This no-knead bread requires only 15 minutes of your time and does the rest of the work on its own! That’s right, you can have fresh baked bread on the table without the hassle.
I think so highly of this bread recipe that I think every person out there should try it! And if you like this recipe, you are going to LOVE my No Knead Cinnamon Rolls.

This recipe has proven itself time and time again. I’ve made it over 100 times for my family and I usually whip it up once a week. When the bread is this easy, why not?
You might be wondering what nixing the kneading does to the texture of the bread. I find that no-knead bread is chewier, while still having a nice and crispy crust.
How to Make No-Knead Bread
No-Knead Bread Without Cast Iron Pot
If you don’t want to go through the hassle of baking bread in a cast iron pot, you can always make it on a flat baking sheet. The trick here is to create steam for bread while it is baking. To do this, add an additional baking sheet with water on the lower rack and keep it there for the first 10-15 minutes of baking. This steam bath will give you a similar effect as the cast iron pot!
Remember to remove the water carefully from the oven because it will be hot!
How Does No-Knead Bread Work?
This goes against everything your grandma taught you about making bread. But, trust me, you don’t have to always play by the rules to get a great result. Instead of spending time kneading your forearms into submission, you will simply combine all the ingredients for your dough in a bowl, cover it will plastic wrap and let it set for a full day. In the morning, you will simply form the dough into loaves, bake and enjoy. Seriously, it is that easy.
Serving the No-Knead Bread
Bread can be used for many things. I like to use bread as a side dish for many of my favorite recipes. I think this no knead bread goes great with:
Ingredients for this No-Knead Bread
- Flour – King Arthur or Bob’s Red Mill Flour.
- Dry Yeast – active dry yeast.
- Salt – adjust to taste.
- Water – Lukewarm, at about 120 °F.
How Long Can You Let No-knead Bread Rise?
I would highly recommend you allow the dough to rise for at least 24 hours. Theoretically, you could bake after about 6 hours, but you will not likely get that fluffy, airy texture. I have found that the sweet spot is 24 hours.
Why is My No-Knead Bread So Dense?
There are several factors that can contribute to making your bread dense. Below I will attempt to help you avoid the common pitfalls and provide a bit of troubleshooting:
- Adding too much flour. Adding too much flour results in dense bread. It’s important to make sure you take your measurements seriously when baking. Also, using a flour with a higher protein is your best bet for great texture. I like using King Arthur, or any other Canadian brand out there.
- Using old yeast. If you use old yeast, you are likely to have flat and dense bread. Over time, active dry yeast deactivates and loses its ability to make baked goods rise and fluff.
- Ending the fermenting process too early. No-knead bread saves your arms some work, but it does take a good chunk of time to set. If you end the fermenting process to early, you will likely get dense bread. 24 hours is the sweet spot.
- Not allowing the bread to rise in a warm place. After your form your loaves, it is essential that you let your bread rise in a warm place. I like to turn the oven on to the lowest temperature for a couple of minutes and then turn it off and let the dough rise inside the oven. Why? The rising process is accelerated in warm temperatures.

Other Easy Bread Recipes to try:
Recipe
Instructions
- Mix the dough. The night before, mix dry ingredients together and then add water, mix ingredients until the dough comes together. Cover with plastic wrap and let sit for 12-24 hours on the counter top.
- The next the dough should be wet and bubbly. Generously flour your hands and baking sheet. Take the dough (if it sticks, flour your hands more) and form a round shape.
- Place it on a baking sheet and sprinkle a generous amount of flour on it. Cover it with a towel and let the dough rise in a warm place for about an hour.
- Preheat the oven to 450 °F. You will need to have 2 racks in the oven. Pour 2 cups of water in the deep cooking sheet and place it on a lower level, inside your oven. This will make the bread crispy and give it a better rise. Place the bread on the top level. Remove water from the oven after 10 minutes.
- Keep on baking the bread for another 30 minutes or until golden crispy brown.
Hey Natasha, I used to make this bread recipe few years back. Loved it!
