This easy no-knead artisan bread recipe takes just 5 minutes a day and uses only 5 ingredients. It has a soft and fluffy inside and a perfectly 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 super easy no-knead bread recipe is key, I've made this all different ways over the years, including different bake times and baking dishes, and below is my favorite variation.
Trust me, this will quickly become a staple at your house. Fresh bread is a thing of beauty, and this recipe makes excellent garlic bread, sandwiches, torn and dipped into soup… or you might just devour it as is, slathered with some butter, of course!
If you're wondering just how to make those delicious looking cinnamon rolls, pizza crust, hamburger buns, and more, go grab my full Homemade Bread and Baking Course!
Ingredients
With this dough sitting in the refrigerator waiting for you, it's so nice not to have to worry about having ingredients on hand when making a fresh loaf of bread, or needing to let your dough rise to room temperature first. This dough actually works best straight from the fridge.
You will, however, need the following ingredients to make the master dough. See each ingredient for tips or substitutions.
- Flour – Use unsifted all-purpose flour or bread flour. 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. To avoid measuring errors, spoon flour into measuring cup and then level.
- 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. You'll also want to be sure your water is free of chlorine or other contaminants as this can affect baking.
- 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 yet chewy crust with an incredible soft flaky crumb. My kids inhale it. The recipe states this makes two nice sized 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.
- Wooden bench knife makes it super easy to separte out the dough without it sticking to your hands and helps to form the loaf, plus makes clean up a breeze (no gummy flour on sponges or countertops). You can make it without one but they make things so much easier and are a work horse in the kitchen 10 Time-Saving Uses for a Wooden Bench Knife in the Kitchen
- Wooden dough scraper is handy for scraping the dough out of the bowl
How to Make This Recipe
1.Mix together yeast and water in a large bowl. Allow yeast to turn bubbly (about 3 to 6 minutes).
2. Stir in vinegar, salt, and three cups of flour.
3. Incorporate remaining flour one cup at a time. Only add in that extra 1/2 cup if your dough doesn't seem to be holding together (see video for demonstration).
4. Allow dough to rise for 2 to 3 hours until it has at least doubled in size.
5. Cover bowl, don't seal completely and place in the fridge for at least 8 hours before use.
6. Use 1/2 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 (rise time may vary depending on the temperature and humidity of your kitchen).
Note: You can use a well-floured banneton for the rise time if you'd like your dough to stay a nice tall uniform shape. The banneton isn't necessary and I use it whenever I'd like a pretty swirl on the top of my loaf.
7. Preheat oven with cast iron Dutch oven inside to 450 degrees Fahrenheit.
8. Transfer loaf to preheated Dutch oven (it's hot, use oven mitts) and slash the top with a sharp knife or bread lame.
9. Bake with lid on for 25 minutes. Your bread should just be starting to brown at this point.
10. Remove the lid and bake for another 10 minutes or until perfectly golden brown on top and starting to get very crunchy.
11. Carefully remove from oven, move bread to a cooling rack and allow to cool for 1 hour before slicing (or at least 20 minutes if you're in a rush!).
Artisan Bread Tips and Tricks
- 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.
- The dough will be wet. This is intended to be a wet dough, don't keep adding flour expecting a loaf to form. We call this a “free-form” loaf of bread. Because it's no-knead, it needs to be wet in order for the gluten to form properly.
- Flour your hands and work-surface. Using well-floured hands and work-surface will help tremendously in keeping the dough from being too sticky. You don't want to go crazy with the flour, but a well-coated surface is helpful.
- No Dutch Oven? No problem! You can use a cookie sheet for your bread (parchment paper is still helpful) and place a metal broiling pan in the oven on the lowest rack and preheat both pans in the oven 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.
- Wait to slice into the bread. I know it's difficult, but try to wait at least 20 minutes before slicing into your loaf. If you slice into a hot loaf, you'll end up with a gummy center that will seem underbaked.
- For a softer crust – If you're not a fan of the crispy crunchy crust, you can immediately brush your loaf with butter when it comes out of the oven. This will soften the crust just a bit so it's not so crunchy.
