If you’ve ever dreamed of baking artisan-style bread at home without the fuss of kneading or complicated techniques, this No Knead Bread Recipe is your new best friend. With just a handful of simple ingredients and a bit of patience, you’ll transform a sticky, rustic dough into a crusty, golden loaf that’s perfect for everything from sandwiches to soups. The beauty of this No Knead Bread Recipe lies in its simplicity and the way it effortlessly creates bakery-quality bread with minimal effort.
Ingredients You’ll Need
These ingredients are pantry staples, each playing a key role in crafting the perfect loaf. The flour provides structure, the salt brings flavor depth, yeast activates the rise, and warm water melds everything into a sticky dough ready to work its magic.
- 3 cups all-purpose flour: The backbone to your bread, providing gluten that gives the loaf its chewy texture.
- 2 teaspoons coarse sea salt: Adds essential flavor and controls yeast activity for balanced fermentation.
- 1/2 teaspoon active dry yeast (or instant yeast): The small but mighty agent that makes your dough rise beautifully without kneading.
- 1 1/2 cups warm water (about 110 degrees F): Activates the yeast and hydrates the flour, creating that perfectly sticky dough.
How to Make No Knead Bread Recipe
Step 1: Mix the Ingredients
Start by combining the flour, coarse sea salt, and yeast in a large mixing bowl. Pour in the warm water and stir everything with a wooden spoon until your dough forms a sticky, shaggily gorgeous mass. This mixing step is so simple, but it sets the foundation for the magic to come!
Step 2: First Rise
Cover your bowl with plastic wrap or a kitchen towel and let the dough rise. You have options here: leave it out on your counter for 3 to 4 hours or pop it in the fridge for up to 15 hours. This slow fermentation is what develops the delicious flavor and airy texture without any kneading.
Step 3: Shape the Dough
Once the dough has risen, dust your workspace with flour and gently scoop the dough out onto it. Shape it loosely into a ball and sprinkle just a little flour on top to prevent sticking. Place it on a sheet of parchment paper and cover it lightly with plastic wrap to rest and rise for another 30 minutes.
Step 4: Preheat Your Dutch Oven
While your dough is finishing its second rise, place your empty Dutch oven or cast iron pot with the lid on inside your oven and preheat it to 450 degrees Fahrenheit. This step ensures that when you put the dough inside, it hits that perfect hot environment to create a crispy crust.
Step 5: Bake the Bread
Carefully remove the hot Dutch oven from the oven. Lift the parchment paper with your dough ball and place both gently inside the pot. Cover with the lid and bake for 30 minutes. This enclosed environment traps steam and replicates professional baking conditions at home.
Step 6: Crisp the Crust
After 30 minutes, remove the lid and bake the bread uncovered for an additional 12 to 15 minutes. This step is crucial for achieving that iconic golden crust with just the right crunch. Once done, take the bread out and allow it to cool completely on a wire rack before slicing.
How to Serve No Knead Bread Recipe
Garnishes
Though this bread shines all on its own, a sprinkle of flaky sea salt or a brush of garlic-infused olive oil right after baking can elevate it to next-level deliciousness. Fresh herbs like rosemary or thyme can also add aromatic flair when you serve.
Side Dishes
Think of this crusty bread as the perfect partner to hearty soups, creamy cheeses, or vibrant salads. Tomato basil soup, roasted red pepper hummus, or even a rich beef stew all benefit wonderfully from dipping into freshly baked slices.
Creative Ways to Present
Turn this No Knead Bread Recipe into a showstopper by slicing it open for a rustic sandwich stacked with fresh mozzarella, ripe tomatoes, and basil leaves drizzled with balsamic glaze. Or toast thick slices, rub with garlic, and drizzle with olive oil for incredible bruschetta bases.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your bread in an open paper bag on the counter. The breathability keeps the crust from softening too much, allowing your loaf to stay fresh for up to a week. Avoid plastic bags unless you want a softer crust.
