No-knead beginner’s loaf

No-knead bread

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(10 ratings)

Prep: 10 mins Cook: 1 hr plus cooling and at least 9 hrs rising


Makes 1 loaf (cuts into 10-12 slices)

This easy Italian-inspired no-knead bread is designed to fit into the working week - enjoy as a simple snack dipped into balsamic vinegar and olive oil

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per slice (12)

  • kcal162
  • fat2g
  • saturates0g
  • carbs29g
  • sugars0g
  • fibre1g
  • protein5g
  • salt0.8g
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  • ¼ tsp fast-action dried yeast
  • 500g strong white bread flour, plus extra for dusting
  • 3-4 rosemary sprigs, leaves picked



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tsp sea salt
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Pour 500ml warm water into a large bowl and sprinkle over the yeast. Stir to distribute the yeast, then add the flour, rosemary leaves and sea salt. Once everything is well mixed and you have a very, very soft dough (don’t worry if it’s sticky, you won’t be kneading it), cover the bowl with cling film and leave to rise overnight, or for 8-12 hrs.

  2. Once the dough has risen, brush the inside of another large bowl with the olive oil and dust with 1-2 tbsp flour. Carefully tip the bread, which will be very soft and bubbly,  into the floured bowl and dust the top with more flour. Cover again with cling film and leave to prove for 1 hr.

  3. Heat oven to 200C/180C fan/gas 6. Place a large casserole dish, small roasting tin or cake tin in the oven to heat up. When it’s really hot, take it out of the oven, line it with a square of baking parchment or a silicone liner and quickly tip in the dough. Sprinkle with a little more flour and bake for 45 mins–1 hr or until the bread is risen, golden and, if you tap the crust with your knuckles, it sounds hollow.

  4. Turn the bread out onto a wire rack and leave to cool for 10-15 mins before slicing. Delicious served warm with olive oil, balsamic vinegar and sea salt flakes.

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Comments, questions and tips

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dorothyr's picture
3rd Nov, 2019
Followed the recipe without alteration and it was a disaster. Having read the other great comments I just wish I knew where I went wrong.
Jan Burgel's picture
Jan Burgel
7th Mar, 2019
Great recipe. I used 400 grams bread flour and 100 grams whole wheat flour. Baked it in a black steel pot at 200 C for 50 minutes in a convection oven.My family loved it. It's indeed like ciabatta. After the 4 of us enjoyed the bread the rest was sliced and put in the freezer to be eaten during the following days. Thank you!
7th Oct, 2017
Easy recipe to follow and really nice result! Perfect with a soup!
9th Jun, 2015
Just brilliant! I reduced the water quantity a little as I removed the salt (cooking for baby) and it was great. I figured it would be very runny compared to moral bread dough so baked it on baking parchment which worked fine. Lovely crisp crust and kept really well - especially for a salt free loaf. Particularly excellent if you haven't got a mixer handy to knead a normal bread dough. Nice texture too - similar to ciabatta and good for toasting.
22nd May, 2015
I wouldn't have tried this if I had read the comments first, but my friend made it when I went there for lunch, and it was great. So I made it exactly to the recipe, cooked it in a large square cake tin, and it was terrific! I thought it was very like ciabatta, with a chewy consistancy and large holes. It kept better than I expected, and made wonderful toast.
14th May, 2015
Update on bread, Managed to coax it from pan when a bit cooler. Actually.......tastes lovely! Have sliced it and although it is a little bit fragile the texture is nice and light inside with a nice crunchy crust.....may use it for bruschetta.....worth having another go and tweaking.
14th May, 2015
I wish I had read the previous comments. I made this last night and it stuck to the ( unoiled / unfloured ) baking pan. Having said this, the dough did rise well and the rosemary smelled lovely so I might give it another go using something else to bake it in. Will taste it then adjust the salt.
7th May, 2015
I tried this and what a complete mess. would not recommend to anyone.
4th May, 2015
I tried this last week. Followed recipe exactly in the magazine. Dough was runny. Didn't rise that much. Used a cruiset casserole pan. Didn't say to oil the pan, which I wished I had as the bread completely stuck. Stodgy filling, but the crust was already, just a mess at the end. Disappointed in the results, haven't looked to see if there is a video help on this. Stick to my usual bread recipe using my kenwood mixer, which is pretty reliable.
stutay's picture
6th May, 2015
The water quantity suggested here (500ml) sounded all wrong to me, but I tried it anyway. I ended up baking it for 90 minutes & still most of it was inedible stodge! It was also far too salty. Guided also by other recipes I've been trying to perfect the 'chewy brown', this recipe was helpful for adapting that: I changed to 375ml water (& 1/3 TSP yeast, though 1/4 may be fine!), ditched the olive oil & 2nd bowl (not needed & more washing up!), no rosemary & just 1 1/2 TSP salt. This time it produced a cracker, which is now my regular loaf.


20th Aug, 2015
This looked intriguing as a recipe so I'm trying it. But I'm wondering whether it is working (I'm proving it at the moment). It is a very wet mix - more like a batter than a dough. Is this how it should be? And how did the photographer get a loaf that shape out of a casserole dish, roasting dish or cake tin?
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