No Knead Bread
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No Knead Bread – you guessed it, no kneading required! 4 simple ingredients all baked in a Dutch Oven resulting in a bread that is simply perfection, hands down the best bread you’ll ever eat!
The simplicity of this no knead bread is what I love the most! The ingredients for this loaf are the same as for my famous artisan bread but the way it’s made is totally different. We’re going to achieve flavor by allowing for a slow rise and a perfect crust by baking this bread in a pot with the lid on.
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. Did I mention it’ll also fill your house with the wonderful aroma of freshly baked bread?
What Is No Knead Bread?
No Knead Bread was first published in the New York Times about 10 years ago. This bread 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. Super simple right? I promise I’m not pulling your leg, this recipe is super simple and super delicious. It’s a recipe that I make often. This bread makes its way in my kitchen at least once a month so trust me when I tell you, that this really works and it really gives you the best bread ever!
Ingredients
This ingredient list is short and sweet! Well not literally sweet – you get the point. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Flour – We only need good old fashioned all purpose flour! No need for the fancy stuff.
- Salt – Believe me, salt makes all the difference, so don’t skip this!
- Yeast – I used active dry yeast today. I insist on using active rather than instant as we really want a long and slow rise to develop our flavor. I’ve included a section about yeast below.
- Water – It’s super important to make sure your water is at room temperature as it will affect the outcome of your yeast.
How To Make
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Form the dough: 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. You do not need to activate the yeast before, even though we’re using active dry yeast. The slow rising process will do the trick.
- Allow it to rise: Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 18 hours.
- Preheat your oven: 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. The pot is hot enough when the oven reaches 450 F degrees. Use oven mitts, as to not burn yourself.
- Shape the dough: 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. Alternatively, you can also place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot, with parchment paper and all. This could also ensure that your bread doesn’t stick at all to the bottom of the pot. I have found that if I use parchment paper, the bread doesn’t brown so much on the sides, but otherwise it’s still crusty and delicious.
- Finish the bread: 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.
Some Tips
- 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. Also, as mentioned above you could use parchment paper.
- Do not refrigerate the dough as it rises, yes it will be safe on your counter for 18 hours.
- Want an easy way to know if your bread is done? 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.
- 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.
Can I let the dough rest for longer than 18 hours?
Yes! I’ve often left the dough out for a full 24 hours with no changes to the resulting bread whatsoever. I wouldn’t leave it longer than 24 hours.
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. To prevent your bread from sticking, you could sprinkle some cornmeal on the bottom of the pot, or even use some parchment paper.
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.
My bread is too 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. Also do not over mix the dough in the beginning, there really is no kneading required.
Can I double the 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.
What’s yeast got to do with it?
- 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.
- 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.
Make ahead
This bread can dry out a little easily so it is best to store it tightly wrapped in plastic wrap or in an airtight container to preserve it longer. You can store it like this for about 3 to 4 days right on the counter or freeze it for up to 3 months.
More no knead recipes to try:
- 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
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No Knead Bread
Prep: 5 mins
Cook: 45 mins
Resting Time: 18 hrs
Total: 18 hrs 50 mins
Serves: 10
No Knead Bread – you guessed it, no kneading required! 4 simple ingredients all baked in a Dutch Oven resulting in a bread that is simply perfection, hands down the best bread you'll ever eat!
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
- Form the dough: 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. You do not need to activate the yeast before, even though we're using active dry yeast. The slow rising process will do the trick.
- Allow it to rise: Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 18 hours.
- Preheat your oven: 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. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
- Shape the dough: 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. Sprinkle some extra flour directly into the bottom of the pot. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Alternatively, you can also place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot, with parchment paper and all. This could also ensure that your bread doesn't stick at all to the bottom of the pot. I have found that if I use parchment paper, the bread doesn't brown so much on the sides, but otherwise it's still crusty and delicious.
- Finish the bread: 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
Recipe 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.
- 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: Nutritional information assumes 10 slices per bread and is per slice. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Serving: 1sliceCalories: 137kcal (7%)Carbohydrates: 29g (10%)Protein: 4g (8%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 410mg (18%)Potassium: 40mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Calcium: 7mg (1%)Iron: 2mg (11%)
This recipe was originally shared Nov 10, 2012.
Leah says
Thank you for this recipe. Super easy and what’s better than pulling out a loaf of fresh bread from the oven? Instant ‘mom’s a genius’ status. Excited to try different variations. So far 2 cups white flour, 1 cup whole wheat is my favorite. Got my third loaf in the works as we speak 🙂
Fran K says
Hi Jo, I’ve been making your no kneed whole wheat bread so many times that I can’t even tell you enough how much we enjoy this wonderful recipe. I have a question/dilemma, though. I only have 6qt and 2 qt dutch ovens. So, my bread has been always flatter than yours coming out of the 6 qt one even though it never undermines the quality of it. I’d like to see if the 2qt oven may help me get a rounder loaf, but am afraid it might be too small and lead into a disaster of sticking to the lid all the way up. Do you have any idea if 2qt might work, or should I halve the recipe? If for the latter, would reducing the recipe still work?
Thank you so much!
jo says
It might be too small. What you can do is double the recipe for the 6 quart Dutch oven, you can see how I made mine here: https://www.jocooks.com/recipes/fast-and-easy-no-knead-bread/
Leslie B says
This a an easy and delicious recipe. I’ve struggled with adding fruit as it seems to overferment and then doesn’t rise properly
jo says
I haven’t added fruits myself, just seeds as you can see in this recipe: https://www.jocooks.com/recipes/sunflower-and-flax-seeds-whole-wheat-cast-iron-bread/
Are you adding dried fruits such as raisins or dried cranberries? Dried fruits and nuts should be fine.
