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No-Knead Beer Bread

I’ve published quite a few bread recipes to this site already in a short amount of time, 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. What makes it even better is that it uses beer! And who doesn’t love beer?

Seriously though, the use of beer in this recipe not only eliminates the need to, erm, knead but it also 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, dark, viscous porter which gave the loaf a wonderful flavour that goes great with cheese.

No-Knead Beer Bread

Print Recipe
Serves: 12 Cooking Time: 30 mins


  • 300g Strong White Bread Flour
  • 200g Strong Wholemeal Bread Flour
  • 12g Fast Action Yeast
  • 10g Salt
  • 1tbsp Sugar
  • 300ml Beer
  • 50ml Warm Water



Add both the flours to a bowl. If you wish you can either use all white flour, or all wholemeal flour, or a different ratio all together as long as you have a total of 500g of flour.


Add the yeast and sugar to one side of the bowl, and the salt to the other side of the bowl.


Pour 300ml of the beer into the bowl (drink any excess because it's part of the perks) and start bringing the mixture together with a wooden spoon.


As the mixture starts together gradually add the water 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 water.


Cover the dough with cling film and leave in a warm place for 1 to 2 hours or until doubled in size.


Knock the air out of the dough, and transfer it onto a lightly floured surface, and gently shape it into a loaf shape. You can go for a round loaf, oblong or even try a loaf tin if you fancy, but I went for freeform.


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.


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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