This no-knead yeast bread uses a sticky stirred dough made from flour, water, yeast and sunflower oil. The hands-on mixing is brief, but allow time for the 1-hour rise, 30-minute second rest, 10-minute shaping rest and baking.
Recipe Details
- First rise: about 1 hour
- Second rest: 30 minutes
- Shaping rest: 10 minutes
- Oven: 230°C (445°F)
- Bake: 30–40 minutes, plus cooling
Ingredients
- 350ml water, at room temperature
- 1 tablespoon sugar
- 8g dry yeast
- 25ml sunflower oil
- 500g flour, plus extra for dusting
How to Make No-Knead Yeast Bread
Start the yeast mixture
Mix the water, sugar and dry yeast in a large bowl. Cover and leave for 5 minutes. Stir in the sunflower oil.
Mix and let rise
Add the flour gradually and stir until there are no dry patches and a sticky, thick dough forms. Cover and leave in a warm place for about 1 hour, until doubled.
Stir and rest again
Stir the risen dough for about 30 seconds. Cover and let rest for another 30 minutes.
Fold and shape
Turn onto a floured surface and gently press into a rectangle. Fold over itself, cover and rest for 10 minutes. Shape into a loaf and transfer to a baking tray. Make shallow cuts on top if desired.
Bake and cool
Heat the oven to 230°C (445°F). Bake for 30–40 minutes, until golden and cooked through. Let cool on a rack before slicing so the crumb has time to set.
Tips and Common Mistakes
- The dough is meant to be sticky; avoid adding large amounts of extra flour.
- Use the dough’s increase in volume as a guide, since room temperature changes rising time.
- The ingredient list contains no added salt; do not assume it is part of this formula.
- Allow cooling time before slicing to avoid a compressed, gummy crumb.
Storage and Make-Ahead Tips
Cool completely before wrapping. Keep the loaf covered to prevent drying, or freeze slices for longer storage.
Frequently Asked Questions
Is the loaf ready in 5 minutes?
No. Only the mixing is brief. The recipe includes several rises and rests, then 30–40 minutes of baking.
Does the dough need kneading?
The method uses stirring, resting and folding rather than extended kneading.