icon-arrowicon-chevron-whiteicon-chevronicon-commenticon-facebookicon-hearticon-instagramicon-instant-poticon-listicon-lockicon-meal-prepicon-nexticon-pinteresticon-popularicon-quoteicon-searchicon-sugar-freeicon-twittericon-veganicon-videomenu-closemenu-open

Miracle No Knead Bread

358 reviews / 4.8 average

There’s a reason we are calling this MIRACLE NO KNEAD BREAD.

Let me paint a picture for you. It starts with a golden and ragged-looking crusty loaf of piping hot white bread being roughly torn into chunks, steam escaping, crumbs flying everywhere across the table, and it ends with that swift swooping motion as its hot n’ chewy little self dives deep into the bowl of thick soup and delivers a bit of chewy carbs sopped with flavor to your hungry, happy mouth. Honestly. The pure bliss of this moment.

Welcome to fall, bread lovers.

I have some really good news for you today.

YOU ARE ABOUT TO MAKE BREAD LIKE A BOSS.

Watch How To Make Our No Knead Bread:

Miracle No Knead Bread! this is SO UNBELIEVABLY GOOD and ridiculously easy to make. crusty outside, soft and chewy inside - perfect for dunking in soups! | pinchofyum.com

The Bread For Non-Bread Makers

You are going to serve this bread with your rocked-out homemade soups and the praise will come flowing from family and friends and neighbors alike, and people are not going to be able to stop. This is your moment for Martha-Stewart-level domestic greatness within the normalcy of a regular person life, and we are going to milk it.

Please scan your brain right now for these lurking thoughts: “I don’t make bread.” “Bread baking takes too long.” “Yeast-y recipes scare me.”

Friends, let the record show that I am in your club. I am on that team. I have less than zero percent patience for bread recipes and therefore I do not make bread, at all, ever, and I only have two teeny exceptions:

  1. I make brioche from Artisan Bread in 5, like, three times per year, because it makes for perfect tea rings and homemade French toast bakes and cinnamon rolls and for the times that the baking diva within comes alive. Also it’s VERY EASY.
  2. I make this Miracle No Knead Bread, inspired from my friends, fellow bloggers, and people of the internet, and I make it a minimum of 250 times every fall and winter because it is the opposite of fancy. Which is confusing because it FEELS fancy to pull a loaf of homemade bread out of the oven, especially when it is tucked into that rustic and beautiful Laura-Ingalls-Wilder-esque red Lodge Dutch Oven (affiliate link) that we swoon over every year when the leaves start turning, but seriously – I would, and do, on a regular basis, make this bread for weeknight dinners. We don’t call this Miracle No Knead Bread for nothin.
Miracle No Knead Bread! this is SO UNBELIEVABLY GOOD and ridiculously easy to make. crusty outside, soft and chewy inside - perfect for dunking in soups! | pinchofyum.com

Variations On This Bread

Obviously we prefer this in its original, perfect form, but if you’re looking to make some changes, there are always OPTIONS.

  • How to make it gluten-free: We tried this flour (affiliate link) and the results were great. A hard crust formed on the outside and the inside was soft, airy, and a teeny bit spongy – close to the real thing. Some downsides: the bread didn’t rise as much as the regular version and, of course, it didn’t have quite the same flavor.
  • How to make it whole wheat: This is very similar to the original version. The texture of the dough was the same, it rose the same, and it looked the same coming out of the oven with its hard crust. The inside texture was denser with not as many air pockets. The flavor was a little bitter and texture was a bit gritty, but to be expected with whole wheat flour.
  • How to add some flavor: Use whatever herbs that sound delicious to you! Mix them in the beginning to avoid kneading later.
  • How to make it CHEESY: We’ve got a recipe for that! Check out our No Knead Cheese Bread.
Miracle No Knead Bread! this is SO UNBELIEVABLY GOOD and ridiculously easy to make. crusty outside, soft and chewy inside - perfect for dunking in soups! | pinchofyum.com

It’s worth saying again that my motto for Pinch of Yum is RECIPES THAT REAL PEOPLE WOULD ACTUALLY MAKE. I pass all recipes that hit your eyeballs through this very practical and very important filter.

And this bread? This no knead bread that can be mixed all in one bowl with a wooden spoon in five minutes flat? This bread is on-brand. Nailed it. If you’ve never done this before, buckle up.

You’re so gonna love it in all its crispy, air-pocketed glory.

Miracle No Knead Bread! this is SO UNBELIEVABLY GOOD and ridiculously easy to make. crusty outside, soft and chewy inside - perfect for dunking in soups! | pinchofyum.com

This Bread Was Made For Soup

Truly there is nothing better than swooping a piece of this piping hot bread into some cozy, creamy soup. Here are our favorites:

Common Questions About No Knead Bread

Can I make this if I don’t have a Dutch oven?

You will just need an oven-safe pot or pan with an oven-safe tight-fitting lid. Please check instructions on whatever you use to ensure it can be heated to 450 degrees (empty for instruction #2). 

Will active dry yeast work for this bread?

