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bread with pumpkin soup

No Knead Bread

This recipe comes from The Neff Market Kitchen Cooking School. It was inspired by Jim Lahey’s recipes from The New York Times; he uses a cast iron pot to cook with bread but we find it works well without.


  • 3 cups/385 grams plain or bread flour, more for dusting
  • 7g packet instant yeast
  • 1 teaspoon salt
  • 1 3/4 cups warm water
  • 1 tablespoon semolina


Mix flour, yeast and salt in a large bowl. Add water and stir until dough is sticky and combined. Cover bowl and rest overnight at room temperature.

In the morning, lightly flour a surface and place dough on top. Using floured hands gently fold it over itself  a couple of times and shape the dough into the a ball. Place into a well floured bowl and cover, let rise two to five more hours, or until dough is doubled in size (the amount of time required depends on various factors including ambient temperature, so dough will likely take longer to rise in winter). When ready the dough will not easily spring back when you press it with a finger.

Preheat oven to 220°C. Generously sprinkle semolina on a baking tray.

Carefully remove dough from bowl and place on a baking tray. Shape gently. Bake 40 minutes, check if cooked by knocking on the base of the loaf. If cooked through it will sound hollow, if not cook a further 10 minutes and check again.

Cool on a rack.



Image is indicative only and does not reflect the exact ingredients in the recipe.



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