- How to store your artisan bread. If you don't eat it all immediately, the best way to store it is in a linen bread bag. Go here for How to Store Homemade Bread (Stays Fresh Longer!)
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
- How to Store Homemade Bread (Stays Fresh Longer!)
Turn the other half of the dough into these Chocolate Caramel Cinnamon Rolls – the sauce makes itself in the pan while they bake!
Did you make this recipe? If you did, I'd love for you to give it a quick star-rating on the recipe card below! And if you're on social media and love posting pics of your food, tag me, I wanna see!
Easy No Knead Bread Recipe
Ingredients
- 3 cups water lukewarm (about 120 degrees)
- 1 1/2 Tablespoons yeast
- 1 1/2 Tablespoons salt kosher or coarse sea salt is best
- 1 1/2 Tablespoons apple cider vinegar
- 6 1/2 cups flour unsifted, all-purpose or bread flour (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 (or 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.
- Remove dutch oven from stove and carefully place one loaf into Dutch oven. Cover with the lid and bake for 25 minutes, remove lid and bake for another 10 minutes until golden on top. (No cast iron Dutch oven, see notes for alternate baking instructions)
Video
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.
- The dough will be wet. This is intended to be a wet dough, don't keep adding flour expecting a loaf to form. We call this a “free-form” loaf of bread. Because it's no-knead, it needs to be wet in order for the gluten to form properly.
- Flour your hands and work-surface. Using well-floured hands and work-surface will help tremendously in keeping the dough from being too sticky. You don't want to go crazy with the flour, but a well-coated surface is helpful.
- Wait to slice into the bread. I know it's difficult, but try to wait at least 20 minutes before slicing into your loaf. If you slice into a hot loaf, you'll end up with a gummy center that will seem underbaked.
- For a softer crust – If you're not a fan of the crispy crunchy crust, you can immediately brush your loaf with butter when it comes out of the oven. This will soften the crust just a bit so it's not so crunchy.
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.
Love this bread making technique. I add tons of fresh garlic & rosemary. It’s FAB. Also substitute half or so of a nice beer like ipa for equal amt water for rich flavor.
How long can remaining dough last in frig? Saw a headline for:
Make now, bake later 7 recipes bit wasn’t able to locate article.
THANKS!!!!
I have left mine in the fridge up to 14 days. Thanks for the tips on ways you’ve adapted it!
Covered and sealed for storing? Or just loosely covered.
Thank you
The dough still needs to breathe so I do loosely covered.
Hi, can I use a metal bowl to cover the loaf inside the oven instead of the Dutch oven?, as I don’t have one, Thanks.
As long as it’s oven safe yes 🙂
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 [email protected] 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. 🙂
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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.
This is exactly what our homemade “Shaggy Bread” recipe is. Yummy, perfect and always a winner in our house of 8 children. Nice!
I’ve made a variation (no apple cider) of this recipe in the past using pre-milled flour as shown in your video. I started grinding my own flour in the past two years and I’m struggling to use this type of recipe with fresh milled flour. You mentioned in the video that you can use fresh milled flour. Do you have video that walks you through this and shows the results. I know you can add a minimum 1/4 cup gluten to help with the rise but was hoping that you could achieve a similar rise in the bread without the additional gluten.
I have a video in my full bread baking course (including a whole series on baking with fresh ground flour, including ancient grains here https://melissaknorris.lpages.co/homemadebread/ ), but it depends on the flour. I use hard white wheat for this bread and start with slightly less flour. This is already a wet dough, but I keep it slightly wetter with the fresh ground. I don’t use any vital wheat gluten with it but find the fresh ground won’t last as long in the fridge, best height is achieved within 5 days.
Hey Melissa I have a quick question…..
Have you done this recipe either outdoors over a fire or on a woodstove? If so does the cook time vary by much?
I live off-grid (very new to it) and all my baking is done on top of my woodstove all I have attempted so far is brownies and cookies and I would love to make some fresh bread for my husband this winter.
