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no knead bread, baby's first bread

Baby's First Bread – Easy No-Knead Bread

This is a super easy wholewheat no-knead bread to make. Takes only 5 min of prep and you have a delicious homemade bread that will melt in your mouth. Perfect for your baby's first bread, delicious for the whole family.
Course Bread
Cuisine European
Diet Low Lactose
Fridge Life? Store at room temp in airtight container for 3 days
Freezable? 3 months
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 12 hours
Servings 20 slices
Calories 148kcal
Author Dora


  • Mixer


  • 14.1 oz plain flour 400 g
  • 14.1 oz wholewheat flour 400 g
  • 20.3 fl oz water 600 ml
  • 1 tsp dry yeast
  • 2 tsp salt


  • Make the dough. Put the flour, salt and yeast into a mixing bowl and pour room temperature water over it. Mix until a firm dough is formed. You can either use a mixer or mix with a spatula. The dough should be wet and sticky, but not too loose (see image and video for reference).
  • Let it proof. Cover with a cloth and put in a warm spot to rise for at least 12 hours (I usually prepare the dough in the evening so that I can bake it in the morning).
  • When you are ready to bake:
    Preheat the oven to 220°C / 440°F. Take a stainless steel pot that has a lid, a dutch oven or simply use a cake tin that you can cover up with the bottom of another cake tin and place it in the oven.
  • Prepare for baking. The dough should be a bit jelly-like. Place parchment paper on the counter, and hold the edges with cups so they stay in place. Sprinkle some flour over it.
    Take a spatula and release the edges of the dough from the bowl and transfer to the parchment paper. Shape it with your hands. Don't worry too much about how it looks, we are going for a rustic artisan style bread here.
  • Bake the bread. Once the oven is heated, take out the pot/tin in which you will bake the bread, pick the parchment paper with the bread inside and put the bread into it. Sometimes I like to do some crossed lines on top of the bread with a knife.
    Put the lid on and place in the oven to bake for about 30 minutes. After 30 minutes, take of the lid and continue baking until a brown crust is formed. For me this is usually just another 10 - 15 minutes.
  • Cool and serve. Once baked, take it out of the oven and let it fully cool before serving.
  • The next day you can reheat it in the oven at 180°C / 360°F and you will get the nice crust again.


How to serve? 
  • Babies. The crust will be too crunchy but the inside of the bread will be nice, soft and warm – perfect for babies So just tear it up and serve. Or slice the bread and cut finger sized shapes that your baby can easily grab (with no crust).
  • Everyone else. When that bread comes out of the oven, tear into it and spread some butter (or whatever you prefer). For me there is nothing better than watching butter melt on freshly baked bread.
What about babies and salt?
  • 1 slice of this bread should have approximate 260 mg of sodium which is lower than the recommended daily amount (up to 12 months – less than 1g of salt a day / less than 0.4g sodium)}. So if you are feeding your baby homemade food with no added salt you should be ok to give them a slice of bread. However if you are giving them pouches, cheese etc just make sure you are under the recommended daily amount for salt.


Serving: 1slice | Calories: 148kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 235mg | Potassium: 27mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 4mg | Iron: 2mg