No Knead (NO DUTCH OVEN) Bread

No Knead (NO DUTCH OVEN) Bread

No Knead/No Dutch Oven Bread

For anyone without a Dutch oven or finds them too heavy to lift, this recipe is for you. Aerate your flour before measuring! (For the overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). - Jenny Jones

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 4 hours, 10 minutes

Makes: One loaf

No Knead/No Dutch Oven Bread


  • 3 cups bread flour - all purpose works too (390 gms)
  • 1/4 teaspoon yeast (active dry or instant)
  • 1 teaspoon salt
  • 1 1/2 cups hot water, not boiling - up to 130° F (354 mL)
  • (about 2-4 Tablespoons extra flour for shaping)


  1. Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
  2. Cover with plastic wrap and let stand at room temperature for 3 hours.
  3. After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
  4. Place on a parchment paper-lined baking sheet (not wax paper) and cover with a towel. Let stand on counter top for 35 minutes.
  5. Meantime place a disposable 6-cup muffin pan or other small pan in the oven, making sure there is room for the baking pan - if not place the small pan on a lower rack. Preheat oven to 450° F.
  6. After a 35-minute rest, the dough will puff up a little. Place it in the oven and carefully pour 3/4 cup of very hot or boiling water into 3 or 4 muffin cups or small pan. Close oven door immediately and bake for 30 minutes.
  7. For a darker, crispier crust, remove loaf & parchment from pan and place directly on the oven rack (on the parchment paper). Bake for 5-10 more minutes.

Note: For more details on this recipe, click here.

82 Comments on "No Knead (NO DUTCH OVEN) Bread"

  1. Liz

    Oh my gosh, I never knew you cooked…..I am soooo happy to have found your you tube video by accident. This made my day, really! You have always been my favorite. I am going to make this bread soon. Thanks for loving to cook and sharing with us!

  2. Joni

    I made this exactly as written and although it was gorgeous…it lacked taste….I thought next time I should use more than 1 tsp salt…until I read the comments…I always use kosher salt for all my cooking and baking….and Jenny said always use table salt….guess that was my problem!

  3. CP

    I am trying this no dutch oven bread right now and my oven is preheating. But is it 3/4 cup very hot water in 3 to 4 muffin cups (3 cups water total) or is it 3/4 cups very hot water divided between 3-4 muffin cups?

    • Jenny Can Cook

      It’s 3/4 cups hot water total. I hope your bread turned out.

  4. Amelia

    Can I just mix it all and leave it to rise overnight to bake in the morning, or must I let it rise for the three hours, shape it, and then leave it overnight?

  5. JC

    Will this work with gluten free all purpose flour? Thanks

    • P

      I’ll be using GF all purpose flour with ground flax to make it look like grain. I’ll let you know how it turns out 😊

  6. Maria

    I started making this a 7pm last night before doing the time math in my head and realizing I wouldn’t want to be up until midnight baking. So I left it to on the counter to rise overnight, and it’s now baking. But I just realized I forgot to score the top, and I’m (gently) kicking myself. Scoring isn’t very important, is it?
    Anyway, thank you for sharing your recipe and method and the long FAQ. Obviously I haven’t tasted it yet, but my kitchen smells so good this morning!

  7. Juergen

    Jenny – I use your Dutch Oven recipe and just love it! I’m not a white bread guy so I opted for the Whole Wheat. I find it to taste like an old rye that I got at a German bakery years ago. My family loves it. I also found that putting it on top of the oven at low heat about an hour before baking helps it to rise better. It seems to work for me. Thanks for turning me on to this simple recipe!

  8. Judy

    How do you double this recipe??

    • Juergen

      If you find an answer please let us know. There seems to be plenty of room in my dutch oven and I would love a larger loaf. I may just try it and see what happens!

    • Peter Newton

      I have basically just doubled the quantities to make a larger loaf and it seems to work well. It may need a little longer baking time but if so I haven’t quantified it. Just don’t cut it short!

    • Tnep

      Easy , just fold in half .
      Or do the math .

  9. Ang

    Can you double the recipes? I have a 7 quart dutch oven.

