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.
Hello, I loveeee making this recipe, took me a first time wasn’t the best, but I’ve made it many times since.. it makes me happy especially when I’m having a hard time it relaxes me.. I notice you put we can shape into baguettes and rolls. My question is, do we still cook at the same time and temperature or is there a slight change?
Hi Jess, omg so happy to hear that. The time will depend on the size, you will have to monitor and take them out when golden.
Hello, I love all your recipes so I tried this one too even though dough terrifies me and I’m rarely successful, lol.
As someone else said, my dough barely rose but decided to try it o bake it anyway. It’s not at all as airy as yours is in the video and it stuck to the bottom of my dutch oven. Can you offer some insight or tip to avoid that?
Thank you!
Hi Leila, is your yeast expired? Please check on that and was the water warm? Make sure you leave it to rise in a warm spot away from drafts, your yeast could also be bad. I suggest trying again but this time add the yeast and warm water together and see if it foams up and activates and THEN add it into the flour
So easy and SO amazing!!
I first made the no-knead olive bread and it was gone in a day! then I made a cheddar jalapeño loaf (2 cups cheddar cheese and 2 diced jalapeños) and a cranberry walnut loaf (if anyone has been to parc in philadelphia it tasted JUST like theirs!! it was a handful of 50% less-sugar crasins and a handful of walnuts). both were AMAZING.
I finally just made the regular no-knead bread, and it is so so good. 8 loafs of bread later and this recipe is the first bread recipe I have ever used! I can’t recommend it enough. I have had no issues, the only issue is that I can’t stop making it!!
Because of no preservatives, it did not last longer than about 3-4 days on the counter. would be interested to learn more about storage! (even though it’s usually eaten in less than 4 days 🙂 )
Thank you!!! So excited to share with my family and make loafs for the holidays.
HIIII omg this is the sweetest review ever. Thank you so much! I appreciate this feedback more than you know
My dough seems to be coming out pretty nicely. I put in a glass bowl, covered it with plastic wrap but now the dough has almost risen to the top. Is it ok just to leave it? It doesn’t have anymore room to go higher. Will this affect it? Should I transfer to a bigger dish or just leave it. It’s only been 2 hours.
Hi Denise, so sorry for the delay. Next time I would use a bigger dish and let it rise fully 🙂 Let me know how it turned out
I great recipe but first time I tried it with white stone-mill flour I had to use over a 700grams… Made the dough as per recipe and it was pure liquid… Topped it up to 500, seemed fine, left it overnight and in the morning it was just liquid, so had to use another 200… Previously I mad made it with whole grain and it was just right.
Could it be because I sieved the flour? Or it is possible I used too much yeast somehow?
hmmm, to be honest I am not quite sure as I am not there to see, I don’t think it’s the yeast though. Did you weigh everything in grams? It could be the type of flour you used
Great, easy to follow, hassle-free bread recipe! Always wanted to try making bread but do not want to invest in kneading mixer machine. Thanks to you, I got to try this and enjoy beautiful toasts for breakfast with my boyfriend who loves bread and ate half the loaf! Wondering if the whole wheat flour would work as well as AP flour?
wow thanks May! whole wheat will work as well 🙂
Cannot rate yet because I am still working on it! Is it better to use convection baking or regular oven baking? Thank you!
I don’t have a convection oven at the moment, I use a regular oven
I just cooked my bread lastnight in a conventional oven and it came out great.. are usually use a regular oven but last night I had only access to a conventional and came out the same.
Wonderful! ❤️
Hi Snejana, your bread looks delicious, and the recipe sounds straightforward enough that even a raw novice (like me) might be able to pull it off.
I plan to try it on my next day off, but can I please double-check the weight measurements with you? Don’t want to mess it up – would be so happy if I produce anything even half as nice as yours.
Your recipe says 413gm of flour, but that does that include the amount used later for dusting the counter when shaping the dough? Or is it the amount that is mixed with the salt, yeast and water? Thanks so much!
