Pioneering Today-Bake Your Own Bread In Less than 5 Minutes a Day

Our pioneer ancestors had to bake their own bread. Some used sourdough starter and often on the trail, biscuits were baked to save time.

As a mother, writer, and part-time pharmacy technician, I need things that save me time. After looking up all the ingredients on the bread label, I decided I had to get back to baking my own, not to mention it’s sooo much cheaper.

How to bake no knead bread in 5 minutes a day get the recipe Makes great bread bowls, garlic bread, and really only takes 5 minutes a day of active time! And costs $.30 a loaf

Here’s a great artisan bread recipe I found from the book Artisan Bread in Five Minutes a Day and their website I modified it just a bit for a better tasting bread, in my husband’s opinion.

Disclosure: Some of the below links are affiliate links. My family and I thank you for your support.

Resources for No Knead Artisan Bread

A pizza stone. I have no idea how my kitchen survived so long without this. It bakes rustic loaves beautifully, pizza is out of this world good, crackers, and our cookies all get baked on this beauty. Get baking like a true artisan –> Old Stove Oven Pizza Stone

Want to bake all your bread products in less than 5 minutes a day? Yes, ma’am. Hello, you had me at bread and 5 minutes. Then you need this book yesterday. A gluten free chapter and pretzel buns are worth it alone. Did I mention the slow cooker version? Yep, that, too. Grab it now–> The New Artisan Bread in Five Minutes a Day  You grabbed it, right?

If you don’t want the free form loaves, then you absolutely must bake it in this cast iron bread pan. Cast iron does beautiful things to baked goods. I bake all of my rolls, including cinnamon rolls, in my cast iron skillets. Now you can use for bread loaves with this–> Cast Iron Lodge Loaf Pan

Because baking and home cooking is my thing and when mixed with cast iron I start to swoon, you need to check out 25+ cast iron Dutch oven recipes

Due to questions from readers I made this video to help you on your bread making journey.

You need a stretch of a few hours when you first start the dough for rise time, but you make enough to last for two weeks, depending on how much bread your family eats. My directions are slightly different from the websites, due to baking other breads.

How to bake no knead bread in 5 minutes a day recipe here Cost is $.30 a loaf and it really takes less than 5 active minutes a day. Soft inside and rustic crunchy on the outside.

Whenever you bake bread or anything with yeast, make sure you only use a glass, wooden, or plastic mixing bowl and utensils. If you use stainless steel, you won’t get a good rise on your dough, so just avoid it. Second, use lukewarm water about 120 degrees, dissolve your yeast, and let it stand about 10 minutes, until it’s nice and foamy.

Mix your dough, adding about a cup of flour at a time. Cover your dough with a tea towel and set it on top of the fridge (usually a draft free warm place) to rise for about 2 to 5 hours, or until the dough has risen and started to collapse. Now pop it in the fridge for either over night or at least 3 hours.

Take a chunk of dough out, it’s very wet, so lightly flour your hands, and pull it into the shape of your loaf. Dust the top with flour and slash it with a sharp knife (flour keeps your blade from sticking) and let it rise for about 40 minutes.

Place a metal broiling pan in the oven on the lowest rack and preheat to 450 degrees. Put your loaf in the oven and then quickly pour a cup of HOT water into the broiler pan and shut your oven. Bake for 45 minutes.

This bread has that awesome crunchy crust with an incredible soft flaky inside. My kids inhale it. The recipe states this makes four 1lb. loaves, but for sandwhich size loaves, it makes two. You can double or triple it and store it in the fridge for 2 weeks.

Here’s the recipe, enjoy!

Fresh Bread in Five Minutes a Day Recipe-This and over 40 other recipes in Pioneering Today.

3 cups lukewarm water or 120 degrees

1 1/2 Tablespoons yeast (store your yeast in the fridge to prolong freshness)

1 1/2 Tablespoons salt (kosher or coarse sea salt is best)

6 1/2 cups unsifted flour (I was out of bread flour and regular works just fine

1 Tablespoon apple cider vinegar

The addition of vinegar should go in when you mix the flour. It helps preserve the shelf life of the bread and adds a more airy, chewy, sourdough texture. I love it!

