Go Back

Simple 'No Knead' Basic Sandwich Loaf

Print Recipe
A basic recipe that is easy to follow and fairly foolproof.
Cuisine American
Keyword Bread
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 5 hours
Total Time 5 hours 55 minutes
Servings 12 Slices
Author Pete

Equipment

  • 1 Bread Pan 9x5x3
  • 1 Bowl
  • 1 Bowl Scrapper
  • 1 Spatula
  • 1 Dish Towel, moistened (or greased plastic wrap)
  • Measuring Cups and Spoons
  • 1 Dusting wand (handy if you bake a lot but not 100% necessary)
  • 1 Digital Thermometer with a fine tip (the best way to check for doneness but not 100% necessary).
  • 1 Whisk

Ingredients

  • 2 cups bread flour Use the 'spoon and level' technique to fill cup.
  • 2 cups whole wheat
  • 2 1/4 tsp instant yeast or one packet
  • 2 tsp fine salt
  • 2 ½ tsp sugar
  • 2 cups warm water (at 105-110F)
  • 2 tbsp melted butter (cooled to room temp)
  • Additional AP or bread flour (for adjusting dough and dusting surfaces)
  • 1 tsp canola oil to grease pan (or nuetral flavored oil)

Instructions

  • Gather the ingredients.
  • In a large mixing bowl, combine flour yeast, salt and sugar.
  • Use a whisk or spoon to blend well.
  • In a small bowl combine water, butter (or oil).
  • Slowly add wet ingredients into dry while mixing Use the bowl scraper (or spatuala) to fold dough onto itself until combined.
  • Note: Water content of the flour varies. If the dough is too sticky, dust with small amounts of flour until it becomes workable by hand. If it is too dry, add a teaspoon of water. See photo of shaggy dough above as a guide to correct moisture level
  • Cover the bowl with moistened dish towel or greased plastic wrap and set it in a draft-free place to rise for 4 hours.
  • When dough has doubled in size, grease a 9-by-5-inch loaf pan with oil then dust with flour.
  • Scrape the dough out onto a well-floured surface.
  • With floured hands, shape the dough into a rough rectangle about 9 inches by 12 inches.
  • Note: You may still need to adjust moisture level here. The dough should be workable without sticking to floured hands.
  • Note: This bread doesn't need to be ‘punched down’ like others. Minimize the amount of time you work it to retain as much of the air bubbles as possible.
  • Make 2 folds. With the short side facing you, fold 1/3 twards the middle. Fold the other third on top of the previous fold. Pinch seams
  • Gently roll into round log and press to make it the square shape of the pan.
  • Drop it into the prepared pan and gently push down and into corners to make it even.
  • Dust top of loaf with flour
  • Cover the pan loosely with a moistened dish towel, and set in a draft-free place for 1 hour, or until it is approximately double in size.
  • About 45 minutes before the loaf is done rising, heat the oven to 425F.
  • Remove the dish towel and dust the risen loaf with a little more flour.
  • Place pan in middle rack of oven.
  • Bake the loaf for 25 minutes, until it's a deep golden brown and sounds hollow when tapped. You are looking for an internal temp of 200-205F.
  • Note: All ovens cook slightly differently. Use 25 minutes as a guide to start checking for being done. You may need 5-10 minutes more cook time.
  • Note: These temps and times are at sea level. You may need adjust your cooking times and temps for your area.
  • Remove from the oven and rest for 5 minutes
  • Use a dish towel to turn out onto a cooling rack.
  • Cool completely (2-3 hours) before slicing.