This easy no knead bread recipe has all the crusty texture and wholesome flavor of homemade bread, with none of the fuss.
Combining whole wheat and all-purpose flours with a touch of rosemary, this recipe gives you fluffy bread with plenty of healthy fiber.
Impress your guests with this artisanal loaf at the breakfast table or charcuterie board!
Best No Knead Bread
- Get preservative-free and bakery-worthy bread at less than half the price!
- No knead bread has a crispy golden brown crust and lovely holes and cavities on the inside for melted butter to seep.
- A round loaf of crusty homemade bread is one of the best companions for soup or salad you can imagine.
- No knead bread is a delicious foundation for any meal – use it for breakfast toast, to make a roast beef sandwich at lunch, or along with skillet lasagna at dinner.
Ingredients & Variations
Flour: Use fresh whole wheat flour and unbleached all-purpose white flour.
Yeast: Instant dry yeast has an expiration date, so check the label. To test for viability, proof it by dissolving in warm water with a teaspoon of sugar. Let it sit for 5-10 minutes, and if the yeast is active, it will produce a thick layer of foam.
Variations: Add-ins will make your bread even better! In addition to topping the loaf, rosemary leaves can be mixed into the dough, as well as other herbs like dill, parsley, or sage. Incorporate whole roasted garlic cloves, dried tomatoes, olives, or pieces of Asiago cheese into the dough as you mix. Turn the shape from a boule to a log so you can slice for crispy crostini!
How to Make No Knead Bread
- Add yeast and water to a large mixing bowl as described in the recipe card below.
- Add one cup of flour and salt and mix to combine. Then add and mix the rest of the flour one cup at a time until well combined.
- Cover and allow to rise for one hour or until doubled.
- Transfer dough to an oiled Dutch oven and let it rise another 30 minutes.
- Brush dough with olive oil and cut an X on the top.
- Sprinkle with rosemary and salt, cover, and bake in a preheated 400°F oven for 40 minutes.
Let it cool overnight or serve warm slathered with butter, jam, or your favorite bread spread.
Tip & Tricks
Use lukewarm water to help activate the yeast.
Allow bread to rise on a long sheet of parchment tucked into a mixing bowl. Then simply pick up the parchment, along with the dough, and lower it into the Dutch oven. This makes removal a breeze too.
The secret to crusty bread is to bake with steam. This is a why a Dutch oven, such as Le Creuset with its even heat and heavy lid, is perfect to lock the steam in.
Other Baking Methods
If you don’t have a Dutch oven, one of the following methods will also work!
- In a skillet: Preheat the oven with a dish of water on the bottom rack and a cast iron skillet on the top. Then transfer the dough to the hot skillet and bake.
- Using a stockpot: Place dough in a stockpot with a lid, or use a sheet pan or foil as a cover. NOTE: Do not preheat the stockpot.
- On a sheet pan: Place dough on a parchment-lined sheet pan and cover with a metal or Pyrex bowl. NOTE: If using this method, take extreme care in removing the bowl. Wear oven mitts and use the end of a long knife to pry a small opening for the steam to escape before lifting the bowl.
Serving Suggestions
- Pair this No Knead Bread with delicious soup options like turkey noodle, creamy tomato, hearty hamburger, or chicken taco.
- Float slices of bread on top of French onion soup with melted Swiss.
- Use the loaf as a base in this breakfast strata, or use it for a spinach dip bowl.
- Convert leftovers into croutons for a Caesar salad. When it comes to this no knead bread, the sky’s the limit.
More Bread Recipes
Did you try this recipe for No Knead Bread? Leave a comment and rating below!
No Knead Bread
Equipment
Ingredients
- 1 package active dry yeast 2 ¼ teaspoons
- 2 cups water lukewarm
- 2 cups whole wheat flour
- 2 ⅓ cups all purpose flour
- ½ Tablespoon kosher salt plus more for sprinkling on top
- Olive oil
- fresh rosemary chopped for garnish
Instructions
- Add yeast and water to a large mixing bowl.
- Add 1 cup flour and salt, then mix until well combined. Continue to add 1 cup flour at a time, incorporating after each addition.
- Cover loosely with plastic wrap and let rise for 1 hour (or until about doubled in size).
