This 2-Ingredient No Knead Bread Yogurt bread looks and tastes like bakery-style bread without all the work. It is incredibly easy to make and doesn't require yeast or kneading.
INGREDIENTS
- 4 cups (527 g) self-rising flour (see note before starting)
- 2 1/3 cups (567 g) plain whole milk yogurt
DIRECTIONS
- In a large glass mixing bowl, combine the flour and yogurt. Mix well with a spatula until a shaggy dough forms. The dough will be sticky and wet.
- Tightly cover the bowl with plastic wrap and place it into the fridge. Let the dough rest and proof for 4-6 hours (up to 12 hours). The longer the dough rests, the better the flavor will be but the dough will also be wetter and harder to work with if rested too long.
- About 30 minutes before baking, preheat your oven to 450°F (232°C). Adjust your bottom oven rack to the bottom rung in your oven. Place a large Dutch oven (4.3 quarts or bigger) with the lid covered onto the bottom oven rack in the oven while it preheats. This is important. The dutch oven needs to preheat before adding the bread. You also want the bread to bake on the lowest rung so that the top of the bread doesn't get too dark.
- After the dough has rested, wet your hands with some water. Grab one side of the dough, stretch it upward, and then fold it over the center of the dough. Repeat this process from all eight sides of the dough.
- Lightly flour a work surface with self-rising flour. Carefully turn the dough out onto the floured surface, seam side down. Use a bench scraper or lightly floured hands to rotate and drag the dough towards yourself on the floured surface, until you form a round ball. Place the shaped dough, seam side down, onto a piece of parchment paper.
- Remove the preheated Dutch oven from the oven. Remove the lid and carefully transfer the parchment paper with the dough into the hot Dutch oven. Carefully add a few ice cubes to the bottom inside of the Dutch oven, but outside of the parchment paper. (So the ice should not touch the dough because the ice is outside of the parchment paper). Put the lid back on and place it back into the oven to bake covered for 35 minutes.
- After 35 minutes, remove the lid and reduce the oven temperature to 425°F (218°C). Continue baking the bread for another 15 to 20 minutes or until the bread is browned on the surface and fully cooked. The very tips on the top part of the bread where the seams split may turn very dark before your bread is fully baked. This is normal. You can just trim that off once the bread is done. Let bread cool fully before cutting and serving.
NOTES
- Make sure to use plain whole milk regular yogurt and not Greek yogurt. Greek yogurt has too much protein and will make your bread very dense. I used Stonyfield whole milk yogurt.
- Self-rising flour amount. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup (30g)) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30 g)). Brands like King Arthur Flour and White Lily make the low protein flour. Brands like Gold Medal* and most store/generic brands contain a regular protein amount. The amount of protein affects how much liquid is absorbed. For this recipe, you want a flour with a regular amount of protein. Please use a self-rising flour with 3 grams of protein per 1/4 cup (30 g). Or make your own self-rising flour with the recipe below.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Homemade self-rising flour: Combine 4 cups of all purpose flour, 2 tbsp baking powder and 1 tsp salt. Whisk to evenly combine. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for this bread. It will be dense and dry.
