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.
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
- 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