This easy no knead artisan bread recipe in 5 minutes a day uses only 5 ingredients with a soft inside and perfect crunchy crust, everything bread should be without all the work! This step-by-step tutorial will have you turning out loaves of homemade goodness in no time.
I first fell in love with this bread when I had toddlers at home, was working full time, and needed a foolproof quick bread recipe.
Since then I've tweaked this basic recipe from No-Knead Artisan Bread in 5 Minutes a Day by Jeff Hertzberg and Zoe Francios to a thing of perfection. If you have my book Hand Made: the Modern Guide to Made-from-Scratch Living you'll recognize this from page 44 as my Master Dough Recipe.
Having a versatile quick no-knead bread recipe is key, I've made this all different ways over the years, including different bake times, baking dishes, and below is my favorite way variation. Trust me, this will quickly become a staple at your house. It makes excellent garlic bread, sandwiches, dipped into soup… or you might just devour it as is.
How to Make Easy No-Knead Artisan Bread
- Mix together yeast and water. Allow yeast to turn bubbly (about 3 to 6 minutes).
- Stir in vinegar, salt, and first three cups of flour.
- Incorporate remaining flour one cup at a time.
- Allow dough to rise for 2 to 3 hours until it has at least doubled in size.
- Cover bowl, don't seal completely and place in the fridge for at least 8 hours before use.
- Use 1/3 of the dough (just pull it out with your hands) and from a round loaf on parchment paper. Let the dough rise for 40 minutes.
- Preheat oven with cast iron Dutch oven inside to 450 degrees Fahrenheit.
- Transfer loaf to preheated Dutch oven (it's hot, use oven mitts) and slash the top with a sharp knife or bread lame.
- Bake with lid on for 25 minutes.
- Uncover and bake for another 10 minutes or until golden on top.
- Remove from oven and allow to cool for 1 hour before slicing.
No knead bread variation
Don't have a Dutch oven, no problem, use a cookie sheet and 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.
No Knead Artisan Bread Ingredients
- Flour. Use unsifted all-purpose or bread flour. Spoon flour into measuring cup and level. You can use whole wheat or fresh ground, but reduce flour to 5 1/2 cups and increase only if the dough is too wet and won't hold any type of shape. I've successfully done half whole wheat and half all-purpose at the full 6 and 1/2 cups.
- Water. Make sure water is warm enough to activate yeast but not so hot it kills it. If using a thermometer about 115 degrees Fahrenheit or warm to the inside of your wrist.
- Salt. I use Redmond's Real Salt or sea salt, but table salt works fine too.
- Vinegar. I use my homemade apple cider vinegar but any vinegar will do, it helps create a better texture in no knead bread recipes.
- Yeast. I use active dry yeast but instant will work too. Store your yeast in the fridge to help prolong shelf life.
This bread has that awesome crunchy crust with an incredible soft flaky inside. My kids inhale it. The recipe states this makes three 1 and 1/2 lb. loaves.
No Knead Bread Equipment
While not required, these are some tools that I find invaluable in my bread baking, both this easy no knead artisan bread dough and my sourdough loaves. Speaking of sourdough, here's my free homemade sourdough starter series!
Banneton dough proofing bowl this little bowl is priceless to help form a nice dome on top of round loaves.
Bread lame this razor blade makes it easy to slash the top of the dough without tearing it or burning myself on the side of the preheated Dutch oven
Cast iron bread baking Dutch oven I love this one because I don't worry about the knob melting and can use the lid as a skillet, plus no enamel coating to scratch or damage.
More Easy Homemade Bread Recipes
- Easy Honey Whole Wheat Sandwich Bread
- Easy Dinner Roll Recipe from 1950
- Traditional Hot Cross Buns – Easy Recipe from 1950
- How to Make Homemade Indian Fry Bread
- Grandmother’s Date Bread Recipe from WWII
Easy No Knead Bread Recipe
Ingredients
- 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
- 1 1/2 Tablespoons Apple Cider Vinegar
- 6 1/2 cups unsifted flour all-purpose or bread see notes for whole wheat
Instructions
- 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.
- 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 3 hours, or until the dough has at least doubled in size.
