Print

2 Ingredient No Knead Yogurt Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 1 review

This simple 2 Ingredient No Knead Yogurt Bread combines self-rising flour and plain whole milk yogurt to create a versatile, flavorful bread with minimal effort. The dough requires no kneading and only needs resting in the fridge before baking in a preheated Dutch oven. The result is a beautifully crusty loaf with a soft, tender crumb, perfect for sandwiches, toast, or serving alongside your favorite soups and salads.

Ingredients

Dry Ingredients

  • 4 cups (527 g) self-rising flour

Wet Ingredients

  • 2 1/3 cups (567 g) plain whole milk yogurt

Instructions

  1. Combine Ingredients: In a large glass mixing bowl, combine the self-rising flour and plain whole milk yogurt. Mix thoroughly with a spatula until a shaggy, sticky dough forms.
  2. Rest the Dough: Tightly cover the bowl with plastic wrap and refrigerate for 4 to 6 hours, or up to 12 hours. Longer resting enhances flavor but may increase dough wetness and handling difficulty.
  3. Preheat Oven and Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C). Place a large Dutch oven (4.3 quarts or larger) with its lid inside on the bottom rack to heat.
  4. Fold the Dough: After resting, wet your hands, then stretch one side of the dough upward and fold it over the center. Repeat this folding process from all eight sides of the dough to develop structure.
  5. Shape the Dough: Lightly flour a work surface with self-rising flour. Turn the dough onto the surface, seam side down. Using a bench scraper or floured hands, shape the dough into a round ball by rotating and dragging it toward yourself. Place the dough seam side down on a piece of parchment paper.
  6. Transfer to Dutch Oven: Carefully remove the preheated Dutch oven from the oven and lift off the lid. Transfer the parchment paper with the dough into the Dutch oven. Add a few ice cubes inside the Dutch oven but outside the parchment to create steam without wetting the dough. Cover with the lid.
  7. Bake Covered: Bake the bread covered at 450°F (232°C) for 35 minutes. This steams the bread, promoting crust development.
  8. Bake Uncovered: Remove the lid, reduce oven temperature to 425°F (218°C), and bake for another 15 to 20 minutes until the crust is golden brown and fully cooked. Dark tips at the seams are normal and can be trimmed after baking.
  9. Cool and Serve: Let the bread cool completely before slicing to ensure the crumb sets properly.

Notes

  • Self-rising flour contains baking powder and salt; do not add extra leavening agents or salt to maintain the bread’s texture and rise.
  • The longer resting time increases flavor but can make the dough wetter and harder to handle — 4-6 hours is optimal for ease of shaping.
  • Adding ice cubes in the Dutch oven creates steam, resulting in a crisp crust.
  • Use a Dutch oven with a lid that fits tightly to trap steam effectively.
  • Allow the bread to cool fully before slicing to avoid a gummy texture.
  • Store leftover bread wrapped at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://recipeplenty.com/2-ingredient-no-knead-yogurt-bread-recipe/