Hi Nephe, great question! The 413 grams is only what’s in the bowl. You will need more for dusting. I don’t measure when I dust it I just grab a handful and make sure it’s not sticky on the outside. I dust and roll it in flour enough so that it doesn’t stick to my hands and I can transfer it. You can take a look at my video as well 🙂
Hi Snejana, thanks for getting back so fast! I made the bread yesterday and it was lovely – or it would have been if I hadn’t been interrupted the last 10 min haha. Ended up burning the top, but the bread was still delicious.
I live in a very hot and humid area, and the room temp was 32C while the dough was resting, so it tripled in only 1 hour!
It was also too soft to shape, so I left it in the bowl and sort of folded it onto itself a few times before pouring it into the pan. Then I immediately covered the pan, put it into the cold oven, set the dial to 230C and left it to bake. After 30 min, I removed the lid and let it bake for another 30 min – I think 20-25 min might have been enough.
For those who asked about using a loaf pan, the recipe works fine. We wanted to use the bread for sandwiches, so we tried an 8.5 x 4.5″ Pullman pan (which comes with a lid). Fit perfectly and created a great crust.
We didn’t even have to add parchment paper as this pan is nonstick and has corrugated sides, so the loaf popped right out.
But the flavour probably wasn’t as good as yours, Snejana, cos it had only an hour of rising time. And the texture was a bit tight – not as soft and airy as yours.
We couldn’t find active dry yeast, so we used instant yeast instead. I plan to try again tomorrow – do you think we could extend the rising time if we reduce the instant yeast to 2gm or even 1gm?
Hopefully it would have more time to develop flavour and structure.
Hi Nephe,
wow thank you for the HELPFUL feedback, you will definitely help out so many with everything you stated here. I personally think you can keep the yeast the same and make sure the rise time is a minimum of 4-5 hours.
Hi Snejana, thanks for once again for replying so promptly. It’s very encouraging that you clearly want your readers to succeed with their bread attempts.
If you think we should keep the yeast weight at 3gm and just let the dough continue to rise for 4-5 hours, we’ll give that a try. But since it tripled in volume after just 1 hour, we’re a bit afraid it might collapse if we let it go too long. Is there something we can do to slow down the “ballooning”?
Hi Nephe, it shouldn’t collapse, use a big bowl and keep it in a dry place at room temperature (not in a cold or hot place). If your environment is really hot it will definitely rise faster. I don’t think you should have issues as often times I keep my dough for 12 hours without issues 🙂
Twice now, my dough is almost liquid and so sticky that there is no way to shape it even vaguely into any form. It does not triple in size, maybe doubles. Yeast is current, I weighed the ingredients and still it’s a mess. The outcome is still crusty and tastes good and chewy, but almost no rise. My problem is the AP flour, which is the store brand and probably a blend of some kind, though it works for other things. I give the recipe 5 stars, because god-forsaken Mid-west American flour seems to be the problem. I will continue to tweak this recipe because there are so many successes
I gave this five stars, though it was a fail due to my not measuring the flour correctly (grocery store brand AP flour and active dry yeast, water @ 107F) My result has that great crust, but the bread is too moist, dense and barely rose during baking. It still tastes great though chewy. The dough never tripled even after a day and remained more like batter which makes me think I mis-measured the flour. It did begin to ferment, however, which gave it good flavor. I will try again because the failure is still delicious.
Hi! Quick question on your flour measurements.
I typically weigh out my flour and I use King Arthur All Purpose Flour. You have written 3 cups, or 413 grams of flour. However, 1 cup of flour is 120 grams, so for 3 cups of flour shouldn’t it be 360 grams instead of 413? Not sure which measurement I should be going by.
Thanks! Love your recipes by the way 🙂
Hi Maria, thanks for your comments! The weight of the flour depends on the brand you use and how you measure your cups (scooping the ingredients and leveling them off versus spooning the ingredient into the cup). Since the weight of your flour is differing from mine, I would go with the cup measure. Hope it turns out great!