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

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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
Hello Tiffany. I am attempting my first loaf of bread and using your recipe. Do you know if it needs to be modified for high altitude baking? I figure either way this is a test run as I am attempting a 50/50 split with Whole Wheat since I had them on hand. I will let you know how it turns out.
Can you use all purpose gluten free flour to make any of your bread recipes?
Hi Daniele – you can use GF AP flour in my cookie, cake, biscuit and muffin recipes, but I wouldn’t recommend it for my bread recipes.
Wow! I have some experience with yeasted doughs (cinnamon rolls and waffles mostly) but not much experience baking loaves of bread. I followed the instructions exactly because I’ve never made this type of bread before, and I ended up with an absolutely gorgeous loaf of bread. Crunchy on the outside, super soft on the inside, and great flavor!
I don’t see how to make this rosemary Parmesan Bread per your email??
Do you have the quantity? Thanks!
Hi Laura! Add 1 Tbsp dried rosemary, or 3 Tbsp fresh, and 1/2 cup Parmesan.
Schools closed in Virginia on March 13th because of Covid-19. When we went grocery shopping the following day, there wasn’t any bread to be found in the grocery stores, so I did a Google search based on what was in the pantry & found this recipe. I have made my own bread before, but between balancing working from home as a high school teacher, getting my own children to do their schoolwork and the stress of this crazy pandemic, I needed something VERY EASY. I stocked up on yeast and flour and have been making it twice a week for the past month! Thanks so much for the great low stress recipe! It’s exactly what I needed! (And the bread made for the BEST tuna melt the other day!;)
Hi Jessica!
Thanks so much for sharing with us. We are SO glad that this recipe has helped you and your family! 🙂
Hi! I just wanted to say this was so easy & delicious. I’ve never made bread before, and was really nervous when the dough looked wet & gloopy after proofing 15 hours on the counter. I couldn’t get it in a ball – just a lump that spread. But it turned out great (almost like a heart shape, which I love). Thank you!
Anne,
That’s wonderful to hear. We’re so glad you enjoyed it!
I made this with einkorn flour. It didn’t rise. It didn’t get brown on top. Haven’t tasted it yet. It was very wet & sticky. Wonder what went wrong? I’ve made another recipe similar( used all purpose flour) and it turned out.
Hi Cathy! Einkorn won’t rise as much, but it should still rise and it does get brown! Is your yeast old? I’d try again, perhaps proofing your yeast first to make sure it’s good.
I’m avoiding the stores and keeping my distance during this pandemic but had run out of bread. I had yeast and flour but my regular bread recipe makes lots and I just needed a loaf. I decided to try this recipe. It worked well. My dough was a little crusty after its rise but I moved it to the counter for the second rise. I used an ungreased Pyrex casserole dish for baking and it worked great. Now I have bread for the next couple of days.
I hope I can give this recipe a 5 star!! I can never make any bread that needs kneading, my first reason why I chose this bread (no kneading needed.) Second reason, only a few ingredients. My other concern is my bread never rises.. sometimes I put it in a very low heated oven but then I think it over rises. Any suggestions for that issue should I have it again? I would like to try this bread soon. I so hope this turns out. It will be a miracle for me!
Hi Lynn! If your oven is on, I’d say it was TOO warm. Try letting it rise with just the oven light on instead (for other bread recipes). This recipe in particular doesn’t need “warm” to rise – just time!
So if I make my own yeast, could I just add a teaspoon of that to the recipe?
I’ve never heard of making your own yeast, Jessica. This recipe calls for either rapid rise yeast, or active dry yeast.
I just make bread for the first time and it was great! my son and husband finished in a couple of hours. I do not have a pot with a lid. My Pyrex does not have a lid but I used my cookie sheet at 450 for 30 minutes. I do not use a second rise. I leave it overnight cover with a towel and the next day I only put flour in my hands to put the dough in my cookie sheet and that was all. It went well. I will do it again. Love your recipe. I can bake bread now. Gracias .
You’re most welcome, Ruth!
can you cut this recipe in half?
You can, but you’d want to use a smaller pot to cook it in. This doesn’t make a huge loaf. If you’re concerned about feeding less people, I’d recommend baking as-is, cutting in half and freezing it for later!
Made 1/2 recipe and baked in a brownie pan (with a second brownie pan for a lid). Came PERFECT!
Great way to think outside the box!!
So I just had to comment that I make this bread like 2 or 3 times a week… For months now! Haha! I actually went to college for baking and pastry and love making all sorts of complicated breads but this one is just so simple and satisfying. I’ve altered the water content to make lazy girl ciabatta with it as well. I usually make small rolls (8 per batch) to keep my portions sensible haha
Really great recipe. It helps with the pain of all those hours struggling to perfect my sourdough recipe so thanks a lot! It’s a staple for me
Lazy girl ciabatta?! You MUST tell me what changes you make!
Oh my- my house smells delicious. And the recipe is perfect. Thank you!
You’re very welcome Erin!
Found this recipe earlier this evening and was anxious to give it a try. I only had instant yeast so I’m giving it a try using this. After mixing, it seemed more like cake batter than your dough pictured in the bowl above so I added a few extra spoons of AP flour. Keeping fingers crossed for tomorrow and hoping this works. If the first one is a failure, I won’t give up, I’ll try again tomorrow night. Thank you for posting this recipe. I’ve enjoyed reading everyone’s comments.
Hi Carly! Cake batter might be a bit too runny, so good call on the extra flour. Instant yeast should work as well!
I have made this recipe with einkorn flour and it came out just like bread made from regular all purpose flour. Was not crumbly like some einkorn bread can be.
I’m glad it worked out for you Katherine!
I have been making this bread for several years and use one cup of whole-wheat with two cups of all purpose flour. It is always delicious. I use a cast iron fry pan with a lid from a Dutch oven pot.The lid is about two inches deep and works perfectly.
Great thinking to use the dutch oven pot lid on the skillet Marcene!
Hello,
I used to have a recipe similar to that one for overnight bread but I could put the dough in the fridge for a few days. When I needed to bake it I would just let it sit outside for about an hour and it was all good. It also meant I could prepare the dough in the evening and bake it the following night.
How does this recipe work if I let the dough out on the counter for a whole 24 hours?
It works okay Judith, but the yeast starts to lose its oomph. I’ve done it accidentally and the bread turns out fine, but the rise isn’t as optimal. Still good though!
Hello! I just made a beautiful loaf using your recipe, doubling and subbing whole wheat flour – the only thing is that it is way too salty. Have you ever experience this before? Did I do something wrong? It didn’t double when it rose, but smelled correct before baking it. When I tasted the dough ahead of time, it tasted to salty then, too. I just started a second batch, but with half of the salt recommended.
If you follow the recipe as written, you didn’t do anything wrong. 🙂 We all have different taste buds, and it’s okay to prefer it with less salt!
I am from Jordan.. this is the best and easiest bread ever… just baked my loaf and loved it with my daughters… it smells great… i also added some sesame seeds and oregano on top before baking … then we only dipped it with olive oil and some vita cheese … will keep the recipe…