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Miracle No Knead Bread

Miracle No Knead Bread

348 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
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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

Miracle No Knead BreadBased 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!

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

1541 Comments

  1. 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!,,






  2. 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.

  3. Pinch of Yum Logo
    Liz

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

  4. 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?

  5. 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!

  6. 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.






  7. 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!

  8. 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!

  9. 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
      Krista @ Pinch of Yum

      Hi Kelsey! We haven’t tested the recipe in a 4 qt dutch oven, but another reader regularly uses a 4 qt to make this bread, and has great results. Enjoy!

  10. Pinch of Yum Logo
    Ruby Wohl

    I make this bread every week, it’s an absolute staple in my house! I love adding caraway seeds 🙂
    Thank you so much for such an easy recipe!!!

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      So glad you’re enjoying the bread, Ruby! The addition of caraway seeds sounds amazing!

  11. Pinch of Yum Logo
    Bianca

    Hi! If using active dry yeast how much should I use? A package (2 1/4 tsp) or the same amount stated in the recipe? Thank you so much, I am looking forward to making this!

      1. Pinch of Yum Logo
        Deborah Bensky

        I’ve made this bread several times. Once plain once with thyme 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
      Olivia

      I’ve made this with active dry yeast several times now and use the exact same measurements (1/2 tsp)

  12. Pinch of Yum Logo
    Ali Gilletz

    Looks great, can’t wait to try this! Can this be done with regular active yeast or is instant yeast required? Thanks!

  13. Pinch of Yum Logo
    Becca

    Thank you so much for sharing such amazing recipes! I’ve made this bread countless times during lock down and it has been a small comfort each time 🙂

    One piece of feedback in regards to the site is that if you access Pinch of Yum by phone, an ad always pops up that takes up the entire page and instructs you to scroll down to get out of it. No amount of scrolling exits the ad though so I’ve since given up accessing Pinch of Yum through my phone as the ad pops up every single time and there is no way to exit it. I’m all for scrolling through blogs in its entirety and through ads to support POY but would love to be able to access Pinch of Yum through my phone. Is there any way to make it so that we can exit the ads after viewing them and continue onto the site?






    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Becca! Wanted to follow up quick! There was a bad ad that was sneaking through after the redesign, but our ad team rolled out a fix on February 2nd that should have hopefully fixed it. Feel free to reach out to [email protected] if you see it again.

    2. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Great question, Becca! Thanks for sharing your user experience. I will bring this to the team, and let you know!

  14. Pinch of Yum Logo
    Denise

    Hi I’m just wondering about cooking the bread, I’ve done it many ways so far and inside bread is a bit doughy but also the crust can hardly be cut through as it is so tough. I’ve cooked it at 450 with 38 min with cover, 6
    Minutes without cover and even reduced temp to 425 with 38 min with cover and rest with cover off.
    I’m trying the medium for the right temp and not have it so doughy inside bread. Anything you can suggest?

  15. Pinch of Yum Logo
    Jennifer

    Hi,
    I’m wondering if there is a way around using the plastic wrap? I do have beeswax but not large enough for the bowl. Is the idea to block the air? Thanks

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Correct, Jennifer. You could use a kitchen towel if you don’t have plastic wrap!

  16. Pinch of Yum Logo
    Ty

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






    1. Pinch of Yum Logo
      Michael Guida

      Did you weigh the flour or use a scoop? If you weigh it, it comes out like loose silly putty, which is OK for what kind of bread it is.

  17. 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
      Michael Guida

      100% can go longer. I had made the dough on a Friday to use on Saturday, but we never got around to making it, so I made it Sunday. The flavors were more robust.

    2. 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!

      1. Pinch of Yum Logo
        Paula

        If the weather is hot, here in Peru we are in summer time about 23 °C (73°F), should I left the dough rest at room temperature or in the refrigerator?

        1. Pinch of Yum Logo
          Lizzie

          Hey Paula! I’ve had issues in the tropics (hot, humid coastal Honduras) of mold developing on the dough when rising for that amount of time at room temperature. The dough did very well in the fridge and still tasted great! Good luck!

          1. Pinch of Yum Logo
            Krista @ Pinch of Yum

            Thanks so much for sharing your experience, Lizzie!

    3. 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.

  18. 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?