No Knead Bread Recipe (Easy Dutch Oven Bread)
Updated Aug 27, 2026
This post may contain affiliate links. Please read our disclosure policy.
This no knead bread recipe is the easiest, most delicious bread ever! With just 4 ingredients and only 5 minutes of hands-on prep, you get a beautiful loaf of homemade, artisan no knead bread with a crispy golden crust and soft interior – no kneading required!
Freshly baked bread is my love language – and this easy no knead bread recipe is my love letter to all those out there who feel the same, but don’t want to spend hours making homemade bread.
This no knead bread recipe is the perfect place to start if you want to bake homemade bread but are short on time or aren’t the most experienced baker. Just mix the dough, let it rise overnight, then bake it in a Dutch oven for the easiest homemade bread that looks and tastes like it came from a bakery.
This dutch oven no knead bread is so soft, tastes like a less sour, sourdough bread and is way easier to make. Plus, it’s so great that it’s prepped the day before and popped in the oven right before dinnertime.
Why You’ll Love This No Knead Bread Recipe
- Only 4 ingredients. Flour, yeast, salt and water – I bet you already have all those things on hand!
- 5 minutes to prepare. It’s as simple as mixing those 4 ingredients together and going to sleep!
- No kneading. Mixed by hand in one bowl – no stand mixer, kneading or complicated bread-making techniques.
- Bakery-quality crust. Baking it in a Dutch oven creates a beautifully crisp, golden crust.
- Beginner-friendly. This is one of the easiest homemade bread recipes you can make – no previous bread-baking skills required.
- Make it ahead. Mix the dough the night before and it’s ready to bake the next day.
This recipe has been a reader favorite for years, with hundreds of five-star reviews from people who say it made homemade bread feel easy!
This works for me because of the sheer simplicity, and WOW, and I mean WOW! at how delicious this comes out! The flavor and texture of this are amazing and the CRUST. OMG! Changed my whole attitude towards bread making.
– Martin
No Knead Bread Ingredients
You only need 4 ingredients to make this easy no knead bread recipe.
- All-purpose flour. Bread flour also works very well. You can replace up to 1 cup of the flour with white whole wheat flour. For the most consistent results, I recommend weighing the flour in grams with a kitchen scale. If you measure with cups, use the scoop-and-level method.
- Sea salt. I recommend pure, fine sea salt for the best outcome!
- Active dry yeast. Instant yeast or rapid-rise yeast can also be used, but I still recommend allowing the dough to rise overnight for the best flavor and texture. Make sure your yeast is fresh and that the water isn’t too hot, or the bread won’t rise properly.
- Water. Make sure to use warm water (105 degrees Fahrenheit, 40 degrees Celsius). It should feel warm to the touch but not hot.
- Optional mix-ins. If you’d like to create fun varieties, try mixing in parmesan cheese, fresh herbs, roasted garlic, etc.
How to Make No Knead Bread
Like I said above, if you want to make bread from scratch, this is your recipe! It looks & tastes like a beautiful loaf of artisan bread from a high-end bakery, but takes minimal time, effort and ingredients.
Seriously, this No Knead Dutch Oven Bread couldn’t be any simpler. It’s made with 4 ingredients and takes only 5 minutes of active prep time! There is no kneading, no waiting for the perfect rise (twice), and no exhaustive list of instructions to follow.
Mix the Dry Ingredients
The first step in making this no knead bread is to mix together the dry ingredients, flour, sea salt and yeast.
Add The (Warm) Water
Next, add warm water and stir. Be sure the water is around 105 degrees F, anything warmer could kill the yeast and prevent the dutch oven bread from rising.
Mix the Dough
Stir the dough until a sticky ball forms. As you can see in the photo on the right, the dough should hold a ball shape but it will be sticky to the touch, and not very smooth.
Let the Dough Rise Overnight (Covered)
First cover the bowl with greased plastic wrap and wrap the bowl tightly. Then place a damp tea towel over the plastic wrap. Set it in a secure, warm place in your kitchen to rest for at least 18 hours, preferably 24.
