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

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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 202 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

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Comments

  • Dorothy
    April 5, 2024

    This came out perfect with bread flour. Thank you for another delicious recipe! Can I make this with semolina flour?

    Reply

    • Natashas Kitchen
      April 5, 2024

      You’re welcome! I’m so happy you enjoyed it, Dorothy! I have not tried this with semolina flour to advise, If you experiment, let me know how you liked the recipe.

      Reply

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