You’ll never miss the oil or butter, I promise.

UPDATE: I now have a pizza stone that I cook my bread on. I highly recommend one. The texture of the bread is amazing, I bake everything on my stone, cookies, rolls, bread, and of course, my white sauce chicken alfredo pizza.

If you’re like me and love the idea of baking things at home and leaving store bought things in the store, you’ll want to check out this FREE sourdough starter video and recipes. Sourdough is so versatile, it goes way beyond just bread, makes our food more healthy with fermenting, and it’s fun. This video and tutorial walks you through it step by step and offers great recipes you can start using with your sourdough starter right away.

5.0 from 3 reviews
Pioneering Today-Bake Your Own Bread In Less than 5 Minutes a Day
Prep time
Cook time
Total time
Serves: 2 loaves
  • 3 cups lukewarm water or 120 degrees
  • 1½ Tablespoons yeast (store your yeast in the fridge to prolong freshness)
  • 1½ Tablespoons salt (kosher or coarse sea salt is best)
  • 6½ cups unsifted flour (I was out of bread flour and regular works just fine
  • 1 Tablespoon apple cider vinegar
  1. In a large bowl, dissolve yeast and warm water. Allow to sit for 6 to 8 minutes until water is foamy. Add salt and vinegar. Mix in flour a cupful at a time until it's all incorporated. Dough will be slightly wet.
  2. Cover your dough with a tea towel and set it on top of the fridge (usually a draft free warm place) to rise for about 2 to 5 hours, or until the dough has risen and started to collapse. Now pop it in the fridge for either over night or at least 3 hours.
  3. Take a chunk of dough out, it’s very wet, so lightly flour your hands, and pull it into the shape of your loaf. Dust the top with flour and slash it with a sharp knife (flour keeps your blade from sticking) and let it rise for about 40 minutes.
  4. Place a metal broiling pan in the oven on the lowest rack and preheat to 450 degrees. Put your loaf in the oven and then quickly pour a cup of HOT water into the broiler pan and shut your oven. Bake for 45 minutes.

What’s your favorite bread recipe? Does anyone have a great cinnamon raisin recipe?

Here’s my homemade Turkey and Dumpling Recipe, so yummy and easy. You can substitute chicken if you like.

My recipe is featured on Kelly the Kitchen Kop’s Real Food Blog Hop, and Make Your Own Monday Link Up.


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    • says

      Yes, with the two kids and my husband, we went through one in two days. I actually baked two on Sunday to hopefully last us the week. But, there’s no sugar, oils, or fat in this, so if you’re going to eat a whole loaf, it’s by far the best choice. (At least, that’s what I tell myself on the third slice)

        • says

          I used a recipe from an interesting cookbook I read for review: The Bookclub Cookbook. The recipe was good, but I still prefer the loaves I’ve made in the past from recipes at this amazing site:

          Whether or not you use the recipe, the site is worth a visit for its wealth of information (click the ‘History’ tab).

          Saint Patrick’s Day had always been a big deal for me since I was raised in the Catholic Church, and our Irish priests taught us how to celebrate it. Perhaps that’s why the historical romance I’m writing features an Irish main character.

          • says

            Here is my recipe:
            2 cups flour
            1 cup buttermilk
            1 Tablespoon brown sugar
            1 teaspoon baking soda
            1/2 teaspoon salt

            bake at 400F for ~40 min (180 C convection). Check at 30 mins.

            The dough should be soft but manageable. Knead the dough into a ball in the mixing bowl with your floured hands. Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick for a freestanding loaf. Or, spray a 9-inch pie plate with cooking spray, dust lightly with oat bran, placed the prepared dough in the pie plate.

            With a knife dipped in flour, make a cross through the center of the breads o that it will easily break into quarters when it is baked.

            If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool.

