This artisan no knead bread recipe is perfect for beginning bakers. Easy to mix together with just 4 ingredients, you’ll make a beautiful loaf that’s crusty on the outside and soft and delicious inside – great for dipping in soups or even making bread bowls!
Homemade bread doesn’t last very long in our house, and since my schedule usually lands on the busy side, I’m always looking for an EASY bread recipe that requires very little effort on my part.
I can mix up a quick batch of this no knead bread after dinner and bake it the next morning. Since I’m already in the kitchen at dinner time (or making a smoothie in the morning), this is one homemade bread recipe that fits in well with my routine.
If you’re new to baking bread and intimidated by using yeast, this recipe is also perfect for you. Yes, we’re using yeast, but I’ll walk you through the VERY simple recipe steps.
Plus, since this is a NO KNEAD recipe, you pretty much can’t mess up!
WHY MAKE HOMEMADE NO-KNEAD BREAD?
Have I convinced you to try homemade no-knead bread yet?
- It’s really, really good (WAAAY better than store-bought)
- It’s really, really cheap (as little as 25¢ per loaf!)
- And it’s really, really EASY (it’s the perfect beginner bread recipe!)
When you’ve nailed this no-knead bread recipe and you’re ready to try a more “intermediate” loaf of bread, here’s the official guide on how to use yeast.
The tips in that guide helped me get over my fear of yeast and led me to Rosemary Olive Oil Bread and our favorite “sandwich” bread, 90-Minute Man Bread (which officially got us hooked on homemade bread).
NO KNEAD BREAD RECIPE INGREDIENTS
- Water. Every bread recipe needs liquid. Water is the best for this recipe.
- Active Dry Yeast. You may not be used to working with yeast (yet), but you will find that it isn’t so scary after all!
- Salt. A little bit of salt goes a long way when it comes to pulling out the flavor in bread. You really don’t want to skip this.
- Flour. I like to use all-purpose flour for this recipe. Whole wheat flour works too, but it will have a more dense nutty flavor.
- Vital wheat gluten (optional). You don’t need to include vital wheat gluten, but if you do, it makes for a softer, more pliable loaf of bread. Add 1 Tablespoon per cup of flour if you decide to use it. Skip if you are using bread flour.
Psst! Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
A QUICK NOTE ON THE FLOUR
For those who are gluten-free, einkorn may be the solution! Einkorn is an ancient grain with less gluten than modern wheat. It works great for my family members with gluten sensitivity! You can read more about it here.
Whether you use einkorn or stick with all-purpose flour, here are a few brands that I like that are easy to find at local grocery stores or online:
- Bob’s Red Mill is a brand I can often find in stores, and I’ve also found it on Amazon and Thrive Market (Click here to see the Exclusive Offer for Crumbs readers!).
- Jovial Foods offers einkorn flour in both whole wheat and all-purpose. Save 10% off all items in the store (with exclusions on special promotional items such as cookbooks and new harvest oil) when you use coupon code DWCRUMBS. Plus, get free shipping on orders over $99. You can also find Jovial Foods Einkorn Flour on Amazon.
HOW TO MAKE NO KNEAD BREAD
Step 1. Combine flour, salt, and yeast in a large bowl and stir with a wooden spoon to combine.
Step 2. Add warm water and mix well using your hands. Your goal is to incorporate as much flour as possible while handling the dough as little as possible. The dough will be hard to stir and shaggy, not smooth like traditional bread dough, and that’s okay!
Step 3. Cover the dough with a kitchen towel and let it rise overnight 8 to 18 hours at room temperature. The sticky dough will bubble and rise slightly.
Step 4. When you’re ready to bake the bread, flour your hands and a silpat mat (or a piece of parchment paper) and turn the dough onto the floured work surface. Without kneading the dough, gently form it into a ball.
Step 5. Tear a piece of parchment paper about 12” square. Place the dough on the parchment paper and cover it with a towel. Let it rest for one hour.
Step 6. Let the dough rise for 30 minutes, then preheat the oven to 450F. Place a Dutch oven (or another cast iron or oven-safe pot that has a lid) inside – WITHOUT THE LID – to preheat. Preheat for 30 minutes.
Note: Do not put the lid in the oven.
Step 7. When the dough has rested for an hour (30 minutes by itself, then another 30 minutes with the pot in the oven), carefully remove the pot from the oven. Gently lift the parchment paper with the dough ball and place the whole thing in the pot.
Step 8. Put the lid on and place the pot back in the oven. Bake for 30 minutes with the lid on.
Step 9. Carefully remove the lid and bake for another 15 minutes, or until the top of the loaf is golden brown.
Step 10. Allow your no knead bread to cool completely before slicing. (I recommend at least 30 minutes in a spot where air can flow freely above and below, like on top of one of a wire rack, on the counter, or kitchen table.)
