The easiest recipe for high altitude no knead bread. This rustic, artisan style bread has a chewy texture with a deliciously crusty exterior, and can be customized with any variety of herbs and spices. I added caraway seeds to mine, making this the simplest rye bread recipe you’ll ever try. It’s fantastic toasted and buttered, served alongside hot soup or stew, or made into a grilled cheese sandwich. Today’s post also includes a variation for a pretty pumpkin shaped loaf of bread.
You might also love these high altitude bread recipes for honey whole wheat sandwich bread, homemade bagels, and soft and fluffy milk bread.
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Lemon Poppy Seed Bread
No knead bread is a very rustic bread loaf or boule made from four basic ingredients: just flour, yeast, salt and water. From there, you can add all kinds of herbs and spices to flavor your bread, or just keep it simple.
The way this recipe works is you simply mix together the ingredients in a bowl with a spoon, then leave the dough to rest, anywhere from 12-24 hours and up to a full week. The long resting time allows the dough to ferment, which gives it a tangy flavor, similar to sourdough bread. So if you’ve wanted to try baking sourdough, but are intimidated by the whole process of keeping and feeding the sourdough starter, you’ll love starting with this easy rustic bread recipe.
After the fermentation period, the dough is baked in a cast iron skillet at a very high temperature, giving it a thick and chewy crust.
Fast And Easy No Knead Bread
So Simple to Make. When it comes to bread baking, it really doesn’t get easier than today’s recipe. You don’t need to knead the dough, and you don’t need any special equipment, either. Simply mix, rest and then bake the dough.
Only Four Ingredients. Flour, water, salt and yeast is all you need, plus any optional herbs or spices to flavor the bread.
Tastes Like Rye Bread. Caraway seeds are used in rye bread, and I just love their flavor in today’s recipe. Since my bread doesn’t contain any rye flour, it’s not technically rye bread, but you could call it caraway bread instead.
No Knead Three Seed Bread
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5, 280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
These are just a few suggestions for different ways you could flavor your no knead bread, but the possibilities are endless! If you use dried herbs instead of fresh, you should use less, since dried herbs are much stronger.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Best Ever Lemon Poppy Seed Loaf
Your bread will stay fresh at room temperature for up to 3 days, or in the freezer for several months. Cool completely before storing in an airtight bag, or the steam from the warm bread will soften the crust.
Instead of a cast iron skillet, you can bake your bread in another heavy pan, such as a Dutch oven, or even on a pizza stone.
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Paleo Sandwich Bread {grain Free, Dairy Free, Sugar Free}
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
The easiest no knead bread recipe, tested at high altitude. This bread has a crusty exterior and chewy interior, and can be customized with a variety of herbs and spices.
All recipes on Curly Girl Kitchen are developed for high altitude at 5, 280 feet. See FAQs for adjusting to higher or lower elevations.A high altitude tested recipe for whole wheat sandwich bread, lightly sweetened with honey. This honey wheat bread is studded with pumpkin seeds, sunflower seeds, poppy seeds and walnuts, for a hearty, nutty, wholesome loaf that’s wonderful for sandwiches and toast.
Easy No Knead Multi Seed Bread
You might also love these high altitude recipes for soft and fluffy milk bread, easy white sandwich bread, and homemade brioche buns for hamburgers and hot dogs.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Easy to Make. Even if you’ve never worked with yeast before, you can easily make this whole wheat honey sandwich bread. Just be sure to read all of my tips and FAQs, and scroll through the whole post for the step-by-step process.
Flax And Sunflower Seed Bread Recipe
Hearty and Flavorful. I love the flavor and texture of homemade wheat bread, so much more than a basic honey wheat loaf from the grocery store. I made my whole wheat bread with seeds and nuts, which gives it so much more depth and flavor. You can use any combination of seeds and nuts that you like in your whole wheat sandwich bread, or even make it without. The crust of the bread is soft, making it perfect for sandwiches.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5, 280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. That said, most of my yeast dough recipes for rolls, buns and bread can be made at any altitude without adjusting the ingredients. The main difference will simply be on how long it takes your dough to rise, since dough tends to rise faster at higher elevations.
Loaf Pan Tips: For today’s recipe, I used the small USA Pullman pan, which measures 9x4x4 inches, making a tall loaf of bread. The large USA Pullman pan measures 13x4x4 inches, and will also work for this recipe. I’ve also used the standard 1-lb USA bread loaf pan for sandwich bread, which measures 8.5×4.5×2.75 inches. Since the sides are not as high as the pullman pans, the loaf should puff over the top of the pan more as it proofs, before the bread is baked.
The Best Gluten Free Challah Bread Recipe
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Besides honey, you can use plain granulated sugar, or any other sweetener you like, such as pure maple syrup, agave syrup, brown rice syrup, golden syrup or light molasses.
Yes, you can make whole wheat sandwich bread with seeds and nuts or without. You can use a variety of nuts and seeds, although I wouldn’t recommend using chia seeds. Chia seeds absorb moisture and swell up with a gelatinous texture, which would change the texture of the bread.
Seeded Oat Bread (no Kneading!)
Store the bread in an airtight container or plastic bag at room temperature for up to 3-4 days. The bread should stay soft for several days, but is also great toasted if it starts to get stale.
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
How To Make Gluten Free Sourdough Bread • Boule & Loaves!
This hearty whole wheat sandwich bread is lightly sweetened with honey, and studded with pumpkin seeds, sunflower seeds, poppy seeds and walnuts, for a nutty, wholesome loaf that's wonderful for sandwiches and toast.
All recipes on Curly Girl Kitchen are developed for high altitude at 5, 280 feet. See FAQs for adjusting to higher or lower elevations.
Store the bread in an airtight container or bag at room temperature for up to 3 days, or freeze the bread for up to 3-6 months.
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