Soft and fluffy no knead beer bread served warm is inspired by the mother of King Arthur, Igraine.
A Journey Through Arthurian Legend
From the golden halls of Camelot, where courtly grace and chivalry reign, to the mist-veiled shores of Avalon, where magic lingers in the trees — this is a feast told in two parts.
We begin where stories often do: with kings and queens, knights and the noble heart of the realm. We will sample the delicate beauty of Guinevere’s table, the strength of Lancelot’s knightly fare, the warmth of Igraine’s hearth, and the legacy of King Arthur himself.
Then we journey onward — into the wild and the mystical. To Merlin the wanderer, Morgan le Fay, the Lady of the Lake… and finally to Avalon, the isle of healing and immortality.
Let this be your invitation — to dine in Camelot, and awaken in Avalon.
A Feast in Camelot: Igraine
Beautiful beyond compare, Igraine’s quiet strength weaves through the stories of both Camelot and Avalon. Mother to both King Arthur and Morgan Le Fay, Igraine’s influence cannot be understated. Nourishing and comforting, this humble loaf perfectly encompasses the motherly love and affection that Igraine has for her children. This easy no knead beer bread is delightful served warm from the hearth with lashings of fresh butter.
Ingredients
Beer: I used a pale ale in this recipe. You can customize this recipe by using whatever type of beer you prefer.
Flour: I typically use all-purpose flour for this recipe. You could use bread flour instead, if desired.
Yeast: I use traditional active dry yeast in this recipe.
How to Make No Knead Beer Bread
No-knead bread is super simple to make but it does have a long rise time. The long rising time allows for the gluten development that would normally be made through traditional kneading. Therefore, you will need to plan ahead to allow for that extra time.
Make the bread dough
In a mixing bowl combine the flour, salt, and yeast. Stir together until well mixed. Add the beer to the dry ingredients and stir together. It will be a soft and sticky dough. Cover with cling film and a tea towel. Set in a warm place for at least 12 hours but as long as 18 hours if desired.
Shape and rise the dough
Sprinkle a liberal amount of flour on the counter. Use a spatula to scrape the dough out of the mixing bowl onto the counter. The dough will be very sticky. Sprinkle the dough generously with flour. Use your hands to fold the dough over by picking up one edge and pulling it into the centre. Repeat several times until you have a rough ball shape.
Flip the dough over and shape into a ball, tucking the edges under if necessary. Place a piece of parchment paper into a clean mixing bowl. Place the dough in the bowl on top of the parchment. Sprinkle the dough with flour. Cover with a tea towel and let rise for 1 hour.
Bake the bread
Preheat the oven to 450°F. Half an hour after shaping the dough place a dutch oven or clay baking dish with lid in the oven to preheat. You want the dutch oven to be as hot as the oven itself. To bake the bread, remove the lid from the dutch oven. Carefully pick the bread dough up by the parchment paper and lower it into the dutch oven.
Use a sharp knife to score a slash across the top of the dough. Lightly dust the top with flour. Replace the lid of the dutch oven and place into the oven. Bake for 20 minutes. Remove the lid and continue to cook for another 10 to 15 minutes until the bread is browned and fully cooked. The bread will sound hollow when tapped on the bottom.
Serve the No Knead Beer Bread
Transfer the bread to a rack to cool. This bread is quite soft and it is easier to cut after cooling. Enjoy!
