No-Knead Bread

No-knead bread is a true revelation in home baking. With minimal effort and just a handful of ingredients, anyone can create a rustic, bakery-style loaf that’s crunchy on the outside and perfectly soft and airy on the inside. The beauty of this bread is in its simplicity—no stand mixer, no kneading, no complicated techniques.

This recipe relies on time rather than elbow grease. A slow, overnight fermentation allows the dough to develop a deep, complex flavor while creating that beautiful open crumb texture you find in artisan bread. If you’re new to bread baking, this is the ideal place to start.

Perfect for sandwiches, soups, or just warm with butter, this no-knead bread is sure to become a staple in your kitchen. All you need is flour, water, salt, yeast, and patience.

🕒 Cooking Time & Serving

• Prep Time: 10 minutes

• Rest/Rise Time: 12–18 hours

• Cook Time: 45 minutes

• Total Time: ~13–19 hours

• Servings: 10 slices (1 standard round loaf)

🥖 Ingredients

• 3 cups (375g) all-purpose flour or bread flour

• 1 ½ tsp salt

• ½ tsp instant yeast (or active dry yeast)

• 1 ½ cups (360ml) lukewarm water

• Optional: extra flour for dusting

👨‍🍳 How to Make No-Knead Bread

Step 1: Mix the dough

In a large mixing bowl, combine the flour, salt, and yeast. Add the lukewarm water and stir with a spoon or spatula until a shaggy, sticky dough forms. No kneading required.

Step 2: First rise

Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12 to 18 hours. The dough will rise, bubble, and become very soft.

Step 3: Shape the dough

After the rise, turn the dough out onto a well-floured surface. With floured hands, gently shape it into a round loaf. Don’t overwork it. Let it rest for 30–60 minutes while you preheat the oven.

Step 4: Preheat the oven

Place a Dutch oven (or heavy lidded pot) inside your oven and preheat to 450°F (230°C). Let it heat for at least 30 minutes to get really hot.

Step 5: Bake the bread

Carefully remove the Dutch oven from the oven. Place the dough onto parchment paper and lower it into the pot (or carefully place it directly in). Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10–15 minutes, until the crust is deeply golden and crisp.

Step 6: Cool and serve

Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing. Enjoy!

📝 Notes

• Don’t skip the long rise — this is what develops flavor and texture.

• No Dutch oven? Use any oven-safe pot with a lid or bake uncovered with a tray of water for steam.

• Want it crustier? Leave the loaf uncovered in the oven for the last 15 minutes.

• Add-ins: Try adding herbs, olives, cheese, or garlic to customize your loaf.

❓ FAQs

Can I use whole wheat flour?

Yes, you can substitute up to 50% of the all-purpose flour with whole wheat. Full whole wheat may need a bit more water and yield a denser loaf.

Can I make this gluten-free?

No-knead bread relies heavily on gluten for its structure. For a gluten-free version, you’ll need a specially formulated GF flour mix and a different recipe.

Can I refrigerate the dough?

Yes! After the initial mix, cover and refrigerate the dough for up to 3 days. This enhances the flavor further.

Can I double the recipe?

Yes, but make sure your Dutch oven or baking vessel can accommodate the larger size.

🧾 Nutrition Information (Per Serving – 1 slice of 10)

Note: Nutrition values are estimates and can vary based on ingredients used.

⚠️ Disclaimer

This recipe is provided for general informational purposes only. Please be mindful of food allergies, particularly gluten or yeast. Consult with a healthcare provider if you have dietary restrictions or health conditions. As with all baked goods, enjoy in moderation as part of a balanced diet.