Estimated reading time: 6 minutes
There is something almost magical about pulling a beautiful loaf of homemade bread out of the oven. The crackly golden crust, the soft chewy center, and that incredible smell filling the kitchen never gets old. The best part? This no knead bread recipe proves you don’t have to be an experienced baker to make bakery-quality bread at home.
I’ll admit, years ago I thought making homemade bread meant hours of kneading, special equipment, and a whole lot of patience. Then I discovered this simple overnight bread recipe, and it completely changed my mind. The dough practically makes itself while you sleep, and by the next day you’ll have a rustic artisan loaf that looks like it came straight from a bakery.
THIS POST MAY CONTAIN AFFILIATE LINKS. I MAY EARN A COMMISSION. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
Whether you’re serving it with soup, making sandwiches, or simply slathering on a little butter while it’s still warm, this easy no knead bread is one recipe you’ll find yourself making again and again.
Table of contents
Why You’ll Love This No Knead Bread
If you’ve never made homemade artisan bread before, this is the perfect place to start.
This recipe is:
- No kneading required
- Made with only 4 simple ingredients
- Crispy, golden artisan crust
- Soft and chewy inside
- Perfect for beginners
- Great for soups, sandwiches, and toast
- Budget-friendly
- Better than bakery bread
Even better, the long overnight rise does almost all of the work for you. While the dough rests, it develops amazing flavor and creates those beautiful airy holes everyone loves in artisan bread.
Tools I Use
Many readers ask what tools I use when testing recipes for The Recipe Bowl.
👉 See my full list of favorite kitchen tools here.
Ingredients You’ll Need
Just four basic pantry ingredients are used to make this amazing loaf:
- 3 1/2 cups all-purpose flour
- 3/4 tsp active dry yeast
- 2 tsp fine sea salt
- 1 3/4 cups warm water (about 90°F)
That’s it. No eggs, no milk, no sugar—just simple, beautiful bread.
How to Make No Knead Bread
Let’s walk through it step-by-step. You won’t believe how easy this is!
Step 1: Mix the Dough
In a large mixing bowl, combine the flour, active dry yeast, and salt. Pour in the warm water and stir with a wooden spoon until a shaggy dough forms. If the dough seems a little dry, add a few drops of water until all of the flour is incorporated.
Step 2: Let It Rest
Cover the bowl with plastic wrap and let it rest at room temperature for 12–18 hours. This long fermentation gives no knead bread its signature flavor and structure. During this time, the dough will become bubbly and nearly double in size.
Step 3: Preheat the Oven
About 30 minutes before you’re ready to bake, place a 6-quart Dutch oven (with the lid on) into your oven and preheat to 450°F. This preheating step is important—it helps give the bread that crisp crust.
Step 4: Shape the Dough
When your dough is puffy and bubbly, scrape it out onto a floured piece of parchment paper. It’s going to be sticky! Gently pull the edges up and press into the center to form a rough ball. Flip it over, rub with flour, and cover it with a kitchen towel. Let it rest for 15 minutes.
Step 5: Bake
Carefully remove the hot Dutch oven from your oven. Pick up the parchment paper and dough, and gently flip the dough into the pot so the tucked side is facing up. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake uncovered for another 15 minutes.
Once it’s done, remove the bread and place it on a wire rack to cool. And yes, the wait is worth it!
Helpful Bread Baking Tips
If this is your first loaf, don’t worry if it isn’t picture perfect. Every loaf has its own personality!
- Use fresh yeast for the best rise.
- The dough should look shaggy, not smooth.
- Don’t add too much extra flour.
- Resist the urge to knead the dough.
- Always preheat your Dutch oven.
- Let the bread cool before slicing for the best texture.
Frequently Asked Questions
Can I use bread flour instead of all-purpose flour?
Absolutely! Bread flour creates a slightly chewier loaf with a little more structure, but all-purpose flour works wonderfully.
Can I let the dough rise longer than 18 hours?
Yes. Depending on your kitchen temperature, up to about 20 hours is usually fine. If your kitchen is especially warm, check it closer to the 12-hour mark.
Do I need a Dutch oven?
A Dutch oven gives the best crust because it traps steam while baking. If you don’t have one, you can bake the bread in another oven-safe pot with a tight-fitting lid, although the results may vary slightly.
Why didn’t my bread rise?
Old yeast, water that’s too hot or too cold, or a chilly kitchen can all affect how well the dough rises.
Can I freeze homemade bread?
Yes! Slice the loaf first, then freeze it in a freezer-safe bag for up to 3 months. Toast slices straight from the freezer whenever you need them.
More Bread Recipes You’ll Love
If you enjoyed this No Knead Bread, be sure to check out some of my other favorite homemade bread recipes:
- Homemade Pizza Crust
- Chopped Garlic Cheese Bread
- Cheesy Garlic Pull-Apart Bread
- Easy Homemade Amish White Bread
They’re all easy enough for home bakers and perfect for family dinners.
Reader Favorites
More Delicious Recipes:
Easy Homemade Amish White Bread
Overnight Breakfast Casserole Recipe
The Best Peanut Butter Cookies
Love spending time in the kitchen or by the grill? You’ll love my Foodie & Griller apparel — made for cooks who do it with style
No Knead Bread
Ingredients
- 3 1/2 cups all purpose flour
- 3/4 tsp active dry yeast
- 2 tsp salt
- 1 3/4 cups warm water (about 90°)
Instructions
- In a large bowl, mix flour, yeast, and salt. Add water and stir until shaggy dough forms. Add a few drops more water if needed.
- Cover bowl with plastic wrap. Let rest at room temperature for 12 to 18 hours.
- Preheat oven to 450°F. Place a 6-quart Dutch oven with lid in the oven to preheat.
- Scrape dough onto floured parchment paper. Gently shape into a ball and rub with flour. Cover with towel and let rest 15 minutes.
- Carefully remove Dutch oven. Flip dough into Dutch oven, cover, and bake 30 minutes. Uncover and bake an additional 15 minutes.
- Remove bread and cool on a wire rack before slicing.