World’s Easiest No-Knead Artisan Bread

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough adds flavor and probiotics.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar fat profile.

butter

🥗Healthier: margarine

💰Cheaper: coconut oil

Margarine can reduce saturated fat.

Add 3 and 3/4 cups of flour to a mixing bowl.

Add 2 teaspoons of yeast and 2 teaspoons of coarse salt to the flour and mix together with a wooden spoon.

Add 1 and 1/2 cups of room temperature water to the dry ingredients and mix until a ball forms, about 2-3 minutes.

Cover the bowl with plastic wrap and let it rest for 3 hours.

Place the dough in the fridge for at least 18 hours to develop flavor.

After resting, remove the dough from the bowl using a rubber spatula, being careful not to flatten it.

Lightly dust a surface with flour and dust parchment paper with flour or semolina.

Cut the dough in half and place on the parchment paper, shaping it gently.

Cover with plastic wrap and let it rise for 45 minutes.

Preheat the oven to 475°F (246°C).

Remove the plastic wrap, dust hands with flour, and reshape the dough if needed.

Score the top of the dough with a sharp knife, making a half-inch cut.

Bake in the oven for 20-25 minutes until golden brown and hollow sounding when tapped.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens