Bread without kneading

This homemade no-knead bread recipe includes ingredients like wheat flour, natural yogurt, salt and instant yeast (literally a pinch).

Take a suitable bowl and sift the wheat flour into it. Add dry instant yeast and fine salt. Mix everything thoroughly.

Then add natural yogurt (sour cream, kefir, yogurt, sour milk).

Mix everything (either with your hands or with a fork) until relatively homogeneous. There is no need to knead the dough for a long time — just enough for the flour to combine with sour cream.

Cover the bowl with cling film and make several punctures in it with a wooden skewer or toothpick. This is necessary so that the dough can breathe, but does not air out. Leave it at room temperature for 10-12 hours. I usually prepare the dough in the evening and bake bread in the morning.

After the allotted time, the dough will rise noticeably, become airy and be completely riddled with air bubbles.

Sprinkle the table with flour and transfer the dough onto it.

Form a loaf. To do this, knead the dough into a rectangle with your hands, and then roll it into a fairly tight roll. Carefully pinch the seams and roll up the loaf.

Place the dough on parchment paper, sprinkling it with a little flour. On the sides we make rolls of 2 towels under the paper so that the dough grows upward and does not spread during the proofing process.

The dough should rise warm (28-30 degrees) for about an hour. Cover the workpiece with a towel to prevent it from airing. The future bread will be noticeably rounder. Spray it with water and set it to cook in a preheated oven for the first 15 minutes with steam at 250 degrees. Then without steam for another 15-20 minutes at 200 degrees.

The no-knead bread is ready.

Let it cool completely on a wire rack and you can try it.

Try this delicious homemade no-knead bread with this simple recipe.