Thank you for your time!
I haven’t done this loaf but I bake biscuits, cinnamon rolls, etc. in my Dutch oven with coals in the summertime or power outages. You’ll have to play with the amount of coals to get it up to temp (a lot more on top) and most likely it will take a little bit longer. You’ll have to watch it and use judgement on the time as the outdoor temps/wind etc. all have an effect on the temp and how long it will take.
So easy to make. Best bread I’ve ever made. Now to figure out how to do it with wheat flour and sprouted berries.
Hi- I made this using Einkorn flour and i didn’t get a good rise. Everything was great until I pulled it our of the fridge. It was nice and bubbly and had a yeasty smell. When I pulled the dough out to make my loaf it was very wet and did not rise well. I went ahead and baked it just to see how it would go. It has a lovely crust and tastes delicious but it is fairly flat. It is not gummy inside. I should have done regular flour. Can you use Einkorn for this? Any other tips?
With Einkorn flour you have to reduce the amount of liquid, I haven’t tested this particular one with Einkorn but when adjusting other bread recipes I always have to cut back on the liquid.
I followed your recipe to the letter except for the amount of flour. I am Canadian and have experienced the difference in flours so I used 5 1/2 cups and then added 1/2 cup more instead of the 6 cups and another 1/2 cup like you suggested. I also brushed the butter on the loaf out of the oven…the bread was wonderful! I will make it again.
Hi, Canadian Jeanne, I too am from Canada. I just baked this bread this morning. It was very good. I just saw your note that you were from Canada and I thought I would touch base with you. My husband and I live in British Columbia. We celebrated our 50th Anniversary this year. I am so glad for the various cooking shows that I have found in the last year. Anyways, blessings
Gloria
Well, I tried this bread! Started it last night and baked this morning. AWESOME!!! We loved it especially with homemade raspberry jam on it.
Have you made this with 100% whole wheat flour? My husband has been struggling to make the artisan bread but with 100% whole wheat and it tastes very good, but it ends up being very dense and flat. Someone told me the trick is to use hard white wheat instead of hard red wheat. Have you heard of this?
I have used 100% wheat, I prefer hard white wheat, because the white wheat isn’t as bitter as the red. As long as it’s hard wheat, it has the higher gluten and protein content needed for bread baking, regardless of color. It will be slightly denser because the bran in whole wheat slices through the gluten strands but mine isn’t dense or flat. Try using slightly less flour so it’s a little bit wetter.
Hi Melissa! I have my Dutch oven on order and can’t wait to give this a go. Have you made this , or sourdough, with sprouted wheat flours?
My understanding is sourdough cultures need the nutrients in the grain (starches) and sprouting consumes those. Because sourdough (when fermented for 8+ hours) breaks down phytic acid and consumes the starches, I don’t use sprouted wheat flours.
Can you shape this into a long loaf vs. round and have it turn out okay? My husband is asking me to try this as the size of slices would fit better into the toaster.
Yes, I’ve done it in a loaf pan.
What changes to your recipe can you make if the fridge no longer works?
It needs the cold to retard the yeast from consuming all the starch and then collapsing. If you have an area that’s cool like a fridge you can use it, otherwise you’d need to knead the dough to develop the gluten, let rise for a few hours, then form and bake.
Thank you for sharing this recipe! It is sooooo good! I did add a couple of tablespoons of honey to mine. The first loaf got alittle too brown for me so I lowered the oven temp to 425 the second time and it was perfect!
As a new bread baker, this recipe is so easy to use and make since there is no kneading and you can make it up at night, put it in the fridge, then take it out and bake whenever you get ready for bread. Perfect!
I can’t thank you enough for the artisan bread recipe. I’ve been making bread for years and many times find that my timing is off. My family doesn’t eat much bread but when they do it has to be fresh. Even one day old or from the freezer doesn’t work. With this recipe I can make smaller loaves or buns when needed or wanted in half the time and they love the texture and flavour (I’m Canadian). Mind you I am lucky enough to have three refrigerators so I don’t have to worry about the space. I have whole wheat on the go right now…I’ll let you know how it turns out. Thanks again
This bread is amazing!! Easy to make and grandchildren loved it! Have you every tried with almond flour ??
Any chance this recipe could work with gluten free flour?
I think it would need some extra binders, I haven’t tried converting this to gluten-free but in past baking experiences I don’t think a 1 to 1 flour substitute would work.
Hi. I signed p for the free sour dough bread class tomorrow at 4. I have Celiac. Is any of this going to be useful tome to maybe use Bob’s Red Mill 1:1 flour?
We love this bread! I’ve made it at least four times in the last couple of weeks. The only thing I did was cut the salt back to 1 T. We found 1.5 T a little too salty. I really like that you can keep the dough to make some more bread—not that it lasts very long around here. Thanks!
Just tried it for the first time, it was very sloppy, nevertheless I carried on and it does not look so bad. Now I will cut it:- yes it is good. I used Scottish highland bottled water as Thames water has both chlorine and ammonia added! The other half of the dough is in the ‘fridge, awaiting another loaf. By the way I am 84.
I gave the recipe 5 stars despite a couple problems I had with it because it made a tasty and beautiful bread! But there were a few things I didn’t understand.
1. I purchased the optional banneton basket (via your link) . At what point do you put the dough in that basket? It seemed to stick a lot. Pretty sure I floured it but maybe it needed a heavy flouring? Maybe now that the dough stuck in the crannies, it’s more seasoned and the next batch won’t stick?
Do you let it rise IN the basket when you put it in the fridge?
You don’t cook it in the basket, do you? At first I thought so but I took the dough out and it did give a hint of flour rings but they disappeared on cooking.
Thanks, Heather
Hi Heather,
The basket should become more non-stick the more you use it, just keep adding flour. You let it rise after you take the dough from the fridge and it’s sitting at room temp while the Dutch oven is preheating in the oven. You DON’T cook it in the basket, it would likely burn or catch on fire. If you go heavier with the flour you’ll see the rings on the baked loaf.
Where did you find your large plastic container to store your bread dough?
I have made two batches using both the dutch oven baking method (and burnt myself) and the other one. The alternate method came out a tad too dark. Next time I’ll try shortening the baking time slightly or change to base heat for the last 10 or so minutes to stop it browning.
Hi,
Thanks for your video and recipe , I have made no knead bread before in this technique they usually use just a little yeast , I thought this was a lot of yeast so I made it yesterday but I halved the recipe just in case it didn’t turn out good . I used half whole wheat half bread flour , the dough was fine it smelled yeasty a lot . I baked it for 10 more minutes than require it’s very nice I decreased the salt I am glad I did it would have been too much salt for me but this is my preference …it’s overall a nice dough even with the whole wheat, very moist but I would like you to answer why so much yeast . Thank you
That’s a standard amount of yeast, 2 and 1/4 teaspoons per loaf is what most recipes call for, because this makes 2 to 3 loaves (depending on how big you want your loaves), it uses the equivalent of two packets of yeast. It’s not more than any other standard recipe.
I loved watching you make your Artisan bread and felt so jealous
as you ate it, looked so yummy..
I am a coeliac and can’t eat normal bread. I would love to be able
to make some bread like the Artisan so I could use it for flat bread,
pizza etc. I am not sure that supermarket brought gluten free flour
will give me the lightness and flavour you would get with normal flour.
A lot of gluten free bread is just not something I dash out to get beside paying the expensive $8 for a small loaf.
Any advice you can give me would be appreciated..
Kind regards
Denise
Adelaide
South Australia
I have a small amount of regular yeast on hand and a lot of SAF Instant Yeast. Will the recipe work with instant yeast, which I understand needs to get mixed with the dry ingredients rather than the wet? Thanks!
