No-Knead Bread For Fall!

In August, we celebrate the First Harvest.  This is generally the Wheat harvest, so making bread is traditional this time of year.  I don’t know about you, but I dislike the kneading part of bread making.

I  love this recipe because it saves the day! There is no kneading necessary, and the bread is simply delicious! Give it a try, and post your creations on Social Media! Be sure to tag us!

Rustic no-Knead Bread

Raven's Magick PC Table
This easy to make bread is perfect for the Fall season!
No ratings yet
Prep Time 2 hours
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 3 hours 15 minutes
Course Side Dish
Cuisine American
Servings 24 Slices
Calories 160 kcal


  • cups 1.5 L bread flour, divided (see cook’s tip)
  • 3 tbsp 45 mL sugar
  • 2 pkgs 0.25 oz/8 g each dry active yeast (4½ tsp/22 mL) (see cook’s tip)
  • 2 tsp 10 mL salt
  • 3 cups 750 mL warm water (120°F –130°F/49°C –54°C)
  • tbsp 22 mL olive oil, divided
  • 1 tbsp 15 mL quick-cooking old-fashion oats, steel-cut oats, cornmeal, or wheat bran (optional)


  • In a large mixing bowl, combine 3½ cups (875 mL) of the flour with the sugar, yeast, and salt.
  • Add the water and 2 tbsp (30 mL) of the oil to a bowl. Beat on low speed with an electric mixer until moistened; beat on medium speed for 3 minutes.
  • Add the remaining flour and beat until thoroughly mixed into a stiff batter. Cover the bowl with plastic wrap.
  • Preheat the oven to 350°F (180°C) for 1 minute and turn off the oven. Place a pan of very warm water in back of the oven on the center rack.
  • Place the covered bowl on the center rack of the oven and let the dough rise until it has doubled in size (about 1 hour). Remove the bowl from the oven. Stir the batter with a spoon (the dough will deflate).
  • Brush the bottom and sides of a Dutch Oven with ½ tbsp (7 mL) of the oil using a Basting Brush.
  • Scrape the dough from the bowl into the pot, shaping into a mound (the dough will be slightly sticky). Turn the dough over to oil the top. Sprinkle with oats, if desired.
  • Place the uncovered pot into the oven. Let the dough rise for 25–30 minutes, or until it has doubled in size.
  • Carefully remove the pot from the oven to avoid deflating the dough. Preheat the oven to 375°F (190°C). Bake, uncovered, for 40–45 minutes or until the top of the bread is a deep golden brown.
  • Remove the pot from the oven. Carefully place it on a cooling rack. Let the bread cool for at least 30 minutes, then release bread from the edge of the pan using the Cake Tester & Releaser or a table knife.


Cook's Tips:

Quick-rising dry yeast can be used instead of active dry yeast. Quick-rising yeast will make the dough rise faster.
Bread flour has higher protein content than all-purpose flour, so that it can withstand an electric mixer.  


Serving: 1 SliceCalories: 160kcalCarbohydrates: 29gProtein: 5gFat: 3gSodium: 200mgFiber: 1g
Keyword bake, bread