Deep Covered Baker No-Knead Bread


  • 3 cups (750 mL) all-purpose flour
  • 1-2 tbsp (15-30 mL) rub (see cook's tip)
  • 1 tsp (5 mL) quick-rising yeast
  • 1 tsp (5 mL) salt
  • 1½ cups (375 mL) water
  • 3 tbsp (45 mL) canola or olive oil, divided (see cook’s tip)


  1. Mix the flour, seasoning mix, yeast, and salt in large mixing bowl. Add the water and 2 tbsp (30 mL) of the oil to flour mixture; stir until blended. (The dough will be slightly sticky.)
  2. Cover bowl with plastic wrap and let the dough rise at room temperature for 6–10 hours, or until dough is doubled in size.
  3. Brush Deep Covered Baker with the remaining oil.
  4. Place the dough onto a floured Pastry Mat and lightly sprinkle the top of the dough with flour. Fold the dough over itself three or four times and place it into baker.
  5. Microwave 2 cups (500 mL) of water in the Small Batter Bowl for 3–-5 minutes, or until it’s boiling.
  6. Place the uncovered baker into a cold oven and place the batter bowl next to it. Close the oven and let the dough rise for 1 hour, or until it’s doubled in size.
  7. Carefully remove the baker and batter bowl from the oven. Preheat the oven to 450°F (230°C).
  8. Cover the baker with the lid and bake for 30 minutes. Remove the lid and bake another 10-–15 minutes, or until the bread is deep golden brown.
  9. Remove the baker from the oven. Carefully move bread from baker to a cooling rack; cool for at least 20 minutes.


  • 12  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 150, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 24 g, Fiber 1 g, Sugars 0 g (includes 0 g added sugar), Protein 3 g

Cook's Tips:

Try any of the following pantry rubs or seasoning mixes: All-Purpose Dill Mix, Italian Seasoning Mix, Crushed Peppercorn & Garlic Rub, or Garlic & Herb Rub. You can use Garlic-Infused Canola Oil instead of canola or olive oil if you'd like. To make this recipe in the Mini Deep Covered Baker, halve the ingredients and prepare as directed above.

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