25+ Easy King Arthur No-Knead Bread Recipes To Try This Season

When it comes to homemade bread, few things are more satisfying than pulling a warm, freshly baked loaf from the oven.

The comforting aroma, the crisp golden crust, and the soft, airy crumb—it’s a process that usually requires kneading, patience, and practice.

But what if you could enjoy that same satisfaction without all the effort?

That’s where no-knead bread recipes come in.

And when you combine this hassle-free method with the high-quality King Arthur Flour, you get bakery-style results right in your own kitchen.

In this article, we’re sharing 25+ King Arthur no-knead bread recipes that make bread-baking approachable for all levels of bakers.

Whether you’re craving savory classics like rosemary focaccia or something a little more adventurous like apple cinnamon walnut bread, there’s something here for everyone.

These recipes not only highlight the versatility of no-knead bread but also show how King Arthur’s range of flours—from all-purpose to whole wheat—helps create the perfect loaf every time.

Grab your favorite mixing bowl and get ready to bake effortlessly delicious bread.

25+ Easy King Arthur No-Knead Bread Recipes To Try This Season

Baking bread at home doesn’t have to be a laborious task thanks to these 25+ King Arthur no-knead bread recipes.

With just a few basic ingredients and some patience, you can produce delicious loaves that rival those from your favorite bakery.

From hearty whole wheat flaxseed bread to sweet apple cinnamon walnut loaves, these recipes offer something for every taste and occasion.

Best of all, the use of King Arthur Flour ensures that your bread turns out perfect every time, thanks to its consistent quality and exceptional performance.

So whether you’re an experienced baker looking for a low-effort recipe or a newbie just getting started, these no-knead breads make homemade baking accessible and rewarding.

Try out a few of these recipes, and you’ll be amazed at how simple it is to create delicious, crusty, and flavorful bread from your own kitchen.

No-Knead Rustic White Bread

This No-Knead Rustic White Bread is perfect for beginners and seasoned bakers alike. The simple, hands-off method requires minimal effort while delivering a golden, crisp crust and a soft, airy crumb. Using King Arthur’s all-purpose flour, this recipe creates a classic loaf with a rich, developed flavor, thanks to the long fermentation time.

• Ingredients:
  • 4 cups King Arthur All-Purpose Flour
  • 1 teaspoon active dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water (about 110°F)
• Instructions:
  1. In a large bowl, whisk together the flour, yeast, and salt.
  2. Slowly add warm water while stirring with a wooden spoon or spatula until the dough forms and pulls away from the sides of the bowl. The dough should be shaggy and sticky.
  3. Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours, until the surface is covered in bubbles and the dough has doubled in size.
  4. Preheat the oven to 450°F. Place a Dutch oven (or heavy pot with lid) in the oven to heat for at least 30 minutes.
  5. Turn the dough out onto a well-floured surface and shape it into a round loaf.
  6. Carefully transfer the dough into the preheated Dutch oven, cover, and bake for 30 minutes.
  7. Remove the lid and bake for an additional 10-15 minutes until the crust is deep golden brown.
  8. Let the bread cool on a wire rack before slicing.

This no-knead rustic white bread is a testament to the magic of simplicity. With just a few ingredients and time, you’ll achieve bakery-worthy results at home. The long fermentation enhances the bread’s flavor, giving it a slight tang, perfect for sandwiches or to serve with butter. Make sure to enjoy the crackling sound of the crust as it cools—it’s a sign of a perfect bake!

No-Knead Multigrain Bread

For those looking to add a healthy twist to their baking, this No-Knead Multigrain Bread delivers a satisfying, wholesome loaf. Packed with whole grains like oats, flaxseed, and wheat germ, this bread offers a slightly nutty flavor and a hearty texture. Using King Arthur Whole Wheat Flour, it’s perfect for sandwiches or as an accompaniment to soups and stews.

• Ingredients:
  • 2 cups King Arthur Whole Wheat Flour
  • 1 1/2 cups King Arthur All-Purpose Flour
  • 1 tablespoon flaxseed
  • 1/4 cup oats
  • 2 teaspoons salt
  • 1 teaspoon active dry yeast
  • 2 tablespoons honey
  • 1 3/4 cups warm water
• Instructions:
  1. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, flaxseed, oats, salt, and yeast.
  2. Add the honey and warm water, stirring until all ingredients are thoroughly mixed and a sticky dough forms.
  3. Cover the bowl with plastic wrap and allow the dough to rise at room temperature for 12-18 hours.
  4. Preheat the oven to 450°F and place a Dutch oven or heavy pot inside to heat up for 30 minutes.
  5. Turn the dough out onto a well-floured surface and shape it into a round or oval loaf.
  6. Carefully place the dough into the preheated pot, cover, and bake for 30 minutes.
  7. Uncover and bake for another 10-15 minutes until the crust is golden brown.
  8. Let the bread cool completely before slicing.