TIPS FOR NO KNEAD RECIPES
- You CAN knead no knead recipes, but it will change the texture so that it’s more like “sandwich bread” rather than artisan crusty bread.
- This recipe calls for using a Dutch oven (I have this one), but you don’t have to have one specifically. Any large pot with an oven-proof lid will work.
- The first rise on no-knead bread should be at least 8 hours long and up to 18 hours. The yeast needs long enough to ferment naturally but will cap out after so long. The heat from baking will finish out the rise on the bread.
- With one minor change, these loaves can become bread bowls (see below!).
NO KNEAD BREAD VARIATIONS
I like to mix up our bread flavors from time to time. Here are our favorite easy variations:
- jalapeno cheddar – add ¼ cup of sliced jalapenos and ½ cup of cheddar cheese
- cinnamon raisin – add ¼ cup of raisins and 1 tsp of cinnamon
- rosemary olive oil – add 1 tsp rosemary and 1 Tbsp olive oil
- onion & herb – add 2 tsp dried minced onion and 1 tsp Italian herb blend (or any other herb)
HOW TO MAKE NO – KNEAD BREAD BOWLS
No – knead bread bowls are the best thing ever! Homemade artisan bread is perfectly sturdy and makes great bread bowls.
- Follow the instructions to mix your dough and let rise overnight.
- Then, divide the dough into two balls before allowing it to rest for 1 hour.
- Use two smaller oven-safe pots (with lids) and proceed with the remaining directions as written.
- After the bread has cooled completely, cut the tops out like you would remove the top of a pumpkin: angle a sharp, serrated knife both down and in towards the center of the loaf. Take care not to cut too far down; otherwise, you’ll poke a hole through to the bottom.
- You can serve the top of the bread bowl with your soup or reserve it for Homemade Croutons or Breadcrumbs.
PAIR WITH NO KNEAD BREAD
No knead bread is perfect with a bowl of soup! Try one of these favorites:
- Garlic White Bean Soup with Kale
- Tomato Basil Soup
- Cheeseburger Soup
- Roasted Red Pepper Tomato Soup
- Instant Pot Butternut Squash Soup
- The Best Minestrone Soup
If you’re not in a soup mood, enjoy your no-knead bread with one of these yummy dishes instead:
- Spring Vegetable Pasta Salad
- Healthy Broccoli Salad
- Greek Quinoa Salad
- Roasted Vegetable Kale Salad
- 15-Minute Spaghetti
- Savory Pasta with Greens
Add a flavorful twist with herb-infused oil for dipping (don’t forget to freeze any extra herbs!).
NO KNEAD BREAD DUTCH OVEN FAQS
What kind of bread is no knead bread?
No knead bread is a method of bread baking that uses a really long rising time instead of kneading the dough. It is a wet dough and has a low yeast content.
Why is my homemade no knead bread so dense?
This happens when there is too much flour. Keep in mind that the dough will be sticky – there’s no need to add extra flour!
Can you make no knead bread without dutch oven?
This is a no knead bread dutch oven recipe, but if you don’t have a dutch oven, you can use a different pot with an oven-proof lid. Keeping the lid on for the first part of the baking time ensures that you end up with bread that is fluffy inside instead of overly dry and crumbly.
Can you score a no knead bread?
You can score no knead bread if you want to add a pretty design to the top of your loaf, but it’s not necessary for this no knead bread recipe to be scored for it to bake correctly. Use a sharp knife to cut simple patters on the top of the dough before baking.
MORE OF OUR FAVORITE BREAD RECIPES
- The Easiest White Sandwich Bread
- 90-Minute Man Bread
- No-Knead Einkorn Sourdough Bread
- Homemade Focaccia Bread
- Homemade French Bread
- No Yeast Bread
- Easy Homemade Dinner Biscuits
30 Minute Dinners Sample Meal Plan
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No Knead Overnight Artisan Bread
This artisan no knead bread recipe is perfect for beginning bakers. Easy to mix together with just 4 ingredients, you’ll make a beautiful loaf that’s crusty on the outside and soft and delicious inside – great for dipping in soups or even making bread bowls!
- Prep Time: 8 hours 15 minutes
- Cook Time: 45 minutes
- Total Time: 9 hours
- Yield: 1 loaf 1x
- Category: Bread
- Method: Bake
- Cuisine: American
Ingredients
- 3 cups all-purpose flour
- 2 tsp salt
- 1 tsp active dry yeast
- 1 ½ cups room temperature water
- vital wheat gluten* – 1 Tbsp per cup flour (optional)
Instructions
- Combine flour, salt, and yeast in a large mixing bowl and stir to combine.
- Add water and mix well. The dough will be hard to stir and shaggy, not smooth like traditional bread dough.
