No Knead Bread


3 cups all purpose flour, more for dusting

¼  teaspoon instant yeast

1 ⅝ cups water

1 ¼ teaspoon salt

Cornmeal or wheat bran as needed


-In a large bowl combine flour, yeast, and salt

-Add 1 ⅝ cups water and stir until blended, dough will be shaggy and sticky -Cover bowl with plastic wrap and let rest at room temp for 12 to 24 hours

-Dough is ready when surface is dotted with bubbles

-Lightly flour work surface, place dough on it, sprinkle with a little more flour, and fold over once or twice on itself.

-Cover loosely with plastic wrap and let rest for about 15 minutes

-Using enough flour to keep dough from sticking to work surface and hands, quickly and gently shape dough into ball

-Generously coat cotton towel (not terry cloth) or Silpat mat with flour, wheat bran, or cornmeal

-Place dough, seam side down, on Silpat mat or towel and dust with more flour, bran, or cornmeal

-Cover with another cotton towel and let rise for 2-3 hours

-At least a half hour before dough is ready, preheat oven to 450 degrees

-Put a 6 to 8 quart heavy covered pot (cast iron, ceramic, enamel or Pyrex) in oven while it heats

-When dough is ready, dough will be more than double in size and will not readily spring back when poked with finger

-When dough is ready, carefully remove pot from oven

-Slide your hand under towel and turn dough into the pot, seam side up

-Shake pan once or twice to even dough out, it will straighten out mostly while baking

-Cover with lid and bake 25 minutes

-Remove lid and bake another 20-25 minutes, until loaf is beautifully browned

-Remove from oven, cool on rack


Recipe time: About 1½ hrs and 14 to 20 hours for rising

Yields one loaf

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