How To Know When No Knead Bread Is Ready To Bake
The dough will rise and at least double in the bowl – sometimes it rises more than that. It will have holes in it (like the photo below) and feel a little loose and floppy.
Shape the Dough
Flour your hands and press the dough down. Then use a little extra flour to make the dough into a ball, and cover it to let it rest.
Important note: The dough ball will be wetter than you think it should be. It will be a little difficult to transfer to the baking pan. That is how it should be as this is a very moist bread which is what makes it so irresistible. So you will not have a firm ball, it will look a little flat (as pictured below).
Preheat the Dutch Oven
Right before you pull the dough out of the bowl, place the dutch oven into the oven and preheat it to 450 degrees Fahrenheit (232 degrees Celsius). Placing the artisan bread dough into the warm dutch oven results in a golden-brown crispy crust.
Bake the No Knead Bread
When the oven is preheated, carefully remove the heated dutch oven from the oven, spray with cooking spray and put the dough inside.
Notes about baking dish
- This no knead bread needs to be baked for 30 minutes covered and 15 minutes uncovered, so a lidded baking dish is critical. I use this Le Creuset 2.75 qt. dutch oven to bake mine, but most round baking dishes with a lid will work.
- You can use up to a 5 quart dutch oven to make this recipe. If you double the recipe, bake it in a 5 to 6 quart baking dish.
Cool
Once the no knead bread is done baking, remove it from the dutch oven and place it on a wire rack to cool slightly before serving – I suggest letting it cool for at least 20 minutes.
Serve
Everyone who tastes this easy no knead dutch oven bread recipe loves it! My favorite ways to eat it is with a warm bowl of soup, dipped into this baked goat cheese dip, or in a swirl of balsamic vinegar and olive oil!
Store/Freeze
Store leftover bread in an airtight container (silicone or plastic bag) for up to 3 days at room temperature or 1 week in the refrigerator. Or, freeze it in an airtight container for up to 2 months.
No Knead Bread Troubleshooting Tips
Here are some common problems and reasons/solutions for them when making this recipe!
- Bread didn’t rise. Old/inactive yeast (buy new yeast), or your water was too hot when added to the dry ingredients and it killed the yeast (measure the temperature before adding next time).
- Dough is extremely sticky. It’s possible you need to use more flour (weigh in grams). The dough should be sticky but not so much so that you can’t handle it.
- Bread is flat. Dough over-fermented or yeast wasn’t active. Watch your bread and don’t let it rise too long, but make sure it doubles in size, then bake.
- Crust isn’t crispy. Dutch oven wasn’t hot enough (make sure to preheat it for at least 15 minutes) or the bread needed to bake longer uncovered. Or, your oven isn’t heating properly – check it with an oven thermometer.
- Inside is gummy. Bread is underbaked (test the internal temperature, make sure it gets to 195 degrees Fahrenheit), or sliced when it was too hot (let it cool before slicing).
- Crust is too hard/bottom is too dark. Put parchment paper in the dutch oven. Bake on the middle rack.
Dutch Oven Bread Recipe FAQs
Here are some frequently asked questions about making this no knead bread recipe!
I recommend using a 2 ¾ quart (2.4L) dutch oven to make this bread!
Yes, many people (including myself) have had success baking this recipe in a larger dutch oven – the maximum size I recommend is 6 quarts.
Yes, you can double the ingredients and bake it in a 5-7 quart dutch oven according to the recipe.
A Dutch oven holds steam as the bread bakes, creating the perfect environment for a crisp, golden crust and a soft interior. It mimics the conditions of a professional bread oven without needing any special equipment.
You know it’s done baking when it sounds hollow when hit with a wooden spoon, or when the internal temperature at the center of the loaf is 195 degrees Fahrenheit (90 degrees Celsius).
Yes. Preheating the Dutch oven ensures the dough begins baking immediately, helping it rise quickly and develop a crisp crust.
