Easy No-Knead Bread is an artisan-style bread that’s done in 3 hours from start to finish and it’s mostly rising time. This is an easy bread recipe – you don’t even need a mixer. With only 4 ingredients (flour, yeast, salt, and water), you can make a bakery-quality, super soft homemade bread.

Artisan Bread slices on a cutting board with loaf of no-knead bread

This post may contain affiliate links. Read my disclosure policy.

Easy No-Knead Bread

We love the aroma and taste of homemade bread, including our easy Dutch Oven Bread, classic French Bread with the best crust, and of course classic Dinner Rolls. My kitchen has served as a bread-making test lab for the past month. We’ve made this bread countless times. It rises beautifully every time and you will fall in love with the spongy soft texture. It reminds me of the lovely loaves that Costco has perfected.

Many no-knead bread recipes require overnight fermentation but we love that this one is done in just 3 hours (most of which is just letting the dough rise while you go about your business). You’ll get to enjoy fresh homebaked bread within a few hours of when the craving hits.

2 slices of artisan bread with butter spread with a knife

What is the Best Flour For Bread?

Bread flour typically has slightly more protein and gluten than all-purpose flour so it is the preferred flour for bread. It can give you slightly better rise and texture. We have tested this no-knead rustic artisan bread with both all-purpose flour and bread flour. The loaves turned out perfect with either flour so use what you have on hand.

all purpose flour and bread flour in bags on counter

Watch No-Knead Bread Video Tutorial:

I hope this Easy No-Knead Bread becomes a new favorite homebaked bread recipe for you. If you enjoyed this video, please subscribe to our Youtube Channel and be sure to click the bell icon so you get a notification when we post a new video.

How to Make Easy Homemade Bread:

1. In a large bowl, combine warm water (100˚F) and salt. Sprinkle yeast over the top and let it sit 2 min, then stir.

2. Measure out exactly 3 1/4 cups of flour and add flour to the bowl. Stir together with a spatula just until it together (do not knead). Cover and let rise at room temperature 2 hours (until 2-3 times in volume).

step by step how to make homemade flour in mixing bowl with spatula

3. Line a cutting board with parchment paper and generously dust with flour. Turn dough out onto the floured surface.

4. With well-floured hands, fold the dough in half, then fold in half again. Dust dough generously with flour, lift it up and form a ball in your hands. Sprinkle the parchment paper flour or cornmeal, extending 1-inch past the border of the dough since it will expand. Place dough over the flour, seam side down, and let it rise at room temp uncovered for 40 minutes.

5. Meanwhile, prepare your oven: place one rack in the middle for the bread and one rack on the bottom for the water pan. Place a rimless cookie sheet (or inverted baking sheet) on the center rack. Preheat the oven and cookie sheet to 450˚ F. Also heat 1 cup water.

6. Just before baking, score the top of the bread 3 times. Place a metal or cast iron dish* on the bottom rack with 1 cup hot water (being careful not to splash water on a glass oven door). Slide dough with the parchment paper onto the hot cookie sheet and bake at 450˚ F for 25-28 min or until golden brown.

*CAUTION: DO NOT USE A GLASS DISH to hold water or it may explode when you add water. Also, be careful not to splash water on a glass oven door to prevent shattering from strong temperature change.

Loaf of no knead bread before and after baking

Pro Tips for the Best Homemade Bread:

  • Use warm water – ideally about 100˚F to 110˚F. Avoid hot water which can deactivate the yeast.
  • Measure precisely – spoon flour into measuring cup and level off the top. See our best tips for How to Measure wet and dry ingredients.
  • Dough Rising Temperature – A room temperature of 71˚F to 75˚F is ideal for bread rising. If your room is colder, it will take longer. Do not place dough in a hot oven to rise. If the temperature goes above 110˚F, you can deactivate and ruin the yeast.
  • Don’t Rush the Rise – For the best texture and rise, do not rush the rising process. It should be 2-3 times in size when it is finished rising. If you don’t allow the full rise, the bread will be dense.
  • Preheat the oven and baking sheet – putting the dough onto a hot baking sheet or pizza stone, will help form a beautiful crust.
  • Scoring the bread – scoring the top of the loaf allows it to expand and creates a pretty bread that you will be very proud of. Use a sharp or serrated knife or bread scoring blade.
  • Cool before slicing – If you cut freshly baked bread while it’s still hot, the steam will escape and the bread will seem doughy.

