This recipe requires only four ingredients (flour, yeast, salt, and water – how pure is that?), a little handling of the dough and with minimal effort, the result is fresh bread – you baked yourself!

Estimated reading time: 8 minutes

No-Knead Bread

Hi Everyone, bread can be simple and easy to make and it’s amazing that most people do not realize this – I certainly did not!

Freshly baked bread is a far superior experience compared to commercially produced bread with all those additives and preservatives.

This recipe post was originally published on 4/9/2015 and updated and republished with new photos on 3/30/2021

How I Started Baking This Bread

Baking bread always intimidated me – perhaps it is the idea of working with yeast that seemed unpredictable and the rising time involved.

It seems like more work than it really is.

Yes, there is rising time, a minimum of 3 hours, plus 30 mins or so for the second rise but one can do other things during that time and just plan around it.

This bread recipe is very forgiving because I have left out it for several hours more than the minimum for the first rise and it still came out great.

I found with every loaf, I became more practiced and confident in my bread baking abilities.

I decided several months ago, to bake our own bread instead of buying it from the grocery store but we still buy some bread from local bakeries and grocery store-bought.

Reasons for baking our bread versus Store-bought 

• to reduce and cut out the amount of processed food we eat by making our food from scratch
• to save some money on the grocery bill
• to learn, enjoy and feel comfortable baking bread

How Often to Bake This Bread

Depending on the season, I bake this bread a couple of days a week and bake 1-2 loaves and I also enjoy baking other types now but this particular recipe is so simple and easy that it has become our staple bread for many meals.

A “Gateway” Bread Recipe

This super-simple no-knead bread recipe was my “gateway bread” recipe to baking bread and I hope it will become your staple bread too or at least a fun activity to try!

Ingredients

• 3 cups of flour, with extra for the board, I love Hodgson Mill, Non-GMO Project Verified Flour or King Arthur Organic Unbleached All-Purpose flour
• About 1/4 teaspoon dry active yeast, (check the date, make sure it’s fresh), I use Hodgson Mill Fast-Rise Yeast
• About 1 teaspoon of kosher salt or preferred type of salt, (for taste), I use Morton Kosher Salt
• 1-1/2 cups of hot water, 130° F, I use water hot out of the tap, make sure you do not boil or it will kill the yeast.

Kitchen Tools

• measuring spoons and cups
• 2-cup wet measure
• digital kitchen thermometer
• 2 large mixing bowls
• parchment paper
• dough scraper (flexible and stiff)
• pastry board surface (to work the dough on)
• Dutch oven
• bread knife
• cutting board
• bread keeper or large, airtight container for storage

What Kind of Dutch Oven To Use

Please note that you will need a Dutch Oven for this recipe or an oven-safe pot (up to 450° F) with a lid, make sure the handle on the lid is oven safe!

I have had great results with my Calphalon Unison Dutch Oven or Lodge Dutch Oven but there are many others out there as well.

I recommend also using a pastry mat and bench or dough scraper.

I link to all the helpful kitchen tools in the recipe card at the end of the post.

Recipe Notes, Alternatives, and Thoughts

• You can try a different type of flour, I have used wheat on many occasions with success. I find that wheat flour seems drier and add a few tablespoons of water extra.
• Room temperature butter or extra virgin olive oil with salt, pepper, and other desired spices are nice accompaniments for this bread.
• If you have the taste for something sweet try some Nutella and fruit or use it for making French toast.
• This bread works well when making strata.

Recipe Attribution

Jenny Jones inspired me to attempt making bread on a regular basis with her faster no-knead recipe.

She also has a great video and shows you how to make the bread.

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Let Us Know How Your Bread Comes Out

If you make “No-Knead Bread” and post a picture on social media, be sure to #lifeslittlesweets and link back to the post, thank you in advance!

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Check out our Recipe & DIY indexes, visit our Home page to view our latest posts & categories, visit our Blog page to see our posts in consecutive order and, our Shop to see our favorite kitchen tools!

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No-Knead Bread

Yield: 11 slices (1 loaf)

Prep Time: 10 minutes

Active Time: 40 minutes

Additional Time: 3 hours 30 minutes

Total Time: 4 hours 20 minutes

This recipe requires only four ingredients (flour, yeast, salt, and water – how pure is that?), a little handling of the dough and with minimal effort, the result is fresh bread – you baked yourself!

Print

Ingredients

• 3 cups of all-purpose flour, with extra for the board
• About 1/4 teaspoon dry active yeast, (check the date, make sure it's fresh), I use Hodgson Mill Fast-Rise Yeast
• About 1 teaspoon of kosher salt or preferred type of salt, (for taste), I use Morton Kosher Salt
• 1-1/2 cups of hot water, 130° F, I use water hot out of the tap, make sure you do not boiling or it will kill the yeast

Instructions

1. In a large mixing bowl, add 3 cups flour, 1/4 teaspoon active dry yeast, and salt, and whisk to combine.
2. In a 2-cup wet measure, add 130-degree water, then add it to the dry ingredients.
3. Mix the water and dry ingredients until combined.
4. Cover and allow to double in size (about 3 hours).
5. When the dough has doubled in size, turn the dough out on a floured surface. Using a dough scraper turn the dough over about 11 times.
6. Put a piece of parchment (large enough to go beyond the edges of the bowl) in a large mixing bowl. Return the dough to the mixing bowl, cover, and allow to rise 30 minutes.
7. Put a lidded Dutch oven in the middle rack of the oven. (Make sure the knob on the rim is oven safe!) Preheat the oven to 450 degrees F.
8. When the oven is preheated and the dough is ready, carefully take the Dutch oven out of the oven, (make sure to use oven mitts!). Place the dough with the parchment paper in the Dutch oven and cover. Return the Dutch oven to the oven. Bake for 30 minutes with the lid on and then 10 more minutes with the lid and parchment paper removed.
9. When the bread is done, allow it to cool on a wire rack for 5-10 minutes before serving. Enjoy!

Recommended Products

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  Saran Premium Plastic Wrap - 100 ft - 3 pk
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  Bee's Wrap Reusable Beeswax Food Wrap, Extra Large XXL Roll - Eco Friendly, Plastic Free, All Natural Storage Wrap - 14" x 52"
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  9 Inch Banneton Proofing Basket Set - for Professional and Home Bakers (Sourdough Recipe) Bowl Scraper and Brotform Cloth Liner for Rising Round Crispy Crust Baked Bread Making Dough Loaf Boules
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  OXO Good Grips Multi-purpose Stainless Steel Scraper & Chopper
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  Chef'n Pastrio 3-in-1 Bench Scraper Set , Red
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  ThermoPro TP03 Digital Instant Read Meat Thermometer Kitchen Cooking Food Candy Thermometer with Backlight and Magnet for Oil Deep Fry BBQ Grill Smoker Thermometer
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  Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
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  Non-slip Silicone Pastry Mat Extra Large with Measurements 28''By 20'' for Silicone Baking Mat, Counter Mat, Dough Rolling Mat,Oven Liner,Fondant/Pie Crust Mat By Folksy Super Kitchen (2028, red)
• 
  Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
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  If You Care FSC Certified Parchment Baking Paper, 70 sq ft (Pack of 2)
• 
  Pyrex Smart Essentials 8-Piece Mixing Bowl Set
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  Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
• 
  OXO Good Grips Multi-purpose Stainless Steel Scraper & Chopper

Nutrition Information:

Yield: 11 Serving Size: 1 slice
Amount Per Serving: Calories: 168Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 302mgCarbohydrates: 35gFiber: 1gSugar: 0gProtein: 5g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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