- Cover dough (make sure it can still breathe, don't seal completely) and place in fridge for 8 hours.
- Take 1/2 of the dough (or 1/3 for a smaller loaf) out of the bowl, 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.
- Preheat oven to 450 degrees Fahrenheit with cast iron Dutch oven inside.
- Carefully place loaf into Dutch oven with the lid and bake for 25 minutes with lid on, remove lid and bake for another 10 minutes until golden on top. (No cast iron Dutch oven, see notes for alternate baking instructions)
Notes
- No cast iron Dutch Oven, no problem: Place a metal broiling pan in the oven on the lowest rack and preheat to 450 degrees. Place loaf on a cookie sheet, cast iron skillet, or baking stone and place in oven. Quickly pour a cup of HOT water into the broiler pan and shut your oven. Bake for 45 minutes.
- Flour. Use unsifted all-purpose or bread flour. Spoon flour into measuring cup and level. You can use whole wheat or fresh ground, but reduce flour to 5 1/2 cups and increase only if the dough is too wet and won’t hold any type of shape. I’ve successfully done half whole wheat and half all-purpose at the full 6 and 1/2 cups.
There’s nothing like home-baked bread. My problem is that it’s so good that my husband and I can’t resist eating almost a whole loaf! I need a little self-control. LOL
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)
Melissa,
Love the last name! Excited to try this recipe. I have a sourdough starter and we use it all the time.
Nancy
Nancy,
I adore sourdough and my little starter is now close to 2 years old. 🙂 Let me know how this turns out for you!
Melissa,
Would this bread be good for sandwiches? Ham, Turkey, Grilled cheese?
Thanks,
April
April,
I love it for grilled cheese! We use it for sandwiches, but it’s chewier than regular store bought sandwich bread. It really shines when toasted or grilled.
I have the same trouble but have found that the more often I make bread, the less quickly we eat it.
Must be that whole thing of we want what we don’t have, so the more often we have it the less we crave. lol
We also know the taste of real food as opposed to the preservative-enhanced variety.
I’ve been getting into making Irish soda bread lately. It’s so good!
I make a rosemary cheddar soda that is to die for good!!! Recipe foun@ on Pinterest!
Soda bread, that sounds good. Want to share your recipe? I’ve made lots of traditional egg bread, rolls, and such, but not soda bread. Saint Paddy’s Day is coming up.
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: http://www.sodabread.us/Recipes/sodabreadrecipes.htm
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.
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.
Gwen, I love the idea of buttermilk!
Thanks for sharing your variation.
[…] The other cookware you’ll find in my kitchen is stoneware for baking my fresh bread in less than 5 minutes a day. […]
[…] As you know, I’m all about homemade bread after discovering I could bake fresh bread for my family in less than 5 minutes a day. […]
Thank you! Just the other day I told Hubby that I was craving fresh bread.
THis is so good and no fat! So even on a diet, my husband and I just started the Insanity program, you can still eat it.
[…] The sauce is especially good when sopped up with some homemade bread made in less than 5 minutes a day. […]
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
[…] the filling just to eat the crust! In fact, my seven-year-old did that tonight. You can also have home baked bread in less than 5 minutes a day. Flaky Pastry […]
[…] I always have homemade bread on hand from my No Knead Bake Bread in Less than 5 Minutes a Day method. Now if only I could find a no knead and no rise […]
When you say in your directions above the recipe take a chunk of dough out, what do you mean by that?
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. 🙂
How did u actually get the ideas to publish ““Pioneering Today-Bake Your Own Bread In Less
than 5 Minutes a Day | Melissa K. Norris”? I appreciate
it -Mattie
Hi, Mattie
I provide the link above in the article, but I found the original recipe and basic premise for the bread in the book
Artisan Bread in Five Minutes a Day and their website http://www.artisanbreadinfive.com/ I altered it to the above recipe for better texture and health benefits. Hope you enjoy.
[…] It can be daunting and my best advice is to start with one item at a time. Begin with the items that you ingest the most of on a daily basis. For me, that was bread. It’s been over a year since I’ve purchased bread from the store using the less than 5 minutes a day method and only 5 traditional ingredients […]
[…] 1 cup bread crumbs (I cut up my own from my 5 minute a day Artisan bread recipe-Melissa) […]
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.
