No Knead Bread is incredibly simple to make and yields professional-quality results. There’s no need for a stand mixer or any kneading—just mix the dough, let it rest, and bake. It’s the ideal recipe for beginners or anyone who wants fresh bread with minimal effort. The long fermentation time develops rich flavor and an airy crumb that rivals bakery loaves.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Active dry yeast or instant yeast
Salt
Water
Cornmeal or flour (for dusting)
Directions
In a large bowl, combine flour, salt, and yeast.
Add water and stir until a shaggy dough forms.
Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12–18 hours.
After the dough has risen and become bubbly, turn it out onto a floured surface.
Gently shape it into a ball without kneading, and let it rest for 30–60 minutes covered with a towel.
Meanwhile, place a Dutch oven (or heavy oven-safe pot with lid) in the oven and preheat to 450°F (232°C) for at least 30 minutes.
Carefully transfer the dough into the hot pot, seam-side up.
Cover and bake for 30 minutes.
Remove the lid and bake for an additional 10–15 minutes until the crust is deep golden brown.
Remove bread and let it cool on a wire rack before slicing.
Servings and timing
This No Knead Bread recipe yields 1 large loaf, serving approximately 8–10 slices. Prep time is just 10 minutes, but the dough needs 12–18 hours to rest. Baking takes about 40–45 minutes, making it a great plan-ahead option.
Variations
Whole wheat: Swap out half the all-purpose flour for whole wheat flour for a nuttier flavor and added fiber.
Herb and garlic: Add dried herbs, minced garlic, or roasted garlic to the dough for an aromatic twist.
Cheese loaf: Fold in shredded cheddar or parmesan for a cheesy crust and savory interior.
Seeded crust: Roll the dough in sesame, poppy, or sunflower seeds before baking for extra crunch.
Sweet version: Add a few tablespoons of sugar and some dried fruit for a lightly sweet breakfast loaf.
Storage/Reheating
Store the bread in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to 3 days. For longer storage, wrap it in foil and freeze for up to 2 months. To reheat, place slices in the toaster or rewarm the whole loaf in a 350°F oven for 10–15 minutes.
FAQs
Do I need a Dutch oven for this recipe?
A Dutch oven creates steam, which is crucial for a crispy crust. If you don’t have one, use a heavy pot with a lid or try placing a tray of water in the oven.
Can I use instant yeast instead of active dry?
Yes, both types work well in this recipe. No need to proof instant yeast—just mix it in with the flour.
Why does the dough need to rest so long?
The long fermentation time develops gluten naturally and gives the bread a more complex flavor and open crumb.
How do I know when the dough is ready to bake?
The dough should be bubbly and slightly jiggly with a few visible air pockets. It will be very soft and sticky.
Can I make this recipe gluten-free?
You can try using a gluten-free flour blend, but the results may vary since gluten structure is key to this recipe’s texture.
What kind of flour works best?
All-purpose flour is standard, but bread flour can be used for a chewier texture and better structure.
Why did my crust turn too hard?
Overbaking or not covering the pot during the first part of baking can lead to an overly hard crust. Make sure to follow the covered/uncovered timing closely.
Can I speed up the rise time?
You can slightly speed it up by placing the dough in a warm area, but the longer fermentation yields the best flavor and texture.
Is it okay to let the dough rise more than 18 hours?
Up to 24 hours is usually fine, but after that, the dough may collapse or taste overly fermented.
What’s the best way to slice the bread?
Let the bread cool completely before slicing with a serrated knife for clean cuts.
Conclusion
No Knead Bread is a game-changer for home bakers, offering impressive results with minimal effort. With its crisp crust, tender interior, and incredible flavor, it’s sure to become a staple in your kitchen. Whether you’re serving it with soups, spreading it with jam, or enjoying it on its own, this loaf is the perfect way to bring fresh, homemade bread into your life with ease.
No Knead Bread is an easy, rustic, artisan-style loaf with a chewy crust and soft, airy interior. Made with minimal ingredients and no kneading required, it’s perfect for beginners or anyone wanting fresh homemade bread with minimal effort.
Ingredients
3 cups all-purpose flour
1/2 teaspoon active dry yeast or instant yeast
1 1/4 teaspoons salt
1 1/2 cups warm water
Cornmeal or additional flour, for dusting
Instructions
In a large bowl, combine the flour, yeast, and salt.
Add the warm water and stir until a shaggy dough forms.
Cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for 12–18 hours.
After rising, turn the dough out onto a floured surface.
Gently shape the dough into a ball without kneading and cover it with a towel. Let it rest for 30–60 minutes.
Meanwhile, place a Dutch oven (or heavy oven-safe pot with lid) into the oven and preheat to 450°F (232°C) for at least 30 minutes.
Carefully transfer the dough into the hot pot, seam-side up. Sprinkle with cornmeal or flour if desired.
Cover and bake for 30 minutes.
Remove the lid and bake for another 10–15 minutes until the crust is deep golden brown.
Remove the bread from the pot and let it cool on a wire rack before slicing.
Notes
Use bread flour instead of all-purpose for a chewier texture.Add herbs, garlic, or cheese for variations in flavor.Ensure the Dutch oven is preheated well to get a good crust.Let the bread cool fully before slicing to avoid a gummy interior.The dough will be sticky—handle with floured hands or a bench scraper.
