how to: make your own bread by hand in 5 minutes with no kneading required

I’ve been making this bread for probably a year now. It’s the only recipe I’ll likely ever use because it’s just too easy and too delicious to bother trying a new one! The crust is always chewy and never rock hard and crumbly. Inside you’re left with a hearty, holey, artisan looking bread that you’d pay $3-$4 per loaf at the grocery store. And this is guaranteed to be free from preservatives, artificial colors, flavors and other random chemicals.


homemade bread

homemade bread natural mommie


– 3 cups lukewarm water

– 1 1/2 tablespoons granulated yeast

– 1/2 tablespoon salt

– 1 tablespoon sugar

– 6 1/2 cups flour, unsifted, unbleached, all-purpose

Screen shot 2012-03-19 at 11.07.27 PM
These are the pretty much the same steps as my pizza dough recipe (which is incredible – go check it out now!) with a few little tweaks.

1. Grab a BIG mixing bowl. Or big container. Or bucket. I use huge rubbermaid containers that are about the size of a large lasagna pan.

2. Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours.

3. Add the yeast to the water in your big bowl & wisk, then add in sugar and salt. Don’t worry about getting it all to dissolve.

4. Mix in the flour all at once. Kneading is unnecessary. Mix with a wooden spoon. You’re finished when everything is uniformly moist, without dry patches. It takes a few minutes.

5. Cover with lid (not sealed or it’ll explode off the top) or saran wrap leaving a pea-sized hole in the top to allow for gas to escape. Forget about it and let it rise for 2 hours (or let it rise overnight if you’re making it before bed).

6. Once 2 hours is up, with floured hands reach in and grab a handful of dough about the size of a large grapefruit (for smaller loaves. use twice the amount for a decent size) You can shape it if you want…I usually just glob the dough on the parchment paper so when it’s baked it looks more rustic :)

7. Let it sit on counter for 30-40 minutes on top of a parchment paper covered baking sheet.

homemade bread

8. Dust top with flour and use a serrated knife to make a few long slits on top.

9. Place on middle rack in preheated 425 degree oven.  On bottom rack slide in a pie plate (or something similar) with 1 cup of water. The steam from the water below helps to make your crust amazingly chewy and not rock hard.

10. Bake for about 25 minutes (or until light golden brown or knock on it to see if it sounds hallow) and you’re done!

Before you bake your bread you could also sprinkle shredded cheese on top (or in the dough while mixing), basil, Italian spices, Parmesan cheese, oatmeal – whatever. The beauty of this recipe is that you can make it anything you want! And TRY not to slice your bread until it’s completely cooled for best result.


(the above picture is of about 2 large grapefruit sized pieces of dough)

Original recipe found here. Click through to read about storing your dough and more.

About Amanda

Amanda Robinson is the eco-chic, green living, fitness loving mom behind Natural Mommie. Since 2009, Amanda Robinson has been the source for moms to learn how to bring more balanced green beauty, eco-friendly, sustainable, organic products into their homes without being too “crunchy” or “granola”. Amanda is passionate about design, wellness and inspiring moms to make more eco-friendly and healthy choices without having to trade in their stilettos for Birkenstocks. In addition to Natural Mommie, Amanda is also the owner and designer behind Top Knot Style - a beautiful collection of handmade oversized luxury knitwear.

38 thoughts on “how to: make your own bread by hand in 5 minutes with no kneading required

    1. just put this together put 1 cup cheddar cheese garlic powder and pepper oh ya I also cut recipe in half only 2 of us waiting the 2 hours now thank you 4 a great recipe

  1. You wrote to “preheat oven to 425 degrees and let it sit on counter for 30-40 minutes on top of a parchment paper covered baking sheet.” Are you preheating the oven and placing the bread on the stovetop so that the heat from the oven will cause it to rise? I’d hate to have my oven on for 30-40 minutes if the dough is on the countertop or table and waste kilowatts… See what I’m asking?

    1. Thanks for asking! I changed up the wording in the post. You definitely don’t need extra heat from the oven to help with that second rise!

  2. you never mentioned about adding the sugar anywhere? you add the sugar with the flour and salt?..Thanks :) ..This seems so easyy to make,,maybe even I can mske this and not fool it

    1. I promise you that there is no way you can mess this up! Honestly, I don’t even accurately measure anything anymore and it still manages to come out great every single time!

