No Knead Bread
on Mar 03, 2023, Updated Feb 28, 2026
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I posted this No Knead Bread recipe on TikTok on February 12, 2021, not expecting to wake up to 15 million views 🤯. Little did I know that this humble peasant bread, rooted in a history of strength and resourcefulness, would become a 🌎 global sensation, carrying forward my Bapche’s legacy 👵🏼. If you’ve never baked bread before, this is the perfect place to start — it’s simple, beginner-friendly, and surprisingly easy.
Key Takeaways
- The No Knead Bread recipe gained 15 million views on TikTok and honors my family legacy from Bulgaria.
- This recipe requires no kneading and only 5 minutes of active work, making it beginner-friendly.
- You can customize No Knead Bread with variations like gluten-free or sourdough options.
- Serve No Knead Bread with soups, stews, and cheese boards for a delightful pairing.
- Tips include using the correct water temperature for yeast activation and adjusting the dough’s consistency.
Table of Contents
Origins of No Knead Bread
In the heart of Bulgaria 🇧🇬, where a frugal lifestyle was a necessity, basic ingredients—flour, salt, water, and yeast—had our tummies fed and our pockets happy ☺️. My grandma was one of ten siblings so this rustic bread became a lifeline in a very challenging world. The legacy of this no knead bread, called “Selski Hliab” in Bulgarian, persevered through the harsh years of communism when ingredients were scarce but the warmth of freshly baked bread 🥖 was our lifeline.
This bread has been in my family for generations and represents more than just nourishment; it symbolizes the bond between my family and the strength my grandma passed down to us. Though I lost my grandma, who was my soulmate, on November 13, 2020, her memory lives on through our shared moments of laughter, tears, and the simple pleasure of enjoying this bread together. Every time I close my eyes, I can picture her so I hold on to that feeling.
Why You’ll Love No Knead Bread
🥣 No kneading, no stand mixer required. Just a bowl and a spoon — that’s it.
⏲️ Only 5 minutes of active effort. You won’t even get your hands dirty. Mix, cover, and let time do the work.
🍞 A Dutch oven is ideal — but not necessary. It helps create that beautiful crust, but I’ll show you how to make it without one using a baking dish.
👩🍳 Easy to make, without compromising quality. You’ll get a crisp crust and soft, airy crumb that tastes like it came from a bakery.
Nonna’s Tip 🫧
To activate the yeast, dissolve it in warm (not hot) water and let it sit for 5–10 minutes — it should look foamy and bubbly. If nothing happens, it’s best to start fresh.
Variations and Substitutions for No Knead Bread
- Flour Variations: If you’d like a slightly chewier crumb, you can use bread flour instead. For a heartier loaf, substitute up to 50% whole wheat flour and add 1–2 tablespoons of extra water 💧 since whole wheat absorbs more moisture.
- Gluten-Free Option: For all my gluten-free besties, I developed this Gluten Free No Knead Bread with you in mind. Since bread relies on gluten to develop structure, the GF version won’t rise as high as the original and will have a slightly different taste and more density 🥖.
- Yeast Variations: This recipe uses active dry yeast. However, if you prefer instant yeast, you can substitute it in equal amounts and mix it directly into the flour.
- Sourdough Variation: Replace the yeast with ½ cup active sourdough starter and slightly reduce the flour and water to keep the dough balanced. The rise will take longer, and the flavor will be more complex and tangy.
- Flavor Add-Ins: Stir in rosemary and garlic 🧄 before the first rise, fold in chopped olives 🫒, make it extra cheesy, or add 2–3 tablespoons of seeds to the top before baking for extra texture. You can find all of my No Knead Bread recipes below!
More No Knead Bread Recipes
No Knead Olive Bread
6 hrs 5 mins
No Knead Gluten Free Bread
6 hrs 20 mins
No Knead Cheddar Bread
6 hrs 10 mins
No Knead Garlic Bread
4 hrs 10 mins
No Knead Feta Bread
6 hrs 10 mins
No Knead Chocolate Chip Bread
6 hrs 5 mins
Best Served With
My No Knead Bread pairs wonderfully with a variety of dishes, including soups and stews 🍲, cheese and butter boards 🧀, and more. Some of my favorite soups to enjoy with this bread:
- Pastina Soup
- Greek Lemon Soup
- The Best Lentil Soup
- Hidden Veggie Orzo Soup
- Healthy Cream of Broccoli Soup
- Healthiest Cream of Hidden Veggie Soup
- Hidden Veggie Meatball Soup
- Chicken Noodle Soup
Try it With My Favorite Boards
- Viral Butter Board With Goat Cheese
- Holiday Butter Board
- Holiday Charcuterie Board
- Holiday Cheese Board
Most Common Questions
Maintaining this water temperature range is crucial because it ensures that the yeast activates properly. Water that’s too hot or too cold can hinder yeast activation.
