introduction
This No Knead Bread is an easy, hands-off loaf you can make at home. The dough is mixed, left to rise, and baked in a hot pot. You get a crispy crust and soft inside with little work. For another close method, see no-knead artisan bread for more tips and photos.
why make this recipe
This recipe is simple and reliable. It needs only four ingredients and no kneading. The long rise builds flavor. It uses a hot covered pot to make a crust like bakery bread. It is great for beginners and busy cooks.
how to make No Knead Bread
You make this bread in a few steps: mix the dough, let it rise, shape it, and bake in a preheated pot. Keep the dough sticky — that helps the texture. If you want a method focused on a dutch oven, check no-knead dutch oven bread for a close variant.
Ingredients :
- 3 cups all-purpose flour
- 2 teaspoons coarse sea salt
- 1/2 teaspoon active dry yeast (or instant yeast)
- 1 1/2 cups warm water (about 110 degrees F)
Directions :
- In a large mixing bowl, combine flour, salt and yeast. Pour in warm water and stir with a wooden spoon until well combined. The dough will be sticky. Cover the bowl and allow it to rise at room temperature for 3-4 hours, or in the refrigerator for up to 15 hours.
- Scoop dough onto a floured work surface and shape into a ball. Sprinkle a tiny bit of flour on top of the dough ball and place it on a piece of parchment paper. Cover the dough lightly with plastic wrap. Allow to rise for 30 minutes.
- Meanwhile, place an empty dutch oven/cast iron pot*, with the lid on, into the oven and preheat oven to 450 degrees F.
- Remove covering from dough ball. Lift the parchment paper and dough ball up, and place inside cast iron pot that’s been preheating in the oven. Cover with lid and return to oven to bake for 30 minutes.
- After 30 minutes, remove lid and bake, uncovered for 12-15 more minutes, until golden on top. Remove from oven and allow bread to cool on a wire cooling rack.
- Store bread in an open paper bag on the counter for up to 1 week.
how to serve No Knead Bread
Serve warm or at room temperature. Slice thick for toast or thin for sandwiches. It goes well with butter, olive oil, soups, stews, and cheese.
how to store No Knead Bread
Keep the loaf in an open paper bag or wrapped in a clean tea towel at room temperature. Do not seal in plastic — the crust will soften. For longer storage, slice and freeze in a sealed bag; toast slices from frozen.
tips to make No Knead Bread
- Use warm water (about 110°F) to help the yeast start.
- Do not add extra flour if the dough is sticky — a little stickiness is normal.
- Preheat the pot so the bread gets a quick oven spring and crisp crust.
- Let the bread cool at least 20-30 minutes before slicing to finish the crumb.
variation (if any)
- Add herbs (rosemary, thyme) or garlic to the dough for flavor.
- Mix in 1/2 cup seeds or nuts for texture.
- Use part whole wheat flour (replace up to 1 cup) for a denser loaf.
FAQs
Q: Do I need a dutch oven?
A: A heavy lidded pot works best to trap steam. If you don’t have one, use a covered roasting pan or bake on a hot baking stone and add a pan of water to the oven.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use the same amount. Instant yeast may work a little faster, but the long rise still gives the best flavor.
Q: How long does the dough keep in the fridge?
A: You can refrigerate it up to 15 hours. The slow cold rise adds flavor. Let it come closer to room temp before shaping if it feels very firm.
Q: Why is my bread dense?
A: Likely the dough did not rise long enough or the oven was not hot enough. Make sure to give the dough time and preheat the pot fully.
Q: Can I make smaller loaves?
A: Yes. Divide the dough into smaller balls and bake in smaller pots or on a sheet with steam.
Conclusion
For a tested recipe and more photos, try the Pinch of Yum Miracle No Knead Bread recipe for extra tips and step-by-step images.
Print
No Knead Bread
- Total Time: 285 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
An easy, hands-off loaf of bread with a crispy crust and soft inside, perfect for beginners.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons coarse sea salt
- 1/2 teaspoon active dry yeast (or instant yeast)
- 1 1/2 cups warm water (about 110°F)
Instructions
- In a large mixing bowl, combine flour, salt, and yeast. Pour in warm water and stir until well combined. Cover and allow to rise for 3-4 hours at room temperature or up to 15 hours in the refrigerator.
- Scoop dough onto a floured work surface and shape into a ball. Sprinkle a tiny bit of flour on top and place on parchment paper. Cover lightly with plastic wrap and allow to rise for 30 minutes.
- Meanwhile, preheat the oven to 450°F with an empty dutch oven inside.
- Remove covering from dough ball and place it, with the parchment paper, into the preheated pot. Cover with the lid and bake for 30 minutes.
- After 30 minutes, remove the lid and bake uncovered for an additional 12-15 minutes until golden on top.
- Remove from the oven and let cool on a wire rack.
Notes
Serve warm or at room temperature. Store in an open paper bag or clean tea towel to maintain crust.
- Prep Time: 240 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