Leslie B says
I tried using fresh fig and it didn’t go well. Next time I will add it right before I put it in the oven.
Andrelle Quammie says
The recipe looks great! Can’t wait to try it! But I also have a question regarding the nutritional information. I think there must be a mistake in the kcal per gram listed. Even a small slice of bread will weigh several grams. Based on the nutritional info indicated, a typical slice of bread weighing an average of 35 grams would have 35 X 137 = 4795 kcal. This is simply impossible.
jo says
You’re right, not sure why that was saying 1g, it’s supposed to be 1 slice.
Nondini says
Does it not need a second proofing ?
jo says
Not necessary.
Nondini says
I will try it today without a second proofing. I made it a few days ago with a second proof it was wonderful. Thanks for the recipe
jo says
You shouldn’t notice much of a difference.
Nondini says
Taste without the second proof was just as awesome and the crust was truly wow but it is a bit lighter and rose more with the second proof. So I can do it both ways. Thanks again
David says
Hi Jo, great simp[le recipe. Can’t wait to try it. We don’t have any plastic wrap to hand, is the seal that it creates an essential part of the process? Would a wet tea towel do the job instead? Thanks
jo says
Absolutely, a damp clean tea towel works just fine, the idea is to just keep the dough from drying out.
Gwendolyn Pyle says
Really good recipe! I tried it a couple of times, would add to the instructions – score the top of your bread or you will get an air pocket/hole inside the bread.
Amy Berman says
Can you make this bread with a gluten free flour mix?
jo says
I haven’t tried it myself, but I know some readers have and have been successful at it.
Catherine Campbell says
My family really loves this recipe. I’ve made the basic recipe and have added olives and then raisins & cinnamon for 2 more delicious breads. So good!
Cathy says
I have a pot which I can bake the bread, but the lid can’t stay in the oven, can I use something else like foil to cover it?
jo says
I haven’t tried it myself with foil, but if you read through some of the comments you’ll find that some readers tried it successfully.
Jennifer says
Total Bread Love!!!
I feel like such an accomplished bread baker… It Is Beautiful! And it could not have been easier. I only have a 6qt dutch oven, so I doubled the recipe and followed your directions. At 22 hours, I started to gather the dough, and could not get it to hold together to form a ball, and literally dumped it into the heated dutch oven! And it turned out fantastic!!! Delicious, Gorgeous, and the house smelled wonderful, just like you said! <3 YUMMY <3 TY Jo and team 🙂
jo says
So glad to hear it!!
Tom Maguire says
I have made this over and over. First with all purpose, then whole wheat, then Equal parts whole wheat, spelt, and buckwheat! Always turns out terrific. And easy is an understatement. Thanks very much
Karina says
Love the bread. Quick question on the nutrition. You list the serving size as 1gram. That seems unlikely. How many grams/ounces is there, roughly, in a slice? Thank you
Jo Cooks Team 2 says
It would depend on the slice, the nutrition is just based per gram. I think you would have to weigh your slices to get the exact nutritional information :’)
Isabella King says
Can I leave it for 24 hours to rest? I have a dinner party I’d love to make this for and 18 hours would be the middle of the night.
This bread IS incredible though, it’s my go to
Jo Cooks Team says
24 should be just fine! I know Jo had done that before.
Janet Risler says
Your recipe is the second one I tried… First one too tacky… Your’s formed a ball 🥰on the counter 18 hrs. I’m going to have to pour it into my cast iron 😢😢
Jo Cooks Team says
Humidity will make a difference! If you have lots, it will soak up into the dough as it rises. You can start with a bit less flour if the final baked product is dense, however plenty of readers have had success with excess moisture in their dough 🙂
Angelina says
It literally comes out perfect every single time. It a perfect crusty bread if you follow your recipe to the t! Do not add too much flour when forming into the ball- work fast and plop in pot!!
Marie says
One week ago, I had never baked bread in my life. Now, I’ve already picked the flavors of my next five loaves!
This recipe is so simple and easy to follow. I was nervous the whole time it was proving and kept turning on the light in my oven to make sure it was rising. But what started as a misshapen lump looked fantastic 16 hours later.
My dough did turn out very sticky and even though I added a little bit of extra flour to shape it, I ended up just plopping it into my dutch oven. Thankfully I had read some of the other comments before starting so I knew it was a possibility.
The end result was better than I could have ever imagined! Beautiful crust, light on the inside, and absolutely delicious!
I’m looking forward to this week’s loaf – where I’ll be adding cheddar and jalapeño!
Jo Cooks Team says
That’s fantastic! Thank you for such a thoughtful review ☺️ We’re so glad this recipe has turned you into a bread baker!
Terri says
I bake bread at least once per week. This recipe and photo caught my eye, so I finally took the chance and started it last evening. This morning I put it together and baked in my cast iron Dutch oven. Let me just say one word YUM actually two words would be better SUPER YUM. Great crust, wonderful texture, tastes almost like a mild sourdough.
So easy to put together, turned out picture perfect and will definitely be added to my rotation. I may try a double recipe to have a taller loaf since I don’t have a smaller pan for baking.
Thanks for the great recipe.
Krista Fletcher says
I tell EVERYONE about this recipe!!! 😋🍞