Nigella No-Knead Bread is made with strong white bread flour, fine sea salt, fast-action dried yeast, cold water, and lemon juice. This recipe creates a chewy, golden loaf with a sourdough-like tang and crackling crust. It takes about 20 hours total to prepare and makes 1 modest-sized loaf.
Nigella No-Knead Bread Ingredients
- 400g strong white bread flour
- 1¼ teaspoons (8g) fine sea salt
- ¼ teaspoon (1g) fast-action dried yeast
- 300ml cold tap water (or cooled pasta/potato-cooking water), plus more as needed
- 1 x 15ml tablespoon lemon juice (omit if using cooking water or instant mashed potato powder)
- Polenta or additional flour, for dusting
How To Make Nigella No-Knead Bread
- Mix the Dough: Combine flour, salt, and yeast in a bowl. Mix in the water and lemon juice (if using). Stir until a sticky dough forms.
- First Rise: Cover the bowl and let it sit at room temperature for 16–18 hours until bubbly and almost doubled.
- Shape the Dough: Flour a surface, scrape out the dough, and fold edges inward to shape a rough round.
- Second Proof: Transfer dough to a floured tea towel, seam side down. Cover and let rise for 1–2 hours.
- Preheat the Oven: Place a lidded casserole in the oven and heat to 250°C/230°C Fan about 45 minutes before baking.
- Bake the Bread: Invert the dough into the hot casserole. Bake 30 minutes covered, then 15–30 minutes uncovered until golden brown.
- Cool Before Slicing: Transfer bread to a wire rack to cool completely before cutting.
Recipe Tips
- Plan Ahead: Start the dough the day before, allowing for long fermentation and proofing.
- Don’t Skip the Lid: Baking covered creates steam, essential for that crackling crust.
- Use the Right Pot: A 3.5–6.5 litre heatproof casserole works best.
- Avoid Cutting Warm Bread: Let it cool fully to prevent it from going stale too quickly.
What To Serve With No-Knead Bread
This rustic loaf pairs perfectly with soups, stews, cheese platters, or as a base for bruschetta. It’s equally good toasted with butter and jam or dipped into olive oil and balsamic vinegar.
How To Store No-Knead Bread
Room Temperature: Store in a bread bin or wrapped in a tea towel for up to 3 days.
Freeze: Wrap tightly and freeze for up to 1 month. Thaw at room temperature and reheat in the oven if desired.
No-Knead Bread Nutrition Facts (per slice, approx. 1/12 loaf)
- Calories: 160
- Total Fat: 0.5g
- Saturated Fat: 0g
- Carbohydrates: 32g
- Sugar: 0g
- Protein: 5g
- Sodium: 170mg
FAQs
Can I use plain flour instead of bread flour?
Yes, though the loaf will have a slightly less chewy crumb.
Why use lemon juice or cooking water?
These acidic or starchy liquids help boost fermentation and rise.
Can I skip the second rise?
No—the second proof is essential for proper texture and lift.
What’s the best pot for baking this?
A cast-iron or glass casserole with a lid, 3.5–6.5L in size.
Can I add seeds or herbs?
Absolutely—try sunflower seeds, caraway, or rosemary for variation.
Nigella No-Knead Bread Recipe
Description
A crusty, chewy loaf with a mild tang, baked to perfection with no kneading required—just time, heat, and a heavy pot.
Ingredients
Instructions
- Mix flour, salt, yeast, and water to make sticky dough.
- Cover and leave at room temperature 16–18 hours.
- Shape dough on floured surface, fold edges in.
- Proof on floured tea towel, seam down, 1–2 hours.
- Preheat casserole in oven at 250°C.
- Invert dough into pot, bake 30 min covered, 15–30 min uncovered.
- Cool on wire rack before slicing.
Notes
- Use at least 50% strong white flour for best results.
- Optional lemon juice or cooking water enhances fermentation.
- Preheating the pot ensures proper oven spring.
- Cool fully before cutting to retain texture and freshness.