Yep! Just make sure to activate the yeast first according to package instructions.

Why didn’t my bread rise?

We’d recommend using fresh yeast for this recipe. Expired yeast can lead to bread that won’t rise.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
No Knead Bread held by hands.

Miracle No Knead Bread


Description

Miracle No Knead Bread! this is SO UNBELIEVABLY GOOD and ridiculously easy to make. crusty outside, soft and chewy inside – perfect for dunking in soups!


Ingredients

Scale
  • 3 cups all-purpose flour (405 grams or 14.3 ounces)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 1 1/2 cups room temperature water

Instructions

  1. DOUGH PREP: In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. It’s gonna look scrappy and weird and you’re going to question me on whether or not this will work, but it will. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature. Overnight is ideal here, kids.
  2. PREP FOR BAKING: When you’re ready to bake, preheat the oven to 450. Stick a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar) in the oven for about 30 minutes to heat. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. (Remember: NO KNEAD.) Gently shape it into a ball with flour on the outside, set on a piece of parchment, and cover with plastic while your pan heats up.
  3. BAKE: Remove the plastic from the dough. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it’s very hot). Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy. Voila! Done. Miracle no-knead bread, you boss you.

Equipment

Notes

Based on comments and questions, we decided to try this recipe with both gluten-free flour and whole wheat flour! A few notes for each: 1. Gluten-Free: We tried this flour and the results were great. A hard crust formed on the outside and the inside was soft, airy, and a teeny bit spongy – close to the real thing. Some downsides: the bread didn’t rise as much as the regular version and, of course, it didn’t have quite the same flavor. 2. Whole Wheat: This was very similar to the original version. The texture of the dough was the same, it rose the same, and it looked the same coming out of the oven with its hard crust. The inside texture was denser with not as many air pockets. The flavor was a little bitter and texture was a bit gritty, but to be expected with whole wheat flour.

  • Category: Side Dish
  • Method: Bake
  • Cuisine: American

Keywords: no knead bread, homemade bread, easy bread

Recipe Card powered by Tasty Recipes logo

(👇🏼 pictured here dipped in Chicken Wild Rice Soup. cannot recommend that situation highly enough.)

Miracle No Knead Bread! this is SO UNBELIEVABLY GOOD and ridiculously easy to make. crusty outside, soft and chewy inside - perfect for dunking in soups! | pinchofyum.com

You can read about ten other things I love to do with my adorable red Lodge Dutch Oven in THIS POST from years back. Yes, I am that much of a superfan.


Time To Show You Off!


One More Thing!

This recipe is part of our collection of easy baking recipes. Check it out!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

1577 Comments

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We haven’t tried, but we think it’d work out okay if you have a very large Dutch oven!

      1. Pinch of Yum Logo
        Debra

        Thanks for responding! To be safe, I made two batches.
        Also added 1/4 c flour per batch, which made it a bit easier to handle while protecting the integrity of the recipe.






  1. Pinch of Yum Logo
    Gayle

    Can’t believe how beautiful this turned out and how easy it was. I added fresh rosemary






  2. Pinch of Yum Logo
    Britney

    Hi I tried this once and loved it.. I tried the NYC times post one and it failed, this one was SO much better. but I’m wondering if I can leave it out for for 24 hours as my focaccia recipe requires 24 hours and I wan to do them at the same time 🙂

    Thank you! Britney






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We haven’t tried leaving it out for that long, but we think it’d be okay! If you give it a try, we’d love to hear back!

  3. Pinch of Yum Logo
    Melissa

    What a simple yet delicious recipe. I was worried what the consistency of the bread would be like but it is perfect. I left it on the counter for about 16 hours.

    I’ve happily passed the link on to every baker I know. This one is a keeper!!!






  4. Pinch of Yum Logo
    sidra

    The pot I have can only be heated to 350 degrees. Can the recipe be modified for a lower oven temperature?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We haven’t tested the recipe at a lower temperature. You could try using a large round casserole dish instead. Other readers have had luck with that.

  5. Pinch of Yum Logo
    Desirée

    This bread recipe was our 2020 lockdown lifesaver and we love making it to this day! It’s AMAZING! 😋

  6. Pinch of Yum Logo
    Paula

    Hi, wondering if the dough needs to rise for exactly 18 hours, or if anywhere from 12-18 is ok. Also, do you use convection or regular baking? Should the dutch oven be on the bottom rack or more towards the middle of the oven? Thanks!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      12-18 hours is okay! We use regular baking. Our Dutch oven is usually towards the middle of the oven. Enjoy!

      1. Pinch of Yum Logo
        Debi

        Love this recipe but my new oven seems to run hotter than my old one. Today the crust was so hard I could barely slice the bread. Suggestions? Turn down the heat or reduce cooking time? I’m definitely not a baker but can follow directions!
        Please advise. Thanks so much






        1. Pinch of Yum Logo
          Krista @ Pinch of Yum

          We’d try baking at a lower temperature like 425. Let us know how it goes!

