No Knead Bread Recipe for 9x5 Loaf Pan: Easy Homemade Loaf

No knead bread offers a simple, hands-off way to enjoy fresh homemade bread without the fuss of traditional kneading. Using a 9×5-inch loaf pan helps shape the dough perfectly for a classic sandwich loaf with a tender crumb and crisp crust. This recipe relies on slow fermentation to develop flavor and texture, making it ideal for beginners and busy bakers alike.

Ingredients

3 cups (375g) all-purpose flour
1 teaspoon (5g) salt
1/4 teaspoon (1g) active dry yeast
1 1/2 cups (360ml) warm water (about 75°F/24°C)
1 tablespoon (15ml) olive oil or melted butter (optional, for brushing)

Instructions

Mix the dough: In a large mixing bowl, whisk together the flour, salt, and yeast. Pour in the warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. No kneading is required.

First rise: Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12 to 18 hours, preferably overnight. The surface should be bubbly and doubled in size.
Prepare the loaf pan: Lightly grease a 9×5-inch loaf pan with oil or nonstick spray. This prevents sticking and helps the crust brown evenly.
Shape the dough: Using a well-floured surface or your hands, gently scrape the dough out of the bowl. Fold it over itself a few times to shape it roughly into a loaf that will fit your pan. Transfer the dough into the prepared pan, smoothing the top gently.

Second rise: Cover the loaf pan loosely with plastic wrap or a damp towel. Let the dough rise for 1 to 2 hours at room temperature until it has puffed up noticeably but not doubled.
Preheat the oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place an empty metal baking tray on the bottom rack to create steam during baking.
Bake the bread: Just before placing the loaf in the oven, optionally brush the top with olive oil or melted butter for a golden crust. Place the loaf pan on the middle rack. Pour 1 cup of hot water into the empty tray below to generate steam, then quickly close the oven door.
Bake for 30 to 35 minutes, until the crust is deep golden brown and the bread sounds hollow when tapped.

Cool: Remove the bread from the oven and immediately transfer the loaf from the pan onto a wire rack. Let it cool completely before slicing to ensure the crumb sets properly.

Tips

Flour substitutions: You can replace up to half the all-purpose flour with bread flour for a chewier texture or whole wheat flour for a nuttier flavor, but the dough may require slightly more water.
Water temperature: Using water around 75°F (24°C) activates the yeast gently for slow fermentation. Hotter water can kill the yeast, and colder water will slow the rise dramatically.

Don’t rush the rise: The long, slow fermentation is key to flavor and texture. If your kitchen is cool, allow extra time for the first rise or place the dough in a warm spot (around 70°F/21°C).
Storage: Wrap cooled bread tightly in plastic or keep in a bread box to maintain freshness for up to 3 days. Avoid refrigeration as it speeds up staling.

Serving Suggestions

This no knead loaf is perfect for sandwiches, toast, or alongside soups and stews. Its soft crumb and crispy crust make it ideal for classic grilled cheese or avocado toast. Slice it thick for hearty sandwiches or thin for crostini topped with olive oil and herbs.

Variations

Experiment by adding herbs like rosemary or thyme to the dough for a fragrant loaf. Incorporate olives, sun-dried tomatoes, or caramelized onions for extra flavor. For a sweeter bread, add 1-2 tablespoons of honey or sugar to the dough. You can also sprinkle seeds such as sesame, poppy, or flaxseed on top before baking for added texture.

Storage and Reheating

Store your no knead bread at room temperature, wrapped in a clean kitchen towel or bread bag, for up to 3 days. For longer storage, slice and freeze the bread in a resealable bag for up to 3 months. To reheat, thaw at room temperature and warm slices in a toaster or oven at 350°F (175°C) for 5-10 minutes to refresh the crust and crumb. Avoid microwaving as it makes bread chewy and tough.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used in the same quantity without proofing. Just mix it directly into the dry ingredients. The rising times remain similar, though you may notice a slightly faster rise.

Why is the dough so sticky? Should I add more flour?
The dough will be very wet and sticky—that is normal for no knead bread. Resist the urge to add flour during mixing, as the hydration creates an open crumb and moist texture. Use floured hands or a spatula to handle the dough gently.

What if my dough doesn’t rise after 18 hours?
This could be due to inactive yeast or cold room temperature. Check your yeast’s expiration date and try proofing in a warmer spot. If needed, increase the yeast slightly next time, but 1/4 teaspoon is generally sufficient.

Can I make this bread gluten-free?
No knead bread relies on gluten development for structure, so this recipe is not suitable for gluten-free flours without major adjustments. Gluten-free breads usually require different techniques and ingredients.

Why do I add water to a hot tray in the oven?
Pouring hot water onto a tray creates steam, which helps keep the crust moist during the initial baking phase. This allows the bread to expand fully before the crust sets, resulting in a better rise and a crisp, shiny crust.

Can I bake this bread without a loaf pan?
Yes, but the shape will differ. For a rustic round loaf, shape the dough into a boule and bake on a preheated baking stone or sheet. Baking in a loaf pan provides a uniform shape ideal for slicing and sandwiches.

How do I know when the bread is fully baked?
The crust should be deep golden brown and sound hollow when you tap the bottom of the loaf. An internal temperature of about 200°F (93°C) measured with an instant-read thermometer also confirms doneness.

Can I add mix-ins like nuts or seeds?
Yes, fold in about 1/2 cup of nuts, seeds, or dried fruit after the first rise before shaping. Be gentle to avoid deflating the dough and aim for evenly distributed additions.

Is it necessary to cool the bread before slicing?
Yes, cooling allows the crumb to set and prevents a gummy texture. Ideally, let the bread cool completely on a wire rack before slicing, which usually takes at least 1 hour.

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