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Quick No-Knead Bread

Ever since we started milling flour, we've been searching for an easy bread recipe that makes you feel like a baking pro in less time, and with guaranteed results. We've experimented with the popular no-knead method here, bringing you a delicious and satisfying loaf that is ready in just hours and is tailor-made for use with our freshly milled flour. Experiment with different flours to make it your own, but we suggest always sticking with a base of at least 75% Flourist Sifted Red Spring Wheat Flour for best results. 

A Dutch Oven is required for this recipe, and we are loving this Lodge Cast Iron Dutch Oven. It is far less expensive than most other brands and works like a charm. 

Quick No-Knead Bread 
2 cups lukewarm water
1/4 teaspoon instant or other active dry yeast
3 scooped cups or 510 grams Flourist Sifted Red Spring Wheat Flour
1 3/4 teaspoons salt 
Additional flour for dusting

The Dough
Start by adding the lukewarm water to a mixing bowl. The temperature here is important, as the correct water temperature will ensure the quick activation of the yeast. If you have a thermometer, the ideal temperature is 78F degrees or so. If you do not have a thermometer, then use the 'child's bath' rule: the water should be barely warm to the touch, but not too warm. 

Add the yeast to the lukewarm water and stir. Let the mixture sit for 5 minutes to allow the yeast to dissolve. In a separate bowl, mix the flour and salt. After 5 minutes, simply add the flour and salt mixture to the yeasted water and stir. This is easiest to do with your hands to ensure the dough comes together quickly. Mix the dough quickly to ensure it is well mixed, but stop mixing once the dough forms a shaggy ball and is no longer sticking to the side of the bowl. It will be very wet. Place the shaggy dough in the centre of the bowl and cover the bowl tightly with plastic wrap. Set the covered bowl aside to rise for 4 hours, or until it is ready to bake, up to 6 or 8 hours*. 

You will know when the dough is ready as it will have visibly risen to cover the lower portion of the bowl, and will be sticking to the sides. The dough should also have visible air bubbles. 

*Fluctuating temperatures of the room and the water can affect rising time and this is a flexible component of the method.

To Bake 
When ready to bake, heat the oven to 450 degrees. Once the oven reaches temperature, place the empty dutch oven into the oven and heat for 30 minutes. 5 minutes before the 30 minutes is up, prepare the dough. Remove the dough from the bowl with your hands and place onto a lightly floured surface. Add some flour to the loaf for shaping. Using your hands, gently form the dough into a round loaf, using gentle 'pulls' to form a smooth, round loaf. The loaf should become smooth and round. Dust with additional flour. 

Using oven mitts, very carefully remove the hot dutch oven from the oven. Open the lid and dust the bottom of the dutch oven with a small amount of flour. Using your hands, very carefully pick up the loaf and place it in the dutch oven (being very careful not to make contact with the hot dutch oven!). Place the lid on the dutch oven and return to the 450-degree oven. Bake for 38 minutes without peeking. Remove from the oven and allow to cool before devouring. The rise on this loaf will be about 3.5 4 inches high. 



Made this loaf and it turned out beautifully!

I read through the comments and made some adjustments as suggested by the latest commentator:

1.5 cups of water and I left it to rise for 12+ hours.

My question: how do I make the bread even less dense? We prefer fluffier, lighter Bread.

Does it have to do with the amount of yeast I use? More time for rest/rising?


I have been using a variation on this for many years.

Some differences: I find only 1.5 cups water for 3 cups flour is best, even with whole wheat flours. I also use less salt, 1tsp only.

I also let the bread work and ferment for at least 12 hours and usually about 24 hours. This produces a lighter loaf, breaks down glutens (making the bread palatable for those who are gluten intolerant) and brings out much more flavour of the flour.

Also, not sure why you wouldn’t put your bread pan into the warming oven? I.e. so it will be hot when the oven is … Seems a waste of a lot of electricity to wait to insert the pan until the oven is at 450F.

For baking, I find 30’ covered and 15’ uncovered is best. The uncovered time helps by making a browner and chewier crust.

Variations? I add up to 1/2 cup of seeds (pumpkin, sesame, flax, etc.) without any additional liquid. Oh, raisins or other dried fruit are nice additions as well.

Also, water makes the lightest loaf, but beer, buttermilk, etc. are nice to try as well for the extra flavour.

And if you don’t have a cast iron dutch oven, a ceramic dish with a cover also works well.

This is one of the easiest bread recipes there is. You, your family and anyone else eating your bread will love you even more!


Gary Carlton

Tried this once and it came out perfect! The second and third time it came out undone but chrispy on the top and bottom. I even took the temp which was over 190 and can’t figure this one out. I guess being so wet I will try less water as when getting this ready its a real wet mess.

Shira @ Flourist

Hi Mairin! Thank you for your note! We have yet to discover a good bread maker recipe with our flour, though we have heard from others they exist :). It’s on our list for this year! I do not recommend to try this recipe in a bread machine as it is not tested for use that way. I hope that helps! If you discover any good bread maker recipes, please do let us know!


Hello! I recently got a bread maker for Christmas but am having trouble using Flourist flour in the recipes for bread machines. Do you think I could use this recipe in a bread maker? Or do you have any tips? Thank you.

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