No-knead Artisan Bread

Bake-up your very own no-knead artisan bread! Crusty on the outside and soft on the inside, this super simple recipe doesn’t require a starter or anything fancy. 

Don’t forget to try out my roasted garlic and rosemary dutch oven bread or this homemade whole grain bread recipe too!

Why you’ll love this no-knead artisan bread

• A good beginner bread: This recipe requires minimal effort and no kneading, making it a great option for beginner bakers or those short on time.

• Delicious: The long fermentation time and simple ingredients allow the flavors to develop, resulting in a flavorful and satisfying loaf.

• Artisan-style: The rustic appearance and chewy texture of this bread are reminiscent of bread you might find in a bakery or restaurant.

• Affordable: With just a few simple ingredients, this bread is a budget-friendly option for those looking to save money on groceries.

• Healthy: This bread contains no preservatives or artificial ingredients, and the use of whole wheat or spelt flour can increase its nutritional value.

• Impress guests and family: This bread is sure to impress guests with its beautiful appearance and homemade taste. It’s a great addition to any meal or gathering.

Ingredients and substitution notes

• Whole wheat flour can be substituted for up to half of the all-purpose flour in this recipe. Using more than half may result in a denser loaf.

• Spelt flour can be substituted for the all-purpose flour, but note that the bread may have a slightly different texture and flavor.

• If you prefer a saltier bread, you can increase the salt to 1 1/2 tsp.

• You can use room temperature water instead of cold water, but the rise time may be shorter.

• You can also experiment with adding herbs, spices, or other flavorings to the dough before baking.

No-knead Artisan Bread Recipe variations and add-ins

• Garlic and herb: Mix in 1-2 cloves of minced garlic and 1-2 tablespoons of chopped fresh herbs such as rosemary, thyme, or oregano into the dough before baking.

• Everything bagel bread: Mix in everything bagel seasoning (a blend of sesame seeds, poppy seeds, garlic, onion, and salt) into the dough before baking. You can also sprinkle some on top of the bread before baking for extra flavor.

• Nut and seed bread: Mix in a variety of chopped nuts and seeds (such as walnuts, pecans, sunflower seeds, or pumpkin seeds) into the dough before baking.

• Sweet bread: Mix in sweet ingredients like dried fruit (such as raisins, cranberries, or chopped dates), nuts (such as pecans or almonds), and spices (such as cinnamon or cardamom) into the dough before baking. You can also sprinkle some sugar on top of the bread before baking for a sweet crust.

Top tips

• Spelt flour has a mild delicious flavor, but does not have as much gluten, and therefore makes the loaf a little flatter.   If you want the round tall loaf, use whole wheat flour instead. I really like the One Degree sprouted flour.  It is organic, non-GMO, and sprouted.

• If you have never tried artisan bread like this before, you may want to start with a ratio of 2:1 (2 cups all-purpose flour & 1 cup whole grain flour.) This will ensure a lighter bread. You can also make this 100% whole grain, when I do, I usually add an additional 1/4 tsp of yeast.

• Use a scale: Weighing your ingredients instead of measuring by volume can ensure consistency in your bread-making process.

• Use a Dutch oven: A Dutch oven helps create a steamy environment inside the oven, which is crucial for creating a crusty and chewy crust on your bread.

• Be patient: Let the dough rise for at least 12 hours or overnight. The long fermentation time allows the flavors to develop and creates a chewy texture.

• Use cold water: Using cold water can slow down the fermentation process, resulting in a better flavor and texture in your bread.

• Experiment with flour types: Mix in different types of flour such as whole wheat, spelt, rye, or bread flour to create different textures and flavors in your bread.

• Preheat your Dutch oven: Place your Dutch oven in the oven while it preheats to ensure it’s hot when you add the dough. This will help create a nice crust on you no-knead artisan bread.

• Let the bread cool completely: Resist the temptation to cut into the bread when it’s still warm. Letting it cool completely will help it set and allow the flavors to fully develop.

• Practice makes perfect: Making no-knead artisan bread takes practice, so don’t be discouraged if your first few loaves don’t turn out perfectly. Keep experimenting and adjusting until you find a recipe and technique that works best for you.

Make ahead of instructions and storage

If you want to keep the bread fresh for longer, you can freeze it. Slice the bread and place it in a resealable plastic bag or airtight container. Freeze for up to 3 months.

To thaw frozen bread, remove it from the freezer and let it come to room temperature. Reheat in the oven at 350°F for 5-10 minutes, or until warm and crispy. You can also pop slices in the toaster.

FAQs

Do I need a Dutch oven to make no-knead artisan bread?

A Dutch oven is recommended for making no-knead artisan bread because it helps create a steamy environment inside the oven, which is crucial for creating a crusty and chewy crust on your bread. 

However, you can also use a baking stone or a cast-iron skillet as an alternative.

Wrapping it up 

Enjoy whipping up your very own beautiful loaf of bread. A homemade loaf of bread makes the loveliest gift or addition to a special meal.

If you love homemade breads then try my vegan banana bread or this homemade cornbread. 

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