Quick No Knead Bread {Ready in 2 Hours!}

This quick No Knead Bread is made without a mixer, doesn't require long resting time and is crusty and delicious! Thanks to the addition of Buckwheat and Whole Wheat Flour, this easy vegan bread comes out healthier and perfect for soups, sandwiches or dunking.

The Best Artisan No-Knead Bread

When life gives you lemons, you make lemonade.

But when an avid bread maker is faced with a failed stand mixer, she makes No Knead Bread.

In case, you don't know, I'm talking about my mom, who greatly contributes to this blog. She's a wonderful cook but when it comes to making bread, I don't know people who do it better than her.

My mom makes her own bread every single week and since homemade bread recipes are so in demand right now, I couldn't pass on the opportunity to share this easy-peasy No Knead Artisan Bread.

How to make the best Homemade Bread

This bread is one of those recipes, when even the beginners can make it. It comes together in no time and doesn't require bread maker nor stand mixer.

Also, there are quite a few No Knead Bread recipes out there, but many of them require long resting time. They're equally delicious, but might not be a good option if you need a fresh loaf ASAP.

This mixed flour bread requires very short resting time - only 1 hour and 10 minutes.

It means that you can combine the ingredients in the morning, do your home chores and then come back in an hour or so to finish the dough and bake it.

By the time your lunch hour rolls around, you'll have a fresh and flavorful loaf, right out the oven.

Nothing can't really beat a homemade bread. Just look at that perfect crust.

Mixed Flour Bread Recipe

You may notice this No-Knead Dutch Oven Bread is darker than many other versions online.

That's because in this recipe I used Buckwheat and Whole Wheat flour. They contribute to a slightly darker color and make this bread healthier than a bread made with plain white bread.

Ingredients

To make this quick vegan No Knead bread, you'll need the following ingredients:

• all purpose flour provides Gluten which holds the dough together
• whole wheat flour is rich in fiber and antioxidants
• buckwheat flour is considered a superfood and is abundant in minerals
• instant yeast will help our bread rise
• salt
• water 

Equipment

In terms of equipment, there're two things that you would need:

• parchment paper - for health reasons I recommend using unbleached parchment paper for all your baking needs
• ovenproof pot with an ovenproof lid - there are quite a few options online, but if you can, I recommend investing in a good Dutch oven. It's safe, reliable and will last you a lifetime.

Instructions

1. Combine the ingredients

In a large bowl sift together all flours, add salt and yeast. Give everything a stir. Slowly pour in warm water and stir with a spatula until it forms a uniform dough. Cover the bowl with a clean kitchen towel and place in a warm place for 45 minutes.

2. Preheat the oven and place the pot to warm up

After your dough has doubled, turn on the oven to 482 F and place an ovenproof pot into the oven.

3. Prepare the working surface for folding the dough

Sprinkle your working table with flour and place the dough on a table. Using a dough scraper and starting from the edges fold the dough into a rectangle. Sprinkle on with some more flour.

4. Fold the dough

• Sprinkle your hands with some flour and flatten the dough preserving the rectangle.
• Sprinkle some more flour on the dough and starting from a left short edge fold ⅓ of the dough toward the center.
• Then fold the right edge over the dough.
• Sprinkle on some flour, slightly stretch the dough vertically and then fold the dough in half.

Repeat the 4-step folding process 2 more times. After step 4, shape the dough into a ball pinching and pulling the edges toward the center of the ball. Flip the ball so that the seams were facing down. 

Place the dough on parchment paper, cover with a large bowl, and leave it to rest for 25 minutes. The dough will slightly rise.

5. Bake the bread

Without turning off the oven, very carefully remove the pot from the oven (it will be very hot so use oven mitts!).

Take the lid off. Slowly lift the parchment paper with dough and carefully place it into the pot.

Using a very sharp knife make a shallow cross incision on the top of the bread. This will help our loaf expand. Cover the pot with a lid and place the pot into the oven to bake for 35 minutes.

Remove bread from the oven, transfer it to a wire rack, and let it cool completely before slicing for at least 1 hour.

Storing And Reheating

This easy No-Knead Bread can be frozen for up to 1 month. Simply place it in the freezer-safe silicone bag or tightly wrap in plastic and put in a freezer.

It's best to defrost the bread overnight on a counter. I don't recommend defrosting this loaf in a microwave as the texture might change.

Similar Recipes

If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.

For a quick overview of the recipe, please check out my Dutch Oven No-Knead Bread web-story.

Recipe