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Miracle No Knead Bread

381 reviews / 4.8 average

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!

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.

White hands tearing apart homemade no knead bread.

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.
No knead bread in a red dutch oven.

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.
White hands holding a red dutch oven. There is homemade no knead bread on top of parchment paper in the dutch oven pot.

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.

White hands tearing apart no knead bread.

No Knead Bread: FAQs

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.


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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

Units 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

Gluten free flour and whole wheat flour variations.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.

  • Prep Time: 12 hours
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American

Keywords: no knead bread, homemade bread, easy bread

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

Bread being dunked in soup.

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.


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:


Time To Show You Off!

Collage of reader recipes for Miracle No Knead Bread.

One More Thing!

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

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Recipe rating

1640 Comments

  1. Pinch of Yum Logo
    Krista

    Made this today and it came out perfectly! Question: does the bread really need to rest for about 30 min after shaping on the parchment, or could it go directly into the oven? I’m considering setting my oven to preheat on a timer so that when I walk in the door after work, the Dutch oven is ready to go and I can just shape ‘n bake.

  2. Pinch of Yum Logo
    Maya

    I made this this weekend and it came out INCREDIBLE.

    In case it’s helpful for others – my dutch oven can’t be heated above 400, so I baked it at 400 and just increased the baking time a bit. 40 minutes instead of 30 for the covered portion, and 20 minutes instead of 10-15 uncovered.

  3. Pinch of Yum Logo
    Jen

    Your scaling 2x option is off. I naïvely followed it without checking first and ended up with a soupy mess. (11 cups of water?!) I threw a lot of ingredients away because I followed this recipe blindly. Please edit ASAP! 😖






  4. Pinch of Yum Logo

    Good afternoon yummies!

    I absolutely love this recipe but wanted to ask. I have smaller cast iron pans, how would you cook this if split in two?

    Long time follower and used so many recipes I’ve loved!

    I look forward to hearing from you,

    Matthew
    ChefBristol






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Matthew! I’d be inclined to cook the bread around 15 minutes, check, and add more time if needed. Then, for the last phase of cooking uncovered, I’d probably start with 5 minutes, check, and let it go a minute or 2 longer if needed.

  5. Pinch of Yum Logo
    Cheri

    Dear PoY, how do I love you, let me count the ways! I found your crockpot chicken gnocchi soup recipe on Tik Tok (don’t judge) and came to your website immediately to find it because crockpot, chicken, gnocchi. ‘Nuff said. From there, I saw the link to this bread, which I very skeptically clicked on – “miracle” bread? Ha! Clearly you underestimate my bread-making deficiencies! But I was lured in by how easy (and fun?!) you made this look. In my excitement, I decided to make both the soup and the bread. First, I forgot to start the bread the night before and scrambled to get it mixed before 7am so I could have it for dinner at 7pm that night. Also, I mis-read the amount for the yeast and had to scoop some back out, definitely leaving more than called for. Then, everyone was hungry and the soup was ready, so I baked the bread before the 12 hour mark. I did it so wrong and was prepared for disaster. But when I pulled that GORGEOUS bread out of the oven and then when I burned my fingers so I could tear off a piece and tasted it, I promise, I heard angels singing. I literally screamed to my family “I MADE BREAD AND IT’S BEAUTIFUL!” and then promptly sent photos to my girlfriend group chat. You, ma’am, are my new favorite. And I, apparently, am a bread baker! Thank you!!

    Also – that soup is the bomb, and while I was poking around, I also found and decided to make the cinnamon sugar apple cake – OMG so good!






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Cheri, thanks so much for the kind comment. So glad the bread, soup, AND apple cake were hits. We’re so happy you’re here!

  6. Pinch of Yum Logo
    Sheila

    Seems if you want it fresh for dinner you would have to start it at 4 in the morning. Or could you heat it up some how?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Sheila! A couple thoughts… It’s easiest to make the dough the night before and let it rest overnight. I’ve actually let the dough rest for longer than 18 hours, and still had great results. If you end up baking the bread prior to dinner time, you can just put it on a sheet pan and pop it back in the oven at 350 for a few minutes and the bread will crisp right back up, but still be nice and airy/chewy on the inside.

  7. Pinch of Yum Logo
    Kathy

    I pressed the 2X button and the water jumps to 11 cups. Might want to take a look at that and fix it.






