Instructions
Mix the dough
In a large bowl, combine flour, salt, sugar, and yeast. Add warm water and olive oil. Stir with a spoon until a sticky dough forms.Flour
First rise
Cover the bowl with cling film or a clean towel. Let rise at room temperature for 2–3 hours, until doubled in size.
Shape
Lightly oil your hands and fold the dough over itself a few times inside the bowl. Divide into two portions and place into greased loaf tins.
Second rise
Cover and rest for another 30–40 minutes.
Bake
Preheat oven to 200°C (390°F). Bake for 30–35 minutes until golden brown and hollow-sounding when tapped.Cooking & Recipes
Cool
Remove from tins and cool on a rack before slicing.
Benefits
Completely dairy-free and egg-free
Budget-friendly with pantry staples
Soft inside with a lightly crisp crust
Tips
Brush the tops with olive oil for extra shine.
Add seeds or herbs for flavour variations.
Store wrapped in a cloth to keep the crust tender.
Short History
No-knead bread became popular in the early 2000s as home bakers rediscovered slow fermentation methods that produce artisan-style loaves without labour.Baked Goods
Expanded Article: The Beauty of Effortless Bread
This no-knead bread recipe is proof that baking does not require expensive ingredients or complicated steps. With only flour, water, oil, and yeast, you can produce bakery-style loaves in your own kitchen. The long resting time replaces kneading, allowing gluten to develop naturally.
Free from eggs and butter, this bread suits vegan and dairy-free diets while maintaining a soft crumb and golden crust. It is perfect for breakfast toast, sandwiches, or serving warm with olive oil and herbs.
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