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Easy, soft Italian No-Knead Bread! This easiest recipe is packed with extra nutrition from the flax meal and steel-cut oats. It will easily become your go-to bread recipe that your entire family will love.
Why you’ll love this recipe
This will easily become your go-to bread recipe that your entire family will love. There are A LOT of bread recipes out there…
This is a tried-and-true recipe that our family has made for decades. You can trust it, and I promise you will love it. Try more Italian-style breads: Fast Italian No Knead Ciabatta Bread and No Knead Italian Focaccia Bread
Simple Ingredients
- Warm water (might need a little more)
- Instant yeast
- Steel cut oats
- Ground golden flax meal
- All-purpose flour (or bread flour)
- Salt
How to Make No-Knead Bread
This bread is so easy to make! You mix everything a large bowl. Let it rise. Shape the dough. Let it rise again and bake!
Instructions for making the no-knead bread dough
In a large mixing bowl dissolve the yeast into the warm water.
Add the steel-cut oats and the flax meal and mix well (I use a fork).
Add flour and salt to the mix and incorporate well.
The dough will be sticky and slightly wet. If it seems dry, you may need to add a little more water.
Cover the bowl with saran wrap and let it rise on the kitchen counter for at least 8 hours- up to overnight.
The dough will double in size. For best results make sure it is at least 75 degrees F.
Instructions if you want to add mix-ins to the bread (optional)
My mamma makes this bread every week. She usually makes two baguette loaves for Sunday dinner.
We walk into my parents home and the smell of homemade bread fills the air- instantly making our mouths water and feet run towards the kitchen. Between the adults and the grandchildren, the loaves are gobbled up in the same evening.
Equipment needed
Here, you will find all the best equipment needed for baking the perfect loaf of bread.
FAQs
The no-knead bread method is a simple technique where you mix flour, water, yeast, and salt into a dough, then let it rise slowly over 12-18 hours. Instead of kneading, the long fermentation process develops the dough’s gluten, resulting in a chewy, crusty bread with minimal effort.
Using a Dutch Oven Pot
Using a Dutch oven or heavy-duty oven-safe pot to bake this bread gives it a soft interior and a perfectly crunchy exterior. When you bake bread in a covered Dutch oven-type pot, it steams as it cooks.
This provides a chewy, perfectly baked loaf. I use a Dutch oven to bake the baguette-style loaf and solid round loaf.
The baguettes will be baked slightly together. I actually love pulling the loaves apart after they are cooled. It reminds me of how we traditionally “break bread” in Italy.
Go big or go home DUTCH OVEN POT (this is the kind my mother and I use. My mom has had hers for 35 years. It is an amazing brand that will last you a lifetime!
This will do for now: DUTCH OVEN POT (I actually have this kind as well that was gifted to me. It holds up fine and makes good bread- I do see the quality difference from the other brand, but it does the job fine!)
What Makes this Bread Healthy and Delcious
Steel cut oats
Adding the steel-cut oats adds extra fiber and also makes the bread softer, as they absorb the water without weighing it down.
Do NOT add regular oats or the bread will change in texture and remain very dense.
When you eat the bread, you don’t taste or feel the steel-cut oats. They absorb into the dough, leaving a moist and delicious texture.
It’s the softest bread with the perfect exterior crunch.
Flax meal
Adding ground flax meal makes this bread a little more nutritious without adding the hearty flavor and density of whole wheat flour.
The flax creates a beautiful crumb and perfect crust, plus the nutrition of flax is unbeatable!
It’s another hidden ingredient that makes this bread unique and extra special while still creating the most lovable loaf.
Variations
Optional Mix-Ins:
See the step-by-step process below for how to add mix-ins.
- walnuts
- raisins
- olives
Optional Toppings:
If you want to add toppings, sprinkle the loaves with the topping after the second rise and just before putting them in the oven
- sesame seeds
- pumpkin seeds
- poppy seeds
How to Store
For easy storage, I wrap the loaf in parchment paper then place it in a gallon zip lock bag. This keeps it fresh for 5-7 days at room temperature.
You can freeze the loaf in a freezer-safe bag for up to 3 months. Let it thaw in the fridge overnight before enjoying it.
Serving Suggestions
This bread is also delicious with butter and jam for breakfast, as a sandwich bread, or even a plain slice on the go!
Use this bread to soak up this delicious Classic Italian Tomato Sauce (Sugo al Pomodoro). You can also use it to make the best Thanksgiving stuffing!
Who can resist the smell and taste of hot, chewy, tender bread with a perfect crunchy crust? Not me!