- Cover with a towel and let rise overnight, 8 to 18 hours. The sticky dough will bubble and rise.
- When you’re ready to make bread, flour your hands and your working surface and turn the dough out. Without kneading the dough, gently form it into a ball. Cover with a towel and allow to rest for one hour.**
- After the dough has risen for 30 minutes, preheat the oven to 450F and put your Dutch oven or oven-safe pot (that has a lid) inside to preheat. Do not put the lid on the oven. Preheat for 30 minutes.
- When the dough has rested for an hour, and the pot has preheated, remove the pot from the oven. Carefully lift the dough from the surface and place it into the pot. If your pot is stainless steel and not lined, you can line it with a piece of parchment paper first.
- Replace the lid and place the pot back in the oven. Bake for 30 minutes with the lid on.
- Carefully remove the lid and bake for another 15 minutes, or until the top is golden brown.
- Allow to cool completely (at least 30 minutes in a spot where air can flow freely above and below).
Notes
- *Vital wheat gluten is optional but helps create a more pliable, softer loaf.
- ** To turn this recipe into individual bread bowls, divide the dough into two balls before allowing it to rest for 1 hour. Use two smaller oven-safe pots (with lids) and proceed with the remaining directions as written.
- To cut the tops out, cut like you would the top out of a pumpkin: angle a sharp, serrated knife both down and in towards the center of the loaf. Take care not to cut too far down, otherwise, you’ll poke a hole through to the bottom. Cut out the top and either serve, reserve for Homemade Croutons or Breadcrumbs.
Nutrition
- Calories: 115
Kimberly
I’ve made bread before and I am a little surprised that there is no proofing the yeast here. I would understand if it was instant yeast but this is active dry yeast and I always thought it should be activated in warm water. Just making sure this doesn’t require any proofing before I make it, thanks!
Tiffany
We make bread so often Kimberly that we know our yeast is still good. If you haven’t used your yeast recently, I’d recommend proofing first and then proceeding with the recipe. But if you’re a regular baker, just mix it all up and go!
Birthe
Where I live dry yeast is not that common. If I would use fresh yeast instead of dry yeast, do you think that would work? And how much would I need?
Tiffany
Hi Birthe! I haven’t had any experience using fresh yeast – I’m sorry!
Anna Palmer
Can I use whey instead of water? I have some I need to use up. Sorry if dumb question. I’m new to bread making!
Tiffany
Yes you can Anna! I haven’t done it myself, but it should work and yield a slight sourdough taste. If you still have extra whey, freeze it!
Debbie
My daughter-in-law made this bread for dinner last night. It was absolutely delicious!!! My husband asked to take the left overs home. 🙂 She’s passed on the recipe and I can’t wait to make it. ~ Debbie
Tiffany
That’s great news Debbie! So glad you liked it! 🙂
Becky
now all i need is a recipe for homemade spinach and artichoke dip. any suggestions?
Tiffany
LOL, not yet! 😉
Michelle
I’ve never made bread before and I just mixed this up. 1 planned to bake it in the morning, but I didn’t read through the directions before I started. I don’t have a large enough covered dish that will go into the oven. What would you suggest I try? I have one 3 qt corningware dish, but that is the largest oven safe, lidded container that I have. Would baking it on a cookie sheet be ok?
Tiffany
Michelle – you need something with a lid for sure. If you only have one, I recommend dividing the dough into 2 rounds and baking them one at a time!
Amy
I love this bread! But each time I make it the bread mixture is still very “wet”. Is that normal? It’s a mess to handle, but it tastes good!
Sharon
I find this to be true also. I just use oil on my hands first (instead of flouring them) and that works good with handling the sticky dough. The bread is so great tasting that it’s worth a sticky dough.
Amy
Thanks for the tip Sharon. I made it again today and the rise was not there and it baked up flat 🙁 I still thought the dough was very wet!!! Not just sticky. I did not use too much water but I am thinking about using less next time. So confused 🙁
Tiffany
Amy – usually the biggest culprit of no rise is bad yeast. I’d suggest proofing first, then continuing with the steps just to make sure your yeast is good!
Lydia
I made this last night and baked this morning. I wasn’t sure that it was going to turn out but it is great. I used whole wheat flour. I added some grated cheese and herbs to the top before I put it in the oven. Looks just like something I would have gotten in a bakery! The only thing I found was the bottom of the loaf was kind of tough and hard to cut through. What would be the reason? I will try regular flour next time. Definitely a recipe to repeat.
Thanks
Tiffany
Hi Lydia! Whole wheat flour will generally give a slightly tougher crust, but it shouldn’t be too bad. I would try shaving off 2 minutes of the baking time. The loaf will continue to cook slightly as it cools, so you should be good to go!
