As of: February 20, 2024, 7:41 a.m
By: Sandra Keck
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The simplest bread in the world consists of three ingredients and requires no kneading.
For a “no knead” bread you only need one pot and a lot of time.
If there is a scent that brings back childhood memories and/or cozy days in the country, it is that of freshly baked farmer's bread.
But who says you have to spend hours kneading and toiling to enjoy this rustic delicacy at home?
This is where the juicy “no-knead” farmer's bread comes into play - an irresistible treat that makes every bread lover's heart beat faster and doesn't require any strenuous kneading phases.
No-Knead bread baking is about letting nature and time work for you.
Instead of spending hours manipulating the dough, this method uses a longer resting period to encourage the development of the dough and its distinctive flavor.
Only a few ingredients are used: flour, water, yeast, salt and a pinch of patience.
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Simply Tasty editor Sandra asked ChatGPT for a simple farmhouse bread recipe and tested whether the “No Knead” trend, i.e. baking bread without kneading, really works.
Simply Tasty editor Sandra tested whether you can make a delicious “no-knead” bread with just three ingredients and a little time.
© Sandra Keck/Einfach Tasty
Ingredients for the juicy farmhouse bread without kneading:
500 g flour (e.g. 200 g whole grain rye and 300 g wheat flour)
1.5 tsp salt
0.25 tsp dry baking yeast
400 ml lukewarm water
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You don't need any special equipment to make crispy bread like from a bakery - a pot is enough to bake the dough.
© Sandra Keck/Einfach Tasty
The preparation is simple, but requires a little patience:
In a large bowl, mix the flour with salt and dry yeast.
Add the lukewarm water and mix everything roughly with a wooden spoon until there are no more lumps of flour.
Cover and let the dough rest at room temperature for about 12-18 hours.
When the volume of the dough has doubled and air bubbles can be seen, the dough can be processed further.
To do this, sprinkle a piece of baking paper with flour and carefully place the soft dough on top.
Shape slightly with a floured dough scraper and cover with a tea towel and let it rest for another 30 minutes.
Preheat the oven to 230 °C top/bottom heat.
Once the oven is hot, place a cast iron pot with a lid on the middle rack.
As soon as this is also at temperature, put the dough and the baking paper into the pot and close it with the lid.
Bake the bread in the closed pot for about 30 minutes, then remove the lid and bake for another 15-20 minutes until it has a golden brown crust and sounds hollow when you tap the bottom of the bread.
Allow to cool and enjoy with meat salad or sweet plum jam.
Thanks to the even heat of the pot, the bread becomes soft on the inside and deliciously crispy on the outside when baking.
© Sandra Keck/Einfach Tasty
Why does this technique work?
Anyone who has spent a bit of time baking bread or rolls knows that the dough has to be kneaded and folded for a long time in order to form gluten strands.
Due to its properties as a so-called gluten protein, gluten ensures that bread, rolls or cakes rise beautifully when baked, retain a loose and airy consistency and do not collapse after baking.
But gluten strands also form when the dough matures for a long time and the “no-knead” method takes advantage of this.
However, it is important that the dough has at least twelve hours of maturing time, or even more depending on the room temperature.
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Conclusion: Rustic enjoyment without stress
Homemade bread made from rye and wheat flour tastes delicious with sweet and savory toppings.
© Sandra Keck/Einfach Tasty
The juicy “no-knead” farmhouse bread proves that good bread baking is not magic.
With a few basic ingredients and a lot of patience, you can conjure up a delicious bread that will make every heart beat faster.
The no-knead bread baking method is perfect for bread beginners and for smart bakers who let time work for them.
For freshly baked bread at the breakfast table, prepare the dough the evening before, let it rest overnight and bake it fresh in the morning.
You can also simply make your own rolls or rolls using the same method.
This article was created using machine assistance and was carefully reviewed by editor Sandra Keck before publication.