20 Delicious No Knead Bread Recipes Easy

Imagine filling your home with the irresistible aroma of freshly baked bread, without the fuss of kneading! Our roundup of 20 Delicious No Knead Bread Recipes is here to transform your baking game. Perfect for busy home cooks across North America, these easy-to-follow recipes promise golden, crusty loaves with minimal effort. Whether you’re a novice or a seasoned baker, get ready to fall in love with baking all over again. Let’s dive in!

Classic No Knead Bread

There’s something magical about pulling a loaf of no knead bread out of the oven—crispy on the outside, soft and airy inside, and all with minimal effort. Here’s how to make your own.

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1/2 tsp active dry yeast
• 1 1/2 cups warm water (about 110°F)

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 1/2 tsp salt, and 1/2 tsp active dry yeast.
2. Add 1 1/2 cups warm water and stir until a shaggy dough forms. Cover with plastic wrap and let rest at room temperature for 12-18 hours.
3. Preheat oven to 450°F with a Dutch oven inside for 30 minutes. Meanwhile, turn dough onto a floured surface, shape into a ball, and let rest covered for 30 minutes.
4. Carefully place dough into the preheated Dutch oven, cover with the lid, and bake for 30 minutes. Remove lid and bake for another 15 minutes until golden brown.

The secret to this bread’s incredible texture lies in the long fermentation, which develops deep flavor without any kneading. It’s perfect for tearing apart and sharing.

Tip: For an extra crispy crust, leave the bread in the turned-off oven with the door slightly ajar for 10 minutes after baking.

No Knead Olive Bread

Imagine pulling a loaf of warm, fragrant olive bread out of the oven with minimal effort—this no-knead recipe is your ticket to that dream.

Ingredients

• 3 cups all-purpose flour
• 1 1/4 teaspoons salt
• 1/4 teaspoon active dry yeast
• 1 1/2 cups water, at room temperature
• 1 cup pitted kalamata olives, roughly chopped

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 1/4 teaspoons salt, and 1/4 teaspoon active dry yeast.
2. Add 1 1/2 cups water and stir until a shaggy dough forms. Fold in 1 cup pitted kalamata olives.
3. Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours.
4. Preheat your oven to 450°F. Place a Dutch oven inside to heat for 30 minutes.
5. Transfer the dough to a floured surface, shape it into a ball, and place it on parchment paper.
6. Carefully remove the hot Dutch oven, lower the dough inside using the parchment, cover, and bake for 30 minutes.
7. Remove the lid and bake for another 15 minutes until the crust is golden brown.

The magic of this bread lies in its crispy crust and soft, olive-studded interior, all achieved without kneading.

Tip: For an extra flavor boost, toss the olives with a bit of olive oil and rosemary before adding them to the dough.

No Knead Whole Wheat Bread

There’s something incredibly satisfying about pulling a loaf of homemade whole wheat bread out of the oven, especially when it requires no kneading. This no-knead whole wheat bread is rustic, hearty, and surprisingly simple to make.

Ingredients

• 3 cups whole wheat flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 1 tablespoon honey
• 1 tablespoon olive oil

Instructions

1. In a large bowl, whisk together 3 cups whole wheat flour, 1 1/2 teaspoons salt, and 1/4 teaspoon active dry yeast.
2. Stir in 1 1/2 cups warm water, 1 tablespoon honey, and 1 tablespoon olive oil until a sticky dough forms.
3. Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours. The dough is ready when it’s bubbly and has doubled in size.
4. Preheat your oven to 450°F. Place a 6 to 8-quart heavy covered pot (like a Dutch oven) in the oven as it heats.
5. Turn the dough onto a floured surface and shape it into a ball. Cover with plastic wrap and let rest for 30 minutes.
6. Carefully remove the hot pot from the oven. Place the dough inside, cover with the lid, and bake for 30 minutes.
7. Remove the lid and bake for another 15 to 20 minutes until the bread is golden brown and sounds hollow when tapped.

The magic of this bread lies in its crisp crust and soft, airy interior, achieved with minimal effort. It’s perfect for those who love artisan bread but prefer to keep things simple.

Tip: For an extra crispy crust, leave the bread in the turned-off oven with the door slightly ajar for 10 minutes after baking.

No Knead Rosemary Garlic Bread

There’s something magical about the aroma of rosemary and garlic wafting through the kitchen, especially when it’s from a loaf of no-knead bread you’ve baked yourself. This recipe is as simple as it is satisfying, perfect for those who love the art of bread-making without the fuss.

