No Knead Artisan Bread

No Knead Artisan Bread

No knead artisan bread recipe
Course bread
Cuisine American
Prep Time 12 hours 20 minutes
Cook Time 1 hour 5 minutes
Total Time 13 hours 25 minutes
Servings 12 slices
Calories 138kcal
Author I Heart Eating


  • 3 c . all-purpose flour
  • 1/4 c . powdered milk
  • 1 ¾ tsp . salt
  • 1/2 tsp . yeast
  • 1 ½ c . lukewarm water
  • 2-3 T . honey


  • In a large mixing bowl, whisk together flour, powdered milk, salt and yeast.
  • Add water and honey; mix until a shaggy mixture forms.
  • Cover bowl with greased plastic wrap and set aside for 12 - 18 hours. Making it the night before works really well.
  • Heat oven to 450 F.
  • When the oven has reached 450 F, place a Dutch oven or Corningware in the oven and heat the pot for 30 minutes.
  • Meanwhile, pour dough onto a very heavily floured (about 1/4 cup flour), movable surface (a silicone baking mat or cutting board works well).
  • With floured hands, shape dough into a ball.
  • Cover with greased plastic wrap and let it sit while the pot is heating.
  • Remove hot pot from the oven, drop in the dough, and cover. If you're using Corningware, cover tightly with foil.
  • Return to oven for 30 minutes.
  • After 30 minutes remove the lid, and bake an additional 5-10 minutes, or until bread reaches desired level of browning.
  • Remove bread from oven and place on a cooling rack to cool.
  • Let bread cool for on a rack. If you would like a softer loaf, place in a plastic bag but do not seal.
  • For crustier bread, let cool to room temperature on rack.


Nutrition values are estimates. 


Serving: 1slice | Calories: 138kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Cholesterol: 2mg | Sodium: 351mg | Potassium: 68mg | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1.5mg