This quick and easy No Knead Bread has a crisp artisan crust and is extra soft and tender inside. It only requires four ingredients and couldn’t be easier to make.

Nothing beats the smell of homemade bread! It will amaze you how quick and easy it is to make this No Knead Bread and you can make the bread dough without any special tools!!  My other favorite bread recipes include Honey Whole Wheat Bread and Easy Banana Bread.

No Knead Bread on a wood cutting board with two slices cut from it and a butter tray in the background.

I have included some variations for making this No Knead Bread.  You can make the bread dough even healthier by using whole wheat flour (see directions below) or add a variety of different flavors to the dough.  You can also choose to bake it on a baking sheet or in a cast iron pan!

It’s hard to believe there is absolutely no kneading required to make this bread, but you have to try it! I’m confidant you’ll “wowed” by how easy this bread is to make!

How to make No Knead Bread:

  1. In a large mixing bowl, combine flour, salt and yeast. Pour in warm water and stir with a wooden spoon until well combined. The dough will be sticky. Cover the bowl and allow it to rise at room temperature for 3-4 hours, or in the refrigerator for up to 15 hours. 
  2. Scoop dough onto a floured work surface and shape into a ball. Sprinkle a tiny bit of flour on top of the dough ball and place it on a piece of parchment paper. Cover the dough lightly with plastic wrap. Allow to rise for 30 minutes.
  3. Meanwhile, place an empty cast iron pot, with the lid on, into the oven and preheat oven to 450 degrees F. 
  4. Remove covering from dough ball. Lift the parchment paper and dough ball up, and place inside cast iron pot that’s been preheating in the oven. Cover with lid and return to oven to bake for 30 minutes.
  5. After 30 minutes, remove lid and bake, uncovered for 12-15 more minutes, until golden on top. Remove from oven and allow bread to cool on a wire cooling rack.
  6. Store bread in an open paper bag on the counter for up to 1 week. 
  7. Baked (and cooled) loaves of bread can be frozen for up to 3 months.
Four process photos for making no knead bread including mixing the dough, rising in a bowl and baking in a cast iron pan.

No Cast Iron Pan? Use a Baking Sheet!

  • Make the dough as directed, including allowing it to rise. Place it on a greased baking sheet.
  • Add three cups boiling water to a 9×13 pan and set it on the lowest rack of your oven. The water will create steam which will help keep the bread crusty on the outside as it bakes. Bake for about 30-35 minutes.
Side by side photos of a loaf of bread on a baking sheet before and after it's baked.

The result is the same delicious, crusty bread, and I love that you can really shape the dough any way you like when you use this method. I shaped mine into a log and I cut 3 very shallow diagonal slits in the top (optional). I felt like I was eating my own homemade version of a La Brea baguette!

Variations:

  • Whole Wheat Flour: For best results, use half whole wheat flour and half white flour. Try stirring in 2 tablespoons of honey to the warm water, for a flavor boost. Make and bake as directed.
  • Mix-Ins (add to the flour mixture, before adding water):
    • 3 large cloves minced garlic plus 2 Tablespoons fresh chopped rosemary,
    • 1 cup favorite kind of shredded cheese (try adding a chopped jalapeño!)
    • ¾ cup dried cranberries and/or chopped nuts.

Freezing Instructions:

Make the dough and place in a freezer-safe bag. Freeze for up to 3 months. Thaw completely in the refrigerator, then allow to rise for 30-45 minutes at room temperature before baking. Baked (and cooled) loaves of bread can also be frozen for up to 3 months.

Close up photo of a loaf of no knead bread and a hand removing a slice.

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Recipe

No Knead Bread on a wood cutting board with two slices cut from it and a butter tray in the background.
Prep 5 minutes
Cook 1 hour 15 minutes
Rest time 12 hours
Total 1 hour 20 minutes
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Ingredients
  

Instructions
 

  • In a large mixing bowl, combine flour, salt and yeast. Pour in warm water and stir with a wooden spoon until well combined. The dough will be sticky. Cover the bowl and allow it to rise at room temperature for 3-4 hours, or in the refrigerator for up to 15 hours.
  • Scoop dough onto a floured work surface and shape into a ball. Sprinkle a tiny bit of flour on top of the dough ball and place it on a piece of parchment paper. Cover the dough lightly with plastic wrap. Allow to rise for 30 minutes.
  • Meanwhile, place an empty dutch oven/cast iron pot*, with the lid on, into the oven and preheat oven to 450 degrees F.
  • Remove covering from dough ball. Lift the parchment paper and dough ball up, and place inside cast iron pot that’s been preheating in the oven. Cover with lid and return to oven to bake for 30 minutes.
  • After 30 minutes, remove lid and bake, uncovered for 12-15 more minutes, until golden on top. Remove from oven and allow bread to cool on a wire cooling rack.
  • Store bread in an open paper bag on the counter for up to 1 week.

Notes

Whole Wheat Flour: For best results, use half whole wheat flour and half white flour. Try stirring in 2 tablespoons of honey to the warm water, for a flavor boost. Make and bake as directed.
Mix-Ins: add to the flour mixture, before adding water.
  • 3 large cloves minced garlic plus 2 Tablespoons fresh chopped rosemary,
  • 1 cup favorite kind of shredded cheese (try adding a chopped jalapeño!)
  • ¾ cup dried cranberries and/or chopped nuts.
No Dutch Oven? ​​Place dough ball on a greased baking tray. Add three cups of boiling water to a 9×13 pan and set it on the lowest oven rack. (This will create steam in the oven to make the bread crusty on the outside). Bake for 30-35 minutes.
Freezing Instructions: Make the dough and place in a freezer-safe bag. Freeze for up to 3 months. Thaw completely in the refrigerator, then allow to rise for 30-45 minutes at room temperature before baking. Baked (and cooled) loaves of bread can also be frozen for up to 3 months.

Nutrition

Calories: 115kcalCarbohydrates: 24gProtein: 3gSodium: 341mgPotassium: 38mgCalcium: 6mgIron: 1.5mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    I found this recipe easy to follow and I even got adventurous and added jalapenos and cheese to the dough. It turned out fantastic my daughter’s loved it and I will continue to make bread this way
    because my youngest has soy allergies and can’t eat purchased bread from the store. Thank you for sharing this fabulous recipe

  2. 5 stars
    My family & I are fed up with store brand bread, so I looked up easy to make bread to find this gem🍞💎!
    My 11 year old son ate 1/3 of the loaf that night making different things! To hear; mom this is the best bread ever (even from a kid) did it for me!
    I make a loaf every other day now!
    Thank you for sharing!

  3. 4 stars
    Recipe tasted great and was super easy! My only issue is that on the 2nd rise my dough just spread out vs going upward. Once I put it in the oven it just stayed the same size/shape so I ended up with bread that was rather flat and had a tight texture. Any ideas on where I may have gone wrong?

    1. 4 stars
      This is my 3rd time making this bread and I absolutely love it! The same exact thing happens to me every time!
      It’s delicious and easy, but it can’t be shaped. The only thing I can think is reducing the amount of water a bit. Next time I’ll try 1 cup instead of 1.5 cup of water.

  4. 5 stars
    Love this recipe! Made it several times last year for guests and for my family for dinner. It’s definitely a favorite!
    As soon as the fall season began my husband requested, ‘The Taste Better From Scratch Bread’.
    It truly never disappoints.

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