Slices of homemade bread on cutting board with loaf of no-knead bread

Our Top Rated Bread Recipes:

The next day, use this bread to make the most amazing Reuben Sandwich or this restaurant copycat Chicken Bacon Avocado Sandwich.

Natasha's Kitchen Cookbook

No-Knead Bread Recipe (Easy Artisan Bread)

4.93 from 201 votes
Author: Natasha of NatashasKitchen.com
Artisan Bread slices on a cutting board with loaf of no-knead bread
This No-Knead Bread is an easy artisan-style bread that comes together fast. With only 4 simple ingredients, you can make a bakery-quality, super soft homemade bread.
Prep Time: 2 hours 45 minutes
Cook Time: 25 minutes
Total Time: 3 hours 10 minutes

Ingredients 

Servings: 8 people (makes 1 loaf)
  • 1 1/2 cups water, warm, at 100˚F (not hot)
  • 1/2 Tbsp sea salt
  • 2 1/4 tsp active dry yeast, (7 grams or 1 packet)
  • 3 1/4 cups all-purpose flour, (or bread flour) plus extra flour for dusting
  • 2 Tbsp cornmeal , or more flour

Instructions

  • In a large bowl, stir together 1 1/2 cups warm water (100˚F) and 1/2 Tbsp of salt. Sprinkle the top with yeast and let it sit 2 min, then stir. 
  • Measure out exactly 3 1/4 cups of flour and add flour to the bowl. Using a spatula, stir until dough comes together and is well blended. Cover the bowl with plastic wrap and let it rise at room temperature 2 hours (or about 2-3 times in volume).
  • Line a cutting board with parchment paper and generously dust with flour. Scrape dough out of the bowl with a spatula onto the floured surface.
  • With well-floured hands, fold dough in half, then fold in half again. Dust dough generously with flour, lift it up and form a ball in your hands. Sprinkle parchment paper with more flour or cornmeal, extending about 1" past the border of the dough since it will expand. Place dough over the flour, seam side down, and let it rise uncovered at room temp 40 minutes.
  • Meanwhile, prepare your oven with 2 racks - one rack in the middle for the bread and one rack on the bottom for the water pan. Place a rimless cookie sheet (or use the backside of a rimmed cookie sheet or pizza stone) on the center rack. Preheat the oven and cookie sheet to 450˚ F. Also heat up 1 cup water.
  • Just before baking, score the top of the bread 3 times. Place a metal or cast iron dish (never a glass dish*) on the bottom rack with 1 cup hot water (being careful to not splash water on a glass oven door). Slide the dough with the parchment paper onto the hot cookie sheet and bake at 450˚ F for about 25-28 min or until golden brown. Transfer loaf to a rack and cool to room temp before cutting into it. 

Notes

*CAUTION: DO NOT USE A GLASS DISH on the bottom rack to hold water, or it may explode when you add water; just trust me on this one. Also, be careful not to splash water on the glass door of your oven to prevent shattering with strong temperature change.

Nutrition Per Serving

205kcal Calories42g Carbs7g Protein1g Fat1g Saturated Fat441mg Sodium95mg Potassium3g Fiber1g Sugar9mg Calcium3mg Iron
Nutrition Facts
No-Knead Bread Recipe (Easy Artisan Bread)
Amount per Serving
Calories
205
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
441
mg
19
%
Potassium
 
95
mg
3
%
Carbohydrates
 
42
g
14
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
7
g
14
%
Calcium
 
9
mg
1
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American, French
Keyword: artisan bread, no knead bread
Skill Level: Easy
Cost to Make: $
Calories: 205

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This recipe was first published in 2012. It was updated March 2020 with new photos and we improved the recipe adding slightly more flour to help with forming the loaf.

Loaf of no knead artisan bread on a red towel

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Vickie
    March 18, 2024

    What a lovely recipe! Can you add seeds to the mix? Also Do you have tips on how to store the bread? Are you supposed to store it in airtight container after baking?

