No-Knead Bread – the best and easiest way to make perfect sourdough bread at home! No kneading needed! This recipe is super easy to follow and make the best bread loaf at home.
This no-knead bread is so easy to make, just like my One-Hour Skillet Focaccia and the 2-Ingredient Flatbread.
NO-KNEAD BREAD
This bread is exactly what your next sandwich or a steaming bowl of soup needs. A thick slice of home-baked sourdough bread. It’s simply too easy not to try it. Just stir all of the ingredients in a bowl, cover and let sit overnight. Next day, bake, slice and enjoy!
Homemade bread is one of my very favorite things to bake. It’s very gratifying and be used for sweet sandwiches (peanut butter and strawberry jelly come to mind) or loaded with cheese and meat, tomatoes, lettuce, and peppers OR dipped into thick tomato soup. By the way, this bread is amazing for grilled cheese sandwiches!
HOW TO MAKE NO-KNEAD BREAD?
- Start by measuring out the flour by scooping it with a spoon into measuring cup, then level off the top.
- Combine water, sugar, and yeast in a bowl. Add flour and stir in well.
- Cover the bowl and let the dough sit for 24 hours. It should double in size.
- Place dough onto parchment paper, shape into a ball and let sit while you preheat the oven.
- Place dough in Dutch oven and bake, covered, until the top is golden. Remove lid and bake for a few more minutes.
This is what the dough will look like after resting overnight on the counter, covered. It will rise and be airy. Remove the cover and gently place the dough onto a piece of parchment paper lightly dusted with flour.
What size Dutch oven do I need?
I recommend at least 4 qt Dutch oven with a lid to bake this bread. The lid will trap the moisture and produce the best crust on the bread. If you don’t have a lid, use a sheet of aluminum foil to cover the pot. If you want to double the recipe, you will need at least 7 qt Dutch oven and increase the time by half.
Can I use honey in place of sugar?
Yes, honey or maple syrup can be used in place of sugar.
My dough didn’t double in size. What went wrong?
If the dough doesn’t double in size after the rising time, it means the yeast is old and it didn’t activate. Strat over with a fresh batch of yeast. Also, make sure you measure out the flour properly.
Tips for making the best no-knead bread:
- sugar: There is a lot of no-knead bread recipes out there, most of them using only 3 ingredients: flour, yeast and water. While these ingredients are indeed required, I do not think they will make the best tasting bread. You need to add sugar to make the yeast happy and bubbling and salt to give the bread flavor. So it’s 5 ingredients but the result is the best bread you will make at home.
- flour: Make sure you measure out flour the proper way. Do not dunk the measuring cup into flour container, but use a spoon to scoop it out into the cup, then level off the top.
- slicing: Cool the bread completely before slicing or you will pull the crumb and the slices won’t have the pretty air bubbles.
No-Knead Bread Variations:
- garlic and herb: add minced garlic and fresh or dried herbs to the dough before rising.
- lemon and garlic: add citrus zest and minced or roasted garlic to the dough before rising.
- cranberries and nuts: add dried cranberries (or any fruit) and chopped nuts to the dough before rising. Orange zest would be great too!
More Easy Bread Recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
NO-KNEAD BREAD RECIPE:
This recipe is the best and easiest way to make sourdough bread at home. No kneading required. All you need is 3 ingredients, plus salt and sugar.
- 3 cups all-purpose flour
- 1 and 1/2 tsp salt
- 1/4 tsp granulated sugar
- 1/2 tsp dry yeast
- 1 and 1/2 cup warm water
In a large mixing bowl, stir together flour, sugar, salt and yeast. Add water and stir just until incorporated. Do not overmix. The dough will be shaggy.
Cover the bowl with plastic wrap and let sit on the counter, at room temperature for 8 to 24 hours. The dough will rise and have lots of air bubbles.
The next day, lightly flour a piece of parchment paper. Place dough onto paper. With floured hands, shape into a ball. Cover with plastic wrap.
Preheat oven to 450 degrees F. Adjust rack to lower position. Place Dutch oven inside. Preheat for 30 minutes.
When oven is ready, carefully place the parchment paper with dough inside the Dutch oven. Cover with Dutch oven lid and bake for 30 minutes. Remove lid and bake 7 to 10 minutes more or until the top is golden brown, has cracks.
Carefully remove Dutch oven from oven. Remove parchment paper with bread and place on a wooden cutting board. Let cool completely.
Melissa says
March 26, 2019 at 1:32 amI am trying to stay away from sugar. Would it still work if I replaced the sugar with honey or maple syrup?
Anna@CrunchyCreamySweet says
March 26, 2019 at 3:10 pmI never tested it with honey or maple syrup so I can’t guarantee the result but it should be fine. Let me know if you make it, Melissa!
PJ says
March 5, 2019 at 11:15 amAre you suppose to stretch the plastic wrap tightly to seal contents so it can rise? It’s been 9 hours and I’m not seeing it doubled in size. I hadn’t covered tightly when I laid wrap on top of bowl overnight so I just now tightened it across the top to try and get dough to double.
Anna@CrunchyCreamySweet says
March 5, 2019 at 11:43 amHi PJ! The dough should rise even if the bowl is not tightly wrapped. If it’s not rising then it’s probably the yeast. Did you use a new package or older one?
