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How to Make Easy No-Knead “Ciabatta” Bread


Storage Meal #2 no-knead bread
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If your going to store wheat for flour, you’re going to have to do two things get a wheat grinder, and learn to make bread.  While bread is not the only thing you can do with wheat berries, it is the best known.

I have tried numerous times to learn to bake good bread, and to my thinking it’s a lot like making good omelets, its not hard, but it you want it to be pretty you have to practice regularly.

My problem is that while I enjoy cooking, I don’t have a knack for baking and my loaves either look good OR taste good, and rarely do both.  Luckily, I found an recipe for no-knead bread that is EASY, fast, cheap, and tastes good.

This bread can be found online in other places as its sometimes called “60 second bread” since it only takes 60 seconds to mix, or “no-knead” bread.  I like to call it no-knead ciabatta as it makes it sound like I am all artsy and smart….

This bread is supposed to be ugly, and it will have a hard crust and a chewy, rough texture inside.  I think its perfect with my homemade honey butter, but toasted with peanut butter it’s a meal onto itself.

Here’s the recipe:


  • 2 cups water
  • 1/4 teaspoon yeast (or one packet of dry yeast)
  • 1 1/2 teaspoons salt
  • 4 cups flour.  (I have used straight All Purpose flour, bread flour, and a mix of AP flour and fresh ground wheat flour with various ratios – It all turns out ok in my experience)


  1. Mix the water, yeast, and salt together in a large bowl.
  2. Dump in all the flour.
  3. Stir until all the flour is pretty much absorbed.  It will make a very sticky ball. There should not be any dry flour on the sides of the bowl.
  4. Cover with a kitchen towel and set aside for 18 hours or overnight.
  5. Sprinkle cornmeal onto a baking sheet.  Or oil/butter a sheet pan and cover with flour.  Cornmeal is better, but either works.
  6. With a spatula scrape the wet dough out onto the pan, If you scrape the sides the weight of the dough will pull itself out and dump right on the pan.  If you want to shape it into a loaf, do that with floured hands.
  7. Set pan aside uncovered for 2 hours to rise (don’t expect it to rise much). I sometimes skip this step.
  8. Preheat oven to 425F an hour before the bread will be done rising.
  9. Bake bread for 20-30 minutes. It will be done when the crust has a deep golden color.

Note: If you like you can sprinkle flour over the top of the risen dough right before you put it in the oven to give it an artisan bread look

When you remove the bread, let it cool a little before slicing, or it will fall. (thanks inclined2ride)

Published inKitchen & Farm


  1. Robamy Robamy

    If you wet your hands, this will be easier to handle. I live by the 5 min a day recipe and it has been fun playing with over the past few yrs! Great video, t

  2. inclined2ride inclined2ride

    Fall – not deflate. The bread will fall. Great Blog btw!

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