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1/2 tsp active dry yeast
• 1 1/2 cups warm water
• 2 tbsp fresh rosemary, finely chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil

Instructions

1. In a large bowl, whisk together the flour, salt, and yeast. Stir in the warm water until a shaggy dough forms.
2. Add the rosemary, garlic, and olive oil to the dough, mixing until just incorporated. Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours.
3. Preheat your oven to 450°F. Place a Dutch oven with its lid on inside the oven to heat for 30 minutes.
4. Turn the dough out onto a floured surface and shape it into a ball. Carefully remove the hot Dutch oven, place the dough inside, cover with the lid, and bake for 30 minutes.
5. Remove the lid and bake for an additional 15 minutes until the crust is golden brown. Let the bread cool before slicing.

The slow fermentation not only develops deep flavors but also creates an incredibly tender crumb with a crisp, golden crust. It’s the kind of bread that makes you feel like a professional baker with minimal effort.

Tip: For an extra garlicky punch, brush the top of the bread with a mixture of melted butter and minced garlic right after baking.

No Knead Cinnamon Raisin Bread

Imagine waking up to the sweet aroma of cinnamon and raisins wafting through your kitchen—this No Knead Cinnamon Raisin Bread makes it possible with minimal effort.

Ingredients

• 3 cups all-purpose flour
• 1/4 teaspoon active dry yeast
• 1 1/4 teaspoons salt
• 1 1/2 cups water
• 1/2 cup raisins
• 2 tablespoons sugar
• 1 tablespoon ground cinnamon

Instructions

1. In a large bowl, mix 3 cups all-purpose flour, 1/4 teaspoon active dry yeast, and 1 1/4 teaspoons salt. Stir in 1 1/2 cups water until a sticky dough forms. Fold in 1/2 cup raisins, 2 tablespoons sugar, and 1 tablespoon ground cinnamon until evenly distributed.
2. Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours, or until the dough has doubled in size and bubbles appear on the surface.
3. Preheat your oven to 450°F. Place a 6 to 8-quart heavy covered pot (like a Dutch oven) in the oven as it heats.
4. Turn the dough onto a floured surface and shape it into a ball. Carefully remove the hot pot from the oven and place the dough inside. Cover and bake for 30 minutes. Then, remove the lid and bake for another 15 minutes, or until the bread is golden brown.
5. Let the bread cool on a wire rack before slicing. The magic of this bread lies in its crispy crust and soft, fragrant interior, packed with cinnamon and raisins in every bite.

Tip: For an extra glossy finish, brush the top of the dough with a little milk before baking.

No Knead Sourdough Bread

There’s something magical about the simplicity of no knead sourdough bread, especially when it results in a loaf with a crispy crust and tender, airy interior. Perfect for those who love baking but are short on time.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups warm water
• 4 cups all-purpose flour
• 1 1/2 tsp salt

Instructions

1. In a large bowl, mix 1 cup active sourdough starter, 1 1/2 cups warm water, and 4 cups all-purpose flour until just combined. Cover with a damp cloth and let rest for 30 minutes.
2. After resting, add 1 1/2 tsp salt to the dough and fold it in until fully incorporated. Cover again and let rise at room temperature for 8-12 hours, or until doubled in size.
3. Turn the dough out onto a floured surface and shape into a round loaf. Place on a parchment-lined baking sheet, cover, and let rise for another 1-2 hours.
4. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes. Carefully transfer the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes.
5. Remove the lid and bake for an additional 15-20 minutes, or until the crust is deeply golden and the loaf sounds hollow when tapped.

The beauty of this recipe lies in its hands-off approach, allowing the sourdough to develop deep flavors and a perfect texture with minimal effort.

Tip: For an extra crispy crust, spritz the dough with water before baking.

No Knead Multigrain Bread

There’s something incredibly satisfying about pulling a loaf of homemade multigrain bread out of the oven—especially when it requires no kneading! This recipe is perfect for those who love the hearty texture and nutty flavor of multigrain bread but want to keep the process simple.