      Thanks for mentioning the sugar! I forgot to add it to the directions. But again, if you didn’t have it in the recipe, no biggie. It’s perfect with or without. :)

      1. Hi Amanda!
        Do you know if this would work with using part whole wheat flour?? Also, if bleached flour is used would it make a difference?

        1. Hi Tracy I haven’t tried it with whole wheat yet but I would imagine it would still work well. Maybe try 1/2 and 1/2 to start? I’m going to be trying some gluten-free flours and I’ll be sure to post whether it worked or not.

          1. Have you had a chance to try it with GF flours? I’m curious to try with just a general mix, and maybe add some extra xantham gum, but I’m nervous to waste all that flour… any tips would be greatly appreciated!!

  3. This is EXACTLY what I’m looking for, thank you!!

    I love following your blog and pics, you have amazing composition :)

    1. Thanks for your sweet comment, Cari! Let me know how it turns out for you. I have a feeling you’ll love it!

      1. I tried it, and it is sooo good & easy, my whole family loved it! I threw a handful of chia seeds into it as well, and it turned out really yummy (I know you are a chia seed lover as well :). I’m going to try a Tbsp or two of ground flax seed next time and see how that works.

        Thanks again for posting! Cari

        1. I’m so happy you loved it too! It’s kind of ridiculous how easy it is, hey? :) LOVE the chia seeds/flax suggestion!

  4. You hit me at the right time on this. I made the pizza dough last night, and am currently letting the dough rise for the bread to go with supper. We’ll see how it goes!

  5. Wow this was an easy recipe!!! I made it yesterday between my son’s naps. This morning my husband told me he had dreams about the home made bread :) If that isn’t a ringing endorsement I don’t know what is!! Thanks!

    1. My husband has dreams about it too. Even I do ;) SO happy you tried it and loved it!!

  6. Kind of a silly question here, but is granulated yeast the same as active dry (not fast rise)? I bought the fast rise by accident and it didn’t turn out how I wanted.

  7. Hey. I just found this site a couple days ago. I have to say I love it! I have tried the granola balls and really enjoyed them, I added a few of my own ingredients and they turned out yummy.
    I am just now trying this recipe, my bread dough is currently rising. Can’t wait to taste it. I didn’t use wheat flour, but have tried a combination of Oat, Rice and Almond flour instead. It smells great as it is, I can’t wait to try it and see how it turns out. Thanks for the recipe!

    1. Thanks for your comment Christie! Be sure to let us all know how the bread turned out using oat, rice and almond flour. Can’t wait to hear!

      1. The bread was good, though it turned out to be more like biscuit bread or toast bread. This would be a great way to make the bread and have with chicken and dumplings. It wasn’t soft on the outside at all. But it did have good flavor. Overall it was a good recipe and a fun experiment. Thanks.

  8. I have the same question as Elizabeth did a few posts up- is granulated yeast the same as active dry yeast? I can’t wait to try this!

    1. The one I use for pizza and bread is Fleischmann’s Pizza Yeast. It comes in a 113g jar. It says it’s not recommended for bread baking on the jar, but it’s what I’ve always used for the artisan bread recipe :) I’ve used regular yeast packets too and they work great. Hope that helps! – Amanda

  9. Hi! I plan on trying this tomorrow :) Do I cook the bread on the parchment paper? Sorry for the dumb question. Thanks!

    1. I’ve done it both ways. Without parchment paper the crust is nice and crispy if you oil the pan before BUT just this last time I did that and my dough got stuck :( so I think I’m going to stick to parchment paper everytime like I have been forever! If you add a little oil to the parchment paper it’ll make the dough cripsy too, just not AS crispy as a bare pan.

  10. Help! I cannot seem to find pizza yeast or granulated yeast!
    Any store or brand suggestions? Preferably organic if anyone shops?

    1. Hi Kim! Sorry I didn’t see this until now! If you can’t find pizza yeast, you can use the quick rise or “instant” yeast too. I use the Fleischman’s brand found in the baking aisle. Good luck!

  11. HI Amanda! I am doing this right now!;-) I am at step 7. My dough looks like the one in the picture but is it normal to have that strong yeast smell? thanks

  12. Hi, thanks for the recipe!!

    Have always wanted to make my own bread, tried your recipe. Turned out great!!

    Best part is the whole family ate it and enjoyed.


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