No Knead Beer Bread Recipe -
No Knead Beer Bread Recipe
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How to Make No-Knead Beer Bread
Watch how to make a simple, rustic beer bread. See more
  • READY IN ABOUT 4 hrs

No Knead Beer Bread

Recipe by  

"This really is an easy, fun, and fast recipe, and you'll be amazed at how great the results are, even for the most inexperienced bread maker."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    3 hrs 55 mins


  1. Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.
  2. Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.
  3. Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.
  4. Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.
  5. Preheat the oven to 425 degrees F (220 degrees C).
  6. Place a small loaf pan of warm water on a lower rack to humidify the oven.
  7. Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.
  8. Transfer to a cooling rack. Let cool completely before slicing and serving.
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Reviews More Reviews

Most Helpful Positive Review
May 14, 2012

This was really easy to make and creates a really artisan looking bread. The loaf is quite huge too, which I was happy about. The flavor is good, but not as developed as Chef John's pumpkin bread which rises over-night. The crust has a crunch to it and the interior is nice and soft though. I am not sure why, but it makes really good grilled cheeses. Either way, for the beer, in the bread, I used an imported Pilsner style beer, which is a lighter flavored beer. I didn't want the bread to taste like beer and it didn't at all. The bread goes into the oven a little flat, but it does get a nice spring in the oven.

Most Helpful Critical Review
Sep 17, 2013

this didn't work for was inedible.

Mar 10, 2012

This was the best bread I've ever tasted! I added some crushed oregano, thyme & basil to dough and wrapped it in rosemary branches while it rose for extra flavor.

Jun 14, 2012

This is now my "go to" recipe for homemade white bread. It is super easy and you cannot screw it up. If you have never made bread before, give it a try. You will be surprised by your results! I make the starter in the bowl of my KitchenAid mixer, and let it sit, as stated. Then, using my dough hook attachment, I add the flour and beer and knead for about 3 minutes - until it pulls away from the bowl and looks nice and shiny. Then I let it rise, and after 2 hours or so, punch it down and shape it in my final baking container for the last rise. I use a clay baker with a lid (mason cash cooker), and have found that when I use that, there is no need to put the bowl of water in the oven when I bake it. The clay baker captures the steam and keeps it moist on the inside. I take the lid off for the final 5 minutes to get a super crispy top. I love this recipe!

May 06, 2012

Excellent Bread Shop Quality Bread! Easy bread to make - easy to work with. I just made this bread and it's Wonderful! Crispy crust, soft interior, moist, chewy, & springy. The flavor of the crust is rustic. Tastes exactly like bread you would purchase from a fresh bread store. I placed the yeast, 1/2 cup of flour and water in the bread machine and let rest for a half an hour. Then added the beer, rest of the flour and salt. Started the bread machine on the dough cycle until dough formed a nice looking ball (had to add a little more flour). Placed well mixed ball of dough into a lightly greased bowl and let rise for 2 hours or until doubled. Took dough out and placed on well floured surface and sprinkled flour on top. Formed into loaf (very easy dough to work with) then placed on baking sheet with cornmeal on bottom. Let rise for 40 minutes. Pre heated oven with baking stone on the top and a pan of water on the bottom rack. After 40 minutes, make a split in the loaf and place into oven for the 35 minutes. PERFECT!!

Dec 29, 2012

As an avid bread maker I was excited to try this one. Super easy, didn't take a long time like some other breads I have made, and the texture was perfection. I chose Blue Moon belgian white ale because its a beer my husband and I like though we rarely drink so I wanted to be picky. Beautiful, very large artisan loaf with fluffy center and chewy outside. TIPS: Turn oven on lowest temp and then open the oven door a crack allowing it to cool. Place a hot wet but wrung out towel on top and place in your warm oven and let sit for 30 minutes. This will jump start a heavily loaf of springy bread. Do the same thing for the second rise for 2 hours. For the last rising on the pan before you bake it, turn on your oven and sit the cookie sheet on top of your oven covered loosely with a dish towel. This will give you the best results as the heat from the oven will warm the bottom of the pan and warm your dough giving you the best end result.

Feb 28, 2012

Delicious and easy. I did need to add about a half cup more flour to make it not so sticky, and baked only 25 min.

May 10, 2012

I have made this bread so many times, the recipe is simple and yet looks and tastes like a loaf you would buy at a European bakery. Texture is beautiful, nice and crispy on the outside and inside very soft and chewy. However once the loaf sits out for a day or two it starts to smell like beer so best eaten fresh.Overall this is definitely a keeper thank you for the delicious recipe!


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  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 30.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 235 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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