Ingredients

• 3 cups all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1/4 cup flaxseeds
• 1/4 cup sunflower seeds
• 1 1/2 tsp salt
• 1/4 tsp active dry yeast
• 1 1/2 cups water, at room temperature
• 1 tbsp honey
• 1 tbsp olive oil

Instructions

1. In a large bowl, mix together the all-purpose flour, whole wheat flour, rolled oats, flaxseeds, sunflower seeds, salt, and yeast.
2. Add the water, honey, and olive oil to the dry ingredients. Stir until a sticky dough forms.
3. Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours. The dough is ready when it’s bubbly and has doubled in size.
4. Preheat your oven to 450°F. Place a 6 to 8-quart heavy covered pot (like a Dutch oven) in the oven as it heats.
5. Turn the dough onto a floured surface and shape it into a ball. Cover with plastic wrap and let it rest while the pot heats, about 30 minutes.
6. Carefully remove the hot pot from the oven. Place the dough inside, cover with the lid, and bake for 30 minutes.
7. Remove the lid and bake for another 15 to 20 minutes, until the bread is golden brown.
8. Let the bread cool on a wire rack before slicing.

The magic of this bread lies in its overnight rise, which develops a depth of flavor that’s hard to beat. The combination of seeds and oats gives each slice a delightful crunch.

Tip: For an extra glossy crust, brush the top of the dough with a little water before baking.

No Knead Cheese Bread

Imagine pulling apart a loaf of bread that’s crispy on the outside, soft and cheesy on the inside, with no kneading required. This No Knead Cheese Bread is your ticket to effortless baking bliss.

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon active dry yeast
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/2 cups warm water (about 110°F)
• 1 tablespoon olive oil

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 1/2 teaspoons salt, and 1/2 teaspoon active dry yeast.
2. Stir in 1 1/2 cups shredded sharp cheddar cheese until evenly distributed.
3. Pour in 1 1/2 cups warm water and 1 tablespoon olive oil, mixing until a shaggy dough forms. Cover with plastic wrap and let rise at room temperature for 12-18 hours.
4. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes. Meanwhile, turn the dough onto a floured surface, shape into a ball, and let rest.
5. Carefully transfer the dough to the preheated Dutch oven, cover with the lid, and bake for 30 minutes. Remove the lid and bake for another 15 minutes until golden brown.

The magic of this bread lies in its contrast of textures—crackly crust giving way to a tender, cheese-studded interior. It’s a showstopper that requires barely any hands-on time.

Tip: For an extra flavor boost, mix in a teaspoon of garlic powder or smoked paprika with the dry ingredients.

No Knead Pumpkin Bread

Whip up this effortlessly delicious No Knead Pumpkin Bread, a perfect blend of cozy spices and moist texture that’ll make your kitchen smell like autumn dreams.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/3 cup water

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. In another bowl, mix the sugar, vegetable oil, eggs, pumpkin puree, and water until well combined.
4. Gradually blend the dry ingredients into the wet mixture until just combined—do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this bread lies in its no-knead method, ensuring a tender crumb that’s packed with pumpkin and spice in every bite.

Tip: For an extra moist loaf, wrap the cooled bread in plastic wrap and let it sit overnight before slicing.

No Knead Banana Bread

Who knew banana bread could get any easier? This no-knead version is a game-changer for busy mornings or lazy baking days.

Ingredients

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups all-purpose flour

Instructions

1. Preheat your oven to 350°F and grease a 4×8 inch loaf pan.
2. In a large bowl, mix the mashed bananas with 1/3 cup melted butter.
3. Stir in 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 beaten egg, and 1 teaspoon vanilla extract until well combined.
4. Sprinkle 1 teaspoon baking soda and a pinch of salt over the mixture, then gently fold in 1 1/2 cups all-purpose flour.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this banana bread lies in its moist, dense texture and the deep caramel notes from the brown sugar. It’s the kind of recipe that makes you wonder why you ever bothered with kneading.

Tip: For an extra flavor boost, sprinkle the top with a little cinnamon sugar before baking.

No Knead Apple Cinnamon Bread

Imagine waking up to the sweet aroma of apple cinnamon bread baking in your oven—no kneading required! This easy recipe delivers a moist, flavorful loaf that’s perfect for breakfast or a cozy afternoon snack.

Ingredients

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 1 tbsp ground cinnamon
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/2 cups warm water (110°F)
• 2 medium apples, peeled and diced
• 1/4 cup unsalted butter, melted

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp salt, 1 tbsp ground cinnamon, and 1 packet active dry yeast.
2. Add 1 1/2 cups warm water and stir until a sticky dough forms. Fold in the diced apples.
3. Cover the bowl with a damp towel and let rise in a warm place for 2 hours, or until doubled in size.
4. Preheat your oven to 375°F. Grease a 9×5 inch loaf pan and pour the dough into it. Drizzle 1/4 cup melted butter over the top.
5. Bake for 45 minutes, or until the top is golden and a toothpick inserted comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this bread lies in its no-knead method, creating a tender crumb that’s studded with juicy apple pieces and swirled with cinnamon. It’s a hands-off recipe that feels anything but ordinary.

