Last updated on January 6th, 2019 at 08:19 pm
No Knead Bread – no kneading required, 4 simple ingredients, baked in a Dutch Oven! The result is simple perfection, hands down the best bread you’ll ever eat!
The simplicity of this no knead bread is what I love the most and the fact that your entire house will smell of fresh bread as you bake this. This bread could not get any easier, it’s even easier than the artisan bread.
The ingredients are the same as for the artisan bread but the way it’s made, totally different. The thought of baking bread in a cast iron pot with the lid on never crossed my mind years ago, but it makes complete sense. As you bake it with the lid on, it creates steam inside the pot therefore creating a nice crust on the bread. We know steam makes crusty bread, I learned this a long time ago as well.
WHAT IS NO KNEAD BREAD?
No Knead Bread was first published in the New York Times about 10 years ago. It’s a bread you make that, obviously, requires no kneading which is why it’s become so popular. You basically throw everything in a bowl, mix it up, let it sit around for a few hours and let the yeast do its work, then bake it.
The slow rise is what gives the bread that great flavor, and the baking method is what gives it that incredible crispy crust.
HOW TO MAKE NO KNEAD BREAD
Making this could not get any easier. Simply mix the flour, salt and yeast together and then add the water to it. Mix it using a wooden spoon or spatula until it’s all incorporated, no need to over mix, it will look like a sticky mess. Cover up the bowl, let it rest outside on the counter for 12 to 18 hours. Yes, if you thought you were going to eat bread today you won’t, you have to let it rest for that long, and also please do not refrigerate it.
I left mine for 18 hours overnight, and after all that time that sticky mess will rise and will become even stickier but that’s OK. You have to preheat your oven to 450 F degrees, and also preheat your cast iron pot as well.
You don’t have to use a cast iron pot if you don’t have one, any other oven proof pot with a lid on would work. When the pot is heated, be careful not to burn yourself, using a lot of flour on your hands roughly shape the dough into a round ball, you don’t have to be perfect, and drop it in the pot. Put the lid on and bake it 30 minutes, after which remove the lid and let it bake for another 15 to 20 minutes until it’s nice and golden brown. Perfection.
TIPS FOR MAKING NO KNEAD BREAD
The slow rise at room temperature is what gives no knead bread its power. I’ve been asked many times if it needs to sit around for that long and the answer is simply, yes! The yeast needs time to perform its magic.
If your bread turns out too flat, the answer is always look at your yeast. It’s possible the yeast is too old or has expired. Make sure you always use fresh unexpired yeast. Check out the recipe notes for more information on yeast.
WHY DID MY BREAD STICK TO THE POT
To prevent your bread from sticking to the pan, make sure you pan is hot enough before adding the dough. If the pan is very hot at the bottom, you bread will instantly begin to cook, letting it rise smoothly.
CAN I DOUBLE THIS NO KNEAD BREAD RECIPE
You can double it but you’ll need a bigger pot, such as a 5 or 6 quart Dutch oven. The baking time will also need to be adjusted. You will probably need to bake it for a total of 60 to 70 minutes, the first 30 minutes with the lid on. The bread will be done when the internal temperature is at around 200 F degrees.
CRAVING MORE NO KNEAD RECIPES? TRY THESE:
- No Knead Skillet Bread Ready in less than 3 hours, Start to Finish!
- Fast and Easy No Knead Bread in less than 3 hours, Start to Finish!
- No Knead Dutch Oven Whole Wheat Bread
- Sunflower and Flax Seeds Whole Wheat Cast Iron Bread
- No Knead Hot Cross Buns
- No Knead Cinnamon Rolls
No Knead Bread
Ingredients
- 3 cups all-purpose flour
- 1 3/4 tsp salt
- 1/2 tsp active dry yeast
- 1 1/2 cups water room temperature
Instructions
- In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated.
- Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
- Preheat oven to 450 F degrees. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450 F degrees.
- Remove the pot from the oven and remove the lid from it. If you want to make sure your bread doesn't stick to the pot you can sprinkle some flour or cornmeal on the bottom of the pot.
- Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven.
- Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown.
- Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.
Video
Notes
- I used a small 3.5 qt Dutch oven. A small Dutch oven is better here so that the bread rises upwards, whereas if you were to use a big Dutch oven the bread would spread out over the entire surface of the pot.
- If the dough mixture is too dry, add a bit more water, the dough should be sticky, as seen in the video.
- To add other ingredients to the bread such as dried fruit, seeds, herbs or cheeses, add them in step 1 when mixing everything together.
- Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
- To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
- Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
- One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
- Why is my bread chewy: Usually your bread will be chewy when there isn't enough gluten formation or you're using a low-protein flour. Make sure you let your bread dough rest for at least 12 hours to give it enough time for gluten formation.
- Why is my bread dense: Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.
