No Knead Bread

By Snejana Andreeva

on Mar 03, 2023, Updated Feb 28, 2026

4.75 from 446 reviews
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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.

Bapche ❤️ The Modern Nonna

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

  1. 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.
  2. 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 🥖.  
  3. 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. 
  4. 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.
  5. 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

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:

Try it With My Favorite Boards

Most Common Questions

Why is it essential for the water temperature to be between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius)?

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.

How can I measure the consistency of the dough when traditional measurements aren’t used?

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.

What should I do if I’m unsure whether my yeast is still active?

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.

Can I use a different type of yeast other than active dry yeast?

You certainly can. Although this recipe specifically calls for active dry yeast you can also try instant yeast as well.

What do I do if the dough turns out too wet or too dry?

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.

Can I use any baking dish for this bread?

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.

Do You Need a Dutch Oven for No Knead Bread?

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.

How do I use a Dutch oven to bake the bread?

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.

Why is it important to scoop and level off the flour before adding it to the bowl?

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.

Can I use aluminum foil instead of a dish lid for baking?

While I have not explicitly tested it, aluminum foil should work as a substitute for a dish lid.

Can I make a gluten-free version of this recipe?

Yes, you can use 1-1 gluten-free flour for this recipe, or you can make my No-Knead Gluten-Free Bread.

How long should the dough rest?

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.

How does temperature affect the dough’s rising time?

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.

Can I use this recipe in higher altitudes?

The recipe hasn’t been tested at higher altitudes, so adjustments may be necessary.

What should the consistency of the dough be like?

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.

5 from 446 reviews

No Knead Bread

A round, golden-brown loaf of No Knead Bread rests on a folded white cloth, boasting a crisp, textured surface and rustic appearance.
If you’ve never baked bread before, this is the perfect place to start — it's simple, beginner-friendly, and rooted in family tradition.
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Makes: 10 Slices
Prep Time: 5 minutes
Cook Time: 1 hour
Resting Time: 5 hours
Total Time: 6 hours 5 minutes
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VideoEquipmentIngredientsInstructionsNotesNutrition

Video

Equipment

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.
    A kitchen countertop with a bowl of flour, a small bowl of salt, a cup of water, and two small bowls containing yeast and sugar. A cloth is partially visible in the top left corner.
  • 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.
    A glass bowl filled with smooth, creamy batter sits on a white marble surface. The mixture is light beige in color, with a slightly glossy texture, indicating it's well-mixed and ready for baking.
  • 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.
    A close-up of a glass bowl containing risen, bubbly bread dough with a light, airy texture. The dough appears smooth and pale, indicating it is ready for baking. The bowl is on a white surface.
  • 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).
    A ball of dough rolled out flat on parchment paper in a glass bowl. The dough is lightly dusted with flour and sits on a white marble surface.
  • 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!
    A round, golden-brown loaf of no knead bread sits on a folded white cloth, bathed in natural sunlight. The crust looks crispy with a slightly cracked surface.
  • 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

Add your personal notes here!

Nutrition

Nutrition Facts
No Knead Bread
Amount per Serving
Calories
137
% Daily Value*
Fat
 
0.4
g
1
%
Saturated Fat
 
0.1
g
1
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.04
g
Cholesterol
 
35
mg
12
%
Sodium
 
235
mg
10
%
Potassium
 
42
mg
1
%
Carbohydrates
 
29
g
10
%
Fiber
 
1
g
4
%
Sugar
 
0.1
g
0
%
Protein
 
4
g
8
%
Vitamin A
 
1
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
7
mg
1
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is automatically calculated, so should only be used as an approximation.

4.75 from 446 votes (355 ratings without comment)

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445 Comments

  1. OMG this is the outcome of my first bread baking! Got it all wrong using Dutch Oven io Oven-safe dish 😛

    A round loaf of No Knead Bread sits in a blue Dutch oven, its crusty, golden-brown surface adorned with rustic swirls and cracks.

    Reply

    1. I have not used bread flour for this recipe so I can’t recommend it, however, you can use whole wheat flour or a mixture of whole wheat and all-purpose flour for a heartier loaf.

      Reply

  6. Hey! If I portion the bread to be in a smaller portion (single serving mini pot sized), do I need to bake it for less or pull it earlier during the second half of the hour?

    Reply

    1. Yes, if you make smaller loaves, the baking time will decrease. If the dough will be divided into quarters, for example, I suggest beginning to check for doneness after about 10 to 15 minutes, and then every 5 minutes after. Please let us know in the comments how the mini loaves turn out!

      Reply

  7. 5 stars
    This turned out really well, in terms of rise and crumb. It was delicious, crusty on the outside and chewy soft on the inside. But I found it a bit bland because I think I am used to all the salt and sugar in commercial breads. Warm and spread with butter, it was really good. There is such a purity to it that you cannot get with store bought breads.

    Reply

    1. Hi Denise, that is correct, I used regular yeast, not instant yeast. Good luck baking! ❤️

      Reply

        1. Yes! Please check out the Most Common Questions on my recipes 🙂 Although this recipe specifically calls for active dry yeast you can also try instant yeast as well.”

          Reply

  9. 5 stars
    Easy to make and taste delicious. I have been doing this bread since I found out about it a little before December 23. Love it and a great way to have bread without all the extra additives and all the work.

    Reply

    1. So glad you found it, Aggienisi! This bread is truly the best and easiest! Thank you for the rating. ❤️😊

      Reply

  10. 413 Gms flour and 400 Gms Water. This is almost 100% hydration. In the video, The dough does not look that tho.
    Can you be more clear on the proportions please? Thanks and Regards,

    Reply