Breads & Doughs

5-Ingredient No Knead Sandwich Bread

4.72 from 38 votes
Nail effortless divine No Knead Sandwich Bread with 5 ingredients in 20 minutes to crisp, chewy and soft perfection in savory meals or sweets.
5-Ingredient No-Knead Sandwich Bread is sliced and cooling on a black wire rack with a bread knife next to it. The bread has a golden crisp crust and a soft, tender even crumb. Butter is served on the side to pair with the bread.

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Hi Bold Bakers!

WHY YOU”LL LOVE THIS RECIPE: This 5-Ingredient No Knead Sandwich Bread is a true testament to simplicity and taste. It requires the minimal work and time to prepare with just 5 pantry staples to create a wholesome canvas for gourmet fillings, jam, compound butter, flavored cream cheese and more! The no-knead approach brought homemade bread to a professional level without any special equipment, artificial preservatives or additives.

I love seeing how much bold bakers rave about my Perfect Homemade White Bread (Sandwich Bread Recipe)! Because we can’t agree more on the fact that nothing compares to the sense of pride and satisfaction of nourishing our family with something good and that’s good for our bodies! I knew I had to come up with an easier version for everyone so even beginners have the confidence to work with yeast to impress themselves!

Table of Contents

What is 5-Ingredient No Knead Sandwich Bread?

5-Ingredient No-Knead Sandwich Bread is an easy and delicious homemade bread with a crisp crust and a fluffy, tender crumb, which only requires only five simple ingredients and doesn’t involve traditional kneading or a special tool.

5-Ingredient No-Knead Sandwich Bread is sliced and cooling on a black wire rack with a bread knife next to it. The bread has a golden crisp crust and a soft, tender even crumb. Butter is served on the side to pair with the bread.

Tools You Need

Key Ingredients and Why

  • Bread flour

    • Bread flour has a high protein content of 12%-14% to naturally and easily develop more gluten and retain more air, resulting in a stronger and more elastic dough.
    • Hence bread flour is essential for supporting the rise of the bread and creating a more airy structure.
    • The extra protein also contributes to a slightly nutty taste.
  • All-purpose flour

    • Comparatively, all-purpose flour (plain flour) has a protein content of 8%-11%.
    • Less gluten makes the dough more pliable than using 100% bread flour and helps with a softer and more tender crumb.
    • All-purpose flour offers a mild and neutral flavor.

(The differences explain why both bread flour and all-purpose flour are used in the recipe at the same time. The combination of bread flour and all-purpose flour allows bakers to achieve a balance of perfect characteristics with improved texture, flavor and structure. )

  • Salt

    • Salt enhances the flavor, prevents the dough from rising too fast, strengthens the gluten, improves the extensibility, and acts as a natural preservative to extend the bread’s shelf life.
  • Yeast

    • Instant yeast can be put directly into the dry ingredients. Note to avoid direct contact with salt by mixing it with flour first so it won’t get deactivated.
    • If preferred, for each teaspoon of instant yeast, use 1 ¼ teaspoons of active dry yeast instead. Bring the liquid in your recipe to blood temperature and mix in active dry yeast. Let it sit at room temperature for roughly 5 minutes until foam forms on top. Mix the mixture with remaining ingredients  and continue per the instructions. 
  • Warm Water

    • Lukewarm water activates and optimizes the growth of yeast.
    • To tell whether the water is lukewarm, take a small amount of water and put your finger in it, if it feels close to your body temperature or slightly warmer, then it’s lukewarm water.

Instructions

The Day Before

  • Make the dough:
  • Bulk fermentation: Cover with plastic wrap and let rise at room temperature for 12 to 18 hours. (After the 18 hours you can use it or put it in the refrigerator for up to 2 days)

The Next Day

  • Prepare the baking pan: Butter a 9×5-inch (23×12½ cm) loaf pan. Set aside.
  • Shape the dough:
    • Knock the air out of the dough to strengthen the dough.

Step-by step instructions on how to make the No Knead Sandwich Bread: after the bulk fermentation the dough has developed loads of gluten strands and air pockets. Knocking out the air will strengthen the dough.

    • On a floured surface, starting at an 8-inch (20 cm) edge, fold in thirds like a letter, then place, seam side down into an 8×12-inch (20×30 cm) rectangle, into the prepared loaf pan.

Shaping the dough: On a floured surface, starting at an 8-inch (20 cm) edge, fold in thirds like a letter, then place, seam side down into an 8x12-inch (20x30 cm) rectangle.

  • Final proofing: Cover and let rise at a warm place until doubled in size, about 1 ½ – 2 hours. Towards the end of the rise time, preheat the oven to 450°F (230°C).
  • Bake the bread:
    • Dust the loaf with a bit of flour and score down the center with a sharp knife.

The dough had been shaped and placed in a prepared metal loaf pan. It was baked until deep golden brown.

