The WORLD’S EASIEST Crusty Artisan No Knead Bread with a crispy, rustic crust and a soft chewy interior filled with irresistible air pockets. The perfect, foolproof recipe perfect for beginners and experienced bakers alike. There’s nothing like the smell of freshly baked bread coming from your kitchen.
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The MOST INCREDIBLE No Knead Bread Recipe
I am blown away by the quality of this artisan no knead loaf. I’m leery of many no knead bread recipes, but this one is a keeper.
With its irresistibly crusty exterior and its soft, chewy interior so light and full of air pockets – this is truly everything I ever dreamed of in a loaf.
Perfect for beginners or more experienced bread bakers. I’ve baked my own bread for years, and I still keep coming back to this loaf over and over again. It’s practically foolproof. Even a beginner will have success with this loaf.
The EASIEST 5 Minute No Knead Bread recipe EVER
This No Knead Bread Recipe is ridiculously easy to make.
- Just 5 minutes of hands on time
- No knead, no mixer – just give it a couple of stirs with a spoon
- No shaping it into a loaf – just pour it out and give it a tuck and a push here and there. It will look messy at this point, but this is what will give it that gorgeous, cracked, rugged crust.
- Flexible rising times - from as quick as 2 hours, to 12-18 hours on the counter, to up to 5 days in the fridge
Why this recipe works
- Slow rise – the slow rise of this dough allows you to use less yeast while the complex flavors of the dough develop.
- Wet dough – a wet dough allows the gluten to develop without kneading and creates bigger air pockets in the loaf.
- Baking technique – baking the bread in a dutch oven gives a crisp, crackly crust found in artisan loaves. The dutch oven creates a steamy environment which gives a boost to the rise of the bread.
While it gives the best results, a dutch oven is not needed to make this No Knead Bread! I've given some alternatives down below.
How do you make homemade No Knead Bread?
No Knead bread is simple to make in these easy steps:
- Stir the ingredients together in a large mixing bowl
- Cover the bowl with plastic and let rest 12-18 hours
- Pour the dough onto floured parchment paper and roughly shape into a ball
- Preheat the oven and dutch oven to 450° F for 30 minutes
- Put the parchment and dough ball into the pan, cover, and bake for about 45 minutes.
Then pat yourself on the back for making the easiest, most incredible loaf of no knead bread EVER!
Ingredients
Flour – bread flour or all-purpose flour. Bread flour is the best for homemade breads, but all-purpose can also be used if that’s what you have on hand.
Bread flour has more protein than all-purpose flour which creates higher amounts of gluten. Because of the higher protein level, bread flour is able to absorb more liquid, allowing it to hold its shape and rise upward instead of outward.
The high amount of gluten in bread flour also creates a more elastic dough, which produces a lighter and chewier loaf, as opposed to a bread that is more dense and crumbly. It also creates bigger air pockets.
Yeast – Instant yeast can be mixed right in with the flour as shown here.
If you are using active dry yeast, dissolve the yeast in water first according to the package directions. When it gets bubbly and foamy, mix with the rest of the ingredients.
Make sure your active dry yeast is fresh. If using active dry yeast, be sure to proof it in water or according to the directions on the package before mixing it with the rest of the ingredients. Active dry yeast is unstable and can be dead, even before the expiry date. It also has a larger grain size and needs direct contact with water to dissolve.
How to make Step by Step
In a large mixing bowl, mix together the flour, yeast, salt, and water until a shaggy, rather wet, dough ball forms. (If you're using active dry yeast, dissolve it in the water first. When it becomes foamy, mix with the rest of the ingredients.)
Cover with plastic and let sit on the counter at room temperature for 12-18 hours. When it’s done, the dough will be a little loose and the surface should be covered with tiny bubbles.
When you’re ready to bake, preheat the oven to 450° F. Put a large, 5.5 - 6 quart Dutch oven with a lid into the oven to preheat for 30 minutes.
Sprinkle flour on a piece of parchment paper and pour/scrape the dough out onto the paper. The dough should be somewhat stringy (from the gluten) and full of air bubbles.
Sprinkle a little flour on top of the dough - just enough so that the dough doesn’t stick to your fingers. Gently form the dough into a ball shape by lifting up the edges onto the top of the ball and pushing on the sides with cupped hands.
The shape will be a little messy – this is what gives the final loaf it beautiful, rustic appearance. The openings on top is where the cracks will form.
Cover the dough with plastic or a kitchen towel until pan has heated.
Remove the pan from the oven and take off the lid. Lift the dough and parchment paper together and lower them into the pan. Be very careful – the pan is super hot.
