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No Knead Bread in under 4 hours!

No Knead Beer Bread

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You can make a crusty loaf of no-knead beer bread in about four hours!

  • Total Time: 4 hours
  • Yield: 1 1x




  1. Put your choice of 12-oz. beer on the counter to start warming up (assuming it was in the refrigerator). When you are ready to make bread, place the beer bottle or can in a measuring cup of hot water to warm it to a yeast-friendly temperature.
  2. While your beer is warming, stir together flours, yeast, and salt. Pour in your warm beer and 1/4 cup of warm water. Stir together until all flour is incorporated and you’ve made a lumpy, bumpy ball of dough.
  3. Cover the bowl with a towel and let rise in a warm spot for two hours, or until about doubled in size.
  4. After rising, turn your dough out onto a baking sheet lined with a silicone baking mat or parchment paper. Sprinkle enough flour (about 1 tbsp.) over the top of the dough to lightly coat the surface. Shape the dough into a loaf shape. Cover with a towel again and let rise 30-60 minutes more (I usually go for longer). Before this resting period is over, place a pie dish filled with water on the bottom rack of your oven and preheat oven to 425 degrees F.
  5. After resting, cut a slash in the top of the loaf with a very sharp knife or razor blade. Bake your loaf in the preheated oven for 30-35 minutes until golden brown. Place on wire rack to cool completely before cutting.
  • Author: Andi
  • Prep Time: 20
  • Passive Time: 180
  • Cook Time: 40