This artisan no knead bread recipe is so easy and so cheap! It’s perfect for beginner bakers, requires minimal work, and it tastes great every time!
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.
If you’re scared of using yeast, this recipe is perfect for you. Yes, we’re using yeast, but I’ll walk you through the VERY simple recipe steps. Here are some other foods that I like to make from scratch.
Plus, since this is a NO KNEAD recipe, you pretty much can’t mess up!
Why Make Homemade No-Knead Bread?
- 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.
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.
Here’s What You Need
- Water. Every bread recipe needs liquid. Water is the best for this recipe.
- 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.
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. I’ve found a few brands that I like that are easy to find at local grocery stores, but here are my favorites:
- Bob’s Red Mill is a good one I’ve seen on Amazon and Thrive Market (use this link and get 25% off and a free 30-Day membership!).
- Jovial Foods offers einkorn flour in both whole wheat and all-purpose. (Use coupon code CRUMBS10 on their website to get 10% off and free shipping!) Or buy from Amazon.
Step By Step No Knead Bread
Step 1. Combine flour, salt, and yeast in a large mixing bowl and stir to combine.
Step 2. Add 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 with a towel and let rise overnight, 8 to 18 hours. The sticky dough will bubble and rise slightly.
Step 4. When you’re ready to make bread, flour your hands and a silpat mat and turn the dough onto the mat. Without kneading the dough (i.e. don’t smoosh or push 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 with a towel. Let it rest for one hour.
Step 6. After the dough has risen for 30 minutes, preheat the oven to 450F. Place a Dutch oven (or another 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 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 is golden brown.
Step 10. Allow 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 these cooling racks, on a counter or kitchen table.)
- You CAN knead this no knead bread recipe, but it will change the texture so that it’s more like “sandwich bread” rather than crusty, artisan bread.
- This recipe calls for using a Dutch oven (I have this one), but you don’t have to have one specifically. A 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 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 low yeast content.
Yes! It’s delicious, give it a try! If you’re looking for more bread no knead recipe try, einkorn sourdough bread.
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!
How to Make Bread Bowls
Bread bowls are like the best thing ever! Homemade artisan bread is perfectly sturdy to make 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.
- 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.
To Serve No Knead Bread
Try these yummy dishes:
- Cilantro Lime Coleslaw
- Easy Pan Roasted Broccoli
- Garlic White Bean Soup with Kale
- Spring Vegetable Pasta Salad
Add a flavorful twist with herb-infused oil.
More of our favorite bread recipes:
- 90 Minute Man Bread
- No-Knead Einkorn Sourdough Bread
- Rosemary Olive Oil Bread
- The Best White Sandwich Bread
No Knead Overnight Artisan Bread
This classic artisan No Knead Bread recipe is super easy to make. Perfect for beginner bakers with minimal work involved, and it tastes great every time!
- Prep Time: 8 hours 15 minutes
- Cook Time: 45 minutes
- Total Time: 9 hours
- Yield: 1 loaf 1x
- Category: Bread
- Method: bake
- Cuisine: American
- 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 450 degrees and put your Dutch oven or oven-safe pot (that has a lid) inside to preheat. Do not put the lid in 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).
*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.
- Calories: 115
Keywords: bread no knead recipe