  10. Walter Mokos

    Jenny the no need bread is that good.this is some of the things I add to mine
    3 tbls. chopped dry onion flakes. 1 tbls. minced garlic. 1/2 tsp.salt.1/2 tsp.
    accent. 1/2 tsp. seasoned salt. 1 tbls. cranuska on line penny spices.
    I make mine with cold water and at night 9 o’clock the next morning it is done
    Thank you so very much for all the great rec.ipes

  11. Andrea

    Hi Jenny,

    Can I just say wow! My dad uses this recipe for his bread and passed it over to us kids ( lol we are all in our 40’s & 50’s lol) anyhooo. Bread bakng has always been something I wanted to do but failed miserably at every time. Bread machine was ok but the strange shape and paddle hole turned my family off.
    But I used this recipe yesterday, it was easy, no kneading was AMAZING, and my hubby and mother in law loved it. My sons are low carb..that is diffeent bread making success this week.
    But thank you so much for this loved loved loved it!!

    • Shauna

      Andrea, I love this recipe for my kids. But I am doing keto myself. Have you had luck with low carb bread? I would love to hear about that!

  12. Christina

    Loved this recipe! Super simple and delicious. I had one small issue that I was hoping to get advice on however. After cutting open the baked and rested bread, I found that there were a few small pockets of flour that hadn’t been incorporated into the dough, which I assume is due to the lack of kneading in this recipe.

    Any advice on how to avoid this? Maybe working the mixture a little longer and more thoroughly before the first prove?

    Thanks in advance.

    • Jenny Can Cook

      It seems to me this is from not mixing it together well enough in the beginning, and not from the lack of kneading.

      • CP

        I think the pockets of flour are from using too much flour when turning the risen dough.

  13. G.A. Vaughn

    I’ve always been afraid of working with yeast! I thought it was scary.
    Anyhow, Jenny, I’ve made your recipe 3 times now (current batch was just made).
    Recipe is easy to follow, excellent directions, and most of all the bread tastes delicious!! Thanks for helping me get over my fear of using yeast recipes. Your videos are great!

  14. Carmen Peters

    The bread baked nicely. Good texture, easy to make, but flavorless. Any ideas to remedy this? I’m a bit disappointed, this is such a great recipe and easy method! Would adding rosemary and oil packed black olives alter things?

    • Jenny Can Cook

      You could start with just increasing the salt, which is the main source of flavor in bread.

  15. Mary

    Thanks for your quick response. Sorry I didn’t see first your 10 Grains No Knead Bread Recipe because that’s exactly what I was looking for a soaking flour bread recipe. From what I gathered from all the confusing YouTube videos and info on internet this should work out fantastic. This so great!

  16. Mary

    I love your easy recipes. Do you have a recipe for soaked flour bread, like soaked sprouted wheat flour? If not hoping you would create a soaked sprouted flour bread recipe. I just recently learned about sprouted wheat flour and fermentation for better digestibility. I prefer sourdough bread, just love the taste and texture but do not care for the starter part mess. I saw on Youtube videos for soaking flour using raw kefir or yogurt for fermentation that will probably give bread the sourdough flavor but no bread recipe or recipes are lacking & confusing. I don’t have a dutch oven, I’m 65 and don’t want to invest in one because they are so heavy. I am really wanting to try your no knead no dutch oven bread using soaked sprouted wheat but have limited experience with the soaking flour. I’ve only used soaked flour to make pumpkin waffles.

  17. Alana

    Hi, I’m new to baking and I recently decided to make this recipe and came across a problem. I followed the direction exactly and my bread looked pretty good. but once I cut into it (after letting it cool) I released it was a fake rise, if that’s a term.
    So it was a little wet with a huge air bubble that looked like the bread had risen in the oven but in reality was rather flat. I don’t know what I did wrong.

  18. SWkat

    Can this bread be made with sourdough starter rather than yeast?

  19. Nancy

    Hello Jenny, I really thought this recipe was going to be fool proof but for me it has been a nightmare. I have tried it 10 times with no luck. I have tried different yeasts, the 4hr and overnight recipe.I tried all purpose four and bread flour. I have a cast iron dutch oven that I baked it in. Om my….I guess I am going to have to admit defeat,lol. It turns out very heavy and doughy. It didn’t really get the dotted top after sitting for 3 hrs. I’m just wondering if maybe it needs more yeast?? The bottom of the bread is so hard that you can’t even cut it. You make it look so easy. Why would it be so heavy and doughy inside? Thanks for your answers in advance.

    • Jenny Can Cook

      This recipe does not use a Dutch oven but whether for this recipe or the Dutch oven recipe, please look at the FAQs, which should address most of your questions. Let me know if you still have questions after you read the FAQs.

