• Course

    Side dish

  • Category

    Pastas & Breads

  • Cooking technique


  • Level


  • Prep time

    15 minutes

  • Cook time

    90 minutes

  • Total

    105 minutes

  • Amount

    1 pieces

No knead bread on a cutting board

There are many types of bread you can bake in the Big Green Egg, but we’ve simplified the process with this bread recipe. As the name implies, his no-knead bread requires no kneading. Time does the heavy lifting. During the first long rise, the dough does more than just ferment and rise – it also develops long strands of gluten. This natural process that begins when the proteins in the flour meet water. Folding the dough after the first rise creates a gluten network that retains the carbon dioxide produced by the yeast, resulting light, fluffy bread. The dough is softer than you might be used to, so bake it in a Dutch oven within your kamado to prevent it from collapsing and to ensure it rises beautifully.



  • 1 kg patent flour, plus extra for dusting
  • 600 g water (approx. 15 °C)
  • 2 g fresh yeast
  • 15 g salt

Additional ingredients

  • Soft butter, for greasing


  1. Combine the flour and water in a bowl. Crumble the yeast over the mixture and mix thoroughly.
  2. Add the salt to the dough and cover the bowl with cling film. Allow the dough to ferment and rise for 12 hours at room temperature.
  3. Dust your work surface with flour. Place the dough on it, fold two of the sides of the dough towards the centre, and then fold the remaining sides over. Repeat until the dough is nicely shaped. Grease the Cast Iron Dutch Oven with butter and dust it with flour. Tap out the excess flour and place the dough inside with the fold facing down. Cover with the lid and let rise for about 3 hours.


  1. Light the charcoal in the Big Green Egg. Using the convEGGtor and Stainless Steel Grid, heat to 220°C.
  2. Place the cold Baking Stone on the grid and set the Dutch oven on top, lid closed. Bake the no-knead bread for about 30 minutes.
  3. Remove the lid and continue to bake for another 30 minutes until the bread is cooked through and golden brown.
  4. Take the Dutch oven out of the EGG and carefully place the bread on a wire rack to cool before slicing.

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