Bake Bread without Kneading: The 3 Fastest Bread Baking Recipes

Homemade bread tastes good, but it takes a lot of work. Normally, bread dough has to be kneaded carefully and several times. We have three quick “no-knead-bread” recipes for you that succeed with significantly less effort.

Spelled bread: A recipe without kneading

“No-knead-bread” is a new trend that saves you time-consuming kneading.

• For the bread you need 450 ml water, 425 g spelled flour, 150 g wholemeal spelled flour, 40 g spelled grains, a teaspoon of dry yeast, and a little salt.
• You have to soak the spelled grains the day before you bake the bread. Pour 60 ml of boiling water over the grains and stir in half a teaspoon of salt. Once the water has cooled, cover the bowl with foil.
• On the day of baking, mix the spelled flours with the dry yeast and a teaspoon of salt in a large bowl. Add the lukewarm water and mix everything by hand. You don’t have to knead the dough.
• Cover the bowl with a clean towel and let the dough rise in a warm place for at least 12 hours.
• After rising, place the dough on a floured work surface and sprinkle a little flour on the dough as well.
• Drain the spelled grains. Now all you have to do is pound the dough flat and then spread a third of the grains over it.
• Now fold the right and left edge of the dough into the middle and sprinkle a third of the grains over it again. Now fold the upper edge to the middle, put the rest of the grains on the dough, and finally fold the lower edge over it.
• Carefully place the dough in an ovenproof pot with a lid that you have previously preheated to 250 degrees in the oven. For the first 30 minutes, bake the bread at 250 degrees with the lid closed. Then continue baking for about 15 minutes without a lid until a crispy crust has formed. Then remove the bread from the pan and let it cool on a wire rack.

Bread with polenta without kneading – that’s how it works

A delicious bread variant succeeds with polenta.

• Set up 500g of wheat flour, 175g of rye flour, 20g of polenta, a quarter teaspoon of dry yeast, 10g of salt, and 340ml of lukewarm water.
• Again, put all the dry ingredients in a bowl and mix them together. Add the lukewarm water and stir with a fork or by hand.
• Cover this dough, preferably with cling film. Now let the dough rise for between 16 and 24 hours.
• When the dough has risen, turn it out onto a floured work surface and shape it into a loaf. Spread polenta on a plate and place the loaf of bread on top. Now the dough has to rise for another two hours. Cover it with a clean kitchen towel.
• Before baking, you also have to preheat a pot in the oven at 230 degrees for about half an hour. Then put the dough in the pot and bake the bread for half an hour with the lid closed. The bread then bakes for another 15 minutes without a lid. To cool, remove the bread from the pan and set it on a wire rack.

Wheat bread as “no-knead bread”

You can also bake wheat bread using the no-knead method.

• Weigh 800 g of wheat flour. You also need 2 teaspoons of salt, 1 teaspoon of sugar, 3 g of dry yeast, and 590 ml of lukewarm water.
• Mix flour, sugar, salt, and dry yeast in a large bowl. Then add the lukewarm water and mix everything with a fork or by hand. Again, you don’t really need to knead here.
• Cover the dough and let it rise in a warm place for about 18 hours.
• Then place the dough on a floured work surface and sprinkle a little flour on the dough. There is no kneading, you just fold the dough: First the right and left edges to the middle, then the same way from above and below.
• Put this dough in a preheated oven at 250 degrees and bake for 30 minutes with the lid on. Then reduce the temperature to 200 degrees and bake for another 30 minutes. The bread should then cool down outside of the pot on a grid.