Margaret-Anne
Wow!!!! I have recently moved to Qatar, (where the bread is just awful) I made this last night, and baked it this morning. I used a greased stainless steel pot with a lid, and put some tinfoil over the pot before adding the lid, just to make sure it was sealed. My husband went to work a very happy man, my kitchen smells fantastic, and i am over the moon, there will be fresh bread every day from now on, thank you so much Tiffany you have saved us.
Tiffany
You’re most welcome Margaret-Anne! Perhaps you’ll start a new trend in Qatar! 😉
Shauna
Just made this for the first time last night… oh. my. gosh!!! My 9-yr-old son and I ate the whole thing with dinner!! It was absolutely perfect, and so incredibly easy!! This will definitely be out go-to for bread from now on, no more store-bought junk for us! And I will definitely be trying the EVOO/balsamic vinegar idea… hmm, wish I had some more bread..
Tiffany
So glad you liked it! We devour this as well… which makes me think I should start making a double batch, lol!
MC
I loooove this recipe. For an even better crusty crust, after you place the dough in the hot pot, cover it with 1/3 cup of whole wheat flour then follow recipe.
Tiffany
Great tip MC – so glad you love this recipe!
S
Is the first rise on the counter or in the fridge? When I’ve made bread before that has an overnight rise, it’s usually in the fridge, but this recipe didn’t specify so I thought I’d ask 🙂
Tiffany
On the counter 🙂
Emilie
My dough didn’t rise overnight and I was wondering why. I thought maybe I had the wrong yeast. Then I read this comment. I put the dough in the fridge, since I once made overnight bread using a different recipe and the dough went in the fridge. I didn’t even notice that this recipe didn’t say to put the dough in the fridge. Thanks for the question/answer! I will try this recipe again.
Sophia
Am I supposed to do the second rise in the pan? My bread has been resting for a hour but it doesn’t look risen at all. I’m now about 5 minutes into rising but am very nervous! I just bought the yeast yesterday!(I used instant yeast)
Tiffany
Nope, the second rise is on the counter. Have no fear! If it doubled during the first overnight rise you’ll be fine. Let it do its thing according to the directions (an hour at room temp), then carefully move to the pan when it’s time and bake away! I’ve made this countless times and it hasn’t failed me yet! 🙂
Ginger Mickelson
I have tried this recipe 3x now and love it! The ease of preparation, the smell of it bakinng, the crusty, the chewy bread – we dip our in EVO w/ Balsamic Vinegar, salt & pepper, sometimes with some dried basil or oregano. Mmm-mmm! The first time I made it with 50/50 Whole Wheat and all -purpose, not good-for you flour. The 2nd time, I oiled the dutch cast iron pot wth garlic olive oil, but didn’t notice that flavor come through and the texture wasn’t as nice. All three times I’ve used my expired (4 years ago!) yeast that’s been stored in the fridge. Why spend more $, and it worked! Now I’ve ordered some Hodgson Mill 50/50 Whole Wheat/ White Wheat flour and look forward to trying it. Thanks for reminding me of the specifics on “healthy” flour.
Tiffany
I’m so glad you like it Ginger!! You’re welcome on the reminder, and how awesome that your yeast is still going strong! Dipping artisan bread in EVO w/balsamic is one of my favorite appetizers. Ok, who am I kidding – I could make it a meal!!
Barbara
Can you use bread machine yeast? And can you let it rise overnight in the fridge?
Pat
I don’t know about bread machine yeast but I do know yeast won’t multiply in cold temps. In fact I’ve had bread deflate a little when I take the towel off to put it in the oven. The bread won’t rise until you take it out of the fridge and put it in a warm place.
Janet Gorman
Have you tried making this with flavors? Like Rosemary, garlic or the like? I would love to use this recipe if you think that might work?
Tiffany
I haven’t yet Janet, but it’s high on my to-do list! Add the flavors at the beginning, roughly 1 Tbsp of spice (or to taste). Let us know how it turns out!!
carla
Or maybe I can use foil instead of a lid?
Tiffany
I haven’t tried that Carla, but it’s definitely worth a shot! Another idea is to use foil and another pot, inverted on top. The goal is to trap the heat inside, so try whatever works!!
carla
I am a little worried about using my pans as they have glass lids. Can I use regular loaf pans for this recipe?
Tiffany
I haven’t tried regular loaf pans, but my pots have glass lids and there hasn’t been an issue. Do you use pyrex baking dishes in the oven? Those are glass too! 😉
Amber
Have you ever used Spelt flour for this recipe?
Tiffany
I haven’t had the chance to Amber, but if you do, I’d starting with a 50/50 ratio. Spelt has a lot of the gluten making the dough expand out, but not much that makes it expand up. You’ll need a bit of up too, so I’d use a spelt/wheat combo.
Christi
Would LOVE this in a gluten free version…any possibilities???
Thank you!