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Miracle No Knead Bread

386 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.

In This Post: Everything You Need For No Knead Bread

Prefer To Watch Instead Of Read?

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.

Ingredients For This Bread

Okay, are you ready for how short of a list this is?

  • all-purpose flour (bread flour can work, too!)
  • salt
  • instant yeast
  • water (but we’re guessing you have that on hand)

Let’s Get This Bread

Pillowy, golden-crusted, perfectly baked homemade bread is in your future! Let’s make it happen.

  1. Mix. Whisk together the flour, salt, and yeast in a large bowl. Stir in a bit of room temp water until the dough starts to form. It’ll look a little bit weird at first, just try us when we say it’ll all come together.
  2. Let the dough rest. Cover the bowl with plastic wrap and let it just sit on the counter at room temp overnight. Just forget about it until morning.
  3. Form the dough. Remove the dough from the bowl and shape it into a ball.
  4. Bake. Line your Dutch oven or big oven-safe pot with parchment paper. Warm it up in the oven for a half hour or so (without the dough). Add your dough, add the lid, and bake for 30 minutes. Lift off the lid and bake for another 10ish minutes until the top gets a beautiful golden brown.
  5. Dunk away! Get ready to tear into this warm homemade bread and dunk and scoop it in all the things!

Variations On This No Knead Bread Recipe

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: Frequently Asked Questions

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
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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

Recipe Card powered by Tasty Recipes logo

(👇🏼 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

1673 Comments

  1. Pinch of Yum Logo
    Mindi

    My family and I love this bread. It seriously gets devoured in one meal. I have noticed though that the bottom gets very hard, even after immediately removing it from the Dutch oven. It’s not burnt, just…hard. I even reduced the cooking temp to 425 and added 5 mins to baking time but nope. Still hard. Any suggestions? Thank you!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Mindi! Here are a few ideas to try from this post:
      – Your pot was too close to the heat. Try raising the oven rack so the bottom is not as close to the heat.
      – Your oven may be hotter than you think. Use an oven thermometer to assure your oven is the proper temperature.
      – Try a slightly lower temperature by preheating to 450°F but lowering the temperature to 425°F to bake.
      – If using a black cast iron pot, try another one that is not black.
      – Do not bake any longer than indicated.

  2. Pinch of Yum Logo
    Amy L

    The first time I followed this recipe my bread turned out perfectly. The l past few times I have made it the dough rose in the bowl but the loaf was flat when I cooked it – leaving a very dense not good bread. What did I do or not do? Internet search says it rose too long but I followed the 12 hours direction

  3. Pinch of Yum Logo
    Michele

    I have made this twice now and it is good but it makes a very small loaf. If I were to double the ingredients, how much do you think it would affect the baking time?






  4. Pinch of Yum Logo

    My Lecreuet does not recommend preheating the dutch oven. Any suggestions on making this recipe without preheating my dutch oven?

    1. Pinch of Yum Logo
      Amy L

      The first time I followed this recipe my bread turned out perfectly. The l past few times I have made it the dough rose in the bowl but the loaf was flat when I cooked it – leaving a very dense not good bread. What did I do or not do?

    2. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Linda! Great question. We haven’t tested this out, but here’s a great article that gives instructions on how to do it! Look for the section titled “Baking in a cold Dutch oven: how it works.”

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      I believe we tried this once unsuccessfully. The soup wanted to leak out of the bowls.

  5. Pinch of Yum Logo
    Lisa

    Love this recipe! My loaf was perfect EXCEPT that it is smaller than I expected. I am planning on doubling the recipe next time. I have a 6 qt lodge dutch oven. Would the bake time remain the same as the original recipe?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      When I doubled the recipe recently, I think I ended up adding a couple minutes to the bake time. I’d keep the same bake time, check the bread, and add more time if you think it’s needed!

      1. Pinch of Yum Logo
        Michele

        Oh goodness I just asked this question myself and now I find it in the comments! 💜






  6. Pinch of Yum Logo
    Brittany Albrecht

    Question! Would you be able to use regular yeast instead of instant yeast in this recipe?

    Thanks in advance! My friends have made this bread many times and it’s a staple at our dinner parties!

  7. Pinch of Yum Logo
    Tessa Hansen

    Id like to make two loaves. My oven is big enough for two Dutch oven pans to be side by side. Do you think just the time and temp you mentioned will be fine or should I just do one at a time? I can’t wait to try it!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      I made 2 loaves side-by-side over the holidays and it worked out just fine! Keep the same temp, but watch the time. You might need to add a couple minutes or more during the last phase of baking.

  8. Pinch of Yum Logo
    Mary

    I love this idea! If I am hoping to make it for dinner, should I start it a 6am for the 12 hour rise or can I do it the night before and have a much longer rise time?

  9. Pinch of Yum Logo
    Kristy

    I love this bread! I live at about 7,000 feet, so I cut the yeast to 1/4 tsp and it worked great (no other alternations). Took a bit longer to rise (after the 16 or so hours on the counter in a covered bowl, I set it on a floured piece of parchment paper and then covered it with another piece for about two hours) before transferring it to the Dutch oven.
    Question, though: I have read about rising dough in an Instant Pot set to the yogurt setting and am curious if you (or anyone else) has tried this, specifically at high altitude. I don’t mind waiting, but the altitude definitely makes a difference here. I can also give it a try, but thought I’d ask first! Most of the Instant Pot no-knead recipes use a lot of yeast, which I’m unsure about.
    Thanks!






  10. Pinch of Yum Logo
    Nick

    Hi! Can’t wait to try this recipe! When you say “Serves 8” does that mean you’re getting 8 slices out of the bread or 16 (thinking two slices per serving)…? My Italian brain is trying to make sense of not eating the ENTIRE thing in one sitting. Thanks!!

  11. Pinch of Yum Logo
    Shelley

    I’ve made this recipe 3 times now. Each time with active dry yeast and warm water. It turns out perfectly and tastes great!






  12. Pinch of Yum Logo
    Andreea Anghel

    Hi! Is it 1 and 1/2 teaspoons salt& 1/2 teaspoon yeast? Or maybe 1/2 teaspoon salt& 1 and 1/2 teaspoons yeast?






  13. 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.

  14. 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.

  15. 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! 😖






  16. 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.

  17. 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!

  18. 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.

  19. 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.






  20. 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!






  21. 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.






    1. Pinch of Yum Logo
      Katie

      Thank you for this variation in this recipe. I have made it multiple times now and it is the best toast. I love the original recipe, but my love for toast has made it so I need to make this recipe every couple days.

      1. Pinch of Yum Logo
        Katie

        One more thing, I make it in a metal bread pan and put another metal bread pan on top like a Dutch oven. The 2 hour proof before baking is in the bread pan.