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Apr 13, 2020

No Knead Herb Bread

This no knead herb bread is a delicious way to use up leftover herbs that might be languishing in your veggie bin.

No Knead Herb Bread

This herb bread is super easy to make, and you can use any herbs you have on hand. All you need is some flour, salt, water, and a teeny tiny bit of yeast. Throw in a mixture of herbs, mix everything up by hand, and walk away for 12 to 18 hours.

One of the most popular herbs for bread is rosemary. In fact, I just counted and I have eight bread recipes here with rosemary, including this potato rosemary bread with roasted garlic, this sourdough rosemary bread, and this sourdough rosemary bread with polenta.

I've also made quite a few breads with sage, oregano, and thyme. You need to use a lighter hand with these herbs.

No Knead Herb Boule

For this bread, I grabbed whatever was in my veggie bin that was beginning to get a little wilted. In this case, I found chives, watercress, flat-leaf parsley,  and a few scallions. I ended up with a heaping cup of chopped herbs that I mixed into the dough.

When you make this bread, you can use any herbs you like. I think that parsley, sage, and, oregano would be nice together. Just remember, if you are using rosemary or thyme, use a lighter hand (especially with rosemary), as their flavors are stronger.

Don't worry about trying to incorporate that much green into your dough. Check out this spinach focaccia where I added 7 ounces of chopped raw spinach. These delicate greens will shrink and wilt while baking.

You can also see how you can incorporate a lot of kale into bread, like with this kale and tomato focaccia and this kale and garlic ciabatta.

Herb Bread

Sample timelines for making this herb bread.

If you want to mix the dough the day before baking day, prepare it between 2 pm and 7 pm and set it aside, covered. The next day, between 7 to 8 am, shape the dough. The dough should be ready to bake by 10 am.

If you'd like to bake the dough the same day you mix it, be sure to combine the ingredients by 7 am. You can shape the dough at 7 pm, and bake it around 9 pm.

No Knead Herb Bread dough

Equipment you will need to make this bread.

Cast iron Dutch oven. (affiliate link) While you can bake this bread on a baking sheet or a baking stone, the Dutch oven recreates the hot steamy ovens of a professional bakery.

Nine inch bowl or banneton/brotform for proofing your shaped loaf. You can line a mixing bowl with a tea towel and dust it with a mixture of wheat flour and rice flour.

I highly recommend a bench knife/dough scraper as well. It will help you shape this dough and move the shaped loaf to the banneton.

I recommend getting some rice flour for dusting the basket or tea towel. It's like teflon with sticky dough. Bran also works nicely too.

Baked No Knead Herb Bread cooling

This month, the Baking Bloggers are baking with herbs. We have a variety of dishes loaded with herbs. Anything goes, as long as part of the recipe is baked in the oven.

Baking Bloggers

April 2020: Herbs

The flavor of this no knead herb bread is wonderful. It's great toasted, buttered, and topped with a fried egg for breakfast. It also makes great garlic bread.

If you bake this bread, please let me know! If you have any questions, please drop a comment and I will try to answer as soon as possible.

This herb bread is super easy to make, and you can use any herbs you have on hand. All you need is some flour, salt, water, and a teeny tiny bit of yeast.

No Knead Herb Bread

No Knead Herb Bread
Yield: 16 servings
This herb bread is super easy to make, and you can use any herbs you have on hand. All you need is some flour, salt, water, and a teeny tiny bit of yeast.


  • 3 cups (400 grams) bread flour
  • 1 1/4 teaspoons (8 grams) salt
  • 1/4 teaspoon (1 gram) instant yeast
  • 1 1/3 cups (300 grams) cool water (approximately 55 to 65 degrees F)
  • 1 cup mixed delicate herbs such as parsley, chives, and watercress, chopped. 
  • Wheat flour and rice flour for dusting


How to cook No Knead Herb Bread

  1. Mix all of the ingredients together in a bowl with your hand. Cover with plastic wrap and leave out at room temperature for about 12 to 18 hours.
  2. Using a dough scraper or bench knife, gently scrape the dough out onto a floured surface.
  3. Wet your hands and your dough scraper and gently stretch and fold the dough into a ball.
  4. Place the dough ball, seam side down, on the work surface and tuck the scraper under it all around to tighten the loaf just a little.
  5. Line a 9 inch bowl or banneton basket with a tea towel and generously dust it with flour, bran, or a 50/50 mixture of wheat and rice flour.
  6. Place the dough ball in the bowl, seam side up.
  7. Spray the top of the dough with spray oil and cover loosely with oiled plastic wrap. Let it sit for one to two hours.
  8. While the dough is proofing, place a large cast iron Dutch oven in the oven and preheat to 450 degrees.
  9. Carefully remove the Dutch oven from the oven and remove the lid.
  10. First, remove the plastic wrap from the bowl, and top the dough with a piece of good quality parchment paper.
  11. Top the parchment with a dinner plate, and then flip the whole thing over.
  12. Remove the towel from the dough and lift the parchment paper with the dough on it and place it in the Dutch oven, leaving the parchment under the dough.
  13. Cover the pan and return it to the oven for 30 minutes. Uncover and bake for 15 to 20 minutes more, until the interior of the bread reaches 210 degrees. 
  14. Cool completely on a wire rack. 
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bread, herbs

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Would you like to comment?

  1. This looks so lovely, both a great way to use up herbs and I'm sure delicious as well.

  2. So little yeast and yet you still manage to get such a lovely airy crumb, Karen! What sorcery is this?

    1. It's magical, lol! The long rising time is key!

  3. Ohhh YUMM! I love the idea of using this for a fried egg sandwich - that sounds amazing.... or just straight into my mouth. :)

  4. This must have tasted amazing. What a beautiful loaf.

  5. Will flour amounts stay the same if using white wheat flour?

    1. If you mean white whole wheat, then you'd use less flour probably.

  6. Love this crusty herbed bread,its, so beauifully baked.

  7. Love this, I love to bake breads and your breads are always amazing. Looks so good, would just enjoy as is

  8. Beautiful crumb, Karen! Not easy to get such a nice looking crumb from a fully no knead bread.... I am in awe!


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