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No-Knead Beer Bread

I’ve published quite a few bread recipes to this site before, but all of them require either a lot of elbow grease to knead them, or a stand mixer if you’re lazy efficient like I am. However, I have a recipe for those of you who don’t have the time, or the inclination, to stand there kneading your dough for 10 minutes but still want great-tasting bread that doesn’t compromise on texture. It takes some time due to needing to let it prove overnight, but the effort is minimal.

The use of beer in this recipe opens up a world of possibilities when it comes to the flavours of your bread. If you want a darker, maltier loaf then you could use a dark stout or porter. If you want a lighter, milder loaf you could use a light ale. If you want a fruitier loaf, you could even use a cherry beer, banana bread beer, or anything of your choosing. There’s so many different types of beer out there, the choice is almost unlimited and you can experiment until your heart’s content. In the case of this recipe I used a nice, light alcohol-free beer which gave a fresh and citrusy note to the bread.

No-Knead Beer Bread

Print Recipe
Serves: 12 Cooking Time: 30 mins


  • 500g Strong White Bread Flour
  • 5g Dried Yeast
  • 10g Salt
  • 300 - 350ml Beer



Add the flour to a bowl, and add the yeast to one side of the bowl, and the salt to the other side of the bowl.


Pour 300ml of the beer into the bowl and start bringing the mixture together with a wooden spoon.


As the mixture starts to come together gradually, add more beer if necessary until the mixture comes together into a soft, sticky - but not too wet - dough. The bowl should be fairly clean and you may not need all of the beer.


Cover the dough with a damp teatowel and some cling film and leave in a warm place for at least 8 hours to gently prove.


Remove the dough from the bowl - careful not to knock out too much air - and tansfer it onto a lightly floured surface, and gently shape it into a loaf shape. You can go for a round loaf, oblong or whatever you fancy.


Place the loaf onto a lightly floured baking sheet and cover gently with a light, dry tea towel and leave to prove again for another hour or until doubled in size.


Towards the end of the proving time, preheat the oven to 200°C (180°C Fan)/400°F/Gas Mark 6 and place a baking pan of water into the bottom of the oven to create steam and a great crust.


Score down the loaf with a sharp knife or blade to create a slash to let out steam.


Place the risen loaf into the oven on the middle shelf and bake for 30 minutes or until lovely and brown and the bread sounds hollow when you tap it. Leave to cool on a wire rack.

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