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If I could do anything in my power to convince you to make this amazing bread, I would do it. It’s the easiest bread I have ever made…and I have made a LOT of bread, my friends. I have literally made this recipe at least once a week over the past month. My family loves it, I’ve served it to friends and neighbors, all with rave reviews.

Easy No-Knead Peasant Bread
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You don’t need a Kitchen Aid, or Bosch mixer or fancy bread pans of any kind. Just a nice big bowl, and wooden spoon or rubber spatula and a pie plate (or loaf pan) to bake it in. The ingredients are incredibly simple as well. Flour, water, sugar, salt, yeast…that’s it.

It’s got a nice crispy crust…

…and a super soft, hearty texture on the inside. It’s so good, my friends. I bet you have everything in your kitchen right now to make it. I hope you give it a go. 😉 Here are some details.

You start with a bowl, flour, sugar, salt and yeast.

Add warm water…

…and stir it until there are no more flour streaks and it makes a shaggy ball.

Cover and let it rise until it’s double it size. (Should only take 60-90 minutes).

Preheat your oven to 425 degrees. Using a large rubber spatula or dough scraper, pull the bottom of the dough ball up and over the top, several times, scraping the sides of the bowl to make sure you get all the dough.

Spray a 9 inch pie plate with cooking spray and add the dough to it, shaping the best you can into a ball. It’s meant to look rustic, so no worries about trying to get a beautifully shaped loaf. It will spread out a bit for you.

Let it rest, uncovered for about 15 minutes, or until it’s slightly puffy.

Bake for 15 minutes, then turn the oven down to 375 degrees and bake for another 15-20 minutes, or until the bottom and top are both golden brown and crusty.

It’s so, so good!

We have been making it with half wheat and half white flour with great success. When using this combination we like to bake it in loaf pans, so my boys can use it as sandwich bread for their lunches. Delicious!

Hope you get a chance to try it!

Looking for more No Knead Breads? Here are two more of our favorites…

No-Knead Peasant Bread

Serves: 1 large loaf Prep Time: Cooking Time:
Nutrition facts: Na calories NA fat
Rating: 4.0/5
( 4 voted )


  • 4 C all purpose flour
  • 1 1/2 tsp salt
  • 2 tsp sugar
  • 1 Tb instant or active dry yeast (I've tested it with both, and they do equally well)
  • 2 C warm water


  1. Grab your flour, and before measuring out the 4 cups, toss it a bit with a fork, allowing it to fluff up and become airy. This will keep the bread from becoming too heavy. 
  2. Into a large mixing bowl, place all the ingredients but the water. Toss them together with a fork. 
  3. Add the warm water and use a sturdy rubber spatula to mix until there are no more flour streaks and the mixture is well hydrated. 
  4. Cover and allow to double in size. Should take between 60-90 minutes. 
  5. Preheat your oven to 425 degrees and spray a 9 inch pie plate generously with cooking spray. 
  6. Using a rubber spatula, scrape the dough away from the sides of the bowl and pull the bottom up and over the top several times. 
  7. Spray your hands with cooking spray, then use your hands to scoop the dough up and lay it into the pie plate. 
  8. Let it rest, uncovered for 15 minutes or until slightly puffy. 
  9. Bake for 15 minutes, then reduce the heat to 375 and continue to bake for 15-20 minutes or until golden brown along the top on bottom. 
  10. Remove from the oven and allow to cool on a wire rack for 15 minutes. Slice and enjoy!


This recipe can easily be doubled. You can use half wheat flour and half white flour with great success. You can add rosemary and garlic for a fabulous tasting loaf. You can make this in a regular loaf pan.

Recipe from the wonderful Mel’s Kitchen Cafe 

About Jamie

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    1. Sara,
      I haven’t. My thoughts are that it wouldn’t work out super well, since bread machines are usually designed to “knead” or mix the bread, and this recipe doesn’t require it.
      Hope you give it a go!

  1. I’m a failure at yeast breads, but want to try this. If I want to add garlic or rosemary, what quantity do you suggest for a single loaf?

    1. Linda,
      It’s very hard to ruin this recipe. I hope you try it and it turns out great. 😉 For the rosemary loaf, I would add 1 Tb minced fresh rosemary and 1 tsp minced garlic when the water is added to the dry ingredients. Make sure they get evenly distributed. When it comes out warm from the oven, brush a bit of butter and garlic salt over the top.
      Let me know if you try it.
      Best of luck,

    1. Tresa,
      I haven’t ever tried omitting the sugar. I would suggest leaving it in, as the sugar is a vital part of the chemical reaction that helps the dough rise.
      Let me know if you try it, however and how it works.
      Best of luck to you!

  2. This is my new bread! I been wanting to learn to make bread. I followed this recipe and it turned out great. We found out leftover bread is great as French toast.