Easy No-Knead Artisan Bread

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INTRODUCTION

Easy No-Knead Artisan Bread is a simple bread you make at home with little work. It uses only a few ingredients and needs time to rest instead of kneading. This makes it perfect for people who want fresh bread without long work. If you want similar easy gluten-free ideas, check out easy gluten-free bread recipes for more baking options.

This bread has a crisp crust and soft center. It fits many diets when you change a few ingredients. You can make it a healthy version by using whole grain flour or adding seeds. It is also great for meal prep because you can bake once and use slices all week.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is very simple and needs no kneading. Letting the dough rest does all the work. It is a lighter option than store-bought bread if you choose whole grain flour and reduce salt. It can be a balanced meal part when you pair it with protein and vegetables.

This recipe is also good for weight loss when used in a smart meal plan. For tips on building meals for weight goals, you can read the 7-day weight loss meal prep plan for ideas you can pair with this bread. The simple method saves time, so it is quick meal prep for busy weeks.

HOW TO MAKE Easy No-Knead Artisan Bread

This is an easy no-knead loaf. The dough rests for many hours. When it is ready, you bake it in a hot covered pot or in an oven-safe dish. The steps below are simple and clear.

EQUIPMENT NEEDED

• Large mixing bowl
• Wooden spoon or spatula
• Plastic wrap or saran wrap and a towel
• Cast iron Dutch oven with lid or an oven-safe pot with lid (6 to 8 quart)
• Parchment paper (optional)
• Baking sheet (if not using a Dutch oven)

Ingredients You’ll Need :

3-1/4 cups AP flour, 2 tsp instant yeast, 1-1/2 tsp salt, 1-1/2 cups warm water

STEP-BY-STEP INSTRUCTIONS :

In a large mixing bowl, whisk together the flour, yeast and salt., Add the warm water and stir with a wooden spoon until just combined. (It will look pretty shaggy.), Cover with saran wrap, (I throw a towel over the top too), and let it sit for 4-24 hours in a non-drafty place. (I keep mine in the empty microwave.), When ready to bake:

Preheat your oven to 450°F (230°C) at least 30 minutes before baking. If you have a Dutch oven, place it in the oven while it heats. Turn the dough out onto a well-floured surface and shape it gently into a round. Place the dough on parchment paper if you like for easy transfer. Carefully lift the dough (with the parchment) into the hot Dutch oven, put the lid on, and bake for 30 minutes. Remove the lid and bake for another 10 to 15 minutes until the crust is deep golden brown. Let the bread cool on a rack at least 30 minutes before slicing so the crumb sets.

HOW TO SERVE Easy No-Knead Artisan Bread

Serve this bread warm with healthy spreads and proteins. A light spread of olive oil with herbs makes a low-calorie topping. For a high protein meal, serve slices with cottage cheese, smoked salmon, or a Greek yogurt dip. For more breakfast style pairings, you can try topping slices with nut butter and fresh fruit for fiber and protein.

Try to control portions by keeping slice size moderate — one or two thin slices per meal. This helps keep calories in check and makes the bread fit a healthy plate with lean protein and vegetables. You can also toast slices for salads or soups to add crunch without heavy toppings. If you want another gluten-free breakfast idea, pair a slice with a recipe like delicious cornbread waffles gluten-free recipe on special mornings.

STORAGE & FREEZING : Easy No-Knead Artisan Bread

Store the bread at room temperature in a paper bag or bread box for up to 2 days to keep the crust crisp. For soft crust and longer storage, store in a sealed plastic bag for up to 4 days. To freeze, slice the loaf and wrap slices in foil or freezer bags. Frozen slices keep well for up to 3 months. Thaw at room temperature or toast slices straight from the freezer.

If you watch carbs or calories, freeze slices in portion packs so you only thaw what you need. This makes the bread great for meal prep and helps with portion control for weight goals.

SERVING SUGGESTIONS

• Balanced plate: one slice with a lean protein (grilled chicken or fish), steamed greens, and a small salad.
• High protein meal: top a slice with mashed avocado and a poached egg, or pair with cottage cheese and smoked salmon.
• Light snack: one thin slice with hummus and sliced cucumber.
• Party idea: slice thinly and top with tomato, basil, and a little mozzarella for a fresh appetizer; pair with simple finger foods from a list of easy Halloween appetizers if you host a seasonal gathering.

These options keep the meal balanced and add fiber and protein to complement the bread. For diabetic-friendly choices, keep portions small and pair with protein and non-starchy vegetables.

VARIATIONS

• Healthier version: Replace half of the AP flour with whole wheat flour and add 2 tablespoons of ground flaxseed or chia seeds. This adds fiber and healthy fats. Use 1/2 to 1 cup less whole wheat if you want a lighter crumb. This makes a healthier version that is higher in fiber and more filling.

• High-protein or low-carb version: For a higher protein loaf, replace up to 1 cup of the AP flour with vital wheat gluten and add 1/2 cup unflavored whey protein powder. Note: this will change texture and may need a little more water. For a low-carb take, make a separate low-carb bread recipe using almond flour and psyllium husk — it is not a direct swap, but the no-knead method can inspire easy breads in low-carb kitchens. These swaps can make the bread part of a high protein meal.

• Air fryer or oven-baked version: If you do not have a Dutch oven, bake the dough on a preheated baking stone or sheet in the oven. For an air fryer, divide the dough into small rolls, let them rise a bit more, and bake at 375°F (190°C) for about 12–15 minutes, checking often. The air fryer gives quick crust and a soft inside. This makes the recipe flexible if you own an air fryer and want a fast bake for small batches.

• Diabetic-friendly tweak: Use whole grain flour, reduce the serving size, and pair slices with proteins and low-sugar sides. That helps manage blood sugar while still enjoying fresh bread.

In these variations, small changes can make the loaf closer to a lighter option or a higher protein choice.

FAQs

Q: Is this bread healthy?
A: It can be. The basic recipe is simple flour and water, so its health depends on how you serve it and if you change the flour. Use whole wheat or add seeds to increase fiber and nutrients for a healthier version.

Q: Can I eat this bread on a weight loss plan?
A: Yes, when you control portions and pair it with lean protein and vegetables. One thin slice with a high protein topping can be a good fit for weight loss. See meal plans that use balanced portions for ideas.

Q: How long does the baked bread last?
A: At room temperature in a paper bag, it keeps 1–2 days with a crisp crust. In a sealed bag it will be softer and last about 3–4 days. Freeze slices for longer storage up to 3 months.

Q: Is this recipe diabetic-friendly?
A: You can make it more diabetic-friendly by using whole grain flour, reducing portion size, and always eating it with protein and fiber-rich sides. Those steps help manage blood sugar after meals.

Q: Can I make this gluten-free?
A: The recipe as written uses AP flour and is not gluten-free. For a true no-knead gluten-free take, check out this no-knead gluten-free bread recipe that adapts the method for gluten-free flours.

MAKE-AHEAD TIPS FOR Easy No-Knead Artisan Bread

• Mix the dough the night before and let it sit in the fridge for 8–24 hours to build flavor. This makes it great for meal prep and saves time on baking day.
• Freeze pre-sliced bread in meal-size packs so you can thaw only what you need. This saves time and helps with portion control for weight loss or diabetic-friendly plans.
• If you need bread for a meal later in the day, make the dough in the morning and bake in the evening. The long rest builds flavor with little hands-on time.
• To save more time, bake several loaves and freeze the extras. Toast slices straight from the freezer for fast meals.

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