No Knead Bread Recipe

5 from 7 votes
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Get ready for the ultimate no knead bread recipe! This Dutch oven bread has a golden crispy crust and is soft and chewy on the inside. The recipe calls for only 4 ingredients and requires minimal prep time.

The best and easiest no knead bread recipe! This Dutch oven bread has a golden crispy crust and is soft and chewy on the inside. The recipe calls for only 4 ingredients and includes minimal prep time.


 

You know by now that homemade bread is my jam. I love the smell of freshly baked barbari, simit or focaccia filling the kitchen on any given day and will go to great lengths to make bread at home. This no knead bread is a favorite in my home that’s perfect when you want artisan looking bread with minimal effort. It’s simple to make and, by following my notes and tips, it will come out perfectly every time!

Why This No Knead Bread Recipe Works

  • Easy: You don’t have to be a seasoned baker to make this easy no knead bread. This is the perfect recipe for a novice baker or someone who wants to try their hand in bread baking.
  • Make ahead: You can keep the dough in the fridge for up to 4 days. The longer it stays in the fridge, the tangier it will be. I would even go so far as to say that the flavor will be somehow similar to sourdough.
  • Texture and flavor: Despite the ease of preparation, no knead bread has the perfect flavor and texture. It has a crispy crust with a nice crumb and flavor that resembles artisanal bread that you find in a bakery. Because of the long fermentation process, the dough develops the proper structure.
A lof of Dutch oven bread on a board.

Ingredients

  • Flour: You can use all purpose or bread flour for this recipe. In my experience, bread flour works very well for this recipe because of its higher protein content.
  • Instant yeast: This kind of yeast doesn’t need to be activated separately, meaning you can add it directly to the dry ingredients. For this recipe, you can also use active dry yeast, in which case you need to activate it in warm water prior to mixing with the dry ingredients.
  • Salt: You need about 1 teaspoon of kosher salt for flavor.
  • Water: I have found the temperature of water to be very important when it comes to bread making. It should be somewhere between 105 and 115 degrees F, meaning it’s warm but not too hot. Keep in mind that yeast dies at 138 degrees F.

How To Make No Knead Bread

Mix all teh ingredientsa nd let the dough rest overnight. Shape and bake.
  1. Mix the dough: In a large bowl stir the flour, instant yeast, salt and water using a large spoon. Make sure all the ingredients are well incorporated. The dough will be a bit sticky and that’s okay.
  2. Rest: Cover the bowl with plastic wrap and a towel. Place the bowl in a draft-free space such as an off oven for 6 to 8 hours.
  3. Shape: After the resting time, the dough has risen and feels quite shaggy. Transfer it to a floured surface. Gently shape the dough into a ball, making sure the bottom of the dough is intact. Place the dough on a piece of parchment paper. Lightly top with some flour, cover with a kitchen towel and let it sit at room temperature for 1 hour.
  4. First bake: Place a 6 to 8-quart Dutch oven with a lid in the oven, and preheat to 450 degrees F. Once the dough has rested for one hour and the oven is heated, remove the pot (be careful, it’s very hot) and take the lid off using oven mitts. Grab the parchment paper with the dough on it and place it in the Dutch oven. Place the lid back on, place the pot back in the oven and bake for 30 minutes.
  5. Second bake: After 30 minutes, remove the lid to expose the bread. It should have risen and look quite pale. Bake uncovered for another 25 minutes until the loaf appears to be golden brown.

Tips to Make the Best No Knead Bread

  • Use fresh yeast: Yeast is not expensive and my advice is that if you haven’t used your yeast in a few months, toss it out and get a new one. New and fresh yeast makes all the difference.
  • Hydration ratio: Pay attention to the hydration ratio of your dough. No-knead bread dough is typically wetter than traditional bread dough, which helps create a rustic, open crumb structure. Aim for a dough that is tacky but not overly sticky. Adjust the amount of water or flour as needed to achieve the right consistency.
  • Dutch oven: I usually use a Dutch oven to make this no knead bread. It creates a hot environment and because of its lid, the steam gets trapped and helps baking the bread. If you don’t have a Dutch oven to prefer to bake without it, place a metal baking pan at the bottom of the oven while preheating. Right before placing the bread in the oven, pour 3 cups of hot water into the baking pan. The place the baking sheet (with the shaped dough on it) in the oven and close the door. The water in the pan will evaporate and the steam creates the same environment as the Dutch oven.

