5 Tasty Variations on No-Knead Bread

The basic bread: These five breads follow our basic No-Knead Bread recipe. It’s just flour, water, yeast, and salt mixed together and rested for at least six hours at room temperature.

Add-ins, toppings, and more: You’ll notice that some ingredients get added into the dough before its long rise, others are folded in when the dough is shaped, and a few are added after the dough is shaped. This is intentional, and ensures that the add-in doesn’t alter the gluten structure of the dough. Follow each recipe for specific guidelines.

Baking the bread: Follow these instructions for each of the breads below. About 30 minutes before the dough is ready, heat the oven to 450°F. Place a large Dutch oven and its lid in the oven while it’s heating. Remove the Dutch oven and, using the parchment paper as a sling, carefully transfer the loaf into the Dutch oven. If desired, slash or cut the top of the dough with kitchen shears or a sharp knife. Cover the pot, place it back in the oven, and bake for 30 minutes. Uncover and bake until the top is browned, about 15 minutes more.

Testing for doneness: You can be extra-sure your bread is done when an instant-read thermometer inserted in the top or side registers 210°F. Use the parchment paper sling to transfer the bread to a wire rack. Cool at least 15 minutes before slicing.

Cheddar and Jalapeño No-Knead Bread

Measure 3 cups all-purpose flour, 1 teaspoon kosher salt, and 3/4 teaspoon active dry yeast into a large bowl. Make a well in the flour mixture, add 1 1/2 cups warm water, and stir until a rough, shaggy dough forms. Cover the bowl and let the dough rise in a warm place until doubled in bulk and bubbly, 6 to 8 hours.

Lightly flour a piece of parchment paper and turn the dough out onto it. Sprinkle the dough with 4 ounces diced cheddar cheese, 4 ounces finely grated Parmesan cheese, 1 thinly sliced small jalapeño (about 3-inches), and 3 finely chopped scallions. Fold the dough over onto itself 4 times to incorporate the add-ins. Flip the dough over and quickly shape into a round ball. Cover with a towel and let rise until nearly doubled in size, 1 to 1 1/2 hours. Bake as directed above.

Rosemary Olive No-Knead Bread

Measure 3 cups all-purpose flour, 1 teaspoon kosher salt, and 3/4 teaspoon active dry yeast into a large bowl. Make a well in the flour mixture and add 1 cup halved, pitted Kalamata olives, 1/2 cup halved, pitted Calvestrano olives, and 1 1/2 cups warm water. Stir until a rough, shaggy dough forms. Cover the bowl and let the dough rise in a warm place until doubled in bulk and bubbly, 6 to 8 hours.

Lightly flour a piece of parchment paper and turn the dough out onto it. Sprinkle the dough with 1 large finely chopped shallot and 1 tablespoon finely chopped fresh rosemary leaves. Fold the dough over onto itself 4 times to incorporate the add ins. Flip the dough over and quickly shape into a round ball. Cover with a towel and let rise until nearly doubled in size, 1 to 1 1/2 hours. Bake as directed above.

Cinnamon Raisin No-Knead Bread

Measure 3 cups all-purpose flour, 1/2 cup raisins, 1/2 cup dried cranberries, 1 tablespoon finely grated orange zest, 1 teaspoon granulated sugar, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt, and 3/4 teaspoon active dry yeast into a large bowl. Make a well in the flour mixture and add 1 1/2 cups warm water. Stir until a rough, shaggy dough forms. Cover the bowl and let the dough rise in a warm place until doubled in bulk and bubbly, 6 to 8 hours. Stir a scant 1/3 cup granulated sugar with 1 teaspoon ground cinnamon together in a small bowl.

Sprinkle a piece of parchment paper with a few teaspoons of the cinnamon sugarand turn the dough out onto it. Sprinkle the dough with 2 more tablespoons cinnamon sugar. Fold the dough over onto itself 2 times to create a rough swirl of cinnamon sugar in the dough. Flip the dough over and quickly shape it into a round ball. Sprinkle the top of the dough with remaining cinnamon sugar. Cover with a towel and let rise until nearly doubled in size, 1 to 1 1/2 hours. Bake as directed above.

Five-Seed No-Knead Bread

Measure 3 cups all-purpose flour, 2 tablespoons hulled pumpkin seeds, 2 tablespoons hulled sunflower seeds, 2 teaspoons flax seeds, 2 teaspoons sesame seeds, 1 teaspoon chia seeds, 1 teaspoon kosher salt, and 3/4 teaspoon active dry yeast into a large bowl. Make a well in the flour mixture and add 1 1/2 cups warm water. Stir until a rough, shaggy dough forms. Cover the bowl and let the dough rise in a warm place until doubled in bulk and bubbly, 6 to 8 hours.

Lightly flour a piece of parchment paper and turn the dough out onto it. Fold the dough over onto itself 2 times. Flip the dough over and quickly shape it into a round ball. Sprinkle the dough with 1 tablespoon sunflower seeds and 1 tablespoon pumpkin seeds. Cover with a towel and let rise until nearly doubled in size, 1 to 1 1/2 hours. Bake as directed above.

Roasted Garlic and Herb No-Knead Bread

Measure 3 cups all-purpose flour, 1 teaspoon kosher salt, and 3/4 teaspoon active dry yeast into a large bowl. Make a well in the flour mixture, add 1 1/2 cups warm water, and stir until a rough, shaggy dough forms. Cover the bowl and let the dough rise in a warm place until doubled in bulk and bubbly, 6 to 8 hours

While the dough rises, roast a large head of garlic: Remove the excess papery skins from the head and slice a thin layer off the top to expose the cloves. Wrap the garlic completely in aluminum foil and bake at 400ºF until tender, about 30 minutes. Let cool completely, then squeeze the roasted cloves out of their skins and reserve.

Lightly flour a piece of parchment paper and turn the dough out onto it. Sprinkle the dough with the roasted garlic cloves, 1 tablespoon fresh thyme leaves, and 2 teaspoons finely chopped fresh rosemary leaves. Fold the dough over onto itself 4 times to incorporate the add ins. Flip the dough over and quickly shape it into a round ball. Cover with a towel and let rise until nearly doubled in size, 1 to 1 1/2 hours.

Once the loaf is in the Dutch oven, quickly drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon flaky salt. Bake as directed above.