Betty J. says
February 23, 2019 at 12:06 pmHi,
You do not mention if the dough doubles in size, after it has been sitting for 18-20 hours. Mine rose to about double but, after all that time waiting, you would think it would at least triple in volume. Also, there is no clue as how big the bread will be after baking, how many inches wide, how tall etc. Because one would alter the recipe to accommodate the number of persons to feed. Please respond. Thanks!
alyssa says
February 10, 2019 at 3:42 pmWould this fit in a 4 quart Dutch? Or do you recommend I cut the ingredients in half?
Lisa says
January 15, 2019 at 11:06 amHi
This looks great. When you say put it in the oven with your instapot lid, I was confused. I didnt know my lid could go in the oven. Do you have a picture of the lid you used that you could post ?
Thanks!
Anna@CrunchyCreamySweet says
January 15, 2019 at 12:06 pmHi Lisa! I am not sure where are you seeing the direction to put the Instantpot lid in the oven. In step 5, it says: Cover with Dutch oven lid and bake for 30 minutes. Remove lid and bake 7 to 10 minutes more or until the top is golden brown, has cracks. Hope this helps!
maruquel rivera says
December 5, 2018 at 2:59 pmwhat size dutchoven should be used.
Anna@CrunchyCreamySweet says
December 6, 2018 at 12:39 amI recommend a 5-quart Dutch oven. Hope this helps!
Martha says
August 18, 2018 at 8:23 pmWhat size dutch oven did you use? I am wondering if I can double this and use a 6Qt dutch oven?
Carol says
February 10, 2018 at 1:03 pmWhat to use to bake instead of Dutch oven , this looks great but don’t have one
Anna@CrunchyCreamySweet says
February 12, 2018 at 2:53 pmHi Carol! I only tested this recipe in a Dutch oven. Maybe a cast iron skillet will work. You can try to cover it with tented aluminum foil. Let me know what you decide.
Toni says
November 15, 2017 at 7:39 amI made this yesterday! Delicious!! First time ever making bread and this was soooo easy! This Recipe is a keeper!
Anna@CrunchyCreamySweet says
November 16, 2017 at 1:21 pmHi Toni! I am so happy to know you love this recipe! It’s my favorite! Thank you!
Margaret says
August 31, 2017 at 1:36 pmI have made this with 1/4 cup of starter instead of yeast and it is marvelous. I usually make bread and pancakes or brownies since
I need to use one cup a week when I feed it.
Ali says
June 2, 2017 at 9:28 pmLooking forward to making this – one query, what do you mean by ‘shaggy’? (The dough will be shaggy)
Annie Miller says
April 11, 2017 at 4:20 pmI have made this bread in the past and last night, while preparing the mix, decided to add rosemary, thyme, and garlic. This morning, as it was baking, the aroma was amazing! couldn’t wait for it to cool enough to eat that best-slice-end-of-the-loaf slathered with butter (don’t judge me!). Fantastic! Would be great toasted with cheese, as garlic bread, or for a lovely sandwich!
This is the best, and my favorite site ever. Thanks, Anna!
Anna@CrunchyCreamySweet says
April 18, 2017 at 11:29 pmHi Annie!! I am so happy you made this bread! Isn’t it just wonderful? I absolutely love your addition of rosemary, thyme and garlic. That sounds incredible! Thank you so much!! Have a beautiful week! -Anna
Toni says
November 15, 2017 at 7:41 amDefinitely will try adding this!
Lauren @ Hall Nesting says
January 29, 2017 at 3:16 pmMaking bread is a memory that I share with Grandpa so I love this!
Anna@CrunchyCreamySweet says
January 30, 2017 at 12:33 amAwww, I love that! Thank you for sharing, Lauren!
Michelle | A Latte Food says
January 28, 2017 at 1:32 amOh my goodness, this looks incredible! It’s begging to be filled with soup!
Anna@CrunchyCreamySweet says
January 30, 2017 at 12:34 amOooo! Yes! I love that idea. Thanks, Michelle!
Megan | Allergy Free Alaska says
January 27, 2017 at 1:56 pmThis bread is a serious stunner! It looks crunchy on the outside, yet soft on the inside. Just how I like it!
Anna@CrunchyCreamySweet says
January 30, 2017 at 12:34 amMe too! So perfect! 😀 Thanks so much, Megan!
Dee says
January 27, 2017 at 12:23 amSourdough is my absolute favorite bread — I’m drooling just looking at these pictures!
Anna@CrunchyCreamySweet says
January 30, 2017 at 12:34 amMine too! Thank you, Dee! 😀
Erin @ The Speckled Palate says
January 26, 2017 at 8:37 pmI am TOTALLY making the starter for this bread tonight so I can bake it tomorrow. I am just LOVING this!
Anna@CrunchyCreamySweet says
January 30, 2017 at 12:35 amWoohoo! I love it! Let me know how you like it, Erin! 😀
Michelle @ The Complete Savorist says
January 26, 2017 at 7:45 pmSuch a great recipe, and I am beyond excited to try it!
Dorothy at Shockingly Delicious says
January 26, 2017 at 5:10 pmThe crumb…the structure…the crust…that is one PERFECT loaf of bread!
Erren says
January 26, 2017 at 11:29 amThis bread looks absolutely gorgeous! I love homemade bread!