    • Bake for 35-40 minutes, until the top of the loaf is a deep golden brown, let cool on a wire rack completely before slicing.

How to Store 5-Ingredient No Knead Sandwich Bread?

Fully cool the bread before storing it.

  • Store the bread in an airtight container at room temperature for up to 4 days.
  • Alternatively, slice the whole loaf and then freeze it to make it stay fresher longer. Lightly toast what you need.

Half loaf of the perfectly baked no knead sandwich loaf is on the black wire rack with a crisp golden brown crust. Three slices are next to it showing the even and tender crumb.

Q1 What’s the difference between no knead sandwich bread and traditional Sandwich Bread?

A: No knead sandwich bread and traditional sandwich bread mainly differ in the method and final texture.

  • Traditional Sandwich bread relies on kneading to connect protein and water to build the gluten network with even crumb.
  • In comparison, no knead sandwich bread in this recipe relies on extended fermentation with irregular air pockets.
    • During this time, yeast works through a slow NATURAL biological reaction by feeding on the sugars in flour (and added sugar if applicable) to release carbon dioxide to make the dough rise. So it only needs a very small amount of yeast to get started.
    • The bonus is that the long fermentation also releases alcohol to add profound flavors. Time does most of the job for you!

Q2 What’s the difference between no knead sandwich bread and No Knead Artisan Bread?

A: No Knead Sandwich bread and No Knead Artisanal Bread are two distinct types of bread with their own characteristics and purpose.

  • No Knead Sandwich bread is typically baked in a rectangular loaf pan to make the signature uniform slices. A softer and tender crumb make them ideal for holding fillings without falling apart.
  • In comparison, artisanal bread is often baked on an open tray or pizza stone into irregular shapes with chewier rustic-looking crust and more airy open crumb. Artisan bread is more savored on its own or with cheeses, dips, olive oil, and various spreads.

FAQs

  1. Can I make this recipe with just one type of flour?

Yes, you can make this recipe with only bread flour or only all-purpose flour. But you won’t get a little chew and softness at the same time.

  1. Can I make no knead sandwich bread with sourdough starter?

Yes, you can adapt this No Knead Sandwich Bread recipe to incorporate a sourdough starter. Stay tuned for a sourdough sandwich bread recipe or enjoy this Perfectly Crusty Sourdough Bread for now!

  1. Can I make no knead sandwich loaves with gluten-free flour(s)?

    • No. This is a yeast recipe which requires gluten to work with yeast to build the structure for the bread. Therefore, gluten-free flour(s) can’t work with this recipe.
    • Check out my Keto and Gluten-Free Bread Recipe or adapt my Hearty No-Yeast Bread Recipe.
      • For most recipes that don’t use yeast as a raising agent, you can substitute GF all-purpose blend flour for all-purpose flour at a 1:1 ratio (which usually contains xanthan gum as a binding agent). Or substitute almond flour starting at 1:1 for all-purpose (white) flour.
      • More resting time before baking will help hydrate almond flour to bind all ingredients better, or  ½ – 2 tsp xanthan gum or cornstarch in each cup of almond flour will also work as a binding agent.
      • Note to hold back some liquid by using up to ½-¾  in one go and adjust it accordingly to get the same consistency as the recipe.
  1. Can I add herbs or other flavorings to my no knead sandwich?

Yes, you can incorporate herbs, garlic, cheese, or other flavorings after you’ve got a sticky dough for a customized loaf.

  1. Can I incorporate whole wheat flour into the no knead sandwich?

    • Yes, you can substitute up to half of the flour (all-purpose flour here) with whole grain flours for added nutritional value and flavor.
    • I don’t suggest you use more than 50% whole grain flour so you won’t end up with a heavy or dense result.
  1. Can I reduce or omit the salt content in the recipe?

You can adjust the salt content to your taste, but keep in mind that less salt means less flavor and chew.

  1. Can I freeze the raw dough?

You can freeze the raw dough after bulk fermentation at room temperature in an oiled bag/container.

    • This will avoid over proofing. 
    • When it comes to baking, defrost it at room temperature and remove it from its bag as soon as possible.  Then knock out the air, shape the dough and allow it to proof for baking. It should double in size and your finger imprint will stay upon poking. 

Gemma’s Pro Chef Tips

  • You can easily double this recipe to make 2 loaves.
  • I strongly suggest taking your dough to the full 18 hours for the best flavor and texture. 
  • Sesame or sunflower seeds are a nice add-in for a heartier loaf: stir in ½ cup (2½ oz/71 g) when you are making the dough.
  • After the 18 hour bulk ferment you can place the bowl in the fridge for up to 2 days. Just note the cold dough will take longer to proof in the loaf pan so be patient.
  • Make completely from scratch sandwiches using this bread with Homemade Peanut Butter or Almond Butter, Sweet and Boozy peach Whiskey Jam, and Homemade Strawberry Jam!