  8. Pinch of Yum Logo
    Shell Smith

    LOVED this recipe! It turned out so good, wish I could share my photos with you. The crumb was amazing with chewy, rustic crust and large air pockets beautifully spaced within the tender center. I was nervous about how sticky the dough was, but it was perfect. Best bread I’ve ever made and I’ve made a lot!






  9. Pinch of Yum Logo
    Sandra D

    I make a very similar loaf almost every day. 3.5 c flour and about 2 c of water and 1/4 tsp yeast. You don’t need a dutch oven, either – I use a glass bread pan sprayed liberally with oil. 450 degrees F for 35-40 minutes. It makes the BEST toast (but you have to push it down two times to get it nicely browned – I like it burned, so watch it if you don’t. I keep it on the counter in a plastic bread bag. Freeze it if you won’t use it within a few days.






  10. Pinch of Yum Logo
    jeannie

    I followed the recipe exactly – even weighed the flour – and the bread turned out very gummy and doughy. Any advice? Thanks!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Sorry to hear that, Jannie. A few questions for you – Was the dough runny after you let it rest? Do you live in a warm climate? Once baked, was the bread golden brown and crusty on the exterior?

  11. Pinch of Yum Logo
    Kathy

    Love this bread recipe! I made it a ton during Covid and it always turned out. Never lasted long with 2 teenage boys around.






  12. Pinch of Yum Logo
    Laura

    Question; what sort of training does one have to undergo to be able to grab a very hot Dutch oven with bare hands such as was shown in the last video?
    😂

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      😂 I believe she just grabbed the ends of the parchment paper with the bread in the middle, not the entire pot!

  13. Pinch of Yum Logo
    Lauren

    First time baking bread in a long time but something I want to start doing more! I used a combo of brown rice flour and chickpea flour bc that was what I had so we’ll see how it turns out. Also, don’t have a Dutch oven so will try my cast iron and maybe cover with foil?

  14. Pinch of Yum Logo
    Adam

    Love this recipe, so easy to do. I’d like to try a garlic & cheese variation. Would you suggest cooking the garlic first and a hard or soft cheese? TIA






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Great question, Adam! We have this cheese bread recipe on Pinch of Yum already that might be helpful! You could simply add garlic to it! This may be a matter of personal preference, but I wouldn’t cook the garlic first because I enjoy the raw bite it adds.

  15. Pinch of Yum Logo
    Sharie

    This bread is absolutely incredible- even my mom, who is a notoriously picky eater, loves it! One question though- how do you recommend storing it? We don’t always eat it all in one day, and we’ve struggled to figure out the best way to keep it.

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      I’ve stored on the counter and in the fridge in a sealable plastic bag or air tight container. Either works! Reheating in the oven or toaster is always a great idea too!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Emmy! We haven’t tested this recipe using a cloche, so we can’t say for sure. If you give it a try, let us know how it goes!

  16. Pinch of Yum Logo
    Rex

    This has fast become a staple recipe for us, with our toddler loving the daily bread making and no knead folding! We have also tried it with different flours like fine semolina using the exact same recipe and it turned out perfectly – just a different texture. We cover a heavy pot with aluminum foil for baking as yet to buy a dutch oven – works great every time!






  17. Pinch of Yum Logo
    Claire

    This recipe looks amazing! I only have a 4 qt dutch oven, can I still make this? Or should I half the ingredients?






  18. Pinch of Yum Logo
    Paula

    If I wanted to add walnuts and dried cranberries, would I do it at the beginning before covering it to rise? And what would the quantities be? 1 cup of each?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Paula! We’d suggest adding them in before you let the dough rest!

  19. Pinch of Yum Logo
    Meckinzie Campbell

    Will it be ok uncovered?
    Lid to my Dutch oven says only up to 400°.
    Uncovered or 400° ?
    Or 400° for how long?






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Meckinzie! We haven’t baked the bread in either scenario, so it’s hard to say! I’d try it at 400 covered and add 10 minutes to the bake time, maybe more. Once a crust has formed on the top, I’d crank the oven temp up to 450, skip waiting for the oven to come to temp, and bake uncovered for the remaining 10-15 minutes until the crust is golden brown.

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Yes, we think it could work if you have a bun pan or some smaller cake pans!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We recommend 12-18 hours. We’ve found it easiest to prepare the dough in the evening and let it rest overnight.