No Knead Bread Recipe (2024)

This easy no knead bread recipe has all the crusty texture and wholesome flavor of homemade bread, with none of the fuss.

Combining whole wheat and all-purpose flours with a touch of rosemary, this recipe gives you fluffy bread with plenty of healthy fiber.

Impress your guests with this artisanal loaf at the breakfast table or charcuterie board!

Best No Knead Bread

• Get preservative-free and bakery-worthy bread at less than half the price!
• No knead bread has a crispy golden brown crust and lovely holes and cavities on the inside for melted butter to seep.
• A round loaf of crusty homemade bread is one of the best companions for soup or salad you can imagine.
• No knead bread is a delicious foundation for any meal – use it for breakfast toast, to make a roast beef sandwich at lunch, or along with skillet lasagna at dinner.

Ingredients & Variations

Flour: Use fresh whole wheat flour and unbleached all-purpose white flour.

Yeast: Instant dry yeast has an expiration date, so check the label. To test for viability, proof it by dissolving in warm water with a teaspoon of sugar. Let it sit for 5-10 minutes, and if the yeast is active, it will produce a thick layer of foam.

Variations: Add-ins will make your bread even better! In addition to topping the loaf, rosemary leaves can be mixed into the dough, as well as other herbs like dill, parsley, or sage. Incorporate whole roasted garlic cloves, dried tomatoes, olives, or pieces of Asiago cheese into the dough as you mix. Turn the shape from a boule to a log so you can slice for crispy crostini!

How to Make No Knead Bread

1. Add yeast and water to a large mixing bowl as described in the recipe card below.
2. Add one cup of flour and salt and mix to combine. Then add and mix the rest of the flour one cup at a time until well combined.
3. Cover and allow to rise for one hour or until doubled.
4. Transfer dough to an oiled Dutch oven and let it rise another 30 minutes.
5. Brush dough with olive oil and cut an X on the top.
6. Sprinkle with rosemary and salt, cover, and bake in a preheated 400°F oven for 40 minutes.

Let it cool overnight or serve warm slathered with butter, jam, or your favorite bread spread.

Tip & Tricks

Use lukewarm water to help activate the yeast.

Allow bread to rise on a long sheet of parchment tucked into a mixing bowl. Then simply pick up the parchment, along with the dough, and lower it into the Dutch oven. This makes removal a breeze too.

The secret to crusty bread is to bake with steam. This is a why a Dutch oven, such asLe Creuset with its even heat and heavy lid, is perfect to lock the steam in.

Other Baking Methods

If you don’t have a Dutch oven, one of the following methods will also work!

• In a skillet: Preheat the oven with a dish of water on the bottom rack and a cast iron skillet on the top. Then transfer the dough to the hot skillet and bake.
• Using a stockpot: Place dough in a stockpot with a lid, or use a sheet pan or foil as a cover. NOTE: Do not preheat the stockpot.
• On a sheet pan: Place dough on a parchment-lined sheet pan and cover with a metal or Pyrex bowl. NOTE: If using this method, take extreme care in removing the bowl. Wear oven mitts and use the end of a long knife to pry a small opening for the steam to escape before lifting the bowl.

Serving Suggestions

• Pair this No Knead Bread with delicious soup options like turkey noodle, creamy tomato, hearty hamburger, or chicken taco.
• Float slices of bread on top of French onion soup with melted Swiss.
• Use the loaf as a base in this breakfast strata, or use it for a spinach dip bowl.
• Convert leftovers into croutons for a Caesar salad. When it comes to this no knead bread, the sky’s the limit.

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Adapted from Baker Bettie