Variations on No Knead Bread

  • Herbs: Dried herbs such as rosemary, thyme and oregano would work very well in this recipe. Add them in the beginning with the flour.
  • Nuts and dried fruit: I love adding walnuts, sunflower seeds, raisins and chopped apricot to the dough for extra flavor. I always add them directly to the flour.
  • Marinated goods: Jalapenos and olives are some of my favorite additions for a nice flavor kick.
Two slices of bread topped with butter.

Storage

No knead bread is best eaten on the same day you make it. Store the leftovers in a paper bag or bread box and keep it at room temperature for up to 2 days. To refrigerate, wrap it tightly in plastic wrap and keep in the refrigerator for up to 4 days. I learned this the hard way – I made this recipe right before leaving for a five day trip and it was too hard to eat when I returned!

To freeze no knead bread, slice it and wrap each slice tightly in a plastic wrap. Freeze for up to 4 months. To serve, thaw in the fridge overnight or at room temperature for a few hours. Heat in the oven at 230 degrees F for 5 to 10 minutes or toast it.

Frequently Asked Questions

Can I use a smaller Dutch oven to make this bread?

Yes, a 3 quart Dutch oven would work for this recipe.

Can I use whole wheat flour to make this bread?

You can use half whole wheat flour and half all purpose or bread flour. Using only whole wheat flour will make the bread dense with fewer air pockets and a subtle bitter flavor.

Why is my no knead Dutch oven bread dense?

One of the reasons for dense bread is too much flour. Keep in mind that the dough will be shaggy and sticky, but there is no need to add more flour. Another reason would be overmixing. This is a no knead bread recipe: seriously, there is no need to knead or mix it too much.

What If I want to make the bread in a few days?

This dough is very forgiving. If you’re not planning to make the bread after 8 hours, let it rise at room temperature for 1 hour, then move the bowl

Can I double the ingredients to make a larger bread?

Yes. If doubling the recipe, make sure the Dutch oven you’re using is at least 6-quart so the bread has enough room.

More Bread Recipes

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No knead bread recipe.
5 from 7 votes

Easy No Knead Bread Recipe

Get ready for the ultimate no knead bread recipe! This Dutch oven bread has a golden crispy crust and is soft and chewy on the inside. The recipe calls for only 4 ingredients and requires minimal prep time.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 8
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Ingredients 

Instructions 

  • In a large bowl mix the all purpose flour, instant yeast, salt and water using a large spoon. The dough will be wet and tacky, that’s how it should be.
  • Cover the bowl with plastic wrap and a towel. Place it in a draft-free space such as an off oven for 6 to 8 hours (overnight).
  • After the resting time, you'll see that the dough has risen and it feels quite shaggy. Gently transfer it to a floured surface and shape it into a ball, making sure the bottom of the dough is intact.
  • Place the dough on a piece of parchment paper. Lightly top with some flour, cover with a kitchen towel and let it sit at room temperature for 1 hour.
  • Place a 6 to 8-quart Dutch oven with a lid in the oven, and preheat to 450 degrees F. Once the dough has rested for one hour and the oven is heated, remove the pot very carefully and take the lid off using oven mitts.
  • Lift the parchment paper with the dough on it and place it in the Dutch oven. Place the lid back on, and place the pot back in the oven. Bake for 30 minutes.
  • After 30 minutes, remove the lid to expose the bread. It should have risen and look quite pale. Bake uncovered for another 20 to 25 minutes until the loaf is golden brown.

Video

Notes

  • You can make this bread using bread flour. Bread flour contains more protein which would improve the texture of the loaf. 
  • You can use half whole wheat flour and half all purpose flour. I don’t recommend using more whole wheat flour as it would make the bread very dense and a bit bitter. 
  • Store the leftovers in a paper bag at room temperature for up to 2 days or wrap in a plastic wrap and refrigerate for up to 4 days. To freeze, wrap each bread slice individually and freeze for up to 4 months. Thaw in the fridge or at room temperature and toast if desired. 

Nutrition

Calories: 176kcal | Carbohydrates: 36g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 292mg | Potassium: 65mg | Fiber: 2g | Sugar: 0.1g | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

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5 from 7 votes (1 rating without comment)

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6 Comments

  1. 5 stars
    Love this no knead bread recipe, easy and looks delicious and fluffy, will make this recipe soon. Thanks for sharing 🙂

  2. 5 stars
    Well,there’s no knead to tell me twice! I have to make this. I love how easy it is and how rustic it looks.