Tip: For an extra touch of sweetness, brush the top with a little honey as soon as it comes out of the oven.

No Knead Chocolate Chip Bread

Who says you can’t have chocolate for breakfast? This No Knead Chocolate Chip Bread is a dreamy, fuss-free loaf that brings a sweet start to your day with minimal effort.

Ingredients

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 1/2 tsp active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 1 cup chocolate chips
• 1 tbsp olive oil (for greasing)

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp salt, and 1/2 tsp active dry yeast.
2. Add 1 1/2 cups warm water and stir until a sticky dough forms. Fold in 1 cup chocolate chips until evenly distributed.
3. Cover the bowl with plastic wrap and let it rise at room temperature for 12-18 hours, until the dough has doubled in size and is bubbly.
4. Preheat your oven to 450°F. Place a 6-quart Dutch oven with lid inside to heat for 30 minutes.
5. While the oven heats, turn the dough onto a floured surface and shape it into a ball. Let it rest covered for 30 minutes.
6. Carefully remove the hot Dutch oven. Grease it with 1 tbsp olive oil, then place the dough inside. Cover with the lid and bake for 30 minutes.
7. Remove the lid and bake for another 15 minutes, until the bread is golden brown and sounds hollow when tapped.
8. Let the bread cool in the pot for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this bread lies in its crackly crust and soft, chocolate-studded interior—no kneading means more time to enjoy the results. Perfect for slicing thick and slathering with butter for a decadent morning treat.

Tip: For an extra chocolatey version, swap half the chocolate chips for chunks of your favorite chocolate bar.

No Knead Honey Oat Bread

Imagine pulling a loaf of warm, honey-kissed oat bread from your oven with minimal effort—this no-knead recipe is your ticket to homemade bread bliss.

Ingredients

• 3 cups all-purpose flour
• 1 cup rolled oats
• 1 1/2 teaspoons salt
• 1/2 teaspoon active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 1/4 cup honey
• 1 tablespoon olive oil

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 cup rolled oats, 1 1/2 teaspoons salt, and 1/2 teaspoon active dry yeast.
2. Stir in 1 1/2 cups warm water, 1/4 cup honey, and 1 tablespoon olive oil until a shaggy dough forms.
3. Cover the bowl with plastic wrap and let it rest at room temperature for 12 to 18 hours.
4. Preheat your oven to 350°F. Transfer the dough to a floured surface, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.
5. Bake for 45 to 50 minutes, until the top is golden and the loaf sounds hollow when tapped.

The magic of this bread lies in its effortless preparation and the delightful chewiness the oats provide, making every slice a comforting treat.

Tip: For an extra oat-y crunch, sprinkle some rolled oats on top of the loaf before baking.

No Knead Jalapeno Cheddar Bread

Imagine pulling a loaf of bread from the oven that’s bursting with spicy jalapenos and melted cheddar, all without the hassle of kneading. This No Knead Jalapeno Cheddar Bread is your ticket to homemade bread heaven with minimal effort.

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1/2 tsp active dry yeast
• 1 1/2 cups water, at room temperature
• 1 cup shredded cheddar cheese
• 2 jalapenos, seeded and diced

Instructions

1. In a large bowl, whisk together the flour, salt, and yeast. Stir in the water until a shaggy dough forms.
2. Fold in the cheddar cheese and diced jalapenos until evenly distributed throughout the dough.
3. Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours, until the dough has doubled in size and is bubbly.
4. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes.
5. Turn the dough out onto a floured surface and shape it into a ball. Place it on parchment paper, cover, and let rest while the oven heats.
6. Carefully transfer the dough (with the parchment) into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 15 minutes until the crust is golden brown.
7. Let the bread cool on a wire rack before slicing.

The magic of this bread lies in its crispy crust and soft, cheesy interior, with just the right kick from the jalapenos. It’s a no-fuss recipe that delivers big on flavor and texture.

Tip: For an extra cheesy top, sprinkle additional cheddar over the dough right before baking.