More Delicious Recipes for YOU
- Cheese and Broccoli Pasta Bake with White Sauce
- Red Wine Braised Chicken and Plums Recipe
- BEST Italian Beef Short Rib Ragu
- Authentic Italian Pasta Puttanesca Sauce
- Pork Tenderloin with Shallots and Fennel
- Easy Homemade Cornbread
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Print
Easy Soft Italian No Knead Bread
- Total Time: 12 hrs 45 min
- Yield: 12 servings 1x
Description
The softest and most delicious homemade no-knead bread recipe. This bread has a few unique ingredients that separate it from hundreds of others. This will soon be your tried and true bread recipe!
Ingredients
- 2 1/4 cups (500 ml) of warm water (might need a little more)
- 1/4 teaspoon instant yeast
- 1/4 cup of steel-cut oats
- 1/4 cup ground golden flax meal
- 4 cups (500grams) organic all-purpose flour, Italian 00 flour, or Kamut flour
- 2 teaspoons of salt
Instructions
- In a large mixing bowl dissolve the yeast in the warm water.
- Add the steel-cut oats and the flax meal and mix well (I use a fork to mix). Add flour and salt to the mix and incorporate well. Mix with a wooden spoon or dough hook for about 2-3 minutes.
- The dough will be sticky and slightly wet. If it seems dry, you may need to add a little more water.
- Cover the bowl with saran wrap and let it rise on the kitchen counter for at least 8 hours—up to overnight. The dough will double in size.
- After the first rise, transfer the sticky dough to a floured surface and shape it into one large boule or two baguette-shaped logs. Transfer onto floured parchment paper. Sprinkle with additional flour on top. Cover with a kitchen towel. If using mix-ins, see *notes. Also, see the **notes if you bake the bread in a single loaf pan without a lid.
- Let rise again for 50-60 min (on the parchment paper covered with a towel).
- With a sharp knife score the dough with 2 longitudinal cuts for each baguette OR 2 scores on top of the large round boule.
- Preheat oven to 450 F. Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) in the oven as it preheats.
- When the oven is preheated to 450 F, take out the Dutch oven and place the baguettes or the large boule inside (with parchment paper). Place back in the oven to bake for 33 minutes with the lid ON. After 33 minutes, check if the top of the bread is golden brown. If you like it darker brown, take the lid off and cook an additional 6-10 minutes.
- Put the bread on a cooling rack and let cool completely. Or, take a slice when still warm and enjoy :).
Notes
* Mix-Ins: If using mix ins 1) divide the dough in half 2) roll each dough on a floured surface into a rectangle. Sprinkle desired toppings evenly on the dough 3) fold the dough over on itself about four times (as pictured) 4) this will create two baguettes 4) Continue to Step 7 in instructions.
**If you are baking your bread in a traditional single-loaf bread pan, Preheat the oven to 400 degrees F. Place your dough directly into your greased bread pan (or bread pan lined with parchment paper) for the last rise. Once the dough is double in size (about 1 hour), bake in the preheated oven for 30-40 minutes until the top is golden brown.
- Prep Time: 10 min
- Cook Time: 35
- Category: Savory
- Method: Italian
- Cuisine: Italian/ French
This bread was amazing! I am so thankful you shared it we will be loving this for many years to come. So simple and delicious
This makes me so happy! It is a staple in our home as well.
So easy and it made soft beautiful bread
Thank you! I am so happy you loved it!
This bread is amazing !! I am baking 2 loaves a week , and I now have family and friends putting orders in. I feel so light in the tummy eating this and itโs so easy to make โฆand k owing exactly what is in it and how healthy is it is always a bonus. Love your work Elena ๐ค๐ค
Yes! I am so happy you are spreading love through this delicious and healthy homemade bread. Your friends and family are lucky to have you!
Love this bread! How do you store it?
So happy you love this family favorite! We store in parchment paper and then in a gallon zip lock bag. The parchment keeps it slightly crusty on outside and bag keeps in the moisture. Enjoy.
Yummy! Best bread Iโve ever made!
YAY! So happy you love our family recipe!
Tried the bread recipe this week. So easy to prepare and tasted delicious!!! Very good toasted as well!!!
We love it toasted with butter and jam! Happy you loved the bread!
can you use gluten free 1:1 flour?
Yes! Absolutely.
Iโve been making homemade bread for years and just tried this recipe-it is AMAZING! The bread is so soft, so easy to make, and tastes delicious. My kids loved it too! I mixed it the night before and baked in the morning, it worked perfectly. I will definitely be making this regularly going forward!
It is our weekly bread for all of these same reasons. Happy it will be on rotation in your home as well.
Am I able to use all wheat flour? There was a comment that someone used half wheat flour and it did not turn out as well. So want to try this recipe.
Thank you
Using all whole wheat will not provide the same texture. You can try using half and half.
Love this bread. So easy and healthy!!
Thanks you for sharing๐ฅฐ
A timeless favorite. I am making some in the oven as I type this!