Freezing
If you want to keep this No Knead Bread Recipe for longer, slice it first and wrap the slices tightly in plastic wrap followed by foil or a freezer bag. When wrapped well, it freezes beautifully for up to three months without losing flavor or texture.
Reheating
To bring your bread back to life, simply warm it in the oven at 350 degrees Fahrenheit for 10 to 15 minutes. This revives the crust’s crispness and refreshes the interior’s softness, making it taste like freshly baked all over again.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, though it may yield a denser loaf. Try using half all-purpose and half whole wheat for a nice balance of texture and flavor in your No Knead Bread Recipe.
Why is the dough so sticky? Should I add more flour?
The stickiness is a good sign—it means your dough is hydrated properly to develop a light crumb. Resist the urge to add extra flour during mixing as it can make the bread tough. Flour your hands or work surface lightly when shaping instead.
Can I make this bread without a Dutch oven?
A Dutch oven is wonderful for trapping steam and creating a great crust, but if you don’t have one, use a heavy, oven-safe pot with a lid, or place a tray of water in the oven to create steam during baking.
How long should I let the dough rise? Can I leave it overnight?
For best flavor and texture, allow the dough to rise for 3-4 hours at room temperature or up to 15 hours in the refrigerator overnight. The longer, slower rise improves the bread’s taste significantly.
Is this No Knead Bread Recipe suitable for beginners?
Absolutely! This recipe is famously easy and forgiving, making it ideal for bakers of all levels. You get the satisfaction of homemade bread with very little hands-on time.
Final Thoughts
This No Knead Bread Recipe is a game changer for anyone wanting homemade bread without the fuss. The simplicity of the steps combined with the incredible results makes it a forever favorite in my kitchen. I encourage you to give it a try—you might just discover your new signature loaf!
Print
No Knead Bread Recipe
- Total Time: 3 hours 55 minutes (including first rise)
- Yield: 12 servings
Description
This No Knead Bread recipe offers a simple, fuss-free way to bake a deliciously crusty loaf with minimal effort. Perfect for beginners, it requires just a few ingredients and no kneading, relying on a long rise time and a Dutch oven to develop a beautifully rustic texture and flavor.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons coarse sea salt
- 1/2 teaspoon active dry yeast (or instant yeast)
Wet Ingredient
- 1 1/2 cups warm water (about 110 degrees F)
Instructions
- Mix Ingredients: In a large mixing bowl, combine the all-purpose flour, coarse sea salt, and active dry yeast. Pour in the warm water and stir thoroughly with a wooden spoon until the mixture forms a sticky dough.
- First Rise: Cover the bowl and leave it to rise at room temperature for 3 to 4 hours, or alternatively, refrigerate the dough for up to 15 hours to develop flavor.
- Shape the Dough: Turn the risen dough onto a floured surface. Shape it lightly into a ball, sprinkle a little flour on top, then place it on parchment paper. Cover loosely with plastic wrap and allow it to rise again for 30 minutes.
- Preheat Oven and Dutch Oven: While the dough is rising, place an empty Dutch oven or cast iron pot with its lid on in the oven and preheat to 450°F (230°C).
- Bake Covered: Remove the plastic wrap from the dough ball. Carefully lift the dough along with the parchment paper and place it inside the preheated Dutch oven. Cover with the lid and bake for 30 minutes.
- Bake Uncovered: After 30 minutes, remove the lid and continue to bake for another 12 to 15 minutes until the crust is golden brown.
- Cool the Bread: Remove the bread from the oven and place it on a wire rack to cool completely before slicing.
- Storage: Store the bread in an open paper bag at room temperature for up to one week to maintain its crustiness.
Notes
- Using a Dutch oven or cast iron pot is key to getting a crispy crust similar to artisan bakery bread.
- The dough is very sticky due to no kneading; avoid adding too much extra flour to keep the bread moist.
- Rising times can be adjusted depending on your schedule — refrigerating overnight enhances flavor.
- Allow the bread to cool completely before slicing to prevent a gummy texture.
- Store in a paper bag rather than plastic to keep the crust crisp.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