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. 🙂
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!
You’re welcome. And I’m liking the sound of rosemary. Yum!
I absolutely love your site.. Excellent colors & theme.
Did you develop this site yourself? Please reply back as I’m wanting to create my own personal website and would like to find out where you got this from or what the theme is called. Thanks!
This is the twenty eleven theme from wordpress and I customized it with different plugins. Hope that helps you out. 🙂
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?
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.
Thanks. 🙂
Hello, I was wondering if you can use whole wheat flour in this recipe?
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.
But be sure to add extra water tho, I added 1/4 c. extra for 1/4 c. of vital wheat gluten. Was great!
[…] No-Knead Bread […]
My bread turned out great, but it stuck to my pizza stone. How do you get it to not stick?
Patti, sorry I missed this question. You can sprinkle a bit of cornmeal on the stone or a light coating of olive oil.
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.
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.
I let my bread rise on parchment paper and then transferred it on the parchment to the baking stone.
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,
alma
does this follow the rule of ‘soaking’ your flour as taught in the nourishing traditions cookbook?
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? 🙂
Thank you for linking up to Fresh Bread Friday! I’ve tried a few of the recipes from the cookbook, but I think I may need to try a few more!
Hi, Charley. One of my favorite things is discovering new recipes! Happy baking.
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!
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. 🙂
It would start doing this only after about a day. I had never thought of putting it in the freezer. and I buy bread when it’s on sale and put it in the freezer! DUH! lol
Thanks
You’re welcome! Good luck on the freezer trick. 🙂
[…] have a lot of time? Try my Homemade Bread in 5 Minutes a Day and Crunchy Granola Bars. Read the first chapter in my book, Pioneering Today-Faith and Home the […]
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!
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.
Are you putting the the bread in a pan? Or just shaping it and cooking it?
I do both, depending upon how we’re eating it. It will spread out when done in free form a tad.
[…] Melissa’s No-Knead Bread […]
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. 🙂
Bless!
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. 🙂
Lea: la propri茅t茅 de Reaper est tr猫s bien con莽u et j’ai senti qu’il 茅tait r茅aliste en ce qui concerne la hi茅rarchie patriarcale ces hommes ont cr茅茅 qui est bien en dehors des conventions de la soci茅t茅 civile. Ce livre ne comporte d’importantes recherches de votre part en ce qui concerne les clubs hardcore moto?
This means that in the data, it’s possible that acupuncture has been used from the Columbus Acupuncture forbidden city Clinic in Colorado Springs.
We saw a quick forbidden city video Intro to the
kidneys, lungs, kidney and thyroid. Doctors prescribe
a number of short-term solutions, including asthma, bronchitis and recurrent chest infections.
In women, PMS and menopausal symptoms, like dizziness result from a NCCAM National Center for Complementary and Alternative Medicine.
Aw, this was an extremely good post. Taking the time and actual effort to produce a great article…
but what can I say… I hesitate a whole lot and don’t seem to get
anything done.
My web site information technology
Hi,
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.
Thanks!
That was all purpose flour from the store, if using flour ground at home, I’d start with 5 cups as it will absorb more moisture.
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? 😀
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!
That sounds super yummy. You had me at shredded cheese.
Melissa!!!
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!
Jamie,
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.
[…] down and it’s part of your normal routine, then move on. It might be homemade bread (or this no-knead 5 minute bread), homemade yogurt, or a condensed can of soup […]
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.
Cathy,
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.
Great Recipe for ne knead bread. My husband loves this type and I feel guilty every I feed him a slice of store bought bread. I love Jesus, my Husband, canning, crocheting, watercolor painting, baking, creating anything with my hands, singing in our church choir. I would love to follow a sister in Christ in the same drives that I have.
God Bless You Melissa!
Hi, Joy!
We sound like two cut from the same cloth, welcome! My canning season is just getting going here.
I love baking bread. You mentioned, though, that you shouldn’t use stainless steel. Is that at all? I have a mixer with a stainless steel bowl that I use. Do I need to purchase a glass bowl for the mixer?
