icon-arrowicon-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

340 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 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!


Scale

Ingredients

  • 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.

Notes

The equipment section above contains affiliate links to products we use and love!

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

1488 Comments

  1. Pinch of Yum Logo
    Ty

    Wettest and sloppiest dough I’ve ever seen. Needs way more flour than it calls for. Avoid.






  2. Pinch of Yum Logo
    Mary

    Can the bread rest for more than 12- 18 hours? I want to make this as a side for dinner, but don’t want to have to start it at 6am.
    Love all your recipes!! They have saved me!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      I’ve let the bread rest for longer than 12-18 hours and it has turned out great!

    2. Pinch of Yum Logo
      JohnnyBrillcream

      Yes, I routinely do it and it’s a must if you add other ingredients like cheese, fruits or nuts.

  3. Pinch of Yum Logo

    Hi, Lindsay
    I think this content is very helpful. I have checked the FAQ’s; you told that we can use any oven safe pots or pans.
    But, Can we go with stainless steel pots? &
    can we add oats crust with this gluten free wheat flour?






  4. Pinch of Yum Logo
    Allison Hamff

    We made this recently, and our kids went wild for it. They couldn’t believe we could pull off homemade bread. The entire loaf was gone in less than 30 minutes, along with a copious amount of salted butter. Needless to say, this recipe was a hit!






  5. Pinch of Yum Logo
    Anna Nickoloff

    Super tasty and easy to make!! I am not a very practiced bread maker but this recipe was easy to follow and the bread came out delicious 🙂






  6. Pinch of Yum Logo
    Carol Spencer

    I made this for the first time following the exact amounts and it was so easy and tasted amazing. It was perfect inside. I will admit I was a bit scared when I was pouring it onto the parchment paper as it had a life of its own but I took a risk and well it worked. I served it with a missing long lost spaghetti sauce recipe that my dad came up back in the 80s and I recently found. Such a perfect combination and my house smells so wonderful. Take a chance on this recipe. It will work.






  7. Pinch of Yum Logo
    monika

    Like many other bakers who commented, my dough was also very wet. I measured the flour exactly to 405 grams. I know the replies keep referencing flour weight, but can you confirm how much water should be used. Thank you.

  8. Pinch of Yum Logo
    Liz

    Hello!
    I followed the recipe (scale and all) and ended up with very very wet dough. It was unmanageable and could not shape it into anything, it was just a huge glob! The bread came out wet and doughy inside. There was no colour on the outside either.

    Any suggestions as to where I may have gone wrong?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Liz! A couple questions: Did you use 1 and 1/2 cups of water? Did you let the bread rest at room temperature or is it possible the temperature was higher than room temp?

    2. Pinch of Yum Logo
      Kylsie Tabladillo

      Love this recipe! I make this all the time to go with delicious bellybutton soup. Perfect on cold days or any day you want fresh homemade bread. I’m in Hawaii and have to add a few tablespoons more of water as the dough is to dry. This comes out perfectly every time even in a rush where I forgot to make the night before.

  9. Pinch of Yum Logo
    Arnon

    Hello Rie
    I followed the recipe to the exact, but the bread turned out very moist inside. On the outside it looks perfect. . This is even though I added 20 more minutes of baking time. It seems to me there was too much water…
    Any solution to this problem?

    Arnon

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Arnon! A couple questions: Was the dough runny before baking? Did you heat the pan in the oven prior to baking?

  10. Pinch of Yum Logo
    Sarah

    I’ve made this before and it’s always great ! Thank you. My question is — what if you don’t have parchment paper ? I found myself out and we’re supposed to get snow overnight. My dough is already mixed 🙂 Would a little oil on the bottom of the Dutch oven work? I know part of the parchment is a way to transfer it. I’m probably going to have to get some.

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Sarah! We think the bread will work out okay if you don’t have parchment!

      1. Pinch of Yum Logo
        Sarah

        Thank you both so much for responding. I did end up getting parchment because it turned out I had to get cat food as well! Good to know though that I can go without if I’m in a pinch 😉 I love this bread. I have a batch in the oven right now. It’s the best. Also, I love Bob’s Redmill All Purpose flour.






  11. Pinch of Yum Logo
    Carin

    Just made this “no kneed” bread and it was fabulous! Made is with cheeseburger stew and it went perfectly. Thank you!






  12. Pinch of Yum Logo
    David

    Always good to share that this is Jim Lahey’s recipe (Sullivan Street Bakery). Thata way we know you didn’t make it us!






  13. Pinch of Yum Logo
    Rie

    Hey there,

    My new red lodge dutch oven just arrived and I’m so excited to make bread for the very first time, thanks to your encouraging post & recipe!

    I’ve read through the comments and didn’t find an answer to my question: can I use bread flour instead of all-purpose? I impulsed bought a 5 lb bag at the beginning of the pandemic (like everyone else, ha), but never used it. Come to think of it, that was a long time ago, does flour go bad?

    Thanks for your help 🙂

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Rie! Yes, you can use bread flour in this recipe. Flour does go bad so be sure to check the expiration/use by date!

  14. Pinch of Yum Logo
    katie

    hi, sorry if this is a silly question but do you have to activate the yeast in water first before adding it to the mixture?

  15. Pinch of Yum Logo
    Angela Han

    I made this recipe this morning and it turned out great!

    I live in Canada but I keep my place pretty toasty, with my temp settings at ~78-80F, and I have a humidifier at home. I actually let the dough rest for only 3 h and 45 minutes, and it doubled in size already by then, so I baked it as opposed to waiting the full 12 hours. It turned out tasty! And it had a nice soft texture in the middle with a crusty exterior.






  16. Pinch of Yum Logo
    Emily

    Hi, thanks for the recipe, I love it and make it often! I do have one question – the bottom crust of the loaf gets quite hard. It’s enough that my husband notices and he is not one to complain about fresh bread. Any tips for this?
    Thanks!






  17. Pinch of Yum Logo
    Neal Y

    Getting ready to pull a rosemary and roasted garlic loaf out of the oven now! My favorite recipe with few ingredients and hardly any mess or work.






  18. Pinch of Yum Logo

    Hi Lindsay!

    I was wondering if I could use bread flour for this recipe. I have a bunch of it I’d like to use up. Thanks so much! 🙂

  19. Pinch of Yum Logo
    Ashley

    Hi there, I see it has been tried with gluten free flour. Any tips on making that? Is it the same amount of flour/water? I’m making it regular for myself but my mom can’t have gluten, I want to pass her along the recipe but with more instruction. Thank you

  20. Pinch of Yum Logo
    Barb

    I’ve made this before with great success but recently used Bread Flour for the recipe and got pretty much no rise during baking – is that due to using the bread flour or did something else go wrong?






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      That’s a tough one! I’d guess the problem to be with the yeast (is it old?) and not the bread flour.