How to Make Bread Without a Recipe | Simple Formula
As a beginner bread baker, I always used a recipe. It felt safe and I honestly thought you had to follow a recipe to make good bread. However, I have learned how to make bread without a recipe using a simple formula and want to share that with you!
Being able to make fresh homemade bread is so much more rewarding than buying it from the grocery store.
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I have been baking bread for nearly 15 years and it has only been recently that I learned to use this simple formula to bake bread on days I just don’t feel like getting out the recipe book.
This is a great recipe formula that it works for sourdough bread or yeast bread using basic ingredients.
It also works will all types of flours. This formula makes a fluffy basic bread that is an easy bread to make even for novice bakers.
Once you master this formula, you will learn how easy it is to throw together a loaf for your family without referring to a recipe card.
I still usually use a recipe for my bread baking. I like the exact measurements and the consistent results.
There are days when I just want to get the dough going quickly without any forethought and this formula always yields a great loaf of bread.
As we go through this formula I will give every variation I can think of to make this as simple to remember as possible.
After making this bread without a recipe for so long, I don’t even have to think about it anymore.
The trick is to get the liquid ingredients down first. The amount of flour will vary day to day due to humidity but the liquid ingredients will never change.
Equipment you may need to make bread (all optional)
Stand Mixer
Having a stand mixer makes the kneading process so much easier and effective.
I have been using this mixer for years and love it: Nutrimill Artiste Mixer
Of course, you don’t have to have a stand mixer. You can mix the ingredients in a large bowl and knead by hand.
You really don’t need any special equipment to bake bread which is great!
Grain Mill if grinding your own Wheat
I grind my own wheat to make my bread. If this is something you are interested in you will need a grain mill. I have been using the same one for years and it is a true work horse in my kitchen. Here’s the link: Nutrimill Grain Mill
Bread Machine
A bread machine can make the task of making bread super simple. You put in the wet ingredients, the flour, and then the yeast and let the machine do all the work.
This is one of the best bread machines you can get: Bread Machine
Bread Pan
A good bread pan is so useful in the from scratch kitchen. Not only will you bake your bread in it, but you can also make quick breads and meatloaf.
This is the bread pan I use and love: Lodge Loaf Pan
Ingredients you will need to make sandwich bread
Water
For best results, I recommend always using filtered water. Well water will work also. Tap water usually has chlorine in it which can inhibit the growth of yeast.
Olive Oil
A good quality olive oil is ideal. I try to buy organic if at all possible. Olive oil gives the bread a soft texture.
Honey (optional)
If you prefer a little sweetness to your bread, try adding a little honey.
Flour
You can use all purpose flour, bread flour, or whole wheat flour.
The great thing about this formula is that it is adaptable to whichever flour you choose.
Yeast/Sourdough Starter
For this formula you can use either instant yeast or active dry yeast. Either can be used to make regular yeasted breads.
You can also adapt the recipe to sourdough. I will show you how below.
Salt
I use Redmond’s real salt in all of baking. A high quality sea salt is best.
Optional: Sunflower Lecithin or Egg
Using either adds a fat emulsifier which in turn produces a softer texture. These are totally optional.
Formula for making fresh homemade bread without a recipe
In the bowl of a stand mixer with a dough hook attachment, add 1 cup warm water.
The water should not be hot. Only warm to touch.
If using active dry yeast add 2 1/4 tsp to the warm water and allow to proof for 5-10 minutes. The yeast mixture will become foamy signaling it is alive.
If using instant yeast, proceed to next steps without adding the yeast just yet.
If using sourdough, add 1/2 cup of active sourdough starter.
To the water add 1-2 tablespoons of olive oil.
If using sunflower lecithin or egg, add 1 tablespoon lecithin or 1 egg.
Pulse to mix together.
At this point add 2 cups of flour. Turn the mixer on speed 2 and continue adding flour 1/4 cup at a time until a soft bread dough forms that cleans the sides of the bowl.
Alternatively, if mixing and kneading by hand, mix with a wooden spoon and add just enough flour to make a soft dough that cleans the sides of the bowl.
Proceed to knead bread dough by hand for 10 minutes.
The next step is for if you are using Fresh Milled Flour
Allow the dough to rest for 30 minutes to allow the germ and bran to soften. This will make a better textured bread that rises more as well.
Add the 2 1/4 tsp yeast and 1 tsp of salt.
Knead on speed 2 for 10 minutes or until the dough is smooth and elastic.
Place in a large bowl and cover with plastic wrap.
Let the dough rise at room temperature for 1 to 1 1/2 hours or until doubled in size. This is the first rise.
Note: If making sourdough bread the rise time will take much longer. 4-6 hours.
When the dough as doubled in size, punch down the dough and turn onto a work surface.
Prepare a loaf pan by greasing or putting a piece of parchment paper in the pan.
Roll out the dough to a rectangle shape that is approximately 1/4-1/2 inch thick.
Roll the dough back up into a log shape and place in prepared loaf pan covered with plastic wrap for the second rise.
For an amazing bread that will wow your taste buds brush top of loaf with an egg wash and sprinkle with everything bagel seasoning prior to baking.
Once the dough has risen to 1-2 inches above the rim of the pan, preheat the oven to 350 degrees F.
For a pretty effect, slice down the middle of the top with a sharp knife.
Bake bread for 35 minutes or until golden brown.
The internal temperature should be 195-205 degrees F.
Let the bread cool on a cooling rack completely before slicing.
Follow me on my YouTube channel for more: Rose Homestead on YouTube
Storage Tips
Store on the counter in an airtight container for 2-3 days.
Alternatively, slice cooled bread and put in a freezer bag to freeze for up to 3 months.
I am a little confused about the instruction up top if I am using freshed milled flour. Do I mix the warm water with the sourdough starter, and egg then add the flour and salt and then let it sit for the 30 min or let the flour sit after milling, for 30 min and then combine all together.
Leave the salt out until it has soaked for 30 minutes and then proceed to add the salt and knead.
When soaking just add the water, sourdough starter, egg, and flour. Add the salt after it has soaked and before kneading.
Hi Mary, I was at first turned onto your utube videos because you were representing yourself as a true homesteader.. You made your goods by hand from scratch. Now most of you “homesteaders” are using these modern day machines and tools that are not true homesteaders equipment. I do not not have these pieces of equipment nor do I want them. Seriously, what good would these do in the case of the power going out, severe storms causing calamities? I desire to whip up a healthy loaf of bread with bare necessities should the need arise. (We do see this happening all over the world.) I really wish you had stayed true to what you began with. I find it somewhat confusing to follow your recipes when you switch to freshly milled flour right in the middle. I do however like the fact that you are including all this modern day equipment in your homesteading journey but it seems as though you forgot where you started. I would like to say thank you from my heart for the easy, quick recipes you have shared. Please do not forget those of us that are minimalist and desire the old fashion way of baking/cooking for our families.
Dear Mary, Donna the minimalist that left that long comment above. I just want to say “Thank you” so very much for your shared recipe of Bread without a recipe. I made a loaf by hand and it came out incredibly delicious. Best loaf I have made ever! I left out the optional ingredients but did use yeast. Thank you again Mary, I do appreciate you and all you do. God bless to you both.
That’s great! Thank you!
Bread came out great and I feel so accomplished! Thank you so much!
I didn’t see where to add honey above. When do you add it? Thank you.