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!

Two slices of no knead bread on a plate

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.
No knead bread in a dutch oven

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!

No Knead bread on a cutting board

How to Make No Knead Bread

  1. Add yeast and water to a large mixing bowl as described in the recipe card below.
  2. 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.
  3. Cover and allow to rise for one hour or until doubled.
  4. Transfer dough to an oiled Dutch oven and let it rise another 30 minutes.
  5. Brush dough with olive oil and cut an X on the top.
  6. 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.

A loaf of no knead bread cut in half on a cutting board.

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.
Two slices of no knead bread being buttered on a plate

Serving Suggestions

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No knead bread in a dutch oven
4.99 from 66 votes↑ Click stars to rate now!
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No Knead Bread

This homemade no knead bread recipe is quick, easy and so delicious!
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings 16 servings
Author Candace



  • 1 package active dry yeast 2 ¼ teaspoons
  • 2 cups water lukewarm
  • 2 cups whole wheat flour
  • 2 ⅓ cups flour
  • ½ Tablespoon kosher salt plus more for sprinkling on top
  • Olive oil
  • fresh rosemary chopped for garnish


  • 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.


  • Replace whole wheat flour with all-purpose flour if you prefer. It’s delicious both ways!
4.99 from 66 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 118 | Carbohydrates: 24g | Protein: 4g | Sodium: 220mg | Potassium: 78mg | Fiber: 2g | Calcium: 9mg | Iron: 1.4mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Bread, Side Dish
Cuisine American, Italian

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No knead bread with writing
cut loaf of no knead bread with writing
Two slices of no knead bread being buttered with text
No Knead bread baked in a dutch oven with a title
Top image - no knead bread sliced in half on a cutting board. Bottom image - two slices of no knead bread on a serving dish with text
No Knead bread cooked in a dutch oven with a title

Adapted from Baker Bettie


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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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Recipe Rating


  1. 5 stars
    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?

    1. 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!

    1. 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!

  2. In the recipe you call for 2 cups whole wheat flour then 2 ⅓ cups flour. Is the second amount also whole wheat flour?

  3. 5 stars
    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!!

    1. 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!

  4. 5 stars
    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

  5. 5 stars
    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!

    1. 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!

    2. 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

      1. For the first rise using quick rise yeast, you’d expect it to double within about 30-45 minutes. Enjoy the bread Claire!

  6. 4 stars
    The equivalent quantities in grams or ounces would be good for these American recipes which only use “cups” !

    1. 5 stars
      In the oven now, smells amazing. This is my first try at it , but I love the easiness of the recipe. Thank you

        1. That’s right Judy! You can also use less whole wheat if you prefer (replacing with all purpose). Enjoy the bread!