My Favorite No-Knead Bread

1 from 1 reviews

This bread recipe is great for many reasons – it is easy, simple, hearty, and it is very adaptable. Try adding a large pinch of dried Italian herb blend, poppy seeds, sesame seeds, garlic, or even cinnamon and sugar.

Baked in a dutch oven or other pot, this bread has a crunchy crust and a springy interior. It takes flavor like a champ, making it a great candidate for croutons or bread pudding if you let it get a bit stale.


Seasonings like fresh minced rosemary, oregano, thyme, or other herbs; dried herbs, poppy seeds, cumin…the list goes on!


Mix the flour, salt, and yeast together in a bowl. If you are adding herbs or seasonings, put them in at this stage, too.

Pour in the water and stir it into the dry ingredients. Blend it well but do not over stir. Once it is mixed together, cover the bowl with plastic wrap and a towel and let it sit for 12-22 hours.

Sprinkle flour onto your working surface and turn out the dough. It will be very wet! If you have one, use a scraper to lift the dough as you shape it, adding flour as needed to make it workable.

Place the shaped dough into a clean bowl and re-cover it with plastic wrap and a towel. Let it rest for two more hours.

Preheat the oven to 450 and put the dutch oven and lid inside. Let it heat up for at least 30 minutes. Carefully remove the dutch oven and its lid and then plop the dough directly into the hot pot.

Put the lid back on the dutch oven and return it to the oven for 30 minutes. Uncover it and let it finish up for about 15-20 minutes more, or until golden brown.

Remove the dutch oven and let it cool a bit before turning out the bread. Allow the bread to cool completely before cutting (or don’t, life is short, enjoy hot bread!)


I use a 6-quart dutch oven and this is a rather small bread recipe, so the loaf is rather round and flat. The slices are perfect for easy dipping into olive oil and vinaigrette or for bruschetta. 

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