Butter is to the left of half golden sandwich loaf. Three slices are cut out and one slice has softened butter spread on top.

Watch The Recipe Video!

5-Ingredient No Knead Sandwich Bread

4.72 from 38 votes
Nail effortless divine No Knead Sandwich Bread with 5 ingredients in 20 minutes to crisp, chewy and soft perfection in savory meals or sweets.
Author: Gemma Stafford
Servings: 1 loaf
Prep Time 20 minutes
Cook Time 40 minutes
Proofing Time 14 hours
Total Time 15 hours
Nail effortless divine No Knead Sandwich Bread with 5 ingredients in 20 minutes to crisp, chewy and soft perfection in savory meals or sweets.
Author: Gemma Stafford
Servings: 1 loaf

Ingredients

  • cups (8¾ oz/247 g) bread flour
  • cups (7½ oz/213 g) all-purpose flour
  • teaspoons salt
  • 1 teaspoon instant yeast
  • cups (12 fl oz/360 ml) water, lukewarm

Instructions

The Day Before

  • In a large bowl, mix together the bread flour, all-purpose flour, salt and yeast.
  • Stir in the water until a loose, shaggy dough has formed. Cover with plastic wrap and let rise at room temperature for a minimum of 12 hours but up to 18 hours. (After the 18 hours you can use it or put it in the fridge for up to 2 days)

The Next Day

  • Butter a 9x5-inch (23x12½ cm) loaf pan. Set aside.
  • Knock the air out of the dough and transfer to a floured surface.
  • Shape into an 8x12-inch (20x30 cm) rectangle. Starting at an 8-inch (20 cm) edge, fold in thirds like a letter, then place, seam side down into the prepared loaf pan.
  • Cover and let rise until doubled in size, about 1 ½ - 2 hours. Towards the end of the rise time, preheat the oven to 450°F (230°C).
  • Dust the loaf with a bit of flour and score down the center with a sharp knife.
  • Bake for 35-40 minutes, until the top of the loaf is a deep golden brown.
  • Let cool completely before slicing. Store the bread in an airtight container at room temperature for up to 4 days. It also can be sliced and frozen.
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Cheryl P
6 months ago

I did it, yea me! I followed the very easy instructions. It smells and looks fabulous. My husband stopped painting the house to come in and see what smelled so good. I am making spaghetti and meatsauce with Italian sausage for dinner and this heavenly bread will be a great accompaniment.

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Mary Goh
Mary Goh
6 months ago

Hi Gemma, I’d like to add walnuts and dried cranberries to this recipe. May I know when do I add that and how long do I proof it before sending it for baking. Also, the max temperature of my oven is 200 degrees C, your recipe calls for 230 degrees C with a baking time of 35-40mins. If I bake it at 200 degrees C, how long do I need to extend the baking time? Appreciate your respond. Thanks

Ali
Ali
6 months ago

Hi, my dough just ended up being really wet still?

Bridget
Bridget
6 months ago

I did exactly as instructed
And OMG this bread was awesome it lasted gone in a half our my family loved it
I started it Saturday night
It was ready for our Sunday dinner
I will be making this over and over
This was my first time ever making bread came out perfect
Thanks so much for this recipe :^)
Sincerely, Bridget

Katy255
Katy255
3 months ago

This bread is the best ever! I make it over and over in double batches and it’s gone so fast, thank you for an amazing easy recipe Gemma!

Cath
Cath
5 months ago

Hi Gemma, thank you for all your amazing recipes. I have been making bread for a while now but this is the best and easiest. I love it for toast but find that it can go very hard when toasted although it tastes great. What am I doing wrong? Thank you, Cath

Susan Coble
5 months ago

OMG! I do not think I will ever buy bread again! What a lovely bread this is. I am having a piece right now toasted. Thank you for this recipe!

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Terra
Terra
6 months ago

I have made this twice now. First time weighing the flour and the second time measuring using cups. Both times I have left for the 18 hours and then proofed for 2 hours. The dough is still very sticky. I try pushing it down like you suggest to see if proofed as it has doubled in size but it just sticks to my finger and seems quite wet. I did cook it anyway and it tasted amazing but didn’t seem as dense as yours

Elaine
Elaine
6 months ago

I forgot salt! It’s been in the bowl overnight for 18 hours. Can I go ahead and bake it?

Lynda
Lynda
6 months ago

Don’t know where I went wrong. My dough was very wet. I added over a 1/4 cup of additional flour and it was still wet. So, I put saran wrap over it to see if it would rise. It did a bit but then just sank. I still perservered and waited 18 hours. Then this morning, I added more flour as it was still too wet to take out of the bowl. I got it out and punched it down, folded in thirds. Let rise for 2 hours. Still too wet. My finger stuck when doing the touch test to… Read more »

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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