Easy No Knead Bread

by Ben, So Vegan
Easy No Knead Bread Recipe

Hello everyone! It’s Roxy here.

I think it’s safe to say I’m a little excited (too excited, maybe?) to share this recipe with you all.

I’ve been working on this easy no knead bread for the past 4-5 months and it’s something I’m very, very proud to finally bring into the world!

I started this ‘no knead’ bread journey for a number of reasons:

  1. When our children grow up and think of home, I want them to remember the smell of freshly-baked bread in the morning!
  2. I’ve realised lots of bread you’ll find in the supermarkets is highly processed and can contain over 20 ingredients!
  3. Homemade bread always tastes the best!
  4. As a family, we rarely have any spare time so this easy no knead recipe ticks all the right boxes.

What equipment will I need?

  • We use a 5.5 quart (4.2 litre) dutch oven with a 24cm (9.4”) diameter made by Le Creuset, which we’ve owned for as long as we can remember – and it will probably outlive us! If you don’t have a dutch oven, you can use a similar-sized oven-proof pot with an oven-proof lid, both of which must be able to reach temperatures of 220°C fan (475°F). It’s also important the lid fits securely to trap the steam inside the pot, which will create the amazing crust.
  • The only other equipment you’ll need is a large mixing bowl, wooden spoon and a spatula.
Easy No Knead Bread Recipe

Why didn’t my bread rise?

  • The reason your bread didn’t rise is the yeast, which probably expired or it was exposed to too much heat and moisture. It’s important to always check the expiry date and store the packet of yeast in a cool dry cupboard.

Why do I need to ‘stretch and fold’ the dough?

  • ‘Stretching’ and ‘folding’ the dough helps to strengthen the bread. It also traps more air in the dough, which will help the dough rise while it’s in the oven. The truth is, the more stretching and folding you do, the higher the dough might rise. But after months of testing, we’ve found that stretching just the 4 times (‘north’, ‘south’, ‘east’ and ‘west’) before the dough goes in the oven, creates just enough rise for a near-perfect bake.

Other notes:

  • Fast action dried yeast will almost always work even if you use cold water. However, the reason we recommend using lukewarm water (approx 38°C / 100°F) is this will kickstart the yeast activity and, if necessary, you can check if the yeast is definitely working. If the bread hasn’t begun to rise after 1-2 hours, there’s a chance the yeast isn’t active.
  • For this recipe, we prefer to measure our ingredients – including the water – in weight, not volume. This method is almost always more accurate, however we’ve also provided the measurements in volume (cups) if you prefer.
  • ‘Fast action dried yeast’ is also called ‘quick rise’ and ‘instant’ yeast so they can all be used interchangeably. However – if you prefer to use ‘active dried yeast’, this will need to be activated first in the water as per the packet instructions.
  • Plain flour is the same as all-purpose flour. Other types of flour, including gluten-free or wholemeal, will also work – but the results will be different and the bread will be slightly tougher.

Easy No Knead Bread Recipe

Easy No Knead Bread

Print
Prep 13 hours
Cook 50 minutes
Serves 12 slices

Ingredients

  • 480 g plain flour, plus extra for dusting
  • 1/2 tsp fast action dried yeast, see notes
  • 2 tsp sea salt
  • 380 g lukewarm water, see notes

