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4.75 from 43 votes
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.
Print Recipe
5-Ingredient No Knead Sandwich Bread
Prep Time
20 mins
Cook Time
40 mins
Proofing Time
14 hrs
Total Time
15 hrs
 

Nail effortless divine No Knead Sandwich Bread with 5 ingredients in 20 minutes to crisp, chewy and soft perfection in savory meals or sweets.

Servings: 1 loaf
Author: Gemma Stafford
Ingredients
  • 1¾ cups (8¾ oz/247 g) bread flour
  • 1½ cups (7½ oz/213 g) all-purpose flour
  • 1½ teaspoons salt
  • 1 teaspoon instant yeast
  • 1½ cups (12 fl oz/360 ml) water, lukewarm
Instructions
The Day Before

  1. In a large bowl, mix together the bread flour, all-purpose flour, salt and yeast.

  2. 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

  1. Butter a 9x5-inch (23x12½ cm) loaf pan. Set aside.

  2. Knock the air out of the dough and transfer to a floured surface.
  3. 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.

  4. 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).

  5. Dust the loaf with a bit of flour and score down the center with a sharp knife.
  6. Bake for 35-40 minutes, until the top of the loaf is a deep golden brown.
  7. 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.