Linda,
Mixing your dough in the stainless steel is fine, and you can let it rise in the stainless steel if your kitchen is warm. But, if your kitchen is cold and you notice your dough not rising, I’ve found transferring it to a glass or wooden bowl helps retain the heat. So try it out, you can always transfer the mixed dough to another bowl for rising, so you don’t have to purchase a new mixing bowl.
I love this recipe I have been making bread every week since I found it on your website thanks again for the great recipe
Debbie,
Woo, hoo! Did you sign up for our new 5 days of free recipes that take less than 15 minutes and are all real food ingredients? If you like this one, you’ll love it, too!
Thanks for sharing your experience with bread. I bought the book you recommend a year ago and tried several recipes with good results. But now that you got me into trying to mill my flour I am not quite sure if I can use my fresh milled flour for this book’s recipes? Since they use all purpose flour for most recipes. I’d appreciate your recommendations 🙂
Isela,
Hey, you can, you just have to alter the amount of flour a bit. Here’s an article I did with tips on baking with fresh flour that I think will help you quite a bit. https://melissaknorris.com/grinding-flour-6-fresh-flour-baking-tips/
I’ve always loved the idea of getting back to our roots through old pioneering methods and you have an abundance of helpful tips and suggestions. Thanks for the wonderful bread recipe.. tell your husband he’s right. What would we do without you?
Can I bake both loaves at the same time? Your bread looks amazing, I want to try it. Thank you!
Yes, feel free to bake those bad boys together. 🙂
Hi. .I’m in the process of making it. .had one question- while keeping the dough in the refrigerator, do we keep it covered with the tea towel? Thank you!
I have a lid that fits on my bowl that I don’t snap down all the way, but a tea towel would be fine too.
Was wondering if you use any whole wheat in this bread recipe? Being pre-diabetic I like to use fiber in my foods to keep blood sugar control.
Nina
Guess I should have read the comments first. I decided to see if anyone else asked the question 🙂
Thanks
Nina
I made this 5 minute no knead bread in the past. After several batches, my stone broke! Another no knead bread to try is Artisan Turbo bread with Steve. You can find it on youtube. I took his honey oatmeal bread and added chia, sesame, and ground flax seed to make a wonderful loaf of bread. Oh, try a stone bread pan – it gives a lovely crust!
Could you post one of the Gluten Free recipes? This recipe sounds delightful and so easy!! Do you think I could just sub out the flour for Namaste GF flour or Pamela’s?
Denise, I haven’t used a gluten free flour blend with this one. If you did try a gluten free blend, I’d increase the liquid a tad and you’d probably need to add some xantham gum or other binder.
This recipe looks so good! I love the tip about adding the vinegar breaking down the phytic acid. Freshly ground whole wheat bread was a staple at our house when I was growing up. Whenever I bite into a fresh slice of bread I am taken back to the warmth of my Mom’s kitchen. Right now, she and my dad are running a bakery in Ireland and whenever they come home to visit she usually makes us some Irish Soda Bread. It tastes amazing! I have been enjoying baking sourdough with a starter from my sis-in-law and I love watching my girls (age 4 and 5) delight when I let them form their own loaves.
I make all of our bread products now, and I’m happy to report, that I used stainless steel without any problems. My mixer has a metal bowl and I often proof in a metal bowl, and I use metal loaf pans. I have pottery bowls, and they are just so heavy to move around. It’s taken me time to learn how to make bread, so I would say even if you don’t have the glass equipment, you can still try it!
Good morning!!
Thank you for all your wonderful recipes. I am trying to get into making bread with freshly milled flour. This recipe doesn’t clarify if you used your fresh milled or just bread flour from the store? I think in your tips you mentioned 2 T less per cup of flour?
Also, can I use any wheat berry? Would hard red or soft white work for this recipe? Thank you so much!
God bless,
Aline
Aline,
I’ve made it with all of those flours, all-purpose, store bought whole wheat, and fresh milled. I prefer hard white wheat berries for this, if you use soft white I’d mix it with some of the hard red. When using whole wheat and fresh ground flour, you’ll want to use the recommened 2 Tablespoons less of flour per cup. Hope that helps.
got your email and ordered your The Made from Scratch Life book and ordered the stone you recommended as well at the other book. I was so excited as I have never done this before. My problem is that my yeast does not bubble very much. I did a batch at 119 degrees F. and one at 100 degrees as it states on the package, but it does not do anything except a couple of bubbles. I am using a glass bowl. I am also stirring but not adding sugar as it says to on the package. Do I need to add sugar to activate it?