Method

  • Combine the flour, yeast and salt in a large mixing bowl. Add the water and stir with a wooden spoon until fully combined. The dough should be rough and very sticky, so don’t panic if it feels quite hard to work with. Now cover the bowl with a damp tea towel and leave the dough to rest at room temperature for 12-18 hours (we leave ours overnight).
  • The next day, preheat the oven to 220°C fan / 475°F. As soon as it has come to temperature, place the dutch oven with its lid on inside the oven for 30 minutes.
  • Meanwhile take a look at the dough, which should now be puffy with lots of bubbles. Generously flour a clean worktop, then use a spatula to gently ease the dough out onto the worktop. Dust both the dough and your fingers with more flour, then ‘stretch and fold’ the dough 4 times by pulling each edge up and over itself to form a ball of dough (think of the dough as having four sides ‘north’, ‘south’, ‘east’ and ‘west’ - and each side needs to be pulled/stretched, then folded over itself). Now turn the dough upside down, then gently rotate it with your hands to form a ball and until the top is smooth. Note: you can sprinkle the dough with a little more flour if it’s too sticky to work with.
  • Carefully transfer the ball of dough onto a sheet of baking paper. Then, once the dutch oven is ready, carefully remove it from the oven and remove the lid. Using the baking paper, carefully drop the dough inside the dutch oven so it remains on the baking paper. Using scissors, cut a 5cm (2”) slit into the top of the dough and sprinkle the top with a little more flour. Cover with the lid, then bake for 30 minutes. Then remove the lid and continue baking for another 20-25 minutes or until the crust is perfectly golden brown.
  • Carefully remove the bread from the oven and transfer it to a cooling rack. Leave to cool before slicing.

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Leave a comment

76 Comments

Katniss January 26, 2024 - 6:54 pm

I’ll give it a whirl.

Reply
Ben, So Vegan January 26, 2024 - 8:37 pm

Thanks!

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JUJU February 28, 2024 - 12:30 am

Hey. I have my first attempt waiting overnight to prove and be cooked tomorrow. I have used white spelt flour as it is easier for me to digest, I’ll let you know how it goes

Ju

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Anonymous February 28, 2024 - 1:09 pm

how do i post a photo?

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WayneBlizz March 11, 2024 - 10:32 pm

When you say, “remove the bread from the oven and transfer it to a cooling rack,” are you putting the Dutch oven on the rack, or putting the loaf on the cooling rack?

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Scoobie January 26, 2024 - 7:18 pm

Can I ask why plain flour and not strong bread flour? And could you use wholemeal flour or a combination of wholemeal and white?

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Ben, So Vegan January 26, 2024 - 8:36 pm

Good question! This is just personal preference. We make this bread a lot and we almost always have plain flour to use up. Bread flour would create a thicker crust and a chewier crumb – and you’d need to add an extra 1-2 tablespoons of water so the dough is just as sticky. Hope that helps!

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Amy February 18, 2024 - 9:53 pm

Hi there, how many calories per loaf? Thanks

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Sunny January 26, 2024 - 7:27 pm

How much is 380g water in cups?

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Tam January 31, 2024 - 3:51 pm

This looks great! Is it possible to cook it just on a baking tray, rather than in the Dutch oven?

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Sunny January 26, 2024 - 7:29 pm

How much is 380g water in cups? This is my first submission

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Ben, So Vegan January 26, 2024 - 8:26 pm

Hi Sunny! You can switch between US customary and metric measurements above where it lists the ingredients. If you select US customary, you’ll then see the measurements in cups. I hope that helps!

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Cheska January 30, 2024 - 8:39 pm

Thank you for your recipe looks amazing as do all of your recipes. Can I ask what step I should take of it didn’t rise due to yeast not being fast rising which I didn’t realise ?
Can I just leave it another 24 hours I really don’t want tl throw it out .

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Boo January 27, 2024 - 8:11 pm

Hi Roxy and Ben, can I use fresh yeast instead of dry? Thanks!
It looks delicious

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Ben, So Vegan January 30, 2024 - 11:05 am

We haven’t tested this, but this bread dough is very forgivable so we’re pretty confident it would work well. Generally you need 3x the amount of fresh yeast vs fast action, so we’d recommend using 1.5 tsp of fresh yeast. Good luck! 🙂

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Crix January 30, 2024 - 7:35 pm

Hi can we use fresh yeast?

