No knead overnight farmhouse loaf
A crusty, chewy loaf with almost no work. Mix it in the evening and bake it in the morning.
- Time14 hr 10
- LevelEasy
- Costabout £0.05 a head
- Oven230°C (210°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Stir the flour, salt and yeast together in a big bowl. Pour in the water and mix with a spoon to a wet, shaggy dough. There is no need to knead.
- 2
Cover the bowl with a plate and leave somewhere cool for 12 hours or overnight. The dough will be bubbly and about double.
720 min - 3
Tip the dough onto a floured worktop. Fold the edges into the middle to make a rough ball. Oil a 900 g loaf tin and set the dough in it, seam side down.
- 4
Cover and rest for 45 minutes while you heat the oven to 230°C (210°C fan). Put a roasting tin of hot water on the bottom shelf for steam.
45 min - 5
Bake the loaf for 35 minutes, until deep golden and it sounds hollow when tapped underneath.
35 min - 6
Cool on a wire rack for at least 30 minutes before slicing. The crumb needs time to set.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.