If you’ve ever wanted to bake fresh, crusty artisan-style bread at home without breaking a sweat, this No Knead Bread Recipe is about to become your new best friend in the kitchen. With its incredibly simple ingredients and minimal effort, this bread delivers a beautiful, golden crust with a soft, chewy interior that tastes like it took hours of skilled kneading—yet all you really do is mix, wait, and bake. It’s an absolute game-changer for anyone who loves homemade bread but doesn’t want the hassle or mess of traditional methods.
Ingredients You’ll Need
Believe it or not, this No Knead Bread Recipe calls for just a few everyday ingredients, each playing a key role in making your loaf flavorful, light, and perfectly textured. Getting the right balance really is the secret to this effortless delight.
- 3 cups all-purpose flour: The foundation of your bread; provides structure and the necessary gluten for a chewy crumb.
- 2 teaspoons coarse sea salt: Enhances flavor and helps control yeast activity, ensuring a well-balanced taste.
- 1/2 teaspoon active dry yeast (or instant yeast): The magical agent that makes your dough rise and develop a delicate texture.
- 1 1/2 cups warm water (about 110 degrees F): Hydrates the flour and activates the yeast, creating that beautifully sticky dough perfect for no-knead baking.
How to Make No Knead Bread Recipe
Step 1: Mix the Ingredients
Start by combining the flour, sea salt, and yeast in a large mixing bowl. Pour in the warm water and stir vigorously with a wooden spoon until the mixture comes together into one sticky dough. Don’t worry if it feels a bit messy—that’s exactly what makes this recipe so easy and forgiving.
Step 2: Let the Dough Rise
Cover your bowl and let the dough rest at room temperature for about 3 to 4 hours. If you prefer a slower rise and enhanced flavor, pop it into the refrigerator for up to 15 hours. This slow fermentation develops depth in your bread’s flavor with almost no effort.
Step 3: Shape the Dough
Once risen, scoop the dough onto a floured surface and gently shape it into a round ball. Sprinkle a little flour on top, then place the dough on parchment paper. Loosely cover with plastic wrap and let it rise again for 30 minutes. This final rise helps your bread expand perfectly in the oven.
Step 4: Heat Your Dutch Oven
While the dough is resting, preheat your oven to 450 degrees F. Place an empty Dutch oven or cast iron pot with its lid inside the oven to heat up as well. A preheated pot traps steam around the dough for a perfect crust—a crucial step in this No Knead Bread Recipe.
Step 5: Bake the Bread
Carefully remove the hot pot from the oven, lift the dough along with the parchment paper, and place it inside. Cover with the lid and bake for 30 minutes. After that, remove the lid and bake uncovered for an additional 12 to 15 minutes until the top turns a gorgeous golden brown.
Step 6: Cool and Enjoy
Take the loaf out, transfer it to a wire rack, and allow it to cool completely. This resting time is essential so the crumb sets just right. Once cooled, slice it up and enjoy your homemade artisan bread that tastes like a bakery masterpiece but was made with the ease of a no-knead recipe.
How to Serve No Knead Bread Recipe
Garnishes
A sprinkle of flaky sea salt or some fresh herbs like rosemary on top of your warm slices can elevate your bread to something truly special. You can also brush the crust with olive oil or garlic butter for an irresistible aroma right before serving.
Side Dishes
This No Knead Bread Recipe pairs beautifully with everything from rustic stews and vibrant salads to creamy cheeses and charcuterie boards. Think about dipping it in olive oil and balsamic vinegar or serving alongside a hearty tomato soup for a cozy meal.
Creative Ways to Present
For a fun twist, slice your bread thick and toast it to make crostini topped with avocado, fresh tomatoes, or smoked salmon. Alternatively, use it for gourmet sandwiches or turn day-old slices into breadcrumbs to add crunch to your favorite dishes.
Make Ahead and Storage
Storing Leftovers
Store your leftover No Knead Bread at room temperature in an open paper bag to keep the crust crisp while allowing some air circulation. It should stay fresh for up to a week, ready for toasting or sandwich making.
Freezing
To keep your bread longer, wrap it tightly in plastic wrap and then foil before freezing. This locks in freshness without compromising texture. When you’re ready to enjoy, thaw at room temperature, and you’ll have a loaf just as good as fresh.
