Easy No Knead Sourdough Bread Recipe

This easy no knead sourdough bread recipe is a great guide to make fresh baked bread at home! Your family will love this easy sourdough bread and if you have never made bread before, this sourdough bread recipe will make you feel like a pro!

This easy no knead sourdough bread recipe is everyone’s favorite and the recipe isn’t complex. Don’t let making the homemade sourdough starter scare you off.

We shared my recipe for simple Sourdough Starter. If you are ready to bake bread, I wanted to share a simple, beginner’s recipe for No-Knead Sourdough Bread that my friend Patti from Alderman Farms has in her new Easy Sourdough Start to Finish e-cookbook. It hasn’t failed me yet!

It’s flexible and easy, but most importantly it works! It doesn’t require a lot of hands-on time- but enough so that you know it’s delicious homemade sourdough bread.

Why I love this recipe: You can make it to fit your schedule. If you’re in a hurry just add yeast and it will rise in just an hour. If you don’t want to use yeast you can let it rise overnight to bake in the morning, make it up to rise all day to bake for dinner or whatever works best for you. I have let my dough sit for longer than twelve hours and it turned out fine!

WOW! This dough is sticky! The dough is going to be wet… that’s ok! Resist the urge to add more flour and keep kneading until the dough is tacky, but not sticky.

No Knead Sourdough

1 ¼ cup warm water
½ cup starter
1 tsp. sugar or honey
1 ½ tsp. salt
1 tsp. yeast (optional)
1 Tbsp. of oil (any kind of oil; coconut, olive, veg, or butter)
about 3 cups all purpose or bread flour

Mix warm water, starter, sugar or honey, salt, yeast, and oil. Mix in one cup of flour at a time. This will be a sticky dough.

Leave dough in bowl, cover and let rise until doubled.

After it has risen you can cover the dough and put it in the refrigerator to use later. It will keep about a week in the refrigerator.

To use immediately: Grease baking pan or line with parchment paper. Sprinkle a little flour on the surface and sides of the dough and push your hands between the dough and the bowl to release the dough from the bowl without deflating the dough. This can be done with a cake spatula also.

Try to move it gently to the pan it will bake in. If deflated let rise until doubled again. Brush with melted butter and score the top with the sharp knife if you want that look.

If you like the flour top look don’t brush with butter.

Bake at 350 degrees for 30-40 minutes, until golden brown.