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Anonymous January 29, 2024 - 9:42 am

Hi Roxy and Ben, have you tried a whole spelt and white spelt combination, by any chance? I would be interested to know how spelt flour comes out. Thanks!

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Anonymous February 7, 2024 - 12:48 pm

I used spelt flour and it worked great!

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Bevvers January 29, 2024 - 11:55 am

Made last night and baked this morning. The finished loaf ooked amazing but I found the texture was slightly doughy. What did I do wrong?

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Ben, So Vegan January 29, 2024 - 12:10 pm

It’s difficult to know exactly without some trial and error but maybe it needed to bake longer?

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Debs February 4, 2024 - 9:49 am

This exact thing just happened to me this morning. Crust perfect but not as many holes as I was expecting inside and doughy …. Did you by any chance try again and have a better result ?

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Ben, So Vegan February 5, 2024 - 11:52 am

There are quite a few reasons wny the bread might turn out dense. One other reason is the dough might be under-fermented (lack of sugar/air in the dough), so it’s already quite dense when you come to bake it. It’s worth double checking your yeast is 100% working and also ensure the room temperature isn’t too cold. When you check the dough in the morning, it should be quite puffy with lots of little holes. If not, the dough hasn’t fermented properly. I hope that helps!

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Debbie February 4, 2024 - 9:55 am

I had this same issue. Have you tried again with a better result ? X

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Evi February 10, 2024 - 7:53 am

I was going to ask if I can use the fresh yeast , but you already answered and also – would it be the same result if I dissolve the rock salt in 380g of water? Your bread looks amazing and well done to share with us.

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Jess March 18, 2024 - 12:30 pm

Can you use sourdough starter instead of yeast?

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Bevvers January 29, 2024 - 12:16 pm

Thank you Ben. I’ll try that next time.

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Marleen January 29, 2024 - 2:57 pm

Hi Roxy & Ben, I have tried this bread with glutenfree breadmix from Schär. I only had to adjust the amount of water, as was written on the package. It’s the first time since 5 years of trying to bake glutenfree, I had a beautiful and delicious bread. Thank you so much!

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Ben, So Vegan January 30, 2024 - 10:59 am

Yay! So glad it turned out well 🙂

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Sepideh January 29, 2024 - 4:20 pm

Hi, is it possible to bake this bread without using dutch oven ?

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Ben, So Vegan January 30, 2024 - 10:59 am

Yes absolutely! We explain how to do this in our notes 🙂

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SarahJ February 13, 2024 - 10:15 am

ummm… sorry if I’m being dumb, but I cannot see where in the notes?! I only have a 2.5l pot so actually split the mix and the other half is on a tray – so I guess I’ll find out soon enough as in the oven now! 🙂

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Niki January 29, 2024 - 8:13 pm

Has anyone tried to bake this bread using the Cup for Cup gluten free flour? Do you need to add any baking powder to help with the rise, or is the yeast enough?

Thank you 🙂

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Crix January 30, 2024 - 7:37 pm

Hi can we use fresh yeast?

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Bambi February 1, 2024 - 1:22 pm

Hello! If you’re using normal yeast that has to be mixed with water, do you reduce the amount of water in the final recipe? Thank you!

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Sepideh February 1, 2024 - 2:31 pm

Hello again, I have a problem with parchment paper it’s sticking to the bread after baking and very hard to remove it. What’s the solution for preventing this situation? Thanks

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Ben, So Vegan February 5, 2024 - 11:47 am

Hey Sepideh. Try dusting your parchment paper with flour, then adding the dough. Good luck!

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Laura February 15, 2024 - 12:05 pm

I had this issue, but next time I tried it used greaseproof paper with a dusting of flour instead, worked perfectly and didn’t stick at all.

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Meg February 2, 2024 - 7:33 pm

I made this and found it amazing! Only verrrry salty, there is so much salt… Is that just me?

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Ben, So Vegan February 5, 2024 - 11:48 am

Hey Meg. The salt should bring out the flavour of the bread, but it should’t taste salty. What type of salt are you using?