I use a wooden spoon to press the parchment paper towards the sides of the pan if I see it pushing into the dough and giving it a funny shape.
Put the lid on the pan and put it in the middle of the preheated oven. Bake for 30 minutes.
Remove the pan from the oven, remove the lid, and put the pan back into the oven to bake for about 10-15 minutes, until the crust is a beautiful golden brown.
Remove the pan from the oven and lift the loaf out of the pan holding the four corners of the parchment.
Let the loaf rest for at least 10 minutes before cutting (or tearing) into it.
For a quicker no knead loaf and flexible rising times
- If you’re really in a hurry you can make a quicker no knead loaf by increasing the amount of yeast and using warmer water (about 110° F. Water above 130°F will kill the yeast). Use 2 teaspoons of yeast and let rise for 2 hours before proceeding with the recipe. This will sacrifice some flavor that comes from the long, slow rising.
- The recipe as written allows a 12-18 hour slow rise at room temperature.
- For even more flavor development, refrigerate the risen dough for up to 5 days. Allow to sit at room temperature for an hour or so before proceeding with the recipe.
Substitutions for a dutch oven
A dutch oven is a worthwhile investment for the easy and quality loaves that you will want to bake again and again. I use a 5.5 quart Lodge dutch oven that I picked up at Walmart for about $40. You can also find the 6 quart Lodge here and a less expensive one here.
No dutch oven? While using a dutch oven is ideal and gives the best results, here are some ways you can bake this no knead bread without a dutch oven:
- Any oven safe pot or pan with a tight fitting lid that can be heated up to 450° F.
- A covered metal pot
- If your lid has a plastic handle, cover the top with aluminum foil.
- An oven safe covered casserole dish
- In a baking pan with a pan of water on the bottom rack to create steam.
Recipe
Fullproof Artisan No Knead Bread
Equipment
Ingredients
- 3 cups flour, bread or all-purpose 425g
- ½ teaspoon instant or active dry yeast*
- 2 teaspoons salt
- 1 ½ cups room temperature water 340g
Instructions
- In a large mixing bowl, mix together the flour, yeast, salt, and water until a shaggy, rather wet dough ball forms.
- Cover with plastic and let sit on the counter at room temperature for 12-18 hours. When it’s done, the dough will be a little loose and the surface should be covered with tiny bubbles.
- When you’re ready to bake, preheat the oven to 450° F. Put a large, 5.5 - 6 quart Dutch oven with a lid into the oven to preheat for 30 minutes.
- Sprinkle flour on a piece of parchment paper and pour/scrape the dough out onto the paper. The dough should be somewhat stringy (from the gluten) and full of air bubbles.
- Sprinkle a little flour on top of the dough - just enough so that the dough doesn’t stick to your fingers. Gently form the dough into a ball shape by lifting up the edges onto the top of the ball and pushing on the sides with cupped hands.
- The shape will be a little messy – this is what gives the final loaf it beautiful, rustic appearance. The openings on top is where the cracks will form.
- Cover the dough with plastic or a kitchen towel until pan has heated.
- Remove the pan from the oven and take off the lid. Lift the dough and parchment paper together and lower them into the pan. Be very careful – the pan is super hot.
- I use a wooden spoon to press the parchment paper towards the sides of the pan if I see it pushing into the dough and giving it a funny shape.
- Put the lid on the pan and put it in the middle of the preheated oven. Bake for 30 minutes.
- Remove the pan from the oven, remove the lid, and put the pan back into the oven to bake for about 10-15 minutes, until the crust is a beautiful golden brown.
- Remove the pan from the oven and lift the loaf out of the pan holding the four corners of the parchment.
- Let the loaf rest for at least 10 minutes before cutting (or tearing) into it.
Notes
- Bread flour creates a chewier loaf with larger air pockets that rise upwards instead of outwards.
- Instant yeast can be mixed right in with the flour as shown here.
- If you are using active dry yeast, dissolve the yeast in water first according to the package directions. When it gets bubbly and foamy, mix with the rest of the ingredients.
- Dough can be refrigerated after rising for up to 5 days to develop more flavor. Let sit at room temperature for an hour before proceeding with recipe.
- Bread stays fresh for about 2 days. After that, I slice it and keep it in a ziplock bag in the freezer for up to 3 months.
Nutrition
Enjoy, friends!
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Ashley says
How would you alter the recipe if using whole wheat flour?
Kelly says
Hi Ashley, I haven't made it with whole wheat flour so I'm not sure.
Candice says
If using active dry yeast do I use the whole packet or just 1/2 tsp with 1 1/2 cups of water?
