BREAD: No Grinding, No Kneading, No Electricity, No Problem!

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During our annual 7 Day Challenge last month one of the days we were practicing living without electricity and had to make bread. I knew I had a busy day ahead of me but I still wanted to accomplish the task, so I decided to try an experiment. I researched some no knead bread recipes and found that most of them depended on cooking at a high temperature in order to achieve a thick, crunchy “artisan” crust. I decided to tweak a few of these and make them my own and cook it in the Sun Oven. So here is how it went!


No Knead Bread Recipe

3 cups of all-purpose flour
1/2 teaspoon instant or rapid rise yeast
1 3/4 teaspoon kosher salt
1 1/2 cups cool tap water


Stir together all ingredients with a fork in large bowl. It will be very sticky.

Let stand covered in Saran Wrap for 12-18 hours. It will get very large!

Use a spatula or bread scraper and remove from bowl onto a floured surface. Shape into a large ball with floured hands. Place on wax paper and let stand for 30 minutes.

Place a 3 quart pot into an All-American Sun Oven while the oven warms up. If you don’t have a sun oven you can make an inexpensive cardboard box oven that will work with charcoal. Light the charcoal and let the pot pre-heat in there as well.

Bring the pot inside and place the wax paper and dough right in the pot, put the lid on and place back outside in the sun oven.

Cook for about an hour and a half or until done. If cooking in a cardboard box or regular oven bake at 450 degrees for 30 minutes with the lid on, and then 15 minutes with the lid off.

The bread won’t get that dark crusty look like a traditional artisan loaf if baked in the Sun Oven but it is a great consistency with a thin crispy-ish crust. So delicious!

  • Mary Burt

    would like to know if this recipe would work with soaked flour, (like 2 cups yogurt and 3 cups flour soaked overnite, then add rest of ingreidents ) then procede with recipe ?

    • I have no idea! I’ve never tried cooking ANY bread with soaked flour. If you do try it we’d love to hear your results.

  • Teresa Sophia

    Can I do this with a normal oven too?

  • Mag Mel

    For the step where you bring pot inside and put dough and wax paper in, can’t you just bring the dough and wax paper out to the pot instead?

  • Teresa Geib Bacon

    can I cook in reg oven, thanks

    • Yes the original recipe says to cook at a high temperature like 400 in a regular oven to get a nice crispy crust.

    • Teresa Geib Bacon

      thank you for your reply, scrolling down I am afraid ha ha by comments. I have never used parchment/wax paper, think I will try just oil? Thanks a bunch!!

      • Jonathan Ramey

        you do not need oil or anything. it will not stick. However olive oil will give it a different flavor and more calories if you need a more caloric bread for survival for instace

        • Teresa Geib Bacon

          thank you

  • Nica D

    I had to add more water to mine, it wasn’t looking anywhere near the consistency as the photo, I was going to have raw flour left over that wasn’t absorbed, but it came out amazing. Soft and chewy in the middle, nice a crunchy on the outside, exactly what I have been wanting lately. I also cooked mine in a regular oven, but I love having recipes like this handy that can be cooked anywhere, thank you! 🙂

    • That’s interesting, I wonder if it could have anything to do with elevation or type of flour? I’m glad you could adjust and make it work for you! It’s soooo yummy and easy 🙂

      • Nica D

        It might have something to do with elevation, I am up in CO. I just used all purpose flour, so I’m guessing that isn’t it. It is definitely going in my regular bread recipes though! Love it 🙂

      • Juls

        elevation, temperature & humidity will all affect baking in both ingredients & bake time

  • Brett Judd

    So, deceptive headline got me here. , only because you had commercially ground flour ready. I had hoped that with a bait and switch like that, it would have had some really great, NO GRIND idea.

    • Sorry you felt like it was bait and switch, that wasn’t the intention. We are constantly asked for easy bread recipes people can make who don’t have tools like a wheat grinder or a bosch yet. This one is perfect and easy to do in an emergency. It’s a good starter recipe for someone who can make emergency bread by storing a few simple ingredients. I’m not sure there would be ANY way to grind without “grinding” so I didn’t think it was a tricky headline. I was making it seem like you don’t have to have all those tools in order to have bread. Again, sorry you were disappointed, no ill intentions meant.

  • Hayley

    I’ve been putting whey (from yoghurt I’ve been making) in with the water and it made the bread beautiful and soft 🙂

  • tsunami

    You cannot use wax paper in a 400F oven. You will need to use parchment paper, wax paper is not meant for cooking in an oven.

    • Diana Haines

      I have used waxed paper in ovens if it it totally covered by food. i.e. bottom of cake pan

    • I thought they were the same thing, mine is actually parchment paper but I have always called it wax paper 🙂 Thanks for the heads up!

      • Jacque

        Could you just oil the inside of the pot instead of using paper?

        • I think that would work fine in the sun oven. I’m guessing they don’t have you oil it in the recipes I’ve seen because of the high oven temperatures. But I’m not really sure!

        • Jonathan Ramey

          you do not need oil or paper, it does not stick

    • Jonathan Ramey

      actually you do not need paper at all.

  • Randi

    have you tried gluten free? If so can we have the recipe??

    • Gluten monster

      I’m actually a fan of extra gluten, so if there is a gluten plus recipe I’d be interested.

    • Adrienne Z. Milligan

      I’m mixing this up today with gluten free flours. I’ll post how it turns out. I haven’t always had the best of luck with gf bread. I’m willing to give this one a try (a couple of times, if needed, to get flour ratios right).

      • Oooo let us know how it goes for sure!

        • Adrienne Z. Milligan

          I’ve made two loaves. The second one turned out better. I’m going to make a couple more loaves to see if I can get it a bit more like what I’m wanting. My hubby and four boys are enjoying the fresh bread. I’m trying this multiple times as it is a super easy recipe and I would love to have fresh bread made at home more often. My hubby’s excited as he misses having lots of bread around the house…until we went gluten free in 2001. GF bread is the one thing I have struggled with in the past except for a couple recipes. Your recipe is promising! I’ll post in a couple of days. 🙂

          • Thanks for the update! We would love to share your gluten free version when you get it nailed down.

          • Adrienne Z. Milligan

            I’ve made another two loaves. It’s getting better. It is not where I am happy with it. Once I get it nailed down, I’ll be sure to let you know! I’m determined to get this to work! 🙂

    • Sorry I don’t do much gluten-free cooking as we don’t have that dietary need in our family. But hopefully someone else can try it out and share the results with us all!

  • Todd Sepulveda

    What would be the time and temp in a regular oven?

    • Should be at 450 degrees so if you are using charcoal you would use 13 briquettes. Bake for 30 minutes with the lid on and 15 more with the lid off. I’ll update the post to reflect that! Sorry 🙂

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