Elise, so excited you got the book and the stone.I hope you’ll use them both often. You could try adding a dash of honey or honey, but how long are you letting the warm water and yeast sit for? Second, are you storing the yeast in the fridge? This helps prolong the shelf life of the yeast.
I have used this book many times, but will try your variation. I usually bale my bread on a stone, it gives it a nice crust all around.
I forgot – I have a spice mix from Germany that makes it taste like Farmers bread from the country in Germany. SO YUMMY!
Help!!! The last two times i have tried your bread, I can not get the water to foam with the yeast!!???
Today I am using a plastic bowl, wooden spoon…house is warm.????
What type of yeast are you using? How old is it? How long are you waiting for it to foam?
Thank you for getting back to me. I am using Fleischmann’s Active Dry yeast and letting it foam for over 10 min.
Thank you, Nancy
If it’s not foaming at all I’m suspicious the yeast is dead. Are there any bubbles at all? If you’ve already added in the rest of the ingredients I would see if it rises and would still try baking it. I store my yeast in the fridge to extend the shelf life.
I cannot get the yeast to foam! Help!!!! 2 times I have failed. We are at an altitude of 5500 ft.
Thanks, Nancy
Hey Melissa, YOU ROCK! You talked about baking on a pizza stone but then in the recipe it dosn’t say how it gets in the oven or what the bread is actually on. I’m lost 🙁 The stone goes in the oven first and heats with it? How do You care for the stone? how is it non stick for cookies etc? Maybe there is an article some where and You don’t need to answer any of this? New to Your site but excited for all the good stuff. Not a homesteader… old lady in the city but… still bunches of good stuff. I don’t like GMO, processed blah blah blah 😉 LOVED the apple book with how to make vinegar! gonna try that. sounds scary – eating rotten food… :-/ but I do make my own kombucha so I am kinda used to it. really want to make fermented foods but scared. Looking forward to summit to learn more and become equipped. Thank You and May the LORD continue to bless You and Yours for all Your hard work and skills You so freely share. You are using Your gift for the Kingdom!! Nice Work Sister!! HUGS
Hi Becky!
I wash my stone with hot water and dry, but I don’t use soap on it. I don’t find mine needs to be oiled as often as cast iron. It’s pretty non-stick, I do use a flat metal spatula so I can get under things easy in case they were to stick, but I do pizza, cookies, bread, etc on it.
I put the stone in the oven to heat and have the bread just sitting on the counter with a little bit of flour to keep it from sticking. When the stone is pre-heated, carefully use oven mitts and place it on a hot pad, put the bread on it, and right back in the oven to bake.
Hi, Melissa!
I was curious if the amount of flour in your recipe is good for freshly milled flour? Thank you and I can’t wait to try this!
Rosemary
This is with store bought, for fresh ground I’d use a little bit less and go by feel.
I know this was posted a while ago but I need to thank you for this recipe! This past summer we finally got a 6qt Kitchenaid stand mixer which prompted me to try and make more baked goods even though I am not a baker. My husband is a great baker so I don’t even want to try anymore because everything he makes is way better than what I can make. The one thing my husband doesn’t bake is bread. I have always been scared of the yeast part and getting the water the right temp but after finally trying a whole wheat honey recipe I’ve fallen in love with making bread in the stand mixer. When I stumbled upon this super simple delicious recipe I fell even more in love with making bread and have decided to no longer buy bread from the store. With 4 kids I think this is our best option to feed them healthy ingredients and save money. I have made this bread every day for weeks since finding it. Everyone loves it and I can’t thank you enough for sharing this. ❤️
Thanks for this, and here’s a tip from an ex-baker, keeping yeast in the freezer rather than fridge keeps it even longer if you’re buying big packages. Learned that in a bakery.
I have a ceramic costed Dutch oven, would you recommend using oil on the bottom to keep the bread from sticking?
No, it might burn, dust it with a small amount of flour if you’re worried about it sticking or cornmeal if you have it.
