Easy No-knead Artisan Style Bread Recipe

Nothing beats the scent of fresh baked bread flowing from the kitchen…


I love making my own bread because I control what goes in it...no preservatives, artificial flavours or chemicals…

I remember my grandmother making bread and kneading the dough for what seemed like an eternity.  Thankfully there are some great recipes that require zero kneading.  Just combine the ingredients and let them do the work.  The recipe below is my easy go to.

    My grandmother always wrapped her freshly baked loaves in linen. Linen is breathable so keeps the crust crunchy and the inside moist. Plus, it’s naturally antimicrobial. It was this tradition that inspired my linen bread bags.


3 cups (750 mL) of all-purpose or bread flour
1 cup (250 mL) of whole wheat flour
1/2 cup (125 mL) any multigrain mix (or more whole wheat)
1/2 heaping teaspoon (3 mL) of active dry yeast
2 teaspoons (10 mL) of salt
2 1/4 (560 mL) cups of warm water

5 cups (1.25 L) of all-purpose or bread flour
1/2 heaping teaspoon (3 mL) of active dry yeast
2 teaspoons (10 mL) of salt
2 1/2 cups (625 mL) of warm water


In a large bowl whisk the dry ingredients together, evenly distributing the salt and yeast throughout the flour. Pour in the warm water and stir with the handle of a wooden spoon until a moist dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, 1 or 2 minutes in total.

Cover the bowl with plastic wrap and let rest in a warm place for 8-10 hours. The dough will double in size and bubble, and long elastic gluten strands will form without laborious kneading.

Dust the dough lightly with a bit of flour. Oil hands lightly and, with your fingertips, gather dough from the outside edges to the middle, knocking it down into a loose ball. Turn out onto a lightly floured board and turn it into itself a few times until a tight ball forms. Toss the ball back in the bowl and lightly coat with a splash of vegetable oil, turning to evenly cover.

Gently roll the dough into a thin log that fits end to end in a lightly oiled 9- x 5-inch (2 L) loaf pan and, without covering, rest it a second time. In 2 to 3 hours it will double in size once more.

Meanwhile, preheat your oven to 425 °F (220 °C). When the dough is ready, bake for 45 minutes.

TIP: Sift the flour before mixing to ensure crispy crust with those classic rustic bread air holes.

 Now sit back and enjoy the scent of freshly baked bread as it fills the air.  HAPPY BAKING!

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