  20. suzau

    Oh I love these videos. Making the fast no dutch oven one now. Jenny please keep up the great job.

    Thanks kid….

  21. Lkat

    How do you suggest aerating the flour?

  22. suedul

    this is the 1st time for a long time that i have made bread. I’m going all out for my beautiful daughter dinner for her 39th birthday. Made Cheesecake now bread have no plastic wrap can i use a cover the bread?? help clueless

  23. Betty Horne

    NO question!! just want you to know how great you are!!
    love ya,

  24. Emma

    I made this bread in my itty bitty kitchen. It was so tasty and easy. The texture was perfect.

  25. Sandy

    I made this and it looked wonderful. Just wondering, why would it be a bit “wet”/sticky in spots. It was still good. I just cut and put under the broiler for a bit. Could it be that I did not use enough flour?

  26. k

    Thanks for the great video on youtube. You made it look so easy that I was inspired to make my first loaf of bread EVER that was not made in a bread maker. I used whey from my homemade yogurt in place of the water. Tastes great. I am 54 years old and have always wanted to make bread in my dutch oven but never thought I could do it. Thank you.

  27. Stevie-girl

    I have a 12 qt. dutch oven. Can I double this recipe?

  28. Nancy Tomek Saxton

    Have been making your recipe for 3 hour no knead bread. Excellent. My sons step- grandmother makes the “bow tie” cookie and puts a tablespoon or so of brandy or cognac in the recipe that looks near your recipe. She is from Chicago and maiden name Babinski. Her parents ran polish grocery store. A beautifully talented lady. And she married a Czech! My son’s Gramps.
    Thank you for your videos and recipes. You have made this ole lady’s life so much easier. Thank you.

    • Nancy Tomek Saxton

      PS I have dough rising now on cabinet! Next come the crusty dinner rolls to make. Will tackle that one tomorrow! Again, thank you. It is so easy to see you very much enjoy people and doing what you do. Nancy Tomek Saxton

  29. Linda

    Hi Jenny. You sure CAN COOK. I’m hooked on your site. I have been making the no knead crusty bread for a little while. Love it. I first made the 3hr recipe, but since am using the 2 hour. I’m making them and giving them to family and friends. SO Delicious. Also makes great toast in the morning Thank you. So glad I found your site. Definitely a keeper, My husband is Polish. Our last name ends in Greek, I am so accustomed to making Greek food nd pastries. No Polish recipes to make from his family. Now, am going to surprise him with many for sure. You take the hard work out of cooking and baking. Wesotych Swiat…

  30. Marty 39

    I am half polish and when I found your website it just got me all excited. I love all your recipes. By the way I enjoy watching you in the videos,you make everything seem so easy. Thank you for taking me down memory lane when I was living with my babci.

  31. Kiimberly

    Wonderful! Great recipe! Thank you!

  32. Adriana

    The recipe was so easy and the video also helped before I decided to try it. My bread came out just like if I had bought it at the bakery. Thank you Jenny!

  33. Don Fare

    My active yeast packets indicate that each contains 1/4 ounce which equals
    2 1/4 teaspoons.

    So does this recipe call for 1/4 tsp. or 1/4 oz.?

    • Jenny

      The recipe and video are correct. (1/4 teaspoon of yeast)

  34. VWC57

    This is the easiest bread I have ever made and my husband of 39 years can’t get enough!

  35. Judy G

    I have made the bread in the Dutch oven many times. We love it. This time I decided to add Asiego cheese(2oz)To my surprise when I removed the bread the pan was line with what looked like cheese. It harden immediately and it took 20 minutes to remove it. It came out in 1 piece.

    Have you ever made the bread with cheese?

    • Jenny

      No I have not.

    • Denise

      I saw on another site to add the Asiago cheese to the dry ingredients before mixing in the water (I use about a cup of shredded Asiago). I didn’t have any issues with it sticking to the bottom of the pan. Also, after I took it out of the oven, I put some shredded Asiago cheese on top of the bread so it would melt. YUM! Can’t wait to have it with some homemade Zuppa Toscana soup (Olive Garden soup).

  36. Paiger

    I love your cooking style , martha has nothing on you. But one question? Why do people have a hard time with the easy steps you give . Dah?..