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Lisa February 4, 2024 - 10:01 pm

Love this recipe. Makes my tiny flat feel like home to have the smell of fresh bread wafting around 🙂

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Ben, So Vegan February 5, 2024 - 11:53 am

Yay thanks!

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Annmers February 6, 2024 - 11:31 am

Well this is the 4th variant of this type of ‘no knead’ bread I’ve tried in 2 weeks and this one actually works. All I’d say is not to panic when you turn it out and it’s uber wet. A little flour and the stretching really does give it structure. Mine only needed 15 mins with the lid off. I’ll be making this every day. Thankyou guys!

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Anonymous February 7, 2024 - 2:45 am

I’ve been following you beautiful people for a while on Instagram which is where I saw a post on this bread. This recipe is fantastic, so easy, quick and cheap. I was so excited when I got up this morning to find my dough looking exactly as it did in your video, I’ve never made bread before so I found the process enchanting. My loaf baked perfectly and we have just cut into it and my daughter says it’s the best bread she’s ever had. Our house smells divine. Thank you so much for sharing this recipe, I can’t wait to have this with my favourite Lentil Soup.

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ShellieB February 9, 2024 - 11:12 am

This bread is incredible! So easy, thank you for sharing 🙂

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Tanja February 9, 2024 - 10:07 pm

1/2 tsp of yeast, isn’t that very little? I arrive at 1.65 grams of yeast?

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Sass February 10, 2024 - 5:26 pm

I was wandering the same. I went with 15g of dried active yeast. Will let you know how it turns out

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Ben, So Vegan February 12, 2024 - 3:27 pm

Hey Tanja. Yes this is intentional! The dough only requires a small amount of yeast because it’s left to ferment slowly overnight. Other breads are often only left to prove for 1-2 hours, so they require a lot more yeast. Hope this helps!

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Sass February 14, 2024 - 3:43 pm

It worked really well!

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Arnold Veenhoff February 12, 2024 - 7:07 am

I just made this bread. Not with a fancy pot like yours but with what I have here at hand (a pot I use for stews. I used half plain flour and half whole wheat flour and threw in a handful of pumpkin seeds. The pot was a bit smaller than in the recipe so the bread came out pretty high and was despite the whole wheat flour still fluffy and delicious. Great recipe!

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Caroline February 12, 2024 - 10:27 am

Hi,
How do you keep the bread fresh as long as possible?
Thank you 🙂

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Ben, So Vegan February 12, 2024 - 3:28 pm

Keep it stored somewhere cool in an air-tight container. Alternatively we often slice the bread, then freeze the slices in a resealable plastic bag 🙂

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Caroline February 13, 2024 - 7:38 pm

Thanks!
I made the bread yesterday for the first time and it looked en tasted amazing!

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Rhi February 12, 2024 - 2:46 pm

Would this work with sourdough starter inserted of yeast?

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LAura February 15, 2024 - 12:07 pm

Hello, loooove love this recipe – it’s so easy and I’m so proud I can make a proper loaf of bread!! How would it work if I wanted to use seeds/make it wholemeal? thank you!!

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Jay!! February 19, 2024 - 11:30 am

My first attempt and it turned out amazing! Now everyone wants more every day

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Dylana February 19, 2024 - 11:46 am

Thank you so much for this recipe, it is amazing! I have been making a loaf every week and everyone loves it! I did have a question though – I tried to make a seeded loaf today using the same recipe, but it didn’t turn out very well (I literally just used the above recipe and added flax, pumpkin and sunflower seeds until I thought there was enough). Is still tasted nice and was edible, but the texture was more dense than the plain loaf. Do you have any tips for a seeded version of the loaf?