I looked up your recipe again but realized it used to be less yeast before?
Is there a reason you upped the amount. I love bread with not such a prominent yeast taste
Hi Ellenah, how much yeast do you have from before? I looked back at our records and we always had 1tsp. I want to find where the difference is coming from. Please let me know. Thank you!
I believe it was 1/4 tsp before. Its been five years so maybe my brain is just messing with me Lol
But I made a batch last night using 1 tsp like this recipe states and it turned out Delicious! No yeasty aftertaste.
So thank you I’ll just stick with this recipe 🙂
Thanks for getting back to me! I'm happy to hear it turned out delicious. Enjoy!
Bread was delicious and easy to make. We baked it for 24 minutes in total (10 minutes with water 14 without) because we wanted a softer texture and it was really good!
Hi Andres, I am thrilled to hear that this recipe was a success! Thank you for taking the time to leave feedback! Enjoy!
Love how this bread turned out however I like bread that is a little sweet. Can I add a little sugar with the same results?
Hi Loretta, I think you can but I wouldn't add too much sugar because it can change the outcome. If you do try it with sugar, please come back to share your feedback!
I have tried this recipe but it spreads out after making it into a ball before baking. What am I doing wrong? My friend said put the yeast in the water and let it set before mixing the dough. What am I doing wrong. It tastes good but it's Kinda flat because it spreads out more than rising help
Hi Eric- I'm sorry it came out flat & dense. There are several things that can affect the bread or cause this. The type of flour used and the amount of flour can make a big difference- I make some suggestions on brands I like to use above, they have a higher protein count. Did your dough look similar to my dough in the video above? It should be sticky but a well floured surface should help with shaping it. After shaping, it is normal for the dough to flatten a little bit, but it shouldn't go completely flat. Make sure you are proofing the dough in a warm place for that final 30-60 minutes before baking. I hope these tips help you for next time!
Love simple recipes! Cooking doesn’t need to be massively complicated. Thank you
Hi Jane- I fully agree with that statement! I hope you loved the bread!
Natalya, I tried making this bread. I left it 24 hrs., it rose and was nice and bubbly, but when in took it out of the bowl it was sooooo sticky. I had to probably another cup of flour. I have it resting now for the hour. Not sure what will happen.
Hey Marilyn, is it similar to the dough in the video. This will be a very wet sticky dough and thats totally fine. You can four the working surface and your hands, it should be no problem. Hope it came out amazing at the end for you.
Hi Natalya,
I live in India and the temperatures here are on the warmer side. Do I still need to keep the dough for 12-24 hours?
Madhulika
Hi Madhulika- your dough will probably rise a faster although I don't know how much faster since I haven't tested this recipe in a very warm/humid climate.
Hi, how long total bake time? 40 minutes?
Yes, approximately, but keep an eye on it!
do you use all purpose flour or bread flour
I use Bob's Redmill All-Purpose Flour.
Should water start steaming before putting the bread in the oven?
Hey Jewly, no, it doesn't need to be steaming. You can even use cold water and it will heat up as bread bakes.
No sugar in this recipe? Right? Sorry it seems I asked already but I can't find where I have asked about this. I am just wondering how the yeast will work without sugar?
But according to the recipe it works great!
Hey Olga, yes, the recipe has no sugar. See the video, I explain the process of the dough. I think it will make it easier.
This bread recipe is absolutely amazing! Tried it a few times now and each time it turns out just perfect.
Just made today a loaf of bread using 2 cups of whole wheat and 1 cup of all purpose flour, and Oh Gosh, this is the best bread I've ever eaten! Thank you Natalia for this recipe 😍
Hey Natalia, thank you for sharing this with me. I am so happy you love it. We actually made some with wheat flour this weekend as well. Thank you for sharing your feedback, it really means a lot to us!
Really easy to make and very delicious bread. Love it
Hey Nataliya, I am so glad you loved it. Thank you for sharing!