Kelly says
Hi Candice! Just the 1/2 teaspoon.
Erlene Johnson says
I've made bread before, maybe not this recipe, and every time the bottom button and impossible to slice, so it hit the trash! What am I doing wrong?
Michelle says
Hi! I have made this bread countless times. It's so easy and delicious. I was wondering is it possible to make in a loaf pan. Do you have any suggestions?
Thanks for this wonderful bread recipe.
Kelly says
Hi Michelle! The aspects of the dutch oven which lead to the success of this recipe are preheating the pan and baking with the lid on. For the most success with the recipe, try to meet those two conditions. I also don’t know what effect having the sides of the loaf touching the loaf pan would be. Possibly try to invert another loaf pan on top to make a lid or at the very least have a pan of hot water underneath while baking.
Erlene Johnson says
Erlene Johnson again. Meant to say that the bottom burnt.
Kelly says
Hi Erlene. While country bread is meant to have a crusty bottom, if the bread burns on the bottom, that means it's too low in the oven or the pan it's baking on conducts heat too easily. The thickness of a dutch oven and the parchment paper in this recipe helps with that.
Lucy says
I made the fullproof artisan no knead bread twice. Both times it came out good, but the second time it was simply delicious. I think it helped by kneading it for 3-5 minutes while I gently turned the dough into a ball. I think that by doing this I managed to create bigger air pockets. Thank you so much for this recipe. Looking forward to making your chocolate chip banana bread recipe
Kelly says
So happy you liked it, Lucy!
Neil Y says
I tried this recipe with all-purpose flour & we thought it was fantastic! I have a batch rising now that was done with bread flour & will let it in the fridge for several days. My dough didn't turn out what I would consider wet, though.
Kelly says
So happy you liked it, Neil! Thanks so much!
Chris says
I have made this dough twice so far. 1st I let it rise for 16 hrs and no air pockets like I see the the pictures. The 2nd time I let it rise 15 hrs and I added a little more water Because the dough didn’t seem “sticky” enough. I also added a second picket of rapid yeast hopping for big air pockets. The outside was crispy the inside was done and the bread taste fine but still no big air pockets. Oh one last thing I did use a Dutch oven both times, 30 minutes at 450 with the lid on and 15 minutes with the lid off at 450.
So how do I get those big air pockets ?
Thanks in advance for your help
Chris
Kelly says
Hi Chris,
I've never had the bread not turn out with big holes in it. The only suggestions I can think of are being sure the yeast is fresh and handling the dough gently. If your kitchen is cold, you could find a warmer place for it to rise, like inside of the oven.
Sharon says
Just made this artisan bread. Recipe was so easy and OMG good!!! Wow! Thank you for sharing!
Kelly says
So happy you liked it, Sharon! Thanks so much!
Sandy says
OH MY GOODNESS!!! Best easiest Artesian Bread. Going to try leaving dough in fridge to fermentation of an even better flavor. Thank you for sharing.
Kelly says
So happy you liked it, Sandy! Thanks so much!
Kathy Holbrook says
This bread recipe is the best I have ever made. It is very easy and foolpooof!!! Love it!!
Kelly says
So happy you liked it! Thanks so much, Kathy!
Dave says
Kelly, super easy and I'm so glad I found it -- want to try the 5 day method this time. Do you let rise for 12-18, then put in fridge?
Kelly says
Hi Dave, yes, let it rise for 12-18 hours and then refrigerate for up to 5 days. So happy you liked it!
Brendan says
I put molasses in with your recipeTaste great
Kelly says
Sounds great, Brendan! Thank you!
Debbie says
What is the soup or stew you are dipping the bread in? Looks great!
Kelly says
Hi Debbie! It's my Moroccan Harira. You can find it here: https://foodtasia.com/harira-moroccan-lamb-legume-soup/ Thanks so much!
Deborah says
What are you dipping the bread into in this recipe. soup or stew and can I get the recipe? Looks delicious!
Kelly says
Hi Deborah! I'm dipping into my Moroccan Harira soup. You can get the recipe here: https://foodtasia.com/harira-moroccan-lamb-legume-soup/ Thanks so much!
Angela says
This is PHENOMENAL! So easy & YUMMY! I don't want to mess with perfection (your recipe), however I use to buy a rosemary/olive oil artisan bread that I really liked. Have you tried different herbs or would you have a recommendation of measurements to add rosemary? Thank you, btw your website & recipes are fantastic!
Kelly says
Aww, thanks so much, Angela! Rosemary would be wonderful in this bread! I'd try a tablespoon of finely chopped fresh rosemary for the first loaf, then you can adjust from there.