    • says

      Deb, the above recipe makes two loaves. For the first loaf, I flour my hands and then scoop/rip off half the dough with my hands. I form it into a ball or pull it long ways to fit the pan if I’m not free baking it. Hope that helps. I’m going to make a video this week to show the steps as I’ve discovered it’s sometimes hard to explain. :)

  1. Kate P says

    I just attempted this between last night and this morning and found that baking for half an hour left a very raw middle (I made two loaves). So anyone else who tries this, it’s based on each individual oven (and I always have water underneath my bread). Do you have any tips on how to not burn the top of the bread while waiting on the inside to cook? Has anyone tried this at a lower temperature for a longer cooking time?

    Also, 1.5 T of salt is a little excessive for me. I am cutting it down in the next batch, but the overall flavor is really delicious. Thank you.

    • says

      Hi, Kate!

      Glad you gave it a try. Oven’s do vary, but it’s really hard to overbake a wet dough like this. My oven cooks on the low side so I bake one loaf for 45 minutes. I’ll edit the post. I haven’t tried a lower temp for longer, but at 45 minutes the top hasn’t burned. You can always put a piece of tin foil over the top to keep it from burning for the last 15 minutes or so.

      I’ve noticed if I use sea salt the 1.5 T is perfect, but regular table salt can definitely be reduced. The beauty of this bread is tailoring it for you. I’m planning on adding in some roasted garlic to the next batch. :)

      • Kate P says

        45 minutes is definitely a little more realistic – I am definitely putting foil on the top for the last 15, though, as 30 minutes seems to get the perfect golden color and crunch. My second batch has fresh rosemary in it. Roasted garlic sounds delicious :)

        Thank you for your quick response!

  2. lynda says

    Thank you so much for this recipe! Finances are such that I didn’t want to invest in the book without knowing if we’d like bread this way or not, and we do! So easy. I did with whole wheat entirely, adding 1/4 c. vital wheat gluten and an extra 1/4 c. water. Love the vinegar.

    One question tho, I couldn’t get the yeast to foam up without sugar. I even bought new yeast thinking that was my problem. Happen to know anything on this?

    • says

      Hi, Lynda. I’m not sure on the yeast not foaming. Sugar does provide more foam, but mine foams without it. Are you storing your yeast in the fridge? I always do mine. I tend to mix it pretty good with the water too. As long as it rises, I wouldn’t worry too much.
      I’m glad you like. We’re going on over a year using it. I also have a reader who’s son has a kidney problem so she cuts out almost all the salt and says it bakes wonderfully for him.

    • says

      Hi, Schanna,

      Yes, you can absolutely use whole wheat flour in this recipe. If you use all whole wheat, I’d recommend adding a 1/4 cup of vital wheat gluten (it looks like flour and can be purchased in most whole foods sections of any grocery store). The vital wheat gluten helps the texture so it’s not so dense.

  3. Lynn C says

    Don’t put water in the oven with your stone. I made a $35 mistake doing that. It broke my stone in half and I’d only used it 5 times.

    • says

      Lynn, I’m so sorry it broke. I haven’t had that problem, but I know some people will let the bread rise on a cutting board to allow the stone to warm up in the oven, then they transfer the loaf to the stone to bake. I haven’t tried this, so I’m not sure how easy it will be.

  4. Alma says

    Thank you for putting the printed copy of your bread on this site. I have watched the making of this bread on several websites and this is the first time I have a neatly printed copy of this bread.

    Again, thank you and also for all the wonderful things on your site,


  5. Cynthia Vanden Beukel says

    does this follow the rule of ‘soaking’ your flour as taught in the nourishing traditions cookbook?

    • says

      Hi, Cynthia,

      I haven’t read the nourishing traditions cookbook, but I am familiar with “soaking” your flour. Soaking your flour breaks down the phytic acid and usually needs to occur over 24 hours, but some studies show in as little as 8 hours. Beings part of this happens in the fridge to keep it from rising before you’re ready to bake, I’m not sure if it will break down as much as regular soaking on the counter top. However, all of the ingredients soak together and there is the acid base with the added apple cider vinegar, for at least 12 hours, so let’s consider it half soaked? :)

  6. Robin Swindle says

    I was making our whole wheat bread with a traditional bread recipe but if we made a sandwich then took it to work, the bread had a moldy taste and smell to it? How is this recipe different and what can I do to keep it from doing this? Also, I noticed you said to not use steel bowls, etc. Could my metal loaf pans be causing a problem? Thanks!

