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No-Knead Pan Loaf

Easy dreamy sandwich bread is here at last! Last year we created a Quick No-Knead Bread dough recipe that makes a beautiful boule that is sure to impress. Now we have a No-Knead Pan Loaf recipe for you that is simple, comes together beautifully, and makes the perfect bread for toast and sandwiches. This recipe yields 2 loaves, and can easily be halved. A Kitchen Scale is required to get the best results with this recipe. 

Quick No-Knead Pan Loaf
850g Flourist Sifted Red Spring Wheat Flour
2 tsp active dry yeast
3-4 cups water
20g salt

The Dough
Combine 3 cups of lukewarm water and yeast in a bowl and let sit for 5 minutes. Add flour and salt and mix to combine, adding the extra water as needed. The mix should be a shaggy ball and should pull away from the sides of the bowl. Shape into a loose ball in the centre of the bowl and cover tightly with plastic wrap. Let sit for about 5 hours.

Once the 5 hours is up your dough should have expanded in size, and should be nice and bubbly.  Invert your dough onto a lightly floured counter and divide in two. Shape each into a loaf and place in oiled loaf pans. Cover with a towel and let sit for another 30 minutes, or until the dough has risen over the top of the pans.

To Bake
When the dough is almost at the top of the pan, preheat your oven to 450°F. Score the top of your loaves if desired and bake for about 30 minutes, until the loaf is nice and golden and the internal temperature is between 190°F and 200°F. Let cool and enjoy! 



Hello Flourist! Thanks for sharing your wonderful recipes. I’ve been enjoying making my way through many of them while in quarantine. I’m wondering if you could help me troubleshoot. I’ve tried making pan loaves a couple of times and they end up flat on top, not nicely rounded like yours:) Any suggestions how to better get a rounded top in the loaf pan? Thanks!


Twice I’ve tried this recipe with no success, unfortunately. I even used sifted RSW flour, but I didn’t have any active yeast on hand; just instant. From my research, the instant yeast ought to be directly interchangeable with the active stuff, except you don’t need to bloom it in water beforehand (just mix it in with the flour and salt). I checked to make sure it was still active by putting a teaspoon in a cup of warm water with a bit of sugar; it made a dense “foam” after 5 min.

My water temp was just under 55C (130F) (to compensate from the flour directly coming out of the fridge). I let the dough bulk ferment for the instructed 5 hours at ~21C (70F), and it doubled in size, as expected.

However, after shaping the dough (barely any extra flour added from the countertop, and barely working it) and putting it in the 8.5×4.5″ loaf pan for the final proof (in a room-temp oven with the light on) the dome barely reached the top edge after the 30 minutes (I checked on it at 20 and again at 30).

The first time I tried baking it (after 30 min proofing), the dough never rose further in the oven and the result was a super dense loaf. Second time, I tried letting it rise for another 30 min (no change in height), and again, baking yielded a super dense loaf.

So, my questions: could the bulk fermentation period be too long, resulting in the yeast not having enough food to perform a sufficient second rise? Or is it an issue with the yeast itself?

Janet Bell

Oops didn’t see your reply until after I googled the conversions. Used 6 3/4 cups of flour & 4 tsp of salt. Turned out great. Got two lovely loaves of bread.


Hi Janet! We don’t recommend attempting this recipe without a kitchen scale. This is one of the few recipes we have on the site that is best to use a scale for since the variables involved can result in the recipe not working out as well! We really want our customers to get the best results possible. We hope that helps ~ we can’t recommend the investment in a scale enough. Thank you so much!

Janet bell

Can you tell me how many cups is 850g or how many tsps is 20 g?

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