This no-knead bread delivers a crusty, bakery-style loaf with just 6 ingredients and minimal hands-on work, making it perfect for beginners who want impressive homemade bread without the complexity.
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Pour the water into your stand mixer bowl. It should be warm to the touch, not hot. Add honey, yeast, and 1 cup of flour. Stir to combine and then let sit about 20 minutes. The mixture will look bubbly and creamy.
Add oil, salt and remaining 3.5 cups flour. Attach the bowl to a stand mixer with the dough hook. Turn on the mixer and let it run for about 5 minutes, or until the mixture has formed a dough. If the dough sticks to the bottom or sides of the bowl, add another 1/4 c. flour.
Once the dough is formed, turned off the mixer and remove the bowl. Lightly coat the dough and the inside of the bowl with oil. Cover the bowl with a dish towel and let the dough rise for about an hour and a half. You can also cover the bowl with saran wrap and let the dough rise in the fridge for a few hours or up to overnight, as long as the dough is well oiled.
When you are ready to bake, remove the towel or saran wrap, punch down the risen dough with your fist, and pour the dough onto the counter. Form the dough into a rectangle roughly the size of your loaf pan, making sure to press out any air bubbles you see in the dough. Lightly oil the dough and the loaf pan, and put the dough in.
Turn the oven on to 350 degrees. When the oven gets up to temperature, take a knife and cut three small slits in the top of the dough to let the steam out. Put the pan in the oven and bake for 50 minutes. At this point, the bread will look lightly tan and crusty. Take the bread out of the oven and remove it from the pan immediately. Let the bread cool for at least 15 minutes before slicing.
Store cooled bread in a paper bag or breadbox at room temperature for 2–3 days. Slice, freeze in an airtight container for up to 1 month, and reheat unwrapped in a 350°F oven for 10–15 minutes.
Dutch oven or covered baking vessel · Kitchen scale (optional but recommended for consistency)
Correct. Time and yeast do the work instead of kneading. Mix ingredients and let rise for several hours or overnight—the dough develops strength through fermentation, not manual work.
About 15 minutes of hands-on time spread across mixing and shaping. Total elapsed time is 8–18 hours depending on your preferred rise duration and baking time.
Yes, use the same amount. Active dry yeast has slightly larger granules but performs identically in this recipe; results may take 10–15 minutes longer to rise.
A covered baking vessel (covered roasting pan, cast iron with lid, or even a flipped bowl on a baking sheet) traps steam during baking to create the crusty exterior.
Yes. Fold in herbs, seeds, olives, or cheese into the dough before final rise. Keep mix-ins dry or patted dry to avoid excess moisture affecting texture.
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