- Oil the bottom of Dutch oven (or cast iron pan) (10” or 12”)
- Generously sprinkle top of dough with flour. Lightly rub hands, from top to bottom of the dough, in flour to help keep the dough from sticking. Pick up the dough and shape into a rough disk as you transfer it to the Dutch oven.
- Cover Dutch oven with a tea towel and let rise for 30 minutes.
- Meanwhile, preheat the oven to 400°F.
- After 30 minutes, using a pastry brush, lightly cover the top of the bread with olive oil. Using a sharp knife, cut an X into the dough. Sprinkle the top with salt and rosemary.
- Bake for 35-40 minutes until the top is a golden brown.
Notes
- Replace whole wheat flour with all-purpose flour if you prefer. It’s delicious both ways!
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from Baker Bettie
Mine came out a little dense, is it because I used only whole wheat bread? Would it make it better if I uae the whole wheat and the all purpose flour?
Yes Norma, using only whole wheat flour will make the bread a little more dense. This is why I use a mixture of whole wheat and all purpose flour. Enjoy the bread!
Can this bread be baked in a loaf pan?
Yes, you can bake this in a loaf pan. You may want to lower the oven rack so that the top doesn’t brown too much. Let us know how it works for you if you bake it in a loaf pan Linda!
can’t wair to try – always in a hurry
I need a low sodium version. Is it possible to use less salt?
I have only tried the recipe as written Lydia. Let us know if you try it with less salt!
In the recipe you call for 2 cups whole wheat flour then 2 ⅓ cups flour. Is the second amount also whole wheat flour?
The second amount is regular all purpose flour. Enjoy Laura!
I make this bread a lot, we love it! The nice part is I don’t have to knead it. Thank you for this recipe!!
You’re so welcome Donna! We love this recipe so much too!
Can I bake this in a Corning ware dish as I don’t haves skillet that goes in the oven
Hi Sue,
While I have not tried it myself, readers have successfully baked it in a glass pie dish, so that should work! I’ve made it on a cookie sheet when we were at our friend’s lake. The crust may not get quite as crisp, but it’ll still be super delicious!
When using all purpose flour are the measurements the same as using whole wheat? Thanks
Yes Mary, the same measurements work perfectly in this recipe. Enjoy!
If not using whole wheat, it would then be 4 1/3 cups of regular flour. Is that right?
Correct! Enjoy the bread Carol!
Already commented but commenting again, because I am making this bread for the 8th time and we can’t be more excited. It’s our favorite recipe ever! <3
Oh thank you, I’m so happy to hear that Bailey! ❤️ You made my day!
Could I use all purpose flour instead of the whole wheat?
You sure can. It works just as well! Enjoy Charna!
Looks delicious. Can’t wait to try it!
Thank you Catherine! It’s easy and so good!
Making this for the 5th time today! It’s our all time favorite homemade bread, and the only one I enjoy making. I find it easiest to use the stand mixer when adding the flour. We love adding a teaspoon of garlic powder to the dough, and sometimes a half tablespoon of Italian seasoning. We usually use active dry yeast, but had a lot of luck with quick rise instant yeast too.
I have two loaves of this in the oven as we speak!
Sounds delish! Thanks for the tip about the mixer, especially when doubling the recipe! So happy to hear how much you love the bread! We make it all the time too!
When using quick rise yeast, do you change the process at all? Other recipes I’ve used change the amount of time for rise. Thanks
For the first rise using quick rise yeast, you’d expect it to double within about 30-45 minutes. Enjoy the bread Claire!
Like!! Thank you for this.
The equivalent quantities in grams or ounces would be good for these American recipes which only use “cups” !
I’m sorry Maxine, I’m unable to provide g/ml for the recipes. You can find converters online that may be able to help you (here’s one for cups to grams).
In the oven now, smells amazing. This is my first try at it , but I love the easiness of the recipe. Thank you
You’re welcome Donna! It’s often requested at our house, and it’s so easy to pull together!
I love everything about this bread! It is so good fresh out of the oven! Candace’s sister
So glad to hear that you love the bread Holly!
Hi Candace! Am I reading the recipe right? It’s 2 cups WW flour plus 2 1/3 AP flour?
That’s right Judy! You can also use less whole wheat if you prefer (replacing with all purpose). Enjoy the bread!