For the best flavor and texture, let no knead bread dough rise for 18 to 24 hours at room temperature. It should be puffy and bubbly when it’s ready to bake.
No knead bread is an easy homemade bread that doesn’t require kneading or a stand mixer. Instead, the dough rises for an extended period of time, which develops the gluten and creates a flavorful bread with a crisp crust and soft interior.
The long rise time allows gluten to develop without kneading. As the dough rests, the flour absorbs the water and the gluten strengthens, creating the structure needed for a delicious loaf of bread that rises beautifully.
No knead bread dough is supposed to be very soft and sticky. Don’t add a lot of extra flour to make it feel like traditional bread dough.
The most common reason no knead bread doesn’t rise is old or inactive yeast. Water that is too hot can also kill the yeast, while a very cold room can significantly slow the rise. Make sure your yeast is fresh and use warm, not hot, water. And wait to bake the bread until the dough has at least doubled in size.
Yes. You can bake no knead bread in baking dish with a lid.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Easy No Knead Bread (Dutch Oven Bread)
Video
Equipment
- Dutch Oven (2 ¾ Quart)
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1 ½ teaspoons sea salt
- 1 ½ cups warm water (105 degrees Fahrenheit, 40 degrees Celsius)
Instructions
- Combine the flour, yeast, and salt in a large bowl and stir to combine.
- Add the water and mix until the dough forms a ball.
- Cover the bowl with plastic wrap (sprayed with cooking spray) and a damp tea towel.
- Let dough sit covered at room temperature for 18-24 hours.
- After 24 hours (or at least 1 hour before you want to serve) preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
- Place a 2 ¾ quart dutch oven (or a 2.4L baking dish) with a lid in the oven while it is preheating. (Note: Readers have used a 5 qt. dutch oven with success).
- While oven is preheating, transfer the dough from the bowl onto a floured surface.
- Form the dough into a ball, adding a few Tablespoons more flour if needed. The dough should still be slightly loose. Then cover it with a floured towel while the oven is preheating. (Important note: The dough ball will be loose and "floppy." That is how it should be as this is a very moist bread which is what makes it so irresistible. You will not have a firm ball, it will look a little flat).
- Carefully remove the hot baking dish from the oven. Remove the lid and spray the dish with cooking spray or line it with parchment paper.
- Gently put the dough ball into the baking dish so it’s evenly distributed.
- Cover and bake for 30 minutes.
- Remove the lid and bake for an additional 15 minutes, or until the loaf is golden brown. You know it's done baking when it sounds hollow when hit with a wooden spoon, or when an instant read thermometer inserted into the center of the loaf reads 195 degrees Fahrenheit (95 degrees Celsius).
- Remove the loaf from the baking dish and let it cool on a rack before slicing. To keep it warm, cover with a tea towel.
Notes
- All-purpose flour. You can replace up to 1 cup of the flour with white whole wheat flour, but I don’t recommend making any other changes. This dutch oven bread is best when made with all-purpose flour.
- Sea salt. I recommend pure, fine sea salt for the best outcome!
- Yeast. Active dry yeast is the best choice for this no knead bread recipe, however you can use rapid rise yeast but you will still need to let it rise overnight.
- Water. Make sure to use warm water (105 degrees Fahrenheit (40 degrees Celsius). It should feel warm to the touch but not hot.
- Optional mix-ins. If you’d like to create fun varieties, try mixing in parmesan cheese, fresh herbs, roasted garlic, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe! Any suggestions on how much to add for add-ins – say cheese, etc?
I’d say about 1 cup!
Loved this! I’m about to try my second loaf, but question on the Form Dough Ball section. How long are you letting the dough ball rest?
What size Dutch oven ? 1 place it says 2 3/4 and another place it says 5qt. Very confusing. Fix your recipe
Well, in the recipe it says to use a 2 3/4 qt. dutch oven, but then it states that a 5 quart dutch oven also works. Many people have a 5 qt. oven and not a smaller one so the good news is they both work. However if you have one, the smaller option is best.
Absolutely delicious!
Thank you CJ!