The Easiest No-Knead Bread Recipe for Beginners
If you’ve ever wanted to bake fresh bread at home without the hassle of kneading, this no-knead bread recipe is for you. It requires minimal effort but delivers bakery-quality results with a crispy crust and soft, airy interior. Perfect for beginners!
What You Will Need
3 cups all-purpose flour
2 tsp active dry yeast
2 tsp salt
1.5 cups of warm water
Dutch oven
How to Make No-Knead Bread
In a large mixing bowl, combine dry ingredients (flour, yeast, salt) and mix until dry mixture is consistent throughout. This ensures that yeast and salt are evenly distributed as we are not activating the yeast prior to adding to flour.
Add warm water to dry ingredient mixture and mix until together until a sticky, shaggy dough forms. Adjust with small amounts of flour or water as needed to achieve a sticky, shaggy dough—avoid making it too dry or wet.
Cover the large mixing bowl with a damp tea towel or plastic wrap. Ensure that the bowl is not covered too tightly. Let the dough rise for 6-8 hours.
Once the dough has doubled in size and appears light and fluffy, use a bench scraper, spatula, or wooden spoon to scrape the dough from the bowl onto a lightly floured workspace.
Lightly coat your hands and the dough in flour to stretch and fold the dough in a circular fashion until the dough assumes a round, loaf-like shape.
Line your Dutch oven with parchment paper and place the dough inside. Cover and let it rest for 30 minutes while you preheat the oven to 425°F.
Bake your loaf in the Dutch oven covered for 30 minutes. Then, remove the Dutch oven cover and bake at 15 minutes uncovered.
Allow your bread to cool for 15-30 minutes prior to eating. Enjoy your bread your desired way!
Tips for the Best Bread
Dutch oven is highly recommended for this recipe. Its ceramic cast iron material with the cover ensures that your bread cooks all the way through while preserving the crustiness of the loaf, without overcooking it. If you do not have access to a Dutch oven, I would recommend baking your bread uncovered for less time and temperature to avoid burning your bread.
When handling your bread, it is important to handle it very lightly to preserve the airy texture.
Here are my must-have items to perfect a simple bread loaf!
My Favorite Flavor Variations
Once you’ve mastered the basic no-knead bread, try experimenting with different flavors! Here are two of my favorite variations:
Rosemary & Garlic Infused Bread (Herby & Fragrant): Perfect for pairing with soups, pastas, or as a base for garlic bread.
What You’ll Need:
1 tbsp dried or fresh rosemary (chopped)
2 cloves garlic (minced) or 1 tsp garlic powder
1 tbsp olive oil (optional, for added richness)
How to Incorporate: Mix the rosemary and garlic directly into the dry ingredients before adding water. The flavors will infuse throughout the dough as it rises.
Smoky & Savory Bread (Bold & Flavorful): Great for sandwiches, dipping in olive oil, or serving with grilled dishes.
What You’ll Need:
1 tsp paprika (smoked or regular)
½ tsp black pepper
1 tsp garlic powder
How to Incorporate: Add these seasonings to the dry ingredients before mixing in water. The paprika gives a warm, slightly smoky depth of flavor, while the black pepper adds a mild kick.
Bring this homemade bread to a potluck, and your friends will think you spent hours in the kitchen—when in reality, you now know the secret to effortless, bakery-quality bread. Homemade bread does not have to be intimidating. With just a little patience and almost no work, you’ll have a rustic, delicious loaf ready to enjoy. Give this recipe a try and share your results in the comments! If you loved it, tag me on social media with your homemade loaf—I’d love to see your creations!
Full recipe
Ingredients
3 cups all-purpose flour
2 tsp active dry yeast
2 tsp salt
1.5 cups of warm water
Directions
In a large mixing bowl, combine dry ingredients (flour, yeast, salt) and mix until dry mixture is consistent throughout. This ensures that yeast and salt are evenly distributed as we are not activating the yeast prior to adding to flour.
Add warm water to dry ingredient mixture and mix until together until a sticky, shaggy dough forms. Adjust with small amounts of flour or water as needed to achieve a sticky, shaggy dough—avoid making it too dry or wet.
Cover the large mixing bowl with a damp tea towel or plastic wrap. Ensure that the bowl is not covered too tightly. Let the dough rise for 6-8 hours.
Once the dough has doubled in size and appears light and fluffy, use a bench scraper, spatula, or wooden spoon to scrape the dough from the bowl onto a lightly floured workspace.
Lightly coat your hands and the dough in flour to stretch and fold the dough in a circular fashion until the dough assumes a round, loaf-like shape.
Line your Dutch oven with parchment paper and place the dough inside. Cover and let it rest for 30 minutes while you preheat the oven to 425°F.
Bake your loaf in the Dutch oven covered for 30 minutes. Then, remove the Dutch oven cover and bake at 15 minutes uncovered.
Allow your bread to cool for 15-30 minutes prior to eating. Enjoy your bread your desired way!