  37. Patti williams

    I have been baking for years and years,,this recipe is simple and delious.

  38. Denise

    Just found your site love it and all your great recipe s. Always afraid to try homemade breads but you make it so easy. Keep cooking and thank you so much.

  39. MelanySings

    Thank you for the BEST recipes and FUN too!
    I am now making this bread for pennies, a couple times a week!!! My husband, me, my sister and father-in-law all live together and we love this bread.
    The other day I made it with whole wheat, Herbes de Provence and some garlic powder…. YUMMY!!! It went perfectly with my baked spaghetti.

    Big hugs to a lovely, funny, and super talented woman!

  40. Larry

    OMG Jenny, I am so in love with this recipe! I spend DAYS and I mean DAYS making this bread, and now I can do it in hours! I thought you were full of it when you said it tasted like sourdough, but you were not wrong. I grilled it tonight with a bit of olive oil and, well lets just say that the loaf in no longer around!

    Thank you, and will be continuing to try some more of your recipes! Already a huge fan of your Polish recipes!

  41. James

    I’ve made no knead bread before…I’m at odds with the amount of water used
    I had to add almost a 1/2 cup of flour to make it manageable more to make the ball….after three hours it rose but the top was flat …added more flour
    made the ball..let it rise for two hours…folloed your instructions for baking…all went very well…thanking in advance for any advice….

    • Jenny

      Which recipe are you referencing?

      • James

        the no knead (no dutch oven)

      • miriam

        if i make the dough at nite and leave it for the morning, what do i do to the dough in the morning just shape it round and place it on the parchment paper on the sheet tray and the tin foil tray with hot water next to it or below it correct and then bake it the same time and temp ??? please advise thanks

        • Jenny

          You would just continue with everything it says to do at Step #3 (except after 3 hours, it would be after 8-12 hours…)

  42. betsyros

    Loved making this bread and especially love it toasted. Great that all you need (pun intended) is a bowl and a wooden spoon. Great to have fresh bread in the oven living in Maine on a frigid winter’s day. Thank you. Love your recipes and your enthusiasm.

  43. Gorette

    Love your recipes.Your breads are easy and delicious .Thank you.Keep making more.

  44. Brad S

    The hot link provided with the email I received said that the recipe was for “whole wheat” bread, yet when I clicked on it, this recipe came up which calls for “bread flour” or “all purpose flour”.
    I am a novice & not sure what to do about this. Please help. Thanks.

  45. DAVID J. SCHULtz

    Jenny can cook, there is no doubt about it your recipe for meatloaf was absolutely killer. No one should have to ever add or delete any of your ingredients for this great comfort food. And if you do then go back to your TV dinners and forget you ever tried making this wonderful simple recipe for this simple comfort food meatloaf. I’m off to the store your bread is next!! You know Jenny, just a side note I’m afraid that the word is getting out that I’m such a good cook,because of you and your recipes. Some lady is going to try to marry me and that would ruin my jam… Schultz’y

  46. Patty

    Jenny… are the best!!

  47. Marianne

    I’m planning to use my cast iron dutch oven with lid. What are your thoughts? Any hints will be appreciated

    • Getmaine

      Marianne, I use a black cast iron pan all the time. It works great to bake all the no knead breads!

    • Patricia

      Her original recipe was for using a Dutch oven with lid…this is a variation…go to her site and look for it

    • Charlie

      The only dutch oven I have is a Lodge 10 in chicken fryer with lid and that is what I use. Works great.

  48. Evelyn Jepson

    I dont have a dutch oven, but am going to use my french white that is the same size. I check with the good people at Corning and they said that is what it was meant for, oven use. My mother-in-law said, that after the bowl I use comes out of the oven, make sure its on a rack because if I put it on a cold surface, it will crack. The rack will let air beneath it and it will cool evenly.

    • Priscilla

      Evelyn…your mom is spot on! I have a stainless steel griddle top on my stove and move my hot french casserole to that. I turned away and as I did ..I heard a weird ‘pop’. Thankfully the contents were congealed and it did not create a major mess. But it was the loss of a nice cooking bowl. If you look on youtube at others using this will find a few that do it with great success.. Good luck..:)

    • Patricia

      The recipe above is for NO-DUTCH OVEN! She does have a recipe, using a cast iron dutch oven, but this one does not need one. Just read the title of the recipe

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My FAQs answer many question. I am not always able to answer questions.