Hi Melissa am home from work at bank so going to make bread tonight. Probable gain 5 lb before I go back Ha who am I kidding 10 lbs
Do you have a good banana cookie, bread recipe
How long can the remaining dough stay in fridge
Up to 14 days!
This is a silly question but how sticky is it supposed to be? I’m afraid I miscounted my flour and it looks soupy.
I made the honey wheat yesterday and it was great. How close is the consistency to that loaf?
Thanks so much!
How do you get the circular design on your bread? As in before baking picture? Why vinegar? We cal this Crunchy bread.
I use a proofing bowl called a banneton, here’s the one I use, https://amzn.to/2XI1e8q
I watched one of your recipe videos where you used a grain mill. It was so quiet and easy to use. I am wondering if you recommend one for purchase? We have a hand-crank grain mill currently, but I would like to get an electric one so I don’t have to wait for my husband grind the grain.:)
Thanks for your help,
Lillian
Hi Lillian,
Yes, I recommend the Mockmill, they’re currently out of stock but I was notified today they have a shipment heading to the warehouse. This is my affiliate link and there’s a built in 5% off coupon (it shows up automatically at checkout) https://melissaknorris.com/mockmill I also have this post on grainmills https://melissaknorris.com/grinding-flour-and-beyond-the-homesteaders-guide-to-a-home-mill/
Made this, very disappointed didn’t rise that much and was heavy. Used milled flour hard red wheat 5 1/2 cup used Dutch oven too
Hi Melissa,
I am trying to get onto your live class and haven’t been able to. I really want your instruction and recipes.
Julia
Could I substitute whey for the Apple cider vinegar? If so 1:1 ratio? Thanks!
I haven’t done so to say how it would change anything (or if it would). Let me know how it turns out if you do.
I have had problems moving the dough from the counter to the hot Dutch oven. Do you have any suggestions?
I use a piece of parchment paper like a sling to lower it in.
Why isn’t there a recipe for no-knead artisan bread using sourdough yeast starter instead of regular yeast?
I used only half my dough to make a delicious boule a few days ago. Can I use the remaining dough that’s in the fridge to make focaccia or pizza crust by mixing oil into it? Or does that all have to happen at the beginning?
It makes a great pizza crust by just adding some extra flour so it doesn’t stick as you roll it out, no need to add oil and bake at 425 degrees F with desired toppings for about 20 minutes or until done.
Because that’s two separate recipes, one a sourdough and one not. Inside my full course I’m working on a sourdough version but testing because I’m finding it doesn’t last as long in the fridge (full 14 days) as the store-bought yeast and I don’t publish something until I’ve tested it.
Hi Melissa,
I’ve been making einkorn sourdough bread for a long time. Would the vinegar be good for that?
I plan to make your “no knead artisan bread” using Organic All Purpose Stone Milled Flour, following your recommendation of using less flour than regular store bought.
Once the dough is made, how long can it stay in the refrigerator? If using only 1/3 for each loaf, can it stay refrigerated for at least a few days?
Thank you.
It will stay in the fridge up to 14 days
Good afternoon,
I am wondering if this is possible. Instead of using yeast could I use some of my sourdough starter? Thank you in advance!
The recipe makes 2-3 loaves, that’s terrific but you can only cook one loaf at a time in dutch oven. What do you do with the remaining dough and how long is it good for?
You keep the dough in the fridge for up to 14 days
How long can dough stay in fridge before you have to bake it.
Would like to make the no-knead bread, but my grandson is allergic to apple cider vinegar – is there a substitute?
Thanks for all these great recipes – am definitely going to try some of the others too.
Jennifer
Use white vinegar 🙂
Hi Melissa,
Have you made the bread into mini loaves? Forgive me if you have mentioned how to do this or if someone has already asked. I am wanting individual sizes for soup “bowls”. Any idea the cooking time for something like this? Thank you in advance!
Blessings from TN (Native Oregonian – PNW)
Hi there, Melissa
I made the granola bars and cooled them an hour
They would not hold shape and totally crumbled into granola
Did I miss something? Would butter help it to hold it together better?
Hi Deb, not sure which bars you made as this comment is on the bread recipe page.