  7. Pinch of Yum Logo
    Ruth

    OMG!!! this is amazing! I was craving for sourdough but due to the pandemic, I couldn’t go out to grab some. Well this is close enough to satisfy my cravings! thank you






  8. Pinch of Yum Logo
    Suz

    This bread is AMAZING!! Thank you so much for sharing the recipe! Will it work to add things to the bread? Jalapenos, cheese, etc.? Thanks!






  9. Pinch of Yum Logo
    Karen

    I’m going to try your bread recipe tomorrow. I would like to subscribe, but I can’t see a place to do so. Thanks.

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      On the right side of the screen underneath the photo of Lindsay and Bjork, there is a box to enter your email address to subscribe!

  10. Pinch of Yum Logo
    Amy Walker

    Hi! Love love love this bread but I’m still uncertain about something. (I’ve tried it both ways- and can never remember which turns out better: with the yeast, do I a) mix the dry yeast in with the flour etc. Or b) mix the yeast with water as the yeast instructions go and then add to flour, etc?

    Thanks!

    1. Pinch of Yum Logo
      Krista Magdic

      I always mix the yeast with the water. I found that there’s just not enough moisture to fully activate the yeast.

    2. Pinch of Yum Logo
      AMK

      I think if you’re using instant yeast per the recipe, there’s no need to mix with water – if you’re substituting regular active dry yeast you should

  11. Pinch of Yum Logo
    Karen

    Oh my, this was sooooo delicious and sooooo easy, hubby loved it, did it exactly as written, and let it rise for 18 hours, can’t wait to try other variations with different herbs and cheeses, yum….it’s a keeper!,,






  12. Pinch of Yum Logo
    Tina K

    Hi there ! I have baked this bread several times now. Since I am baking for myself I use only half the recipe. But I bake it for 40-45 min as per the original recipe. Now I wonder should I half the baking time too since I am using only half the recipe ?






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Tina! How is the texture when you bake for 40-45 min? You could try cutting the time in half to see how it compares.

  13. Pinch of Yum Logo
    Liz

    Curious, did you score your bread? Mine definitely doesn’t look like a crusty loaf! Strange!

    1. Pinch of Yum Logo
      Jane

      I floured a sheet of parchment paper very well and turned out the dough onto it but it just stuck to it and I couldn’t get it shaped into a ball. I ended up with a flat-ish pancake looking slab of dough with a ton of dough stuck to my fingers… do you have any advice to make this part more manageable?

      1. Pinch of Yum Logo
        Krista @ Pinch of Yum

        Hi Jane! Sounds like your dough was really runny. Do you happen to live in a warmer climate or was the dough left to rest in a really warm area? Some readers have let the dough rest/rise in the refrigerator with good results. Thanks for the comment!

  14. Pinch of Yum Logo
    Jerra

    Im so not familiar using oven and its temperature. I saw from your IG post that it must be bake at 450 degrees. Is that in Fahrenheit?

  15. Pinch of Yum Logo
    Deborah Bensky

    I’ve made this bread several times. Once plain once with time once with black olives and tonight with jalapeños and cheddar cheese. I add 1 1/4 cups of water and add the other 1/4 of olive juice or jalapeño juice! Always great! Just wondering the best way to store the bread once baked so it doesn’t dry out, or get soggy.

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We usually store it in the fridge or on the counter in a sealable container or plastic bag.

      1. Pinch of Yum Logo
        Deborah Bensky

        Thanks. I guess we’ll have to eat it faster! I found the plastic ends up with condensation so will try the fridge!

        1. Pinch of Yum Logo
          Chantal

          I keep my bread in a brown paper bag with a plastic bag over it and it stays good for at least 2 days.






  16. Pinch of Yum Logo
    Gorana

    I’ve bought the dutch oven only to make this bread and it’s so worth it. I never knew how to work with yeast, but this recipe made me a bread master. My family loves it, I make it every day. I used dry yeast, and it turned just fine. Also, I tried making it after only two hours of resting, and it was perfect.






  17. Pinch of Yum Logo
    Charity

    I have a couple of questions. One, does the mixing bowl need to be metal or will a plastic one still get it to rise enough? Two, I just have a regular cast iron dutch oven, will this still work or does it need to be enamel?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Charity! A plastic bowl will work just fine! Other readers have used a regular cast iron Dutch oven and had great results. Enjoy!

  18. Pinch of Yum Logo
    Julie

    Hi Krista,
    I love the recipe and delicious bread. I’m on my 4th bread. Can I use a reusable silicone baking sheet instead of parchment paper as the liner of the Dutch oven? Thank you!






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Julie! We haven’t tried using one, but we think it’s worth a shot. We’d love to hear how it goes!

  19. Pinch of Yum Logo
    Erin

    Okay this was absolutely amazing! I cannot believe how easy it was to make and how perfect it turned out. I made it twice…. once exactly like the recipe and again with 2 tsp of cinnamon and 2/3 of a cup of raisins. Both excellent! Thank you for this recipe.






    1. Pinch of Yum Logo
      LouAnn

      I am not able to lift a cast iron baking container into or out of the oven. Has anyone baked this on a baking sheet or a regular loaf pan?