- I don't have a Dutch oven, what can I use instead: If you don't have a Dutch Oven, a covered metal pot would work as well, just make sure it can stand up to 450 F heat. A 4 quart Calphalon soup pot with lid would work as well. If your pot doesn't have a lid, you can cover the pot with heavy-duty aluminum foil, just make sure you seal the pot well.
- How do I know when my bread is done baking: Tap the bottom! Take the bread out of the Dutch oven, turn it upside down and give the bottom a firm thump with your thumb, or a knock and if it sounds hollow it's done. If using an instant thermometer, the internal temperature should be around 200 F degrees.
- Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition
This recipe was originally shared Nov 10, 2012.
What you’ll need:
Is this really enough yeast? It seems like a very small amount. Your other bread recipes are about double the other ingredients but over 4x more yeast than this one. Just double checking before I attempt this.
Yes it is enough. This one is different because you’re letting it rest for 18 hours or so, which gives the yeast plenty of time to do its job. 🙂
The taste is almost like a French baguette. Must be fabulous with cheese or other add-ins. But required more flour and still wasn’t able to form a ball.
Every environment is different! For example, we live in a dry climate. If you deal with humidity, more flour may be necessary. Add-ins are great for this bread! Mix them in with the flour so they are nicely coated before the wet ingredients are incorporated.
This looks awesome and I plan to try it next weekend. Just curious, we keep our house about 68 degrees F. Is that warm enough or do I need to make any adjustments to the recipe?
Thanks in advance.
You can always leave it in your oven or microwave, which tend to be a few degrees warmer than the rest of the house, to make sure you get a good full rise.
Ahhhh …. I just baked this bread and I can tell you it is superb! I followed the directions to a tee and, after 18 hours’ rest, the dough was ready for baking this morning. It is gorgeous to look at, flavorful, chewy, tender and heavenly crispy. I couldn’t believe how easy it was to make — and it could easily rival bread from a French Boulangerie. This recipe is a treasure worth keeping. Thank you.
I’m so happy to hear this!! 🙂
How many calories would a slice of this bread have? (Approx). Love the bread.
The nutrition information is at the bottom of the recipe card, and it assumes 6 servings per loaf.
I must say, this is the best bread I have ever made or eaten – bar none! ⭐️⭐️⭐️ Made some yesterday and wow is all I can say. In a word – perfection. Thank you for this fabulous recipe and method. It will be the only way I make bread ever again.
One question. If I wanted to add some stuff to this recipe after proofing the dough – things like maybe some jalapeños, cheese, freeze-dried onion and garlic – how much would I add and would it make the dough too heavy to rise well?
Mix-ins are great, we love adding extra flavor to our breads! Feel free to eyeball the amount for exactly how much extra flavor you’re looking for. Add mix-ins with the dry ingredients so they are nicely coated in flour to prevent them sticking to each other. I also like to save some to sprinkle over top the dough right before I pop it in the oven.
Looks fantastic! Would bread machine yeast work? It’s the only thing I have in the fridge and I so want to make this tonight. Thanks!
We’ve never baked with bread machine yeast before, but from what I’ve read it is specifically formulated for bread machines, so I would go and buy a new jar of active dry yeast. If you keep the yeast in your freezer, it will last a lot longer as well!
Wonderful and looks yummy!
What an absolutely delicious loaf of bread this recipe makes! My first loaf was baked in a cast iron frying pan using heavy foil as a cover because both my Dutch ovens are way too big. The dough stuck to the foil here and there as it rose during the first part of the bake but that served to give the top crust a little more character. The bread, made exactly as directed, turned out so well, I’ve already gone out and bought a small size Dutch oven just for this recipe. I’ll be making it a lot more often than my usual kneaded bread, that’s for sure! Looking forward to trying your other recipes too!
That’s fantastic, we’re so glad you love this bread! You can try out this easy no knead dutch oven bread as well. We doubled the recipe and used a large dutch oven. That is, if you want a nice big loaf!
Would this be a good recipe to use for a bread bowl with soup in it?
Yes it would, it would be great! I’d make them smaller though.
Thanks for the quick reply! Looking forward to this one! PS I LOVE LOVE LOVE your bang bang chicken recipe, it has become quite the staple for entertaining for me and I always get so many compliments on it! Thank you so much!!!
Hi Jo, I am going to try this recipe today. I would like to add some flax and sunflower seeds to it. Should I add during the dough making process or just before baking?
If you want it inside the bread then add it when you’re making the dough, otherwise you could just sprinkle it over the top of the bread before baking.
if I want to add cheese, how much and should I cube or grate it?
thanks
I would mix 1 1/2 cups of grated cheese into the dough, and use 1/2 cup to sprinkle on top. Mix the grated cheese before adding the wet ingredients so that it gets nicely coated in flour to precent clumping.
Can I use fresh yeast.
Yes you can!