No need to look any further for a no knead bread recipe! This skillet bread recipe is the best. It’s a pan bread that the whole family will love!
If you were wondering how to make quick no knead bread, you’ll be so glad to find my favorite bread recipe. We make homemade whole wheat bread fast and easy all the time, without the expense of a bread maker. Slather with honey butter, and you’re in business!
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This easy no knead bread recipe is really the way to go for no knead crusty bread. It’s simply the best pan bread you will make, with very little effort. We also make this no knead whole wheat bread using only all purpose flour for a delicious change. It’s perfect for dunking in chili, stew, creamy tomato soup, or Instant Pot stuffed pepper soup.
No Knead Bread Dutch Oven Style
If you own a dutch oven (see below if you don’t), this is the perfect dutch oven bread recipe. Dutch ovens are made of heavy gauge metal, conduct heat well and keep food warmer for a longer period of time. This really does help make the best whole wheat bread, with an amazing crust.
My favorite dutch oven is from Le Creuset. You can see them here on Amazon. I have a creamy white one that I got for my wedding (as seen in the pictures), and I love it to this day!
What Can I Use if I Don’t have a Dutch Oven?
When I make two loaves or am using my dutch oven for another dish (like my favorite skillet lasagna, or braised red cabbage), I make this simple no knead bread recipe in a heavy bottomed 8 or 10 inch skillet or cast iron pan. Baking in a frying pan works too, and yes, I have used a heavy bottomed pot in a pinch!
How Long Should No Knead Bread Rise?
For best results with this no knead artisan bread recipe, let the bread rise for one hour and then again for 30 minutes. It’s best to let the bread rise in a warmer location. If it’s a chilly day, I like to put the bowl of dough in my oven (not heated up of course) or on top of the fridge for a warmer location. Of course nowadays I have cabinets on top of the fridge, so that’s impossible :).
How Do You Make Bread Crusty?
The trick to a crunchy crust is to make sure the bread is baked in a hot oven, uncovered. The dutch oven really helps with heat retention and makes a great crust on this homemade bread.
Is it Cheaper to Make Your Own Bread?
You bet your boots it is! This simple pan bread recipe uses the most basic ingredients that you already have in your pantry! Recently I bought a similar loaf at the bakery (yes, sometimes I can’t help myself) and I am pretty sure it cost about ten times more than my homemade whole wheat bread! And my store bought fancy bread didn’t come with the amazing fresh baked bread smell in my house.
But seriously, can you beat the smell of freshly baked bread? No really… can you? OK, maybe if they’re Monkey Bread Muffins or land of nod cinnamon buns. I’ll give you that.
No Knead Bread Variations
Make your bread zesty by adding herbs such as rosemary, thyme or sage. Our favorite is no knead rosemary bread. Add some dried fruit or roasted garlic and olives for a spectacular loaf that your family and friends will think you picked up from the local bakery. No knead olive bread is often requested by my daughter and sometimes she even makes it herself.
Make a no knead raisin bread for breakfast, adding raisins and cinnamon to the dough. My mom particularly likes no knead raisin walnut bread when she stays over on the weekends!
If you are looking for another variation of this easy no knead bread recipe, use all purpose flour in place of the whole wheat flour. We love to use whole wheat for two reasons. We love the taste of whole wheat bread, and it is known to be healthier than white bread. It has more fiber and nutrients such as iron and calcium. Your health conscious friends will love you, especially when they taste it. It’s a little bite of heaven!
We usually serve this bread with butter or with an olive oil bread dip. We often add balsamic vinegar, a crushed garlic clove and a few red pepper flakes for a little heat. A perfect side or appie! And it’s also perfect served with baked brie with berries or a hot and cheesy velveeta rotel dip.
No Knead Bread
- 1 package active dry yeast 2 ¼ teaspoons
- 2 cups water lukewarm
- 2 cups whole wheat flour
- 2 ⅓ cups flour
- ½ Tablespoon kosher salt plus more for sprinkling on top
- Olive oil
- fresh rosemary chopped for garnish
- Add yeast and water to a large mixing bowl.
- Add 1 cup of flour and salt and mix until well combined. After each cup of flour, mix until well combined.
- Cover loosely with plastic wrap and let rise for 1 hour (or until about doubled in size).
- Oil the bottom of Dutch oven (or cast iron pan) (10” or 12”)
- Generously sprinkle top of dough with flour. Lightly rubbing hands from top to bottom of the dough (to keep them covered in flour and help keep the dough from sticking), pick up the dough. Shape the dough into a rough disk as you transfer to the Dutch oven.
- Cover Dutch oven with a tea towel and let rise for 30 minutes.
- Meanwhile, preheat the oven to 400°F.
- After 30 minutes, using a pastry brush, lightly cover the top of the bread with olive oil. Using a sharp knife, cut an X into the dough. Sprinkle the top with salt and rosemary.
- Bake for 35-40 minutes until the top is a golden brown.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from Baker Bettie
I need a low sodium version. Is it possible to use less salt?
I have only tried the recipe as written Lydia. Let us know if you try it with less salt!
In the recipe you call for 2 cups whole wheat flour then 2 ⅓ cups flour. Is the second amount also whole wheat flour?
The second amount is regular all purpose flour. Enjoy Laura!
I make this bread a lot, we love it! The nice part is I don’t have to knead it. Thank you for this recipe!!
You’re so welcome Donna! We love this recipe so much too!
Can I bake this in a Corning ware dish as I don’t haves skillet that goes in the oven
While I have not tried it myself, readers have successfully baked it in a glass pie dish, so that should work! I’ve made it on a cookie sheet when we were at our friend’s lake. The crust may not get quite as crisp, but it’ll still be super delicious!
When using all purpose flour are the measurements the same as using whole wheat? Thanks
Yes Mary, the same measurements work perfectly in this recipe. Enjoy!
Already commented but commenting again, because I am making this bread for the 8th time and we can’t be more excited. It’s our favorite recipe ever! <3
Oh thank you, I’m so happy to hear that Bailey! ❤️ You made my day!
Could I use all purpose flour instead of the whole wheat?
You sure can. It works just as well! Enjoy Charna!
Looks delicious. Can’t wait to try it!
Thank you Catherine! It’s easy and so good!
Making this for the 5th time today! It’s our all time favorite homemade bread, and the only one I enjoy making. I find it easiest to use the stand mixer when adding the flour. We love adding a teaspoon of garlic powder to the dough, and sometimes a half tablespoon of Italian seasoning. We usually use active dry yeast, but had a lot of luck with quick rise instant yeast too.
I have two loaves of this in the oven as we speak!
Sounds delish! Thanks for the tip about the mixer, especially when doubling the recipe! So happy to hear how much you love the bread! We make it all the time too!
When using quick rise yeast, do you change the process at all? Other recipes I’ve used change the amount of time for rise. Thanks
For the first rise using quick rise yeast, you’d expect it to double within about 30-45 minutes. Enjoy the bread Claire!
Like!! Thank you for this.
The equivalent quantities in grams or ounces would be good for these American recipes which only use “cups” !
I’m sorry Maxine, I’m unable to provide g/ml for the recipes. You can find converters online that may be able to help you (here’s one for cups to grams).
I love everything about this bread! It is so good fresh out of the oven!
So glad to hear that you love the bread Holly!
Hi Candace! Am I reading the recipe right? It’s 2 cups WW flour plus 2 1/3 AP flour?
That’s right Judy! You can also use less whole wheat if you prefer (replacing with all purpose). Enjoy the bread!