Easy No Knead Bread
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An easy, no knead, fool-proof recipe for the most perfect crusty bread! So soft and fluffy inside. Just 4 ingredients, no special equipment!
Why you’ll love this easy no knead bread recipe
- Perfect for beginners. Bread making has such a tedious, overwhelming rep to make, but this no knead method requires very little hands-on time, perfect for beginners or first-time bakers. You don’t even need a stand mixer!
- Bakery-quality. Simply put, this homemade bread exceeds bakery-quality. With complete control over ingredients, you’ll have the freshest loaves (no preservatives or hidden sugars) with that favorited golden brown crust on the outside, and soft and airy goodness on the inside!
what is no knead bread?
- A bread-making method that does not require any special techniques or equipment
- Uses a long fermentation (rising) process to allow the gluten to develop naturally and on its own, eliminating the need for physical kneading
- Creates a very wet, shaggy dough, allowing it to be stretched and folded as needed
- Typically baked in a Dutch oven to mimic a professional bread oven
How to make no knead bread
- Make the wet dough. Combine the flour, salt, and yeast. Then make a well in the center and add water. Mix the dough until a wet, shaggy, sticky dough forms.
- First rise (6 hours). Cover the bowl tightly and let it rise in a warm place until doubled in size, about 6 hours.
- Shape the dough. Shape the dough into a round on parchment paper. The parchment paper will serve as a “sling” to safely transfer the loaf into a hot, preheated Dutch oven later on.
- Second rise (1 hour). Cover and let it double in size, about 1 hour this time.
- Preheat the Dutch oven. Preheat a Dutch oven, covered, for at least 30 minutes. A Dutch oven has superior heat retention for the wet dough, mimicking a commercial bakery oven for that deep golden crackly crust.
- Transfer the dough. Working carefully, remove the hot Dutch oven from the oven and transfer the dough into the pot.
- Bake. Cover and bake for 30 minutes first. Remove the lid and continue baking until golden brown (internal temperature should reach 210°F) for an additional 15 minutes.
- Let cool. Let cool 30 minutes on a wire rack, preventing a soggy bottom.
what to serve with no knead bread
Tools For This Recipe
Dutch oven
Easy No Knead Bread: Frequently Asked Questions
1 cup of all-purpose flour can be substituted for whole wheat flour, keeping the rest of the recipe the same.
If you cannot find instant yeast, we have substituted active dry yeast with an overnight rise with great results.
This could be due to old, expired yeast or a cold temperature environment. Double check the yeast first, and find a warm place for the dough to rise for at least 6 hours, preferably a draft-free environment between 75-85°F.
You do not necessarily need a bread lame to make slits across your dough. You can use a paring knife or kitchen shears to score the bread dough instead.
A Dutch oven is ideal for this recipe to get that favorited golden brown crisp exterior. If you do not have a Dutch oven, use an oven-safe casserole dish with a lid instead, double checking that it can be heated to 450°F.
The bread will bake for 30 minutes covered in a preheated vessel (like a Dutch oven), and then uncovered for 15 minutes. The internal temperature should reach 210°F.
Leftovers can be stored in an airtight container at room temperature for 2-3 days.
Yes! Once cooled completely, cover the bread tightly with plastic wrap, then aluminum foil. Label, date, and freeze up to 3 months.
Easy No Knead Bread
Video
Ingredients
- 3 ¼ cups all-purpose flour
- 2 teaspoons kosher salt
- ¾ teaspoon instant yeast
- 1 ½ cups warm water, 100-110 degrees F
Instructions
- In a large bowl, combine flour, salt and yeast. Create a well in the center; add water.
- Using a wooden spoon or your hand, stir until a wet, sticky dough forms, about 1-2 minutes.
- Cover bowl tightly with plastic wrap and let stand at a warm place until doubled in size and surface is dotted with bubbles, about 6-8 hours.
- Working on a lightly floured sheet of parchment paper, fold dough over itself 3-4 times, turning after each fold; gently shape dough into a round.
- Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size, about 1 hour.
- Preheat oven to 450 degrees F. Place a Dutch oven, covered, in the oven for at least 30 minutes.
- Remove Dutch oven from the oven; working carefully, place dough into the Dutch oven using the parchment paper as a sling.
- OPTIONAL: Using a sharp knife or bread lame, make a few shallow cuts on the top.
- Cover and place in the oven; remove the lid after 30 minutes. Continue baking until golden brown and completely cooked through, reaching an internal temperature of 210 degrees F, about 15 minutes more. Let cool 30 minutes on a wire rack.
- Serve warm.
Equipment
Notes
- Use a Dutch oven. A heavy bottom pot with a lid, such as a Dutch oven, is key here for even heat distribution. This will help the bread rise appropriately and develop that favorited golden crusty exterior.
- Use warm water. The warm water will help activate the yeast to help the dough rise. If the water is too hot (120°F), the yeast can start to die, preventing the bread from rising.
- Make a wet shaggy dough. The dough should be sticky, wet and slightly lumpy to start. A dry dough will yield dense, tough bread. Always dust your hands and the parchment paper with some flour, making it easier to handle and shape the dough.
- Use parchment paper. Using parchment paper will help to transfer the dough into the hot preheated Dutch oven.
- Preheat the Dutch oven. Preheating beforehand will create steam, helping the dough open up and create a better rise with golden brown crisp ridges.
- Mix it up. Add leftover fresh herbs such as thyme, rosemary or sage, roasted garlic or freshly grated Parmesan cheese.
- Save leftovers for croutons. Any leftover bread should be cut into cubes for the best homemade croutons.
- Freeze as needed. Once cooled completely, cover the bread tightly with plastic wrap, then aluminum foil, freezing up to 3 months.
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