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No-Knead Everything Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

No-Knead Everything Bread Recipe No-Knead Everything Bread Recipe

An overnight rest develops this bread's flavor, and strengthens its gluten-it effectively "kneads" itself!

At a glance

Prep
Bake
Total
Yield
1 large loaf

Ingredients

Choose your measure:

Dough

  • 2 1/4 cups cool water
  • 5 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon instant yeast
  • 2 teaspoons salt
  • 2 tablespoons Everything Bagel Topping
  • 2 tablespoons olive oil

Topping

  • 1 tablespoon Everything Bread and Bagel Topping

Instructions

  1. Mix the dough ingredients in a large bowl to make a sticky dough. Or beat in a stand mixer for 3 minutes.
  2. Cover with plastic wrap, and let rest at room temperature overnight, or for at least 8 hours; the dough will become bubbly and rise quite a bit, so make sure it's in a large bowl.
  3. Turn the dough onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long lidded stoneware baker, or 9" to 10" round lidded baking crock.
  4. Place the dough in the lightly greased pan, smooth-side up.
  5. Cover and let rise at room temperature for about 2 hours, until a slight indentation remains when you poke it with your finger.
  6. Just before baking, spritz or brush the dough with water and sprinkle with about 1 tablespoon Everything topping over the dough. Make several 1/2" deep slashes in a decorative pattern to allow the bread to expand.
  7. Place the bread in a cold oven, and set the temperature to 450°F.
  8. Bake the bread for 50 minutes, then remove the lid and continue to bake for another 5 to 10 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F.
  9. Remove the bread from the oven, turn it onto a rack, and cool before slicing.