This multigrain bread is as nutritious as it is delicious. The mix of grains adds fiber and nutrients, while the no-knead method ensures it’s easy to make. Whether toasted for breakfast or used for hearty sandwiches, this loaf will elevate any meal with its rich texture and earthy flavors.

No-Knead Olive & Herb Bread

This No-Knead Olive & Herb Bread is packed with the savory flavors of Kalamata olives, fresh rosemary, and thyme. Perfect for Mediterranean-style meals or as a standalone snack, this bread uses King Arthur Bread Flour to create a light, chewy crumb with a flavorful, fragrant crust.

• Ingredients:
  • 3 1/2 cups King Arthur Bread Flour
  • 1 teaspoon active dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water
  • 1/2 cup pitted Kalamata olives, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon olive oil
• Instructions:
  1. In a large bowl, whisk together the bread flour, yeast, and salt.
  2. Stir in the chopped olives, rosemary, and thyme.
  3. Add the warm water and olive oil, mixing until a shaggy dough forms.
  4. Cover the bowl with plastic wrap and allow the dough to rise at room temperature for 12-18 hours.
  5. Preheat the oven to 450°F and place a Dutch oven inside to heat for 30 minutes.
  6. Turn the dough onto a floured surface and gently shape it into a loaf.
  7. Carefully transfer the dough into the preheated Dutch oven, cover, and bake for 30 minutes.
  8. Remove the lid and bake for an additional 10-15 minutes until golden brown.
  9. Allow the bread to cool on a wire rack before serving.

This no-knead olive and herb bread brings Mediterranean flavors straight to your table. The combination of fresh herbs and briny olives makes it an ideal pairing for dips, cheeses, and roasted vegetables. The no-knead process ensures that this flavorful loaf is both simple and foolproof, making it a go-to recipe for both casual dinners and special occasions.

No-Knead Cheddar Jalapeño Bread

This No-Knead Cheddar Jalapeño Bread is the perfect blend of cheesy goodness with a hint of spice. Using King Arthur All-Purpose Flour, this bread combines sharp cheddar cheese and fresh jalapeños to create a delicious loaf with a crispy crust and soft, flavorful interior. It’s great for adding some heat to your meals or served on its own as a snack.

• Ingredients:
  • 4 cups King Arthur All-Purpose Flour
  • 1 teaspoon active dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water
  • 1 cup shredded sharp cheddar cheese
  • 2 jalapeños, seeded and chopped
  • 1 tablespoon olive oil
• Instructions:
  1. In a large bowl, whisk together the flour, yeast, and salt.
  2. Add the cheddar cheese and jalapeños, stirring until evenly distributed.
  3. Gradually pour in the warm water and olive oil, mixing until a sticky dough forms.
  4. Cover the bowl with plastic wrap and let the dough rise at room temperature for 12-18 hours.
  5. Preheat the oven to 450°F and place a Dutch oven inside to heat for 30 minutes.
  6. Shape the dough into a round loaf on a well-floured surface.
  7. Carefully transfer the dough into the preheated Dutch oven, cover, and bake for 30 minutes.
  8. Remove the lid and bake for an additional 10-15 minutes until the crust is golden and the cheese has melted into the bread.
  9. Let the bread cool on a wire rack before slicing.

With its bold combination of cheddar and jalapeños, this bread offers a spicy, cheesy twist on traditional no-knead recipes. The long fermentation process enhances the flavor of the bread, while the cheese melts beautifully into the loaf. Perfect for serving with chili, soups, or just enjoying on its own, this loaf is a crowd-pleaser for those who love a bit of heat!

No-Knead Honey Oat Bread

This No-Knead Honey Oat Bread is a delightful combination of sweetness and texture. The oats add a pleasant chew, while the honey gives the bread a natural sweetness. Made with King Arthur Whole Wheat Flour, this bread is nutritious and delicious, ideal for breakfast toast or a healthy sandwich base.

