No-Knead Bread Recipe

This no-knead bread recipe is the perfect solution for anyone craving homemade bread without the hassle.

With just four simple ingredients, minimal prep time, and zero kneading required, you can bake a rustic, crusty loaf with ease.

Let the dough rise overnight while you sleep, and the next day, you’ll have a golden, delicious bread ready to serve—no complex techniques, just pure homemade goodness.

Trust us, this is the easiest (and best) bread you’ll ever make!

For No-Knead Bread

All-Purpose Flour – The base ingredient for this simple and rustic loaf.
Salt – Enhances flavor and helps with the dough’s structure.
Active Dry Yeast – Provides the rise for the dough without any need for kneading.
Water – A crucial part of activating the yeast and creating the dough. Be sure it’s warm, around 110°F to 115°F (43°C to 46°C).

No-Knead Bread Recipe

This simple no-knead bread requires only four basic ingredients and results in a delicious loaf baked in a Dutch oven. It’s easy to make and yields a perfect, crusty bread every time!

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Course: Bread, Side Dish

Cuisine: American

Keyword: No-Knead Bread Recipe

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: slices

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Ingredients:

3 cups all-purpose flour
1 ¾ teaspoons salt
½ teaspoon active dry yeast
1 ½ cups water (110°F to 115°F, or 43°C to 46°C)

Instructions:

Prepare the Dough:
In a large bowl, combine the flour, salt, and yeast. Pour in the water and, using a spatula or wooden spoon, mix until well combined. There’s no need to activate the yeast first; the slow rising process will take care of that.
Let it Rise:
Cover the bowl with plastic wrap and let the dough rest at room temperature for 12 to 24 hours. It should rise and become bubbly.
Preheat the Oven:
Preheat your oven to 450°F (230°C). Place your Dutch oven in the oven as it heats up so it can get nice and hot (about 30 minutes). Once preheated, carefully remove the pot from the oven and take off the lid.
Shape the Dough:
Flour your hands and sprinkle a bit of flour over the dough. Gently remove the dough from the bowl and form it into a ball. Lightly flour the bottom of the Dutch oven, then carefully transfer the dough into the pot. You can also use parchment paper to lift and drop the dough into the pot, ensuring it doesn’t stick.
Bake the Bread:
Cover the Dutch oven with its lid and bake the bread for 30 minutes. Then, remove the lid and bake for an additional 15 to 20 minutes, until the bread is golden brown.
Cool and Serve:
Carefully remove the bread from the Dutch oven. Let it cool completely before slicing and serving.

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What if my dough feels too wet?
Don’t worry, that’s actually how it’s supposed to feel! No-knead dough is sticky by nature. But if it’s excessively wet, just sprinkle in a bit more flour. The dough should still be a little sticky, but manageable. Remember, it’s all about that rustic, crusty texture!
The dough seems too dry. What should I do?
If your dough feels dry, just add a little more water, one tablespoon at a time. You want it to be sticky and moist. Don’t overdo it though—it’s okay if it’s slightly sticky; that’s what gives you that perfect chewy bread!
Can I skip using a Dutch oven?
You bet! If you don’t have a Dutch oven, any covered metal pot will do, as long as it can handle 450°F. You can also use parchment paper to prevent sticking, and aluminum foil if your pot doesn’t have a lid. It’s all about keeping that steam inside for the perfect crust.
My bread’s bottom is too hard. How do I fix this?
If your bottom crust gets too hard, it’s probably because the pot’s too close to the heat. Try moving the rack up in the oven so the bottom isn’t too close to the heat source. Also, using a thicker Dutch oven helps distribute the heat evenly.
How long should I let the dough rise?
Ideally, you want the dough to rise for 12-24 hours. The longer, the better! The slow rise helps develop flavor and texture. You can let it rest on the counter or in an unheated oven—just let it rise naturally without any rush.