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4.67 from 51 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
Easy No-Knead Sandwich Bread (5 Ingredients)
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.

  3. 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. Using your hands, 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, 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. Let cool completely before slicing.

  7. This bread is best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to 4 days. It also can be sliced and frozen for up to 8 weeks.

Recipe Notes
  • Double with Ease: This recipe can be easily doubled to make two loaves—perfect for freezing or sharing.
  • Maximize Flavor: Let the dough ferment for the full 18 hours whenever possible for the best flavor and texture.
  • Add Seeds for Texture: Stir in ½ cup (2½ oz/71 g) sesame or sunflower seeds when mixing the dough for a heartier loaf.
  • Use the Fridge Wisely: After the 18-hour bulk ferment, the dough can be refrigerated for up to 2 days. Just note that cold dough will take longer to proof in the loaf pan.
  • Be Patient with Proofing: If your dough is cold, allow extra time during the final rise—it should double in size and hold a light finger indentation when ready to bake.