• Ingredients:
  • 2 cups King Arthur Whole Wheat Flour
  • 2 cups King Arthur All-Purpose Flour
  • 1/2 cup old-fashioned rolled oats
  • 2 tablespoons honey
  • 1 teaspoon active dry yeast
  • 1 1/2 teaspoons salt
  • 1 3/4 cups warm water
• Instructions:
  1. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, oats, yeast, and salt.
  2. Stir in the honey and warm water until a sticky dough forms.
  3. Cover the bowl with plastic wrap and let the dough rise for 12-18 hours at room temperature.
  4. Preheat the oven to 450°F and place a Dutch oven or heavy pot inside to heat for 30 minutes.
  5. Turn the dough out onto a well-floured surface and shape into a round loaf.
  6. Transfer the dough to the preheated Dutch oven, cover, and bake for 30 minutes.
  7. Remove the lid and bake for another 10-15 minutes, until the bread is golden brown.
  8. Let the bread cool completely on a wire rack before slicing.

This honey oat bread is a wholesome, slightly sweet loaf that’s perfect for those seeking a healthier bread option. The oats add texture and heartiness, while the honey gives a lovely sweetness without overpowering the natural flavor of the bread. Whether used for sandwiches or enjoyed with butter and jam, this loaf is versatile and delightful!

No-Knead Sun-Dried Tomato & Basil Bread

This No-Knead Sun-Dried Tomato & Basil Bread brings a taste of Italy to your kitchen. Packed with the rich, concentrated flavor of sun-dried tomatoes and the freshness of basil, this bread, made with King Arthur Bread Flour, is perfect for sandwiches, dipping in olive oil, or enjoying with your favorite pasta dishes.

• Ingredients:
  • 3 1/2 cups King Arthur Bread Flour
  • 1 teaspoon active dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon olive oil
• Instructions:
  1. In a large bowl, whisk together the flour, yeast, and salt.
  2. Stir in the chopped sun-dried tomatoes and basil until well mixed.
  3. Add the warm water and olive oil, stirring until a sticky dough forms.
  4. Cover the bowl with plastic wrap and allow the dough to rise for 12-18 hours at room temperature.
  5. Preheat the oven to 450°F and place a Dutch oven or heavy pot inside to heat for 30 minutes.
  6. Shape the dough into a loaf on a floured surface.
  7. Transfer the dough to the preheated pot, cover, and bake for 30 minutes.
  8. Remove the lid and bake for another 10-15 minutes until the crust is golden brown.
  9. Let the bread cool completely before slicing.

Recipe Conclusion:

This sun-dried tomato and basil bread bursts with Mediterranean flavors, making it a great accompaniment to Italian meals. The tangy, chewy tomatoes and fresh basil create an aromatic, savory loaf that’s easy to make with the no-knead method. It’s perfect for dipping in olive oil or serving with cheeses and charcuterie, and the vibrant flavor makes every bite a delight!

No-Knead Cinnamon Raisin Bread

This No-Knead Cinnamon Raisin Bread is a delightful combination of sweet raisins and warm cinnamon, perfect for breakfast or snacking. Made with King Arthur All-Purpose Flour, the bread has a light, airy crumb with bursts of raisins and a hint of spice. This recipe requires minimal effort but delivers a bakery-style loaf that’s perfect toasted with butter.

• Ingredients:
  • 4 cups King Arthur All-Purpose Flour
  • 1 teaspoon active dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water
  • 1/2 cup raisins
  • 2 tablespoons ground cinnamon
  • 2 tablespoons sugar
  • 1 tablespoon olive oil
• Instructions:
  1. In a large bowl, combine the flour, yeast, salt, cinnamon, and sugar.
  2. Stir in the raisins.
  3. Gradually add the warm water and olive oil, mixing until a shaggy dough forms.
  4. Cover the bowl with plastic wrap and let the dough rise at room temperature for 12-18 hours.
  5. Preheat the oven to 450°F and place a Dutch oven inside to heat for 30 minutes.
  6. Shape the dough into a round loaf on a well-floured surface.
  7. Transfer the dough into the preheated Dutch oven, cover, and bake for 30 minutes.
  8. Remove the lid and bake for another 10-15 minutes until the crust is golden brown.
  9. Allow the bread to cool before slicing and serving.

This cinnamon raisin bread offers a delightful sweetness with every bite. The long fermentation brings out the rich flavors, while the raisins and cinnamon provide a comforting, nostalgic taste. Perfect for toasting and topping with butter or cream cheese, this no-knead version is an easy way to enjoy a classic favorite with minimal effort.