    Reply

    • Natasha's Kitchen
      March 18, 2024

      Thanks, Vickie. I haven’t tried adding seeds yet but let us know how turns out if you give that a try! Leftover bread can be stored cut-side down at room temperature for up to 3 days or tightly wrapped in plastic wrap and foil and frozen for up to 3 months.

      Reply

  • Jacqueline Heim
    March 16, 2024

    Natasha! Another great fool proof recipe. I hope you know you are helping all of us from inflation by making these wonderful bread recipes! Thank you! I started with all the flour in my Kitchenaid, added the yeast salt water (together as directed) and put it in all at once to the flour, mixed on low for one or two min. Continued as directed. IT WAS AWESOME Was as in it only lasted till morning with all of us eating it. Cant wait to try it with fresh basil or rosemary!

    Reply

    • NatashasKitchen.com
      March 16, 2024

      You’re very welcome, Jacqueline!

      Reply

  • Linda
    February 29, 2024

    I am going to make this brad today. Can you use instant yeast? I don’t have active right now.

    Reply

    • Natashas Kitchen
      February 29, 2024

      Hi Linda, I have not tried this bread with instant yeast to advise.

      Reply

      • Linda
        February 29, 2024

        I used instant yeast and the bread came out great! Thank you.

        Reply

  • Erin
    February 19, 2024

    Bread is in the oven as I write this. But I chickened out on the temperature because my parchment says oven safe to 425 degrees. Oh no.. . So it’s cooking on 425 and I’m hoping for the best.

    Reply

    • Erin
      February 19, 2024

      Update: it turned out great cooked at 425!! I wonder what the difference would have made if cooked at 450? Flavor? Or just consistency?

      Reply

      • Natashas Kitchen
        February 19, 2024

        Hi Erin, we cook it at 450 and it turns out perfectly for us. Sometimes oven vary in temperature and the 425 may be perfect for your oven type.

        Reply

  • Karen
    February 19, 2024

    This looks amazing and easy to bake. I was wondering if you could use part white whole wheat flour along with the bread flour?

    Reply

    • NatashasKitchen.com
      February 19, 2024

      Hi Karen! I have not tested that myself but I think it could work. IF you experiment, let us know how it turns out.

      Reply

  • Christy
    January 14, 2024

    Whoa, this is my first time making bread and this bread is so good!! And easy to make.

    Reply

    • NatashasKitchen.com
      January 14, 2024

      Hi Christy! It really is. I’m glad you loved the recipe.

      Reply

  • David Campbell
    January 10, 2024

    Can you provide the salt weight? Every type of salt has a different weight when measured by volume.

    Thanks.

    Reply

  • James Serenson
    December 4, 2023

    Hi Natasha:
    If you wanted to make this low carb what would you do.

    Reply

    • NatashasKitchen.com
      December 4, 2023

      Hi James, I’m sorry, I don’t have any recommendations for that. I have not tried any alternatives.

      Reply

  • Lisa
    November 18, 2023

    I made this for the first time for a dinner party tonite, and WOW!! It was ready with the rest of the dinner so I did not have time to take a picture, but I even impressed myself! Looked just like the pictures and tasted divine!! I will make this again and again. THANK YOU, Natasha, for making me look good! 🙂

    Reply

    • Natasha's Kitchen
      November 19, 2023

      Yay that sounds perfect! Thank you so much for this feedback, Lisa. We’re so glad that it was a huge hit!

      Reply

  • Darek
    October 15, 2023

    Natasha,
    Video you say 3 cups of flour buy the recipe has 3 1/4 cups of flour. Which one is it?

    Reply

    • Natasha's Kitchen
      October 16, 2023

      Hi Derek, I always recommend following the written recipe especially when it’s your first time making it. Also, written recipes can be updated if we decide to make it better.

      Reply

  • becca
    October 3, 2023

    I make this bread at least twice a week. We all love it, and guests have loved it too. My son, picky eater, likes it very much.. i make pizza from the slices for him. I noticed that with AP flour, it doesn’t have as much as a rise as with the bread flour. scrolled through comments and want to try using some wheat flour. thank you!

