Recipe for Brilliant No Knead Bread with Carrs Flour

Brilliant No Knead Bread!



Bake 40 mins


360ml Warm Water

7g Fast Action Dried Yeast

more about yeast

Yeast is a living organism which produces carbon dioxide when it ferments. This gas naturally expands the dough helping to give the loaf a good volume. It also matures and develops the dough, providing flavour through the production of complex compounds.

Fast Action Dried Yeast (Easy Blend Yeast):
A powdered yeast which generally comes in sachets and can be added straight into your cake/bread mix. Used in all our recipes for ease.

Dried Yeast (Active Dried Yeast):
Comes as granules that are added to water and sugar to activate.

Fresh Yeast (Cake or Compressed):
A solid block of yeast with a short shelf life, that is stored in the fridge and activated by adding to water and sugar.

Sourdough Starter:
A naturally grown yeast that takes longer to activate, but is easy to digest. See our sourdough starter recipe.

500g Carr’s Strong White Flour

7g Salt

Carr’s Strong White Flour


In a large food box with lid, pour in the water and dried yeast. Stir until dissolved.

Add the flour and salt then mix well, using your hand with a claw action to combine all the ingredients.

Put the lid over, but don’t close completely. Leave for around 2 hours (or until it’s doubled in size) in a warm place.

Put the lid firmly on and place in fridge overnight.

When ready to bake, take out the dough and tip onto a lightly floured work surface. Fold the dough over on itself a couple of times and then shape into a dome. Leave on the surface or on a floured baking tray for a further hour.

Preheat the oven to 200˚C (180˚C Fan Oven, Gas Mark 6) with your large lidded casserole dish inside.

Once up to temperature, flour the casserole dish and place your dough inside, seam side up.

Bake your loaf for around 40 minutes, or until golden brown. Taking the lid off for the last 15minutes. To check it’s ready, tap the bottom of the loaf and if it sounds hollow it’s ready to enjoy!

Fresh bread is best eaten as soon as possible, but will keep fine for a couple of days wrapped in parchment and placed in a hessian bag or wrapped in a tea towel and placed in the bread bin.

For baking & cooking advice go to hints & tips or call our helpline 016973 33715

Milled in the UK by Carr's Flour Mills Limited, Solway Mills, Silloth, Cumbria CA7 4AJ

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