No Knead Bread
on Mar 03, 2023, Updated Feb 28, 2026
This post may contain affiliate links. Please read our disclosure policy.
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.
Hello, I was wondering if gluten free flour would work for this recipe ??
Hi Melissa! Of course! Please check out my gluten free recipe: https://themodernnonna.com/no-knead-gluten-free-bread/
Can I make this into a loaf using a5x9 Loaf pan and then cover it with a matching loaf pan for the lid? Bake times the same?
Hi Pam, yes, you can make the dough in any oven-safe baking dish with a lid. I’m not sure if all the dough will fit in one loaf pan. You may find that it makes two loaves in a loaf pan that size. Bake time should be the same.
How much flour?? How much salt?? You just say yo mix but don’t give portion sizes. Frustrating for someone who hasn’t done this before.
Hi Lisa, please scroll all the way down to the recipe card, which includes precise measurements.
I love this recipe and make this bread many times per week. I’d like to make it with higher quality flower. Can it be made with an ancient grain instead of highly refined white flower?
Hi Donna, you can absolutely try a different type of flour here. I have not tried an ancient grain but I don’t see why not!
This recipe is really luvly … any excuse to use feta😁 but as covering it is important ,what would you use to cover if I was to make baguette or roll shape?
Thankyou
Karen
Hi Karen, so happy you love it! As for a cover, while I have not explicitly tested it, aluminum foil should work as a substitute for a dish lid. Happy. baking! 🥖😘
This worked exactly as written, thanks!
The water to flour ratio is way too high. It is almost 1:1. You will end up with a sticky mess which will never come together. There shouldn’t be much more than 315 grams of water. (Not 400). I don’t want to sound critical, but can you please check the water total. Thanks
Hi Darryl, the bread is meant to be sticky and the water ratio is correct, please look at my video. After its risen it’s meant to be dusted and shaped (not kneaded)
So easy and soo good
I have made it several times as recipe is. This time I added rosemary and roasted garlic. Excited to try. This bread disappears in a matter of minutes. So glad I found you Ms Modern Nonna. My family loves your story. Thank you for sharing.
Joanne 🤯 that is one STUNNING loaf! So proud.
My bread did not triple in size so I’ve left it’s overnight.. it’s been 8 hours.. we will see tommorow
Hi Ashley, hope it worked out 💪
Could I maybe use part rye flour? Say two cups white and one cup rye?
Thanks.
Great question Debra! I am sure it wouldn’t be an issue but I haven’t tested it yet. if you do, please come back to the comments and let us know how it was 🙂
Im struggling a bit. Ive never made bread. I live in denver at a high altitude. Its coming out very dense and under cooked on the inside even if I “over cook it”. I know at higher altitude youre supposed to add more flour in certain recipes but idk, wouldnt that make it more dense?
Hi Sofia! It looks like a beautiful attempt! I’m sorry to hear it was dense. As I mention in the recipe, I do not have the instructions for modifying this recipe to high altitude. I’m sorry — I wish I could help you out, but I’m not experienced in high altitude baking. 😘💗