Mary Berry No-Knead Bread Recipe
Mary Berry No-Knead Bread is a simple yeast bread that requires minimal effort. Instead of kneading, the dough develops structure through a long resting time.
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: British
Ingredients
Dry Ingredients (Structure Base)
- Strong white bread flour – 400g (about 3¼ cups) – Provides structure and helps trap air
- Salt – 1 teaspoon – Enhances flavor and balances the dough
Yeast Mixture (Leavening Agent)
- Instant yeast – ½ teaspoon – A small amount is enough due to long rising time
- Warm water – 300ml (1¼ cups) – Helps activate the yeast
Optional Enhancements
- Olive oil – 1 tablespoon – Adds slight richness and softness
- Seeds or herbs – 1–2 tablespoons – For added flavor and texture
Instructions
In a large bowl, combine flour, salt, and yeast. Add warm water and mix with a spoon until everything comes together.
The dough will look sticky and rough—that’s perfectly fine.
Cover the bowl with cling film or a clean cloth. Leave it at room temperature for 12–18 hours.
During this time, the dough will rise and develop bubbles. This is where the magic happens.
Lightly flour your surface and gently turn out the dough. Fold it a few times to shape it into a round loaf.
Avoid over-handling—it’s not traditional kneading, just light shaping.
Place the dough onto baking paper and cover it loosely. Let it rest for another 30–45 minutes.
It will puff up slightly and become easier to handle.
Preheat your oven to 220°C (200°C fan). If using a Dutch oven or heavy pot, place it inside to heat up as well.
Carefully transfer the dough into the hot pot or onto a baking tray.
Bake for 30–35 minutes until the crust is deep golden and crisp.
Let the bread cool on a wire rack.
This step helps the inside set properly and improves texture.
Find it online: https://britishrecipes.uk/mary-berry-no-knead-bread-recipe/