank you for sharing this recipe, Silvia! It looks delicious and the recipe seems to be really easy to make. I will try it as soon as I get some chia seeds.


  8. Vicki

    That looks delicious! I have to confess that although I love cooking most of the time, my husband is the bread baker in this house – purely because I just never seemed to get the hang of kneading 😀 So this recipe is perfect for me. I love idea of adding muesli – a great idea for a breakfast loaf! I will let you know how I get on!

  9. Gordana

    I like to bake but baking bread is still challenging to me! It seems that I need more practice and patience 🙂 Your bread looks so perfect and it is real inspiration!

  10. ecovioletsoap

    My husband and his parents are bread fanatics so I have to give this a try. Sadly, I am gluten intolerant so I won’t be able to try it but I love the smell of freshly baked bread. A few months ago, I made some siopao just to get a reminder of the smell of the dough but gave it all away without eating any of it. This looks much simpler. 😉

  11. soapjam Post author

    I’m sorry to hear that you are gluten-intolerant. I’ve seen wonderful-looking recipes without gluten but with xantham gum added to it. Please let us know when you’ve tried the recipe for your husband and his parents. Yes, it is a lot simpler than siopao. I loooove siopao, but I’ve never been successful at making a very light and fluffy dough.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s