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5 from 5 votes

2 Ingredient No Yeast Artisan Bread

Making a bakery-style artisan bread has never been easier. This recipe requires no kneading, yeast or mixer. Simply mix together self rising flour with sparkling water, let it rest, then bake to golden perfection. It has a crispy crust and a soft interior.
Servings: 8 slices
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
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Ingredients

  • 4 cups (519 g) self-rising flour, please see note before starting
  • 12 fl oz (355 ml) sparkling water

Instructions
 

  • In a large glass mixing bowl, combine the flour and sparkling water. Mix well with a spatula until a shaggy dough forms. The dough will be sticky and wet. We recommend using a glass mixing bowl so that you can check the progress of the dough later by peeking at the bottom of the bowl.
  • Tightly cover the bowl with plastic wrap and let rest at room temperature for at least 3 hours. You can rest anywhere between 3 and 12 hours. The longer the dough rests, the better the flavor will be. Your dough is ready when it has risen, is wetter than before and if you look at the bottom of the glass bowl there should be large bubbles in the dough.
  • About 30 minutes before baking, preheat your oven to 450°F (232°C). Place a large Dutch oven (4.3 quarts or bigger) with its lid on in the oven while it preheats. This is important. The dutch oven needs to preheat before adding the bread.
  • After the dough has rested, wet your hands with some water. Grab one side of the dough, stretch it upward, and then fold it over the center of the dough. Repeat this process from all eight sides of the dough.
  • Lightly flour a work surface with self-rising flour. Carefully turn the dough out onto the floured surface, seam side down. Use a bench scraper or lightly floured hands to rotate and drag the dough towards yourself on the floured surface, until you form a round, taut ball.
  • Place the shaped dough, seam side down, on a piece of parchment paper. If desired, you can cut one small snip with scissors at the top of the dough . This is optional. It does create a big split along the top of the bread as it bakes but the edges of the split tend to get a bit darker brown while the bread is cooking. The bread will have smaller natural seams and splits as it bakes even if you don't do any cuts.
  • Remove the preheated Dutch oven from the oven. Remove the lid and carefully transfer the parchment paper with the dough into the hot Dutch oven.
  • Put the lid back on and place it back into the oven to bake covered for 35 minutes.
  • After 35 minutes, remove the lid and continue baking the bread for another 20-25 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
  • Let bread cool fully before cutting and serving.

Notes

  • Adapted from The Conscious Plant Kitchen
  • This bread works best with sparkling water though other sparkling beverages do work but you will taste the flavors in those other sparkling beverages. We were able to make this with kombucha and sparkling cider. We also tried with Poppi (a sparkling prebiotic soda) but the dough did not rise as much and the sugar from the drink made the bread taste oddly sweet.
  • Most single serving sparkling water cans are 12 fluid ounce cans so you will need exactly one 12-oz can to make this bread. We used La Croix sparkling water.
  • Self-Rising Flour: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup (30g)) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30 g)). Brands like King Arthur Flour and White Lily make the low protein flour. Brands like Gold Medal and most store/generic brands contain a regular protein amount. The amount of protein affects how much liquid is absorbed. For this recipe, you want a flour with a regular amount of protein. Please use a self-rising flour with 3 grams of protein per 1/4 cup (30 g). Or make your own self-rising flour with the recipe below.
  • Homemade self-rising flour: Combine 4 cups of all purpose flour, 2 tbsp baking powder and 1 tsp salt. Whisk to evenly combine. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for this bread. It will be dense and dry.
  • This recipe has only been tested using a Dutch oven. It may be possible to make the bread without a Dutch oven but adjustments would need to be made to baking time, temperature and the results would not be the same.
  • This bread was made with Gold Medal self-rising flour*, La Croix pure sparkling water* and a 4.3 Quart Amazon Essential Dutch Oven.* We've also baked the bread in a 6 quart Lodge Dutch oven.*
  • *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Serving: 1slice, Calories: 200kcal, Carbohydrates: 44g, Protein: 6g, Sodium: 709mg, NET CARBS: 44
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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