No-Knead Parmesan Garlic Bread

Packed with savory flavors, this No-Knead Parmesan Garlic Bread uses King Arthur Bread Flour to create a golden, crusty loaf infused with fresh garlic and tangy Parmesan. Whether served alongside pasta or dipped in olive oil, this bread is perfect for adding a gourmet touch to any meal. Its no-knead method makes it approachable for bakers of all levels.

• Ingredients:
  • 4 cups King Arthur Bread Flour
  • 1 teaspoon active dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian herbs (optional)
• Instructions:
  1. In a large bowl, whisk together the flour, yeast, salt, Parmesan cheese, and minced garlic.
  2. Add the warm water and olive oil, stirring until a sticky dough forms.
  3. Cover the bowl with plastic wrap and let the dough rise at room temperature for 12-18 hours.
  4. Preheat the oven to 450°F and place a Dutch oven inside to heat for 30 minutes.
  5. Shape the dough into a round loaf on a floured surface.
  6. Carefully transfer the dough into the preheated Dutch oven, cover, and bake for 30 minutes.
  7. Remove the lid and bake for an additional 10-15 minutes until the crust is golden and crispy.
  8. Let the bread cool on a wire rack before slicing.

This Parmesan garlic bread brings out deep, savory flavors with every slice. The Parmesan adds a salty richness, while the garlic infuses the bread with a fragrant aroma. Perfect for pairing with soups, pastas, or simply enjoying with a drizzle of olive oil, this loaf is a great way to elevate any meal. The no-knead method ensures that you get maximum flavor with minimal effort.

No-Knead Cranberry Walnut Bread

This No-Knead Cranberry Walnut Bread is a fantastic balance of sweet, tart, and nutty flavors. Made with King Arthur All-Purpose Flour, this bread has a rustic, crunchy crust and a tender crumb filled with dried cranberries and toasted walnuts. It’s perfect for holiday dinners or a special weekend breakfast.

• Ingredients:
  • 4 cups King Arthur All-Purpose Flour
  • 1 teaspoon active dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 1 tablespoon honey
• Instructions:
  1. In a large mixing bowl, whisk together the flour, yeast, and salt.
  2. Stir in the cranberries and walnuts.
  3. Add the honey and warm water, mixing until a shaggy dough forms.
  4. Cover the bowl with plastic wrap and let the dough rise for 12-18 hours at room temperature.
  5. Preheat the oven to 450°F and place a Dutch oven inside to heat for 30 minutes.
  6. Turn the dough out onto a floured surface and shape it into a round loaf.
  7. Carefully transfer the dough into the preheated Dutch oven, cover, and bake for 30 minutes.
  8. Remove the lid and bake for an additional 10-15 minutes until the crust is deep golden.
  9. Allow the bread to cool before slicing and serving.

This cranberry walnut bread is a wonderful blend of textures and flavors, with the sweetness of dried cranberries balanced by the crunch of toasted walnuts. The long fermentation brings out a rich depth of flavor, making this loaf perfect for special occasions or a treat to enjoy with tea or coffee. It’s also delicious when paired with cheese or served alongside a holiday spread.

No-Knead Rosemary Sea Salt Focaccia

This No-Knead Rosemary Sea Salt Focaccia is an Italian-inspired bread that is light, airy, and perfectly seasoned with fresh rosemary and a sprinkle of flaky sea salt. Made with King Arthur Bread Flour, this bread features a crispy crust and soft interior, making it ideal as a side for soups, salads, or as a sandwich base. Its simple preparation and bold flavors will make it a new favorite in your bread repertoire.

• Ingredients:
  • 4 cups King Arthur Bread Flour
  • 1 teaspoon active dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water
  • 2 tablespoons olive oil (plus extra for brushing)
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon flaky sea salt
• Instructions:
  1. In a large bowl, whisk together the flour, yeast, and salt.
  2. Slowly add the warm water and 2 tablespoons olive oil, stirring until a sticky dough forms.
  3. Cover the bowl with plastic wrap and allow the dough to rise at room temperature for 12-18 hours.
  4. Preheat the oven to 450°F.
  5. Grease a baking sheet with olive oil and turn the dough out onto the sheet. Gently press the dough into a flat, even layer.
  6. Brush the surface of the dough with olive oil, sprinkle with chopped rosemary, and top with flaky sea salt.
  7. Bake for 25-30 minutes, or until golden brown and crispy around the edges.
  8. Let the focaccia cool slightly before cutting into squares.