Hi Natasha, my dough was standing for 24 hours and it didn't really rise. It turned bubbly but did not rise. When I took it out on the baking sheet it just went flat. Recipe calls for 1 tsp of dry yeast but someone in the comments mentioned 1/4 teaspoon? Also I used regular store bought flour, not the Canadian. I really want to give it another try. Let me know if you have any tips.
Also, love your recipes! Lots of them are on my list to try:)
Hey Dina, there could be a few factors. Either yeast is not fresh. Check the expiration date and make sure you store it in a fridge (packaging would have instructions). Another factor is the brand of flour. I would recommend using Bob's Red Mill or Canadian brand of flour. Let me know how it goes the second time around.
King Arthur flour is very good
Hi Ruth- yes that is another brand I recommend. 🙂
How many loaves does this recipe make? Do I need to double it for 2 large loaves?
Hey Kate, yes, double up the recipe for two loaves. Just make sure that your dish is large enough so the dough doesn't run out of the dish. Enjoy!
Wish I would have known to double the recipe for two loaves. I thought this would make 2 loaves that shown in the picture.
Hi Irena - It does make two small loaves. We simply split the dough in half. If you'd like larger baguette, feel free to double up the recipe or split it into fourths. Hope this helps!
Can you make this recipe in a loaf pan?
Thx!
Hey Trish, yes, one of my readers said it work great in a loaf pan. But line it so to doesn’t sick to the sides.
Hello Natasha,
Can I use instant dry yeast instead of active dry yeast? I couldnt find active
Hey Tanya, yes you can use instant dry yeast. Enjoy!
Can we bake bread using baking powder.. No yeast in stock😔
you can use baking soda and buttermilk to make Irish Soda Bread
Great tip!
Hey Deepa, sadly I don't have a recipe for bread without yeast. This specific recipe wouldn't work with baking powder.
Thanks for this recipe came out very good will make again
Hey Deborah, I am so happy you enjoyed it. We love this bread recipe, its on repeat in our home as well. 🙂
Hi there! I love this recipe, I’ve been using it for a few years. and now I’d like to try it with an iron pot. Where can I find the instructions for baking for that version? Thank you!
Hi there ,,I am using a no lid cast-iron pan two small handles from lodge available on Amazon no long handle to get in the way I leave it in oven when pre heating to 450 Fh , just put my dough in when dough is ready to bake never fails you can also use a spray bottle water just spray sides of oven ..!!
Hey Joseph, that may need this some testing. I haven't tried this method so I can't give you an exact recommendation. I do think it may work. If you try this, please let me know.
hi there it works great my oven is a small portable in my motor home the iron skillet makes a great crust also using Caputo 00 flour have tried a small amp of water in aluminum foil that worked out fine thank you oh make sure that cast iron pan preheats in oven bread rises fast when it hits that pan temp. 450f
Hey Joseph, it sounds like you have it nailed! Thank you for sharing your feedback.
I havent tested Cast Iron option for years and I can't really make a good recommendation for you.
I haven’t tried your recipe with cast iron pot/Dutch oven yet but have used Dutch oven many times to make sourdough bread. Here is what I normally do: preheat oven at 500 degrees with empty Dutch oven in it and once it’s heated, I put my loaf of bread inside Dutch oven and put a lid on it. Bake at 450 degree for 20 min with lid on and then another 20 min without lid. I will try your bread using this method and will let you know how it turned out.
Hey Mila, thank you for sharing your version. I have been thinking to make it in a Dutch Oven because I do have one but didnt want to mess it up!
Thank you so much for wonderful recipes! What I love about your website most of all is that you post not only great recipes and descriptions but also stunning photos of food! Have a nice day!
Thank you Rose! That means a lot!
Hi, I plan on making this tonight. What kind of yeast did you use? I bought instant yeast, will this work?
Hey, instant yeast would work great for this recipe.
I used Fleischmann’s rapid rise instant yeast and worried it won’t come out right. Those were the only packets in my store. Any advice? Thanks
This will work well.
