This 5-Ingredient No Knead Sandwich Bread is a game-changer for anyone craving homemade bread without the fuss. With just a handful of pantry staples, you’ll create a loaf that’s soft, airy, and irresistibly chewy, perfect for sandwiches or toast.
The magic happens overnight as the dough proofs, developing a rich, yeasty flavor that fills your kitchen with warmth. In just 20 minutes of prep and 40 minutes of baking, you’ll have a golden, crusty masterpiece that’s worth the wait.
What makes this bread truly special is its effortless process and incredible texture. The long proofing time ensures a light, tender crumb with a satisfyingly crisp crust.
Whether slathered with butter or piled high with your favorite fillings, this bread is a homemade delight that feels both rustic and refined. It’s proof that simplicity can yield extraordinary results, and your taste buds will thank you.
Simple Ingredients for No Knead Sandwich Bread
- 1¾ cups (8¾ oz/247 g) bread flour (for structure and chewiness)
- 1½ cups (7½ oz/213 g) all-purpose flour (for a lighter texture)
- 1½ teaspoons salt (enhances flavor)
- 1 teaspoon instant yeast (for rising; can substitute active dry yeast with a longer rise time)
- 1½ cups (12 fl oz/360 ml) lukewarm water (should feel warm but not hot to the touch)
Step-by-Step Instructions for Perfect Bread
- Make the dough: In a large bowl, mix the bread flour, all-purpose flour, salt, and yeast. Gradually add the lukewarm water until a loose, shaggy dough forms. (Tip: Use a stand mixer with a dough hook for easier mixing.)
- Bulk fermentation: Cover the bowl with plastic wrap and let the dough rise at room temperature for 12 to 18 hours. (After 18 hours, you can refrigerate the dough for up to 2 days if needed.)
- Prepare the pan: Butter a 9×5-inch (23×12½ cm) loaf pan and set it aside.
- Shape the dough: Gently knock the air out of the dough. On a floured surface, fold the dough into thirds like a letter, then shape it into an 8×12-inch (20×30 cm) rectangle. Place it seam side down in the prepared pan.
- Final proofing: Cover the dough and let it rise in a warm place until doubled in size, about 1½ to 2 hours. Toward the end of the rise time, preheat the oven to 450°F (230°C).
- Bake the bread: Lightly dust the loaf with flour and score the center with a sharp knife. Bake for 35-40 minutes, until the top is a deep golden brown. Let cool completely on a wire rack before slicing.
- Store the bread: Once fully cooled, store in an airtight container at room temperature for up to 4 days. For longer storage, slice and freeze the loaf, toasting slices as needed.
Perfect Pairings: Sauce and Topping Ideas
This versatile sandwich bread pairs beautifully with a variety of spreads and toppings. For a classic option, try slathering it with homemade garlic butter or avocado mash. If you’re feeling adventurous, drizzle it with balsamic glaze or top it with sundried tomatoes and fresh basil. The possibilities are endless!
Smart Storage and Reheating Tips
To keep your bread fresh, store it in an airtight container at room temperature for up to 4 days. For longer storage, slice the loaf and freeze it in a resealable bag. When ready to enjoy, simply toast the slices straight from the freezer for a warm, crispy treat.
Time-Saving Hacks for Busy Bakers
Short on time? Prepare the dough the night before and let it rise in the fridge overnight. This not only saves time but also enhances the flavor. Additionally, use a stand mixer to combine the ingredients quickly, and consider doubling the recipe to bake an extra loaf for later.
Recipe Variations to Try
Experiment with different flours to customize your bread. Swap out some of the all-purpose flour for whole wheat flour or add a handful of rolled oats for a heartier texture. You can also mix in herbs like rosemary or thyme for a savory twist.
Essential Equipment Guidance
For best results, use a 9×5-inch loaf pan and a sharp knife for scoring the dough. A kitchen scale is also helpful for precise measurements, especially when working with flour. Don’t forget a wire rack to cool the bread evenly after baking.
5-Ingredient No Knead Sandwich Bread
Ingredients
- 1¾ cups bread flour
- 1½ cups all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon instant yeast
- 1½ cups water, lukewarm
Instructions
- The Day Before
- Make the dough:
- Mix dry ingredients: In a large bowl, mix together the bread flour, all-purpose flour, salt and yeast. (You can also use a stand mixer if you want to.)
- Add in water until a loose, shaggy dough has formed.
- Check out my article on Why Do You Mix Dry Ingredients and Wet Ingredients Separately? for details
- 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.
- 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.
- 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.
- 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.