In this traditional recipe, I encourage you to add water gradually until you achieve a very thick and sticky dough, following the “na oko” or “by eye” method.
To test your yeast, add it to warm water. If it doesn’t foam up, you’ll need to start with new yeast. Foaming indicates that the yeast is active and is ready to be added to the flour and salt.
You certainly can. Although this recipe specifically calls for active dry yeast you can also try instant yeast as well.
If the dough is too wet, you can sprinkle in a bit more flour to adjust. Conversely, if it’s too dry, add warm water a little at a time until you have a tacky dough.
Yes, any oven-safe baking dish that can accommodate a loaf of bread will work. For example, a Corning Ware Dish or something similar will do the job.
It’s not necessary. A Dutch oven traps steam, which helps create a crisp crust and strong oven spring. However, you can use a casserole dish or a baking stone with a steam tray as an alternative.
Preheat your Dutch oven in a 450°F (230°C) oven with its lid on, shape the dough, place it inside, bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15-20 minutes until golden brown.
Weighing your flour using a kitchen scale is ideal for accuracy. However, scooping and leveling the flour in a measuring cup can also ensure more precise measurements, helping you achieve the right consistency for the dough.
While I have not explicitly tested it, aluminum foil should work as a substitute for a dish lid.
Yes, you can use 1-1 gluten-free flour for this recipe, or you can make my No-Knead Gluten-Free Bread.
The dough should rest for a minimum of 5 hours, but it’s common to leave it overnight and bake it the following morning, typically at room temperature away from drafts.
In hotter climates, the dough may rise much faster, so I would advise placing it in a cooler room or limiting the rise to a maximum of 2 to 3 hours to prevent over-expansion. Once it doubles or triples in size, it should be baked immediately.
The recipe hasn’t been tested at higher altitudes, so adjustments may be necessary.
The dough should have a thick and sticky consistency. If it’s too dry, add a splash of water at a time until the dough is tacky. Too wet? Add a sprinkle of flour at a time until you reach the desired consistency.
No Knead Bread
Ingredients
- 3 cups all purpose flour, plus more for dusting the counter and top of the bread
- 1 teaspoon salt
- ½ teaspoon active dry yeast , check the expiration; see notes below
- 1 ¾ cups warm water, between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius)
- additional flour for dusting the counter plus the top of the bread , no kneading, dust the top and bottom well, gently shape and transfer
Instructions
- In a large mixing bowl, combine the flour, salt, and yeast. Mix with a whisk, wooden spoon, or with clean hands.
- Add the water and mix with a spatula until you have a sticky dough. Cover the bowl with a clean kitchen towel and let rest at room temperature for at least 5 hours or overnight. Place the bowl of dough away from drafty areas, such as in the microwave, cupboard, or in a cold oven.
- Note: The water must be between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius). If the water is too hot or too cold the yeast will not activate.
- After the dough has tripled in size, uncover it, and flour the counter. Pour the dough out onto the counter and generously sprinkle the top with flour.
- Note: You do NOT need to knead the dough. You can simply move it around until you have a really nice and soft dough that is no longer sticky and is oval in shape. If the loaf sticks to your hands or the counter, sprinkle on a little more flour.
- Place the loaf into any oven-safe dish lined with parchment paper. Place a lid on the dish, and place the dish in a cold oven (an oven that is NOT preheated).
- Turn the oven on to 450F (230C) once the bread is inside. Bake the bread with the lid on the dish for 30 minutes. After 30 minutes, carefully remove the hot lid from the dish and bake the bread for another 25 to 30 minutes.
- Baking note: The bake time will depend on your oven, so keep an eye on it. Total bake time will be about 1 hour from the moment you place the bread into the cold oven.
