Magical No-Knead Bread: Embracing a from scratch homestead life

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This makes two boules of bread. Two of what you may be asking. In French the term, boule means ball which describes a rustic round loaf of bread. So, in "I'm from Georgia" terms we are making two loaves of fresh homemade bread. It is quick, ridiculously easy, and has the perfect crust on the outside while being soft on the inside. Kind of like me. 

This particular day I loaded the loaves with heaping piles of fresh basil from the garden along with fresh sautéed garlic. 

This gardening season we had a baby (meet Emerald) right at harvesting time. This bread recipe was the easiest way to use a whole lot of our basil. I made several loaves and froze them. They thaw perfectly in a couple of hours on the counter and taste the same as fresh, well close enough.

Like many of the recipes on this website this one is very easily customizable.

Stick around and I'll be sharing other options for different flavors or you can come up with your own. 

The Enchantment of No-Knead Bread:

There’s something truly magical about baking bread from scratch, especially when you live on a homestead . As the gardening season dwindled down and things began to go back to the earth we were able to preserve a bit of the freshness for meals during the upcoming fall and winter season.

Our adventure with no-knead bread began last summer (2025) when I was 9 months pregnant and we had an abundance of basil growing in the garden. As my due date approached and the basil needed to be put to use I decided bread would be the perfect vessel. Of course my energy was low as I was at the end of a summer pregnancy. Making a lot of hands on bread that required a lot of attention was absolutely not on my to do list.

No-knead bread was the answer. The magic of this recipe lies in its simplicity.

With just a handful of ingredients—flour, water, salt, and yeast—you create a dough that needs no kneading. Instead, you simply mix everything together and let time do its work.

As the dough rests, it quietly ferments, developing incredible flavor and texture without any effort. This slow, patient process is a reflection of the rhythms of homesteading life. It’s a reminder that some of the best things in life come to those who wait.

When the dough is ready, we bake it in a hot oven, and the transformation is nothing short of enchanting. The crust turns golden and crispy, while the inside remains soft, airy, and full of rustic flavor. Each loaf is a testament to the simple pleasures of farm life, where nature and patience create something truly tasty.

Baking no-knead bread on our homestead isn’t just about food; it’s a moment of connection to the land and the season. It’s a practice that brings freshness and comfort to our meals with a bit of witchy magic and a lot of love.

So, if you’re looking to bring a little enchantment into your own kitchen, give this no-knead bread a try. It’s easy, it’s satisfying, and it’s a beautiful way to embrace the from scratch, homestead life that we love so much.

I used roughly 6 cups of fresh basil, chopped. 

A whole bulb of garlic, minced, sauteed

6 cups of unbleached flour

2 packs of instant/rapid rise yeast 

2 tsp sea salt 

3 cups of water- bath water temp 

In a large mixing bowl add the flour, salt, and yeast. Whisk well. 

I think it is easier to add herbs, seasonings, or whatever you want at this stage, whisk to make sure everything is evenly distributed.

Stir in the water using a wooden spoon or use your hands to combine. 

Cover and let this rest for about 3 hours. It should double in size. 

Preheat oven to 425°F

Flour your working surface- I clean the kitchen counter really well, sprinkle with flour, and then place the dough there. 

Split into two halves 

You really don't need to knead this bread. You simply shape it into a round shape, score the top. (To score you just cut a line down the middle) 

Place on a lined baking sheet. I used unbleached parchment paper

Bake at 425°F for roughly 20-25 minutes 

Remove from oven and serve when ready.  

Look at all of that fresh basil!