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    Home » No-Knead Bread

    No-Knead Bread

    Published: Aug 29, 2019 · Modified: Mar 5, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Best No-Knead Bread recipe! This easy, 4-ingredient bread recipe makes beautiful loaves of artisan bread in a Dutch oven.

    A loaf of no knead bread next to a blue checkered linen.

    This no-knead bread is amazing! I don't want to over exaggerate how fantastic this bread is, but it's pretty much life-changing.

    Not only does it look like expensive, artisan bread, but it also tastes fantastic. This bread couldn't be any easier to make; I had the recipe memorized after the first time I made it.

    Seriously, making the bread this way is easier than making bread in a bread machine (and that's saying something). So if you've never baked homemade bread before, this is a great recipe to start with.

    Why you'll love no-knead bread

    • Simple ingredients! This bread is made with just 4 pantry-staple ingredients.
    • Minimal hands-on time! The bread has a long resting time, but it only requires a few minutes of hands-on time.
    • Delicious bread! Best of all, this recipe makes a fantastic loaf of bread.

    Ingredient notes

    Ingredients for no knead bread in a glass mixing bowl.
    • All-purpose flour: Please see the note under the FAQ section about using bread flour.
    • Salt: The salt helps to give the bread flavor.
    • Yeast: I've used instant yeast and active dry yeast. Either will work.
    • Water: Lukewarm water should feel just a touch cooler than bath water.

    How to make no-knead bread

    Dry ingredients for no knead bread in a glass mixing bowl.

    Step 1: Combine flour, salt, and yeast together in a large bowl.

    No knead bread dough in a glass mixing bowl.

    Step 2: Add the water, and stir to combine. The dough will be shaggy.

    Risen no knead bread dough in a glass mixing bowl.

    Step 3: Cover, and let it rise for about 12-18 hours. 

    Top tip >> Be sure to put the mixture into a container that's large enough to hold the dough as it rises and expands.

    No knead bread dough in a ball on a floured surface.

    Step 4: Once the dough has risen, turn the dough out onto a floured work surface and cover with greased plastic wrap while the Dutch oven heats up in the oven.

    Top tip >> I like to use a silicone baking mat because it makes it easy to turn the dough into the Dutch oven.

    Step 5: Turn the dough into the pre-heated Dutch oven.

    Baked no knead bread in a Dutch oven.

    Step 6: Cover, and bake.

    No knead bread in a blue Dutch oven.

    Tips 

    • If you have a silicone baking mat or parchment paper, either will work really well as a moveable surface for letting the dough rise.
    • I've made this bread in both a Dutch oven and in Corningware. If you use something other than a Dutch oven, just make sure that it's oven safe for the temperature.
    • If you don't have a lid, (carefully) cover your pot with a piece of aluminum foil.
    • I included directions for making the bread softer or crustier. We like it with a chewy, slightly crusty crust, so I use the plastic bag method with our bread.
    • If you like a harder, crustier crust, just skip the bag and let it cool on the rack.
    A loaf of no knead bread on a marble background.

    Recipe FAQs

    How long can you leave the dough?

    I've let the dough rise for up to 36 hours before baking it. The dough just gets a little tangier as it sits.

    Can you use bread flour for no-knead bread?

    You can! The bread will have a thicker crust, and you'll need to increase the water in the recipe to 1 and â…” cups of lukewarm water.

    Can I double the recipe?

    Sure! You'll just need a larger Dutch oven to bake the bread in.

    No knead bread on a wooden cutting board next to a bread knife.

    No knead bread variations

    No knead bread is a great blank canvas for all sorts of add-ins! I've made all sorts of varieties, including No Knead Cranberry Nut Bread and no knead garlic herb bread.

    More bread recipes!

    • No Knead Cranberry Nut Bread
    • Skillet Bread
    • Garlic Herb No Knead Bread
    • White Bread Recipe

    If you’ve tried this no-knead bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.

    A loaf of no knead bread on a marble background.

    No-Knead Bread

    Simple no-knead bread recipe
    5 from 11 votes
    Print Pin Rate
    Course: bread
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Rising: 12 hours
    Total Time: 1 hour 5 minutes
    Servings: 10 slices
    Calories: 138kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 3 cups all-purpose flour
    • 1 ½ teaspoons salt
    • ½ teaspoon active dry yeast
    • 1 ½ cups lukewarm water1
    US Customary - Metric

    Instructions

    • In a large mixing bowl, whisk together flour, salt, and yeast.
    • Add water and mix until a shaggy mixture forms.
    • Cover bowl with greased plastic wrap and set aside for 12 - 18 hours. Making it the night before works really well.
    • Heat oven to 450 F.
    • When the oven has reached 450 F, place a Dutch oven and heat the pot for 30 minutes.
    • Meanwhile, pour dough onto a very heavily floured, movable surface (silicone baking mat, cutting board). With floured hands, shape dough into a ball.
    • Cover with greased plastic wrap and let it sit while the pot is heating.
    • Remove hot pot from the oven, drop in the dough, and cover.2
    • Return to oven for 30 minutes.
    • For a crispier loaf, uncover, and continue baking for 5-10 additional minutes. 
    • Remove bread from oven and place on a cooling rack to cool.
    • For softer bread, let bread cool for 5 minutes on a rack. Then, place in a plastic bag but do not seal.
    • For crustier bread, let cool to room temperature on rack.

    Video

    Notes

    1. The water should be about 80F. It should feel about like room temperature.
    2. If your Dutch oven doesn't have a lid, you can use foil. Just be very careful when covering the pot as it will be hot. 
    3. Nutritional values are estimates. 

    Nutrition

    Serving: 1slice | Calories: 138kcal | Carbohydrates: 28g | Protein: 4g | Sodium: 409mg | Potassium: 45mg | Fiber: 1g | Calcium: 7mg | Iron: 1.7mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Recipe adapted from Jim Lahey's no-knead bread recipe.

    First published 3/14/12. Updated with new pictures and tips 8/29/19. Updated again on 3/5/22 with additional FAQs and information.

     

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Bh

      March 26, 2022 at 11:55 am

      Is using all the water a must or just when the dough gets shaggy?

      Reply
      • Kate

        March 28, 2022 at 9:57 am

        I know that ratios can vary a bit when making bread, but I've never used less water to make this recipe.

        Reply
    2. BFromM

      March 07, 2022 at 5:22 pm

      If I don't have a dutch oven, can I just back it on a baking tray, or does it need more structure?

      Reply
      • Kate

        March 08, 2022 at 10:16 am

        The Dutch oven helps to trap a small amount of steam as the bread bakes. That bit of steam helps the bread to form its crusty exterior. Do you have any oven-safe pot with lid? That would also work.

        Reply
    3. Gabby

      December 29, 2021 at 1:48 pm

      I have never made bread before and am going to give this a try. However can I use the pink Himalayan sea salt or should I go and get regular salt? Thanks!

      Reply
      • Kate

        December 29, 2021 at 2:09 pm

        Hi! The salt helps to give the bread flavor. I would recommend getting regular table salt because it will better incorporate (and flavor) your dough. Hope that helps!

        Reply
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