Easy No-Knead Bread | Recipes

Easy No-Knead Bread

(30) Ratings:
Prep Time:
Baking Time:
Makes:16 slices

This no-knead bread is made with honey, yogurt and seeds, and it bakes up deliciously. Serve it with spreads or use it to make sandwiches.


1 envelope (2¼ tsp/11 mL) instant or quick-rise yeast
3/4 cup 175 mL very warm milk (120º-130ºF/50º-55ºC)
2 tbsp 30 mL honey
2 tbsp 30 mL Crisco® Canola Oil
1 egg
1 tsp 5 mL salt
3 cups 750 mL Robin Hood® Nutri Flour Blend™ Tastes Like White
1/2 cup 125 mL plain yogurt
2 tbsp 30 mL poppy seeds, sesame seeds or sunflower seeds


  1. Preheat oven to 375ºF (190ºC).
  2. Grease or line an 8½” x 4½” (1.5 L) loaf pan with parchment paper.
  3. Combine yeast, warm milk and honey in a large bowl. Let sit 5 to 7 minutes. Add oil, egg, salt and 2 cups (500 mL) of flour. Beat on low speed with mixer until blended. Increase speed to high. Beat 1 minute. Scrape bowl and beat 1 minute longer on high speed. Add remaining flour and yogurt. Mix well to combine.
  4. Spoon dough into prepared pan. Sprinkle with seeds. Cover with greased wax paper and let rise in a warm place 40 to 50 minutes, or until dough rises to the edge of the pan.
  5. Bake in preheated oven for 45 minutes. Remove from pan and cool on a wire rack.


  • To check if bread is done insert instant read thermometer in centre of bread. Internal temperature should be 190ºF (88ºC).
  • Leftovers are great for French toast.

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