Miracle No Knead Bread

372 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.

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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

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

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(👇🏼 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!

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Recipe rating

1612 Comments

  1. 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!






  2. 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?






  3. 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!

  4. 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.

  5. Pinch of Yum Logo
    Katrín

    I have made this bread quite often in the past few years. Preferably for Sunday brunch with the family. And in short it is, always complimented. I double the recipe and somtimes I put pumpkin seeds in. Lovely and thank you.

  6. Pinch of Yum Logo
    Joe

    Would have tried this recipe but I couldn’t get past all the pop up ads to actually get the recipe. Tried several times but kept getting interrupted before I could read through the recipe.

  7. Pinch of Yum Logo
    Paul Munroe

    Made it as a cob and it was lovely but hard to cut. Tried it as a loaf in a tin and it tasted just as good and easier to cut into useable slices. I will try it next with wholemeal, thank you.






  8. Pinch of Yum Logo
    Cat

    I always get confused with the oven temperature. What is 450 for a gas oven? Gas mark 8? As that seems so high!

      1. Pinch of Yum Logo
        Cat

        Thank you for the oven temp info. I use the conversion but never believe it. Lol!
        I’m making my 2nd batch, it’s the beat NK recipe I’ve tried so far. SO GOOD!






  9. Pinch of Yum Logo
    Talula

    It doesn’t mention putting the lid on the Dutch oven during the 30 minute warm-up (unless it’s mentioned somewhere and I missed it?)… I put it in but don’t know if it makes a difference?

    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
          Beth

          I love this recipe, I’ve used regular instant yeast and sourdough instant yeast, and both variations turned out great!






  10. Pinch of Yum Logo
    Gayle

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






  11. 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!

  12. 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!!!






  13. 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.

  14. Pinch of Yum Logo
    Desirée

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

  15. 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
          Judy N-H

          By the way, when you measure your flour you should fluff it up in whatever container is in and then spoon measure it into your measuring cups – you’ll then take the back of a knife and skim the top off even. If you have too much flour you’ll have not so good bread..

          Don’t give up-you’ll get the hang of it!!! Don’t overthink it






          1. Pinch of Yum Logo
            Danielle

            If your crust is too hard, leave out the 10 minutes without the lid. For us, it depends which oven we use. At my house, we do exactly the recipe, but at my mom’s house we only do the 30 minutes covered.

        2. Pinch of Yum Logo
          Judy N-H

          I used to have that problem of too hard crust but this is how I solved it; While you’re preheating your Dutch in the oven, about five minutes before you plan on putting the dough in to cook,, place a couple cups of water on an old pan – place it on the rack underneath the rack you will bake the bread on.

          It will repel some of the heat and create some steam. This will result in a softer crust.

          Additionally, after the first half hour of baking Is complete and the lid is taken off the Dutch oven, I take it out of the oven briefly and swab the crust with olive oil and then put it back into the oven for approximately 6 to 8 minutes to develop the crust color a little bit more. I do not let it get hard crusty brown. We just prefer it a little on the softer side. Any leftovers sliced thin, put in your toaster it is delicious!






        3. Pinch of Yum Logo
          Krista @ Pinch of Yum

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

  16. 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