    Reply

  • Kathy
    May 5, 2023

    This bread always turns out fantastic and is so easy. I cook mine on a pizza stone. Using the bread flour instead of all purpose makes a huge difference in the texture.

    Reply

    • NatashasKitchen.com
      May 6, 2023

      Hi Kathy! Thank you for sharing that with us!

      Reply

  • Elzbieta Kowalczyk
    April 24, 2023

    wow! I love bread.! I will make this bread for sure. I love your recipes. Thanks.

    Reply

    • NatashasKitchen.com
      April 24, 2023

      Hi Elzbieta! I’m so glad you are loving my recipes. Thank you.

      Reply

  • Chrissy
    April 4, 2023

    I made the recipe with no modifications and didn’t really expect much. Boy was I wrong! Absolutely delicious! I will absolutely make this recipe again.

    Reply

    • Natasha's Kitchen
      April 4, 2023

      Love it! Thanks for sharing, I’m so glad you enjoyed this recipe.

      Reply

  • Beata Myles
    March 18, 2023

    I made this bread today and it was delicious! Everyone in the house loved it and I will definitely be making it again. BUT…I used my glass baking dish to put the water in and it exploded inside my oven while the bread was baking!

    Reply

    • Natasha's Kitchen
      March 20, 2023

      Oh no, I guess you have missed my note in the recipe that says “DO NOT USE A GLASS DISH to hold water or it may explode when you add water. Also, be careful not to splash water on a glass oven door to prevent shattering from strong temperature change.”

      Reply

  • Heather
    March 10, 2023

    Natasha,
    I ran into a problem making this bread….my family wants it every night😂 (and I have been making it for a week straight). My son asked if I get tired making it..I said no why- do you get tired of eating it? Nope! He’s in love!
    Thanks again for a foolproof (and amazing) recipe! I have a loaf rising as I type…

    Reply

    • Natashas Kitchen
      March 10, 2023

      That’s so great! It sounds like you have a new family favorite, Heather! That is the best when kids love what we moms make.

      Reply

  • Ina
    March 5, 2023

    Hi Natasha,

    I’ve tried making this delicious bread a few times, and each time the bottom of it comes out a little soggy. The top is baked to a nice gold/brown crust, but the bottom remains soggy. Any ideas as to why or what I could do to remedy this?
    Thank you!!

    Reply

    • Natasha's Kitchen
      March 5, 2023

      Hi Ina, that never happened to me before. It sounds like maybe it didn’t rise properly – this could be due to either old yeast (no longer active) or overheating the dough causing the yeast to deactivate. It could also be due to not giving the dough enough time to rise. I hope that helps to troubleshoot.

      Reply

      • ina
        March 7, 2023

        Thank you for taking the time to answer, I will def keep your suggestions in mind next time. 🙂

        Reply

        • NatashasKitchen.com
          March 7, 2023

          You’re welcome, Ina! 🙂

          Reply

  • AnnMarie Cardin
    February 27, 2023

    Can you bake this loaf on the parchment in a oven proof Dutch oven?

    Reply

    • Natasha's Kitchen
      February 27, 2023

      We have another recipe the Easy Dutch Oven Bread recipe that you can try instead

      Reply

    • donna
      March 11, 2023

      My husband just cut into the bread that I cooked in the dutch oven…he said it was delicious.

      Reply

      • Natashas Kitchen
        March 11, 2023

        That’s just awesome! Thank you for sharing your wonderful review, Donna!

        Reply

  • Grace
    February 21, 2023

    I have been making this bread for 3 years and love it!! but, i would like to know how many grams 3 1/4 cups of flour is. Every site I go to has different measurements. Thank you inadvance.

    Reply

    • NatashasKitchen.com
      February 21, 2023

      Hi Grace! So glad you love it! You can click on the “metric” button in the recipe card and it will convert the ingredient list for you. 🙂

      Reply

  • Madel
    February 14, 2023

    I don’t get tired of making this recipe. It’s a beauty Natasha. All my family raves about this bread. Every time I’m making it more often. Everyone wants a piece:)
    Thank you.

    Reply

    • Natashas Kitchen
      February 14, 2023

      I’m so happy to hear this recipe is a hit, Madel! Thank you for sharing your wonderful review with me!

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.