Thanks for this recipe, Melissa! I followed the recipe and directions to the letter and found the bread to be really dense (but great crust, shape, and flavor – my husband won’t stop eating it). Assuming this is user error, I’m wondering if I over-proofed or under-proofed it. Any suggestions? I’m a novice when it comes to bread-making, so I’m not sure how to troubleshoot this one but I’d love to keep making this bread! It’s so easy!
How long was the dough in the fridge (this will help me guestimate on the over or under proofing) and did it rise very much upon baking?
I made this bread for breakfast this morning.
Started it last evening and left it in the fridge overnight.
I followed the recipe exactly, but cut it in half as this was a first try at bread making.
Excellent results – easy to follow; little working prep time; tastes delicious.
If I can do it – anyone can!
Sam Salter
Alberta, Canada
The easiest and most delicious artisan bread I have ever made and tasted!!!
what a find! This is my go to now!
Melissa your recipe is the best, never had a failure baking bread.
Thank you for sharing it with us.⭐️⭐️⭐️⭐️⭐️⭐️⭐️
awesome …great texture and flavor…how long will dough keep in fridge?
Making small loaves
Up to 14 days, towards the latter end it doesn’t rise quite as high.
Is it possible to double or triple this recipe? I thought I’d ask before wasting ingredients. thanks!
Yes if you have a large enough bowl, triple would take a really large container.
Hi, I am making your bread now with my kids. We’re very excited to try it later!! My question is this: with the extra dough, do you keep feeding it like with a Sourdough starter? That way I can always have dough ready for making bread? Or is this a use it and then remake it type of process? I have only made SD bread so that’s what I’m used to. Pardon my question if it’s an obvious answer.😀
No, this isn’t sourdough so you don’t keep feeding it. You need to bake the extra dough within 14 days of making.
Hi Melissa can you give me the directions for making 1 bread?
Just 1/2 the recipe
Amazing! Made the first one as written, and added rosemary and garlic to the second one. Both were delicious! Thank you!!!
I am not a bread baker, but this turned out very well. I am at high altitude & the inside could have been cooked just a bit longer, but otherwise, it was fantastic!
I am not a bread baker, but this turned out very well. I am at high altitude & the inside could have been cooked just a bit longer, but otherwise, it was fantastic!
One note, the video, recipe & blog portion had slight variations in instructions, so I made notes on the recipe for the future
The easy artisan bread is so delicious! Also thank you for tip about waiting at least 20 minutes before cutting into the bread. It made a huge difference.
Looks easy can’t wait to try it. Do you think I can use gluten free flour instead?
Hello, I discovered this recipe recently, and I have to say it is brilliant. Have just taken my second loaf out of the oven and it looks just like the first one. I love the idea of keeping the dough in the fridge, so easy when you need more! I was using a similar recipe, but yours is so much better, and it stays fresher for longer. Thank you.. Kay
Ran across Melissa on you tube and very glad I did. Started with the bread recipe and found the notes regarding whole wheat to be spot on for my Sprouted Whole Grain (SWG) flour. My family loves it. Had to cook for just an extra 5 minutes for both the pot and uncovered portions but we love it. Easiest recipe and great outcome. Next is to adjust for seeded bread using the SWG as that is our favorite, seeds and cranberries.so far everything I have tried has been one of if not the easiest and having the YouTube videos is priceless. Thank you Melissa!
I made this today to go with pea and ham soup, the family loved it, I found this recipe so easy to follow and do, so thank you for that and for sharing.
I made this today to go with pea and ham soup, the family loved it, I found this recipe so easy to follow and do, so thank you for that and for sharing.
Hi Melissa! I recently came across your you tube channel/ podcast and love all I’m learning, especially starting up sourdough and learning things I never knew about canning.
I made this bread recipe which turned out wonderfully! I saved the rest of the dough in the fridge according to the recipe. A week later I got it out to make the cinnamon rolls and was so disappointed to find the top of the dough speckled with mold spores! I threw it out. Any idea what went wrong?
Thanks!
It’s way too salty. Will using less salt affect the way it turns out? 1 1/2 tablespoons is way too much. Other than that, it’s ok. It’s a heavy dough. I like how easy it is.