This rosemary sea salt focaccia is incredibly easy to make and full of flavor. The fresh rosemary adds an earthy aroma, while the flaky sea salt enhances the bread’s savory goodness. Its crispy exterior and soft, chewy interior make it versatile for any meal. Serve it as a side, dip it in olive oil, or use it as a sandwich bread—this focaccia will quickly become a staple in your kitchen.

No-Knead Whole Wheat Flaxseed Bread

For a nutrient-packed, wholesome loaf, try this No-Knead Whole Wheat Flaxseed Bread. Using King Arthur Whole Wheat Flour and flaxseeds, this bread is not only hearty but also full of fiber and healthy fats. Its no-knead preparation ensures that you get a nutritious bread with a deliciously chewy texture and nutty flavor, without the effort.

• Ingredients:
  • 2 cups King Arthur Whole Wheat Flour
  • 2 cups King Arthur All-Purpose Flour
  • 1/4 cup ground flaxseed
  • 1 teaspoon active dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water
  • 1 tablespoon honey
• Instructions:
  1. In a large bowl, combine the whole wheat flour, all-purpose flour, flaxseed, yeast, and salt.
  2. Add the honey and warm water, stirring until a shaggy dough forms.
  3. Cover the bowl with plastic wrap and allow the dough to rise at room temperature for 12-18 hours.
  4. Preheat the oven to 450°F and place a Dutch oven inside to heat for 30 minutes.
  5. Shape the dough into a round loaf on a floured surface.
  6. Transfer the dough into the preheated Dutch oven, cover, and bake for 30 minutes.
  7. Remove the lid and bake for an additional 10-15 minutes until the crust is golden brown.
  8. Allow the bread to cool before slicing.

This whole wheat flaxseed bread is a healthy, hearty option for those looking to add more fiber to their diet. The flaxseeds contribute a nutty flavor and plenty of nutritional benefits, while the whole wheat flour provides a rich, earthy taste. Whether served with soups, toasted with butter, or used for sandwiches, this loaf is both delicious and nutritious.

No-Knead Pesto Swirl Bread

This No-Knead Pesto Swirl Bread combines the aromatic flavors of basil pesto with the ease of a no-knead bread recipe. Using King Arthur Bread Flour, the dough is soft and airy, while the pesto swirl adds a vibrant, garlicky kick. It’s perfect for sandwiches, dipping in olive oil, or serving as an appetizer at your next gathering.

• Ingredients:
  • 4 cups King Arthur Bread Flour
  • 1 teaspoon active dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water
  • 1/2 cup pesto (store-bought or homemade)
  • 2 tablespoons olive oil
• Instructions:
  1. In a large bowl, whisk together the flour, yeast, and salt.
  2. Slowly add the warm water and olive oil, stirring until a sticky dough forms.
  3. Cover the bowl with plastic wrap and let the dough rise at room temperature for 12-18 hours.
  4. Preheat the oven to 450°F and place a Dutch oven inside to heat for 30 minutes.
  5. Turn the dough out onto a floured surface and gently stretch it into a rectangle.
  6. Spread the pesto evenly over the surface of the dough.
  7. Roll the dough into a log and tuck the ends under to seal.
  8. Carefully transfer the dough into the preheated Dutch oven, cover, and bake for 30 minutes.
  9. Remove the lid and bake for an additional 10-15 minutes until golden brown.
  10. Let the bread cool before slicing to reveal the beautiful pesto swirl.

This pesto swirl bread is a visually stunning and flavorful loaf that combines the simplicity of no-knead bread with the bold taste of basil pesto. The garlicky, herby swirl throughout the loaf adds an extra layer of deliciousness to every bite. It’s perfect for entertaining or adding an Italian flair to any meal. Serve it warm with olive oil or as the base for gourmet sandwiches, and watch it disappear!

No-Knead Olive and Herb Bread

This No-Knead Olive and Herb Bread is packed with briny olives and fragrant herbs, making it an ideal savory loaf. Made with King Arthur All-Purpose Flour, the bread features a golden crust and a chewy, flavorful interior. It’s a perfect bread for Mediterranean dishes, serving alongside cheese, or even enjoying on its own with a drizzle of olive oil.