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Nina February 22, 2024 - 1:06 pm

Started this yesterday and just came out of the oven today. I love baking but nothing ever comes out as it should. This came out fabulously! It smells delicious, tastes lovely, fluffy inside with a crisp crust. Followed recipe exactly but cooked it in a Pyrex casserole dish as I don’t have a Dutch oven and it worked perfectly. Do glad it popped up on my Insta reels, thank you

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CheckYourMathMan February 23, 2024 - 8:59 pm

Don’t understand how 16.9 oz is 4 cups while 13.6 oz is 1.66 cups??

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Lisa February 23, 2024 - 10:34 pm

Hi guys.

I’m not sure if my oven is pot suitable for a 30 minute pre-heat. Will I still get bread if I skip this step? I broke the bread tine I was using 🙁 but still really want fresh bread! Tia 🙂

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anton March 3, 2024 - 10:52 am

i put the pot in the cold oven and preheated it for 10-15 minutes before putting the dough in and it worked out fine, preheating with these temperatures in times like these is a crime anyways.

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Michelle February 28, 2024 - 10:06 am

Could you please clarify whether it’s half a teaspoon of fast action, dried yeast or one -two teaspoons
Thanks

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Bobs March 13, 2024 - 9:46 am

I used half a teaspoon and it rose great!

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Sarah February 29, 2024 - 10:13 am

Made this twice now – best bread I’ve ever made! Thanks

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RABBS March 4, 2024 - 7:39 am

This is so good! Making it with my daughter and it’s great. Could I add sunflower & pumpkin seeds or would that stop it from rising?

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Arnold Veenhoff May 24, 2024 - 9:02 am

I put in a handful of pumpkin seeds, no problem!

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Bobs March 4, 2024 - 11:13 am

Made this overnight and just had a slice and it’s so good! Chewy and delicious, I did half strong white bread flour and half plain as I was short on plain, it worked great. I can’t keep a sourdough starter alive these days so having this style of bread for so little effort is amazing thank you for the recipe!

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Alice March 20, 2024 - 10:10 am

Can you use 1 sachet of fast action yeast for this?

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SarahR April 28, 2024 - 5:38 pm

I did this recipe today and it’s incredible! Thank you so much – I’ve never made bread before and this video and recipe gave me the confidence to try it!

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Milly May 3, 2024 - 5:52 pm

I’ve made this recipe a few times and it’s amazing! I would love to make the loaf a bit bigger. If I did 1.5x quantity, how would this affect the baking times?
Thanks x

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Sarah May 10, 2024 - 10:15 am

Hi I tried this for the first time today. The dough was super super sticky when I turned it out and actually got sticker the more I handled it. I ended up adding what felt like way too much flour to shop it from being sticky. It didn’t end up as smooth looking as yours and was quite flaky looking? What am I doing wrong? I followed exact quantities but used very strong Canadian bread flour instead. Would this be why?

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Anonymous May 17, 2024 - 8:47 pm

Hi Roxy and Ben

Can I use this recipe to make rolls and if yes how should I adjust the cooking time?

Thanks,

Lisa 🙂

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Lisa May 17, 2024 - 8:55 pm

Hi Ben and Roxy

can I use this recipe to make bread rolls? If yes how do I adjust the cooking time?

Thanks 🙂

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r May 26, 2024 - 10:15 am

the recipe worked out okay but i needed copious amounts of flour in the morning to make dough workable + even that still didn’t feel enough. i measured everything out to the gram so unsure as to why this was but maybe it differs between flour brands.

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Tasha June 18, 2024 - 4:06 pm

Tried this recipe and it was all going so well, but once cooked it was too dense. I’m 100% sure this was my fault but any tips what I did wrong?

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Arnold Veenhoff October 27, 2024 - 9:00 am

Nice recipe! Just made it half plain flour / half whole wheat flour and pumpkin pits. Looks great and hope the taste is just as good. Too bad I can’t share a picture of the result!

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Newby February 2, 2025 - 4:23 pm

Can gluten free flour be used in this recipe?

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