Reheating
Reheat slices or the whole loaf in a preheated 350-degree oven for 10 to 15 minutes to revive the crispy crust and warm the crumb. Alternatively, a quick toast brings back that delightful crunch for any leftover bread.
FAQs
Can I use different types of flour in this No Knead Bread Recipe?
Absolutely! While all-purpose flour is standard and reliable, you can experiment with bread flour for more chewiness or incorporate whole wheat flour for added flavor and nutrition. Just keep in mind that whole wheat might require slightly more water.
Do I really not have to knead the dough at all?
No kneading is the beauty of this recipe! The long rise time allows gluten to develop naturally, giving you a great texture without the physical effort of kneading. Simply mixing and resting does all the work.
Can I make this bread without a Dutch oven?
Yes, you can bake it on a preheated baking stone or heavy baking sheet covered loosely with a large oven-safe bowl to trap steam. Though a Dutch oven produces the best crust, these alternatives work fine in a pinch.
How do I know when the bread is fully baked?
The bread should have a deep golden-brown crust and sound hollow when tapped on the bottom. Using an instant-read thermometer, the internal temperature should be around 200 to 210 degrees F for perfect doneness.
Can I add mix-ins like herbs, olives, or nuts?
Definitely! Feel free to fold in your favorite additions after mixing the initial dough for some extra flavor and texture. Just be mindful that large quantities can affect how the bread rises.
Final Thoughts
This No Knead Bread Recipe is pure magic for anyone who loves homemade bread without the fuss. Once you try it, you’ll find that delicious, crusty artisan bread is well within your reach—perfect for sharing fresh slices with friends or elevating everyday meals. So go ahead, give it a go and enjoy the simple joy of baking bread that tastes like a warm hug from your own kitchen!
Print
No Knead Bread Recipe
A simple and effortless no-knead bread recipe that yields a crusty, golden loaf with a soft, airy interior. Perfect for beginners or anyone who wants fresh homemade bread with minimal effort and time investment.
- Total Time: 4 hours 15 minutes (including rising time)
- Yield: 12 servings
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons coarse sea salt
- 1/2 teaspoon active dry yeast (or instant yeast)
Wet Ingredients
- 1 1/2 cups warm water (about 110 degrees F)
Instructions
- Mix Ingredients: In a large mixing bowl, combine the flour, coarse sea salt, and yeast. Pour in the warm water and stir everything together with a wooden spoon until the mixture is well combined. The dough will be sticky and shaggy at this point.
- First Rise: Cover the bowl with plastic wrap or a towel and let the dough rise at room temperature for 3 to 4 hours, or place it in the refrigerator for up to 15 hours to ferment slowly. This step develops flavor and texture without the need for kneading.
- Shape the Dough: Once risen, gently scoop the dough onto a floured work surface and shape it into a rough ball. Lightly sprinkle flour over the top, place the dough ball on a piece of parchment paper, and cover loosely with plastic wrap. Allow it to rest and rise for another 30 minutes.
- Preheat Dutch Oven: While the dough rests, place an empty Dutch oven or cast iron pot with its lid on inside the oven. Preheat the oven to 450 degrees Fahrenheit. Preheating the pot helps create steam, which results in a crusty loaf.
- Bake Covered: Remove the covering from the dough, then carefully lift the parchment paper and dough ball and place it inside the hot Dutch oven. Cover with the lid and return it to the oven. Bake covered for 30 minutes.
- Bake Uncovered: After 30 minutes, remove the lid and continue baking the bread uncovered for an additional 12-15 minutes, until the crust is golden brown and crisp on top.
- Cool and Store: Remove the bread from the oven carefully, lift it from the Dutch oven using the parchment paper, and place it on a wire cooling rack. Allow the bread to cool completely before slicing. Store leftover bread in an open paper bag on the counter for up to one week to maintain crustiness.
Notes
- Using a preheated Dutch oven traps steam and gives the bread a wonderfully crusty exterior similar to artisan bakery loaves.
- The long fermentation time allows the dough to develop flavor without kneading.
- Adjust the rising times based on your room temperature; cooler environments may require longer.
- If you don’t have a Dutch oven, you can use any heavy oven-safe pot with a tight-fitting lid.
- To maintain crusty texture when storing, avoid plastic bags which trap moisture and soften the crust.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