• Ingredients:
  • 4 cups King Arthur All-Purpose Flour
  • 1 teaspoon active dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water
  • 1/2 cup chopped kalamata olives
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon olive oil
• Instructions:
  1. In a large bowl, whisk together the flour, yeast, and salt.
  2. Stir in the chopped olives and rosemary.
  3. Add the warm water and olive oil, stirring until a sticky dough forms.
  4. Cover the bowl with plastic wrap and let the dough rise for 12-18 hours at room temperature.
  5. Preheat the oven to 450°F and place a Dutch oven inside to heat for 30 minutes.
  6. Shape the dough into a round loaf on a well-floured surface.
  7. Transfer the dough to the preheated Dutch oven, cover, and bake for 30 minutes.
  8. Remove the lid and bake for another 10-15 minutes until the crust is golden brown.
  9. Allow the bread to cool before slicing.

This olive and herb bread is the perfect combination of earthy rosemary and the tangy, salty bite of olives. The no-knead method brings out the rich flavors through slow fermentation, resulting in a crusty, aromatic loaf that pairs beautifully with cheeses, salads, or soups. Whether you’re hosting a dinner party or just enjoying a snack, this bread will be a hit!

No-Knead Beer Bread

This No-Knead Beer Bread brings a unique, malty flavor to your loaf, thanks to the addition of beer in the dough. Using King Arthur All-Purpose Flour, this bread develops a rich, hearty flavor without any kneading. The beer acts as a leavening agent and adds a subtle tang, making it perfect for serving with hearty meals like stews, chili, or BBQ.

• Ingredients:
  • 4 cups King Arthur All-Purpose Flour
  • 1 teaspoon active dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups beer (room temperature)
  • 1/4 cup warm water
  • 1 tablespoon honey
  • 1 tablespoon olive oil
• Instructions:
  1. In a large bowl, mix the flour, yeast, and salt.
  2. Stir in the beer, warm water, honey, and olive oil until a sticky dough forms.
  3. Cover the bowl with plastic wrap and let the dough rise for 12-18 hours at room temperature.
  4. Preheat the oven to 450°F and place a Dutch oven inside to heat for 30 minutes.
  5. Shape the dough into a round loaf on a floured surface.
  6. Carefully transfer the dough into the preheated Dutch oven, cover, and bake for 30 minutes.
  7. Remove the lid and bake for an additional 10-15 minutes until the bread is golden and crusty.
  8. Let the bread cool on a wire rack before slicing.

This no-knead beer bread is the perfect way to introduce a malty, complex flavor into your homemade loaf. The carbonation from the beer helps the bread rise while adding depth and richness to the dough. Whether paired with a hearty stew, served with cheese, or simply slathered with butter, this bread is a great twist on the classic no-knead recipe!

No-Knead Apple Cinnamon Walnut Bread

For a sweet, autumn-inspired treat, this No-Knead Apple Cinnamon Walnut Bread is the perfect cozy loaf. Made with King Arthur All-Purpose Flour, it combines chunks of apple, crunchy walnuts, and a swirl of cinnamon sugar for a delicious and comforting bread. Whether enjoyed for breakfast or as a snack, this bread is sure to become a favorite.

• Ingredients:
  • 4 cups King Arthur All-Purpose Flour
  • 1 teaspoon active dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water
  • 1 cup chopped apples (peeled and diced)
  • 1/2 cup chopped walnuts
  • 2 tablespoons ground cinnamon
  • 2 tablespoons sugar
  • 1 tablespoon olive oil
• Instructions:
  1. In a large bowl, whisk together the flour, yeast, salt, cinnamon, and sugar.
  2. Stir in the apples and walnuts until evenly distributed.
  3. Add the warm water and olive oil, stirring until a sticky dough forms.
  4. Cover the bowl with plastic wrap and allow the dough to rise for 12-18 hours.
  5. Preheat the oven to 450°F and place a Dutch oven inside to heat for 30 minutes.
  6. Shape the dough into a round loaf on a floured surface.
  7. Carefully transfer the dough into the preheated Dutch oven, cover, and bake for 30 minutes.
  8. Remove the lid and bake for an additional 10-15 minutes until golden brown.
  9. Let the bread cool before slicing.

This apple cinnamon walnut bread is a comforting, seasonal loaf that’s perfect for fall. The apples provide a subtle sweetness, the walnuts add a delightful crunch, and the cinnamon swirl brings warmth to each bite. It’s perfect for breakfast, served with butter, or paired with a cup of coffee or tea. This no-knead recipe allows you to create a delicious, bakery-quality loaf with minimal effort!

Note: More recipes are coming soon!