This easy but extra rich No-Knead Sandwich Bread can save you on lazy days! Made with a combination of whole wheat and all-purpose flour, the dough is ready in less than 5 minutes and there’s no need to knead. If you’re craving something hearty and homemade but have no time to waste, this recipe is for you.
Sometimes we just don’t have the time to do everything we want to, sometimes the 5-10 minutes lost kneading dough can make a difference. Trust me, I know what it’s like to have zero time. This recipe has saved me more times than I can count. It’s super easy to make, to bake, and you can enjoy 10 minutes after it’s out of the oven.
Why You Should Make This Recipe
Can I say my no-knead sandwich bread expresses what cooking should be like? It should be enjoyable, carefree and simple. This recipe says all that with perfection.
- You can make the dough in less than 5 minutes;
- It’s a foolproof recipe;
- Easy to bake with your kids;
- It’s great for adding more fiber to your diet (if baked using whole wheat flour).
Ingredients And Substitutions
There’s nothing fancy about this recipe. There’s flour, yeast, salt, sugar, milk and eggs, and some butter: it’s a cake-like bread. But it tastes so good! It’s plain and unpretentious bread, but super rich in flavor.
Butter. Is one of the ingredients that gives this bread a rich taste. You can substitute for vegetable oil or olive oil for a dairy-free version.
Instant dry yeast. Possible to use active dry yeast, just don’t forget to proof it if making this substitution.
Sugar. You can choose between white sugar and brown sugar. It won’t make your bread sweet, but only feed your yeast, ok?
Milk. I use whole milk, but you can substitute for skimmed, or even a dairy-free option like oat milk and almond milk.
Eggs. I never tried switching this ingredient, but you can try flax egg if looking for an egg-free recipe.
Flour. I use a combination of whole wheat and all-purpose flour. If you use whole wheat only, the bread will be denser and feel a bit dry. It can be made with all-purpose white flour only. I haven’t experimented with flours like spelt, but it is possible. If you’re thinking about trying, start with a smaller amount to see how it works.
How To Make It
I can’t stress this enough: this sandwich bread takes almost zero effort to make.
- Mix wet ingredients. Melt the butter and warm up the milk. Microwaving each for 30 seconds is enough. In a medium bowl, mix butter, milk and eggs.
- Make the dough. In a large bowl, combine the dry ingredients. Mix the wet mixture until dough is form and no dry spots remain. It’s a very wet dough, so don’t try to mix it using your hands.
- First rise. Let it rest for 1 hour, covered with a damp kitchen towel.
- Place into loaf pan. You can use a large loaf pan, or two medium. Grease the loaf pan first with butter or cooking spray.
- Second rise. Let it rest for 30 minutes on the baking loaf pan while you preheat your oven to 375°F.
- Bake. Bake bread for 40 to 45 minutes, or until the top is nicely golden.
Wait 10 minutes to serve. No need to wait for more than 10 minutes for this bread. Have it still warm, with lots of butter or whatever your heart desires!
Tips To Get The Best Bread
- If you keep your whole wheat flour in the freezer/fridge: let it sit at room temperature for at least 30 minutes. Using it cold will slow down your yeast activity and compromise the rise.
- You can make it using only all-purpose flour, if you want to. When I do that, I use the same amount I would use of whole wheat flour.
- You have to use a loaf pan to bake this bread. The dough won’t sustain itself without it.
- Prevent your bread from sinking: you need to preheat your oven! Don’t forget it, or you might get a bread sunken in the middle.
How To Make Milk With Heavy Cream
Wanna know a trick? Once I run out of milk and it was too cold (and I was too lazy) to go out for it. I had a bit of heavy cream on the fridge, and it was just enough for me to ‘make’ milk with it.
To make 100ml of milk, you’ll need 10 ml of heavy cream and 90 ml of water. This recipe asks for 1 1/2 cup that is about 375ml, so 35 ml of heavy cream and 340 ml of water. Making it easy for everyone, measure 1 1/2 of water, take out 2 1/2 tablespoons of it and replace this amount with heavy cream. Works like magic.
Storing and Freezing
Store this bread in a bread keeper or any airtight container to prevent it from drying up. This sandwich bread is good for up to 4 days, if stored correctly. After that, it starts to get dry.
You can freeze this bread as well. To freeze, wait for it to cool completely. I prefer to freeze this bread already sliced, but you can freeze it whole. Store in a freezer safe plastic bag and keep in your freezer up to 3 months.
What To Serve With
This lazy no-knead bread goes great with butter while still hot. Try making grilled cheese with it, add some gouda and ham. Put a slice on your toaster the next day and spread some cream cheese.
I love to eat it with honey and nothing else: it’s so tasty and puts a big smile on my face. Sometimes I’m so happy and boring.
More Easy Bread Recipes
- 1 1/2 cup warm milk
- 4 tbsp melted butter
- 2 eggs
- 1 1/2 tsp instant yeast
- 2 tbsp brown sugar
- 2 cups (250 g) all-purpose flour
- 2 cups (240g) whole wheat flour
- 1 tsp salt
- Melt the butter and warm up the milk. Microwaving each for 30 seconds is enough.
- In a medium bowl, mix butter, milk and eggs.
- In a large bowl, combine the dry ingredients. Mix the wet mixture until dough is form and no dry spots remain. It’s a very wet dough, so use a spoon or spatula. Don’t try to mix it using your hands.
- Let it rest for 1 hour, covered with a damp kitchen towel.
- Place into baking pan. You can use a large loaf pan, or two medium. Grease the loaf pan first with butter or cooking spray.
- Let it rest for 30 minutes on the loaf pan while you preheat your oven to 375°F.
- Bake bread for 40 to 45 minutes, or until the top is nicely golden.
- Wait 10 minutes to serve. No need to wait for more than 10 minutes for this bread. Have it still warm, with lots of butter or whatever your heart desires!
Amount Per Serving: Calories: 222Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 44mgSodium: 254mgCarbohydrates: 35gFiber: 1gSugar: 2gProtein: 7g
Nutrition information is an estimate only and will vary depending on the substitutions made and/or brands used.