It worked perfect! The bread was amazing. Fantastic recipe and definitely a keeper!
Hey Kristal, thank you for sharing! This bread has been a staple in our home for many years now 🙂
Is there any possibility I could add sourdough starter to this for taste? If so how much?
I havent worked with starter, but I am sure you can add it to the mix. Dough should be a bit on a stiff side when you combine all ingredients together. Overnight it will get all bubbly.
i made this with wholemeal bread flour and i added a tablespoon of brown sugar as recommended by one poster, came out perfectly!
Amazing tips, thank you so much for sharing this with us.
I just tried to make a no-knead bread recipe similar to yours, using Organic Canadian All-purpose flour. I found the flour-to-water ratio (3 c flour to 1 1/2 c water) was much drier than expected. Is you recipe based on Canadian or American flour?
I go to Canada to buy flour, sounds odd but we do because of quality. It is very dry when you mix it up. Overnight the dough changes in texture.
Natalya:
I have made many breads, and always find that recipes in US cookbooks are too dry. I either cut down on the flour or ass more liquid. This time I didn't, but while the dough was much dryer so it could be kneaded, it was delicious and disappeared quickly. we did 1/3 whole wheat and 2/3 white All Purpose. Next time I will up the water and see how it works.
Sometimes wholewheat flour could absorb water much quicker, that would make sense. I am glad it was still delicious.
I mixed half white flour and half rye and added some caraway seeds. Came out great. This recipe is easier than the original one using a cast iron pot which is a big hassle. Sugar is not needed because it's a slow rise method, however a teaspoon or two of sugar wouldn't hurt the flavour. The dough is very sticky, so use an oiled wooden spoon to get it out of the bowl, I made the mistake of using my hands!!
When its very sticky I cover my hands with flour. It works wonderful as well. I do agree with you that with out iron pot the process is much easier.
The best bread recipe, always turns perfect. Thank you!
Oh so happy to hear this. Thank you for sharing. 😉
I made this bread twice already, with awesome results both times! Thank you very much for the great recipe! To enhance the flavor, I used whey (since I had plenty left over from making tvorog) and freshly ground dry herbs (Herbs de Provence).
To respond to comments, you really don't need to proof the yeast for this recipe. Just make sure you check the expiration date on the yeast container. I always use this one: LeSaffre Saf-Instant Yeast, Gold (check Amazon). No need for sugar, either; in fact, adding sugar will mess up this recipe since it will speed up the rising process.
Also, I always use King Arthur's Bread Flour. Of course, it's important to cover the dough with plastic wrap. I like to cover with a large kitchen towel (thick one, not the light cotton one).
If your bread is always heavy, be sure to use good quality yeast and flour -- as the saying goes, "garbage in garbage out." If you want quality, begin with quality. Also, always add a little less flour than stated; this way, you can slowly add flour until you achieve the needed consistency. For this recipe, the dough is going to be very sticky; do not add extra flour.
Wow you are so incredible!!! Thank you so much for sharing so much detail in your comment. Its always nice to hear feedback from another person.
Hi! I started my dough last night and everything seemed wonderful. I turned it out on a baking sheet as instructed and it seems to be spreading out instead of up... what did I do wrong?
I think you need to add just a little more flour. Sometimes different brands may need more flour.
Made this bread last month. Wow was it good. I'd never made an artisan bread before. Now I'm hooked. The only weakness in this recipe is that there is no ounce measurement for the flour so that it can be weighed. A cup of flour for one baker can be quite different than for another. My dough was a little too soft, but still make excellent bread. I will adjust it until I feel it's perfect for me. Then I can weigh the flour each time for consistent results. No, I did not use sugar for the proofing. This recipe proves you don't need it.
Thank you for suck a details feedback. I just use a leveled measuring cup. Every brand of flour also makes different dough so no matter what, it would be hard to have same consistency.
That's probably true. I level it too, but sometimes it is sifted which also makes a difference. It's just a tricky business all round. 🙂
Hahaha very true 😉