Easy No Knead Bread




About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it d...

In this instructable, I will show you how to make a no knead bread. This easy no knead bread recipe has very few ingredients and is baked in a dutch oven. The dutch oven style of baking creates a super nice hard crust on the outside and leaves a nice soft middle on the inside. Go out there and make your own! If I can do it, you can do it! :) Let's get baking!

If you have any questions or comments, put them down below and I will get back to you as soon as I can.

Follow the easy steps below or watch the video tutorial or do both!

Step 1: Ingredients/Tools


  • 3 cups of all-purpose flour (360g)
  • 1 1/2 cups of water (355ml)
  • 1 1/2 tsp. of salt (8g)
  • 1/8 tsp. of sugar or a pinch (less then 1 g)
  • 1/2 tsp. of active dry yeast or instant yeast (1.5g)

Helpful Tools:

  • Dutch Oven
  • Whisk
  • Wooden
  • Spoon
  • Plastic wrap
  • Parchment Paper
  • Oven Mitts
  • Fork

Step 2: Proof the Yeast

First let's proof the yeast. To do this, we take our water and heat it up in the microwave or on the stove and get it to 105 to 115 degrees F., about 40 seconds in the microwave. Then we add our sugar which will provide a bit of food for the yeast. Next add our yeast and stir a bit with a fork. Let the mixture sit for 5 to 10 minutes until the yeast gets foamy. If it doesn't get foamy, start over! It means the yeast is bad, or the water was not hot enough or too hot.

Step 3: Prepare the Dough

Next we prepare the dough. Add our salt to the flour and whisk it well. Then add the yeast mixture to our flour. Next stir the mixture with a wooden spoon until it all comes together and forms a dough, you won't need to stir very long. The dough will be kinda sticky and look like a mess. That is perfect! Cover it with plastic wrap and let it sit on a counter somewhere at room temperature for 12 to 18 hours.

Step 4: Check Dough

After 12 to 18 hours you will see little tiny bubbles on the top of the dough, and it will have risen quite a bit. Remove the plastic wrap and then take a bit of flour and dust your counter or table.

Step 5: Shape Dough

Now we pour the dough out of the bowl, you will probably need to use your fingers to get the dough out. Dust the top of the dough with some flour, then fold the dough over on itself once or twice, then shape it into a ball. Use your hand and fingers and kind of tuck the dough underneath itself while turning, this is a good method for shaping the dough. It is easier to see on the video.

Step 6: Let Dough Rise

Now take a bowl and add a big piece of parchment paper to it, then dust the bottom of it with some flour. Next place the dough in the bowl and then re-cover it with plastic wrap and then let the dough rise for 2 hours.

Step 7: Preheat the Oven and Dutch Oven

Now we need to preheat our oven to 450 degrees F. or 232 C. We also place our dutch oven in the oven and let it heat up along with the oven. We want our dutch oven hot before putting our dough in it. Dutch ovens are awesome and super versatile. I have the Le Creuset brand, which is a pretty high end and expensive brand, but there are other cheaper ones out there. The Lodge I hear is a decent one as well. If you wind up getting one, make sure the handle can withstand temps up to 500 degrees. It will say in the description if it can.

Step 8: First Baking Phase

Once our oven is preheated and our dutch oven is also hot, use oven mitts to grab the dutch oven and place it on top of your stove. Then take the lid off, be careful it is hot!! Then grab the parchment paper and carry the dough over and lower it into the dutch oven. Then place the lid back on top. Again, be careful the lid and dutch oven will be super hot! Now place it in the oven and bake for 30 minutes.

Step 9: Second Baking Phase

After 30 minutes take the dutch oven out of the oven and remove the lid, then put it back in the oven and bake for another 15 to 20 minutes, until it gets nice an golden brown on the top.

Step 10: Remove and Cool

Now we remove our bread from the dutch oven by grabbing ahold of the parchment paper, then carrying it over to a rack to cool. The paper might break, so you may need to grab a little lower, again use oven mitts! Then let your bread cool until you are ready to eat it! Yummy! It will have a nice crispy outer crust with a nice soft middle.

Step 11: Video Tutorial

Now check out those steps in action and watch the video tutorial!

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88 Discussions


1 year ago

Looks like an awesome recipe! The crunchy crust looks delicious! Can't wait to try it! The only Dutch oven I have is a Lodge cast iron, which we use for camping. From reading the comments, it looks like that has worked for people, but is there another option for baking it? My Dutch oven is unclean at the moment!

1 reply

Well thank you! Yes you can use a Lodge camping dutch oven! mmm maybe just layer the inside of the oven with some foil?


2 years ago

I've made this twice now and both came out great! I'm using a Lodge and it's not as deep as a true Dutch oven but I'm pleased. I plan to do this at least once a week. Thanks!

1 reply

2 years ago

I've been experimenting with a no knead bread with gluten free flour. Adding extra xyanthum gum (I was using Pamela's Artisan Gluten Free Flour Mix for 2/3 the flour and a mixture of Almond, Sorguhm, Potato Starch, Flax meal for the other third)and extra yeast. I have a Kitchen Aide, so I was able to mix all the flour in with the mixer. I proofed the bread twice in the mixing bowl, then turned it out into a greased stoneware casserole dish. Unfortunately, the bread did not raise much again. It was still a very hearty tasty bread. So, my lesson learned, after punching down and kneading after the first proof, put bread in baking dish, cover with damp cloth,put in 100 degree oven to raise. When just about doubled,bake in 375 oven.

5 replies

Have you tried using the liquid from a can of beans? sounds crazy but it works like egg whites in most recipes. they call it "aquafaba" (because that sounds better than "bean goo")
Might add the protein you need to get the bread to rise. you might want to whip it into a merengue and fold it into the dough.

Thank you for your comment!! :) I don't have hardly any experience making gluten free dishes, well except for the common dishes that are naturally gluten free. I do have an instructable on gluten and dairy free flaxseed muffins that I made with two of my nieces who are gluten free. Thanks for your tips!

I am still learning. The best teacher has been failure. Lots of tips for flour substitutes and how much to use, proper proportions, replacements for gluten, on Pinterest. Amazing source of information that leads to bloggers who have lots of experience to share.

I look forward to trying out your recipe this weekend!


2 years ago

I have an Oval Dutch oven, does the cooking time change if I use one?

1 reply

I haven't used an old camping style dutch oven so I can't say for sure, but the main thing would be to put it in right when you turn on the heat for the oven and let it heat up with the oven. I would say try it with the same times and see where that gets you. I am guessing it will be about the same. :)


2 years ago

Nice demo just a question others showing their demo's omit the sugar in their recipes...why don't you? Also, you did not show making slits on top of the dough before baking, and yet it certainly looked like you did. LOL

1 reply

Thank you Anthony! Adding a pinch of sugar for the yeast to feed on is not entirely necessary, but the yeast sure does like it. That little bit of sugar is a good jump start for the yeast, but again, you can omit it if you like in this recipe. Nope I didn't make slits on the top of that bread, you certainly can if you like. Thanks again! :)

I like both ways, the taste is phenomenal with the no knead version. Of course I don't have a problem with kneaded bread either! It is just nice to know how to do both. haha :)


2 years ago

Nicely done!