    • says

      How old was your bread? Fresh baked bread usually only last between 4 to 6 days, depending upon the humidity etc in your house. If it smells and tastes moldy don’t eat it. If you’re not eating the bread fast enough, slice it and freeze it, then thaw the single pieces in the microwave each morning. Your metal pan is fine for baking in. If you use a metal bowl it doesn’t retain heat and will stop your yeast from fully activating and rising your dough. :)

  7. Marianna says

    Hi, Melissa! I love this recipe! I’m having one issue – it’s not rising much on the 2nd rise, the 40 minutes right before you bake. My loaves are not as high as I thought they would be. I’ve tried baking in a loaf pan and on a pizza stone. Any suggestions? Thanks!

    • says

      You can try letting it rise longer. Also, you can let it rise in the oven with just the light on. Just be sure to take it out once you turn on the oven to preheat. It generally doesn’t rise quite as much as a regular bread loaf though.

  8. Amelia says

    Hello from Australia!
    Just wondering, when you say “metal broiling pan” could a loaf pan or ceramic baking dish be substituted? Or is it just any sort of metal tray? (We don’t say “broil” I think we say “bake” instead? “down here” in Aus.) Also, is the water poured into the pan with the dough? (ie; the dough is sitting in the water? or above it on a rack or something?) Apologies about all the questions. I’m new to baking bread and I want to get it right. :)

    • says

      A loaf pan would be fine to substitute to pour the water into, or ceramic, as long as it can with stand the high heat. The water is poured into a separate pan (the broiler pan as we say in the US), beneath the bread. It creates a steam that rises around the bread as it bakes creating a crunchy crust with a soft center. Let me know if you have any more questions. Welcome the world of bread baking, it’s addicting. :)

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  11. Kiki says

    In this recipe you say to use 6 1/2 cups unsifted flour (you were out of bread flour and regular works just fine).
    Is that freshly ground white wheat flour or a ground flour from the store?
    I am trying to avoid using processed flours from the grocery store.

  12. says

    I’m constantly on the lookout for a bread that my husband will eat. He grew up on Wonder bread, so what he’s looking for is: white bread with a fine airy crumb, soft texture, and soft crust. I definitely can’t use steam to get the nice crisp crust that’s so beloved in artisan breads. I grew up on my grandma’s and my mom’s sourdough, but he finds it too dense. Plus I really want the convenience of the no-knead method! So if I skip the steam and use butter and/or milk to soften the crust, what’s the crumb on this bread like? 😀

  13. Crystal W. says

    I LOVE this recipe! I did make a couple changes to spruce it up a little. I added garlic salt and shredded cheese, then and ter I put it I the pan I added thinly sliced onion and fern jalapeño on top. It was great!

  14. Jamie D says

    Thanks so much for the honey buttermilk sandwich bread recipe!!!…it’s much softer & tastier than my usual fresh ground wheat honey bread. I do have a question about your other recipes…
    Im assuming these recipes are referring to store bought flour? So, if I am using fresh ground wheat flour instead of store bought, would I just lessen the amount of flour used in the recipes?…& if so, would the amount lessened be roughly the same ratio in all the recipes? Or will I be missing out on good results?
    Thanks for being a blessing to my family by being willing to share with us!

    • says

      Yes, this was with store bought flour. Start with less flour and go by the “feel” of the dough. With fresh ground flour, I always keep it a little bit wetter as the fresh flour will absorb more moisture.

  15. Cathy Heckman says

    We are gluten free by choice- can you use a gluten free flour blend if you add xanthum gum with the same results? We desperately miss crunchy bread, but if I cheat feel so terrible, so feel there is a slight gluten intolerance going on in my tummy, and have had success with other baked goods, but not sure if it would work for this bread.

    • says


      I believe you’d need to double the amount of liquid if using gluten free flour blend from what my good friend who is all gluten free does. Let me know if you try it how it turns out! The book I linked to in the article has an entire area on gluten-free recipes in it w/ this bread.


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