- The bread is done once it’s light and golden all over. Let it cool for 5 to 10 minutes and enjoy!
- Storage note: To store leftover bread, let it cool completely, wrap it up in plastic wrap, beeswax wrap, or a clean kitchen towel, and store the bread on the counter. This bread is always best served warm the same day.
Nonna’s Notes
- Flour Variations: If you’d like a slightly chewier crumb, you can use bread flour instead. For a heartier loaf, substitute up to 50% whole wheat flour and add 1–2 tablespoons of extra water 💧 since whole wheat absorbs more moisture.
- Gluten-Free Option: For all my gluten-free besties, I developed this Gluten Free No Knead Bread with you in mind. Since bread relies on gluten to develop structure, the GF version won’t rise as high as the original and will have a slightly different taste and more density 🥖.
- Yeast Variations: This recipe uses active dry yeast. However, if you prefer instant yeast, you can substitute it in equal amounts and mix it directly into the flour.
- Sourdough Variation: Replace the yeast with ½ cup active sourdough starter and slightly reduce the flour and water to keep the dough balanced. The rise will take longer, and the flavor will be more complex and tangy.
- Flavor Add-Ins: Stir in rosemary and garlic 🧄 before the first rise, fold in chopped olives 🫒, make it extra cheesy, or add 2–3 tablespoons of seeds to the top before baking for extra texture. You can find all of my No Knead Bread recipes when you scroll up the post!
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The best! We are sailing the world and this is my go-to bread recipe on the boat. Easy and delicious!
So cool, Joane! Glad this made the cut! Happy sailing and thank you for the rating. 😊💗
I wish I could show you a picture but my family devoured it right out of the oven. The crust is the best part!
So glad you family enjoyed it, Brandi! Thank you for the rating and sharing!! 🥰
Can this be made with GF flour instead?
Hi Amy, great question! I have a gluten-free version as well – No Knead Gluten Free Bread. Let me know how it turns out if you try it! ❤️
Easy and straightforward! I made it with %30 whole wheat and sprayed my Dutch over wing avocado oil just in case. I also left the dough to rise until gone next day and it turned out amazing, full of bubbles and so airy and soft yet a nice crunch on the outside! Thank you ☺️ this will be made on repeat from now on 😌
Awesome!! Thank you, Pooya, I appreciate your feedback and changes. I love hearing when my recipes get added to the repeat list! Thank you! ❤️🥰
This was so easy and delicious. I have never had luck with bread making and my mom was from Italy !! This will be a staple and can’t wait to try your other no knead recipes
This makes me so happy, Aurora! I’m so glad you were able to make bread with this recipe! ❤️🥰
Hi! This recipe sounds delicious. Can I use bread flour and whole wheat flour, or just all purpose
?
Hi Joyce, yes you absolutely can use any of the 3.
I used this recipe to make my first loaf of bread today (that wasn’t banana or blueberry). Pretty tasty! I will definitely make this again. Thank you for the easy to follow, delicious recipe!
I love to hear it, Robin! Thank you so much. So glad you enjoyed it. ❤️
This bread is so yummy! Because of a mix up in my schedule I ended up letting it rise for 24 hours and it still turned out great! A lovely crispy crust with a bit of a chew. My husband said it reminded him of pizza crust, in a good way!
So glad the bread came out well, Shelby! Even better that you got to enjoy it with your husband. Thank you so much for you review! ❤️
Love the simplicity of the recipe. The bread came out nice and dense and chewy . Top perfectly lightly tan/brown and crispy but soft to the tooth. Added cranberries and raisins to the top just before placing in oven. Just perfect. The bottom, however, was soo hard a bread knife had trouble cutting through it? Not burned or dark brown at all, same tan coloring. I did use bread flour but can’t imagine that would create a hard bottom. Could it be because the “pot” I chose to try it in was a bread cloche?
Hi Gigi! omg thank you for attaching a photo, your bread looks beautiful and you should be so proud! it’s hard for me to say because it might be the pot but maybe you can put the bread a touch higher if the lower burner is super strong. I would have to be there to see but please try experimenting with a different pot OR one level higher on the rack.
Life changing! I’ve been baking bread for over 50 years. This is so easy and delicious that I haven’t gone back to my old recipes. Thank you
What a compliment, Kat! Thank you so, so much!! So sweet. I appreciate your review! ❤️