There are a million no-knead bread recipes all over the internet. But this no-knead bread recipe uses beer! I prefer using an amber ale for the best flavor. This recipe is so easy and worth the time.

I drug out my steadfast, old reliable cast iron dutch oven to cook collards with ham hocks last week and it’s the perfect vessel for making this no-knead bread.

Gather up your ingredients.In a medium bowl, whisk together flour, yeast, and salt.

Add the beer and olive oil and stir to combine.

Stir until the mixture forms a dough ball.

Using plastic wrap, cover the dough and let rise to double its size, about 1-2 hours.

Before turning the oven on, place a 6-quart cast iron Dutch oven in the center of the oven.  Heat oven to 450 degrees.  Let the Dutch oven sit in there for 30 minutes so it fully heats through.  

Generously flour a work surface.

Pour the dough out onto the floured work surface and shape into a ball.  

Once the dough ball is formed, place it in the middle of a piece of parchment paper.

Very carefully remove the hot Dutch oven and place the parchment paper and dough inside the Dutch oven.

Cover and return the to the oven for 30 minutes.  

Remove the lid, continue to bake the no-knead bread for 15 additional minutes.

Remove the Dutch oven and very carefully remove the bread by lifting out the parchment paper.

Cool on a wire rack for 2 hours.  NOTE: The bread will continue to cook inside after you remove it so don’t cut into it until it has completely cooled.

Love delicious bread? Try my olive and walnut bread, Irish soda bread, and whole wheat zucchini nut bread.

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