No Knead Sun-Dried Tomato Basil Bread

Imagine pulling a loaf of bread from the oven that’s bursting with the flavors of sun-dried tomatoes and fresh basil, without any kneading required. This No Knead Sun-Dried Tomato Basil Bread is your ticket to artisan bread at home with minimal effort.

Ingredients

• 3 cups all-purpose flour
• 1 1/4 teaspoons salt
• 1/2 teaspoon active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 1/2 cup chopped sun-dried tomatoes (not oil-packed)
• 1/4 cup chopped fresh basil
• 1 tablespoon olive oil

Instructions

1. In a large bowl, whisk together the flour, salt, and yeast. Stir in the warm water until a shaggy dough forms.
2. Fold in the sun-dried tomatoes and basil until evenly distributed throughout the dough. Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours.
3. Preheat your oven to 450°F. Place a Dutch oven with its lid on inside the oven to heat for 30 minutes.
4. While the oven heats, turn the dough onto a well-floured surface and shape it into a ball. Let it rest while the Dutch oven heats.
5. Carefully remove the hot Dutch oven from the oven. Drizzle the olive oil into the pot, then place the dough inside. Cover with the lid and bake for 30 minutes.
6. Remove the lid and bake for another 15 minutes until the crust is golden brown. Let the bread cool in the pot for 10 minutes before transferring to a wire rack.

The magic of this bread lies in its crispy crust and soft, flavorful interior, packed with the sweet tang of sun-dried tomatoes and the freshness of basil. It’s a showstopper that requires almost no hands-on time.

Tip: For an extra flavor boost, brush the top of the bread with a little olive oil and sprinkle with sea salt right after baking.

No Knead Beer Bread

Who knew that beer could be the secret ingredient to the easiest, most flavorful bread you’ll ever bake? This No Knead Beer Bread is a game-changer for busy home cooks.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 tbsp baking powder
• 12 oz beer (any kind you like)
• 1/4 cup melted butter

Instructions

1. Preheat your oven to 375°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp granulated sugar, 1 tsp salt, and 1 tbsp baking powder.
3. Pour in 12 oz beer and stir until just combined. The batter will be thick and lumpy.
4. Transfer the batter to the prepared loaf pan. Drizzle 1/4 cup melted butter evenly over the top.
5. Bake at 375°F for 45-50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of this bread lies in the beer, which not only adds depth of flavor but also creates an incredibly moist crumb without any kneading required.

Tip: For a crispier crust, brush the top with additional melted butter halfway through baking.

No Knead Cranberry Walnut Bread

There’s something magical about the smell of freshly baked bread filling your home, especially when it’s as effortless as this No Knead Cranberry Walnut Bread.

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1/2 tsp active dry yeast
• 1 1/2 cups water, at room temperature
• 3/4 cup dried cranberries
• 3/4 cup chopped walnuts

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 1/2 tsp salt, and 1/2 tsp active dry yeast.
2. Add 1 1/2 cups water and stir until a shaggy dough forms. Fold in 3/4 cup dried cranberries and 3/4 cup chopped walnuts until evenly distributed.
3. Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours. The dough is ready when it’s bubbly and has doubled in size.
4. Preheat your oven to 450°F. Place a 6 to 8-quart heavy covered pot (like a Dutch oven) in the oven as it heats.
5. Turn the dough onto a floured surface and shape it into a ball. Carefully remove the hot pot from the oven and place the dough inside.
6. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 15 minutes until the crust is golden brown.
7. Let the bread cool on a wire rack before slicing.

The beauty of this bread lies in its contrasting textures—a crisp crust gives way to a moist, chewy interior studded with sweet cranberries and crunchy walnuts.

Tip: For an extra glossy crust, brush the dough with water before baking.

No Knead French Baguette

Imagine pulling a golden, crusty baguette out of your oven with minimal effort—this no-knead version is your ticket to bakery-quality bread at home.

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon active dry yeast
• 1 1/2 cups warm water (about 110°F)

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 1/2 teaspoons salt, and 1/4 teaspoon active dry yeast.
2. Add 1 1/2 cups warm water and stir until a shaggy dough forms. Cover with plastic wrap and let rest at room temperature for 12-18 hours.
3. Preheat your oven to 450°F. Place a cast iron Dutch oven inside to heat for 30 minutes.
4. Turn the dough onto a floured surface, shape into a baguette, and place on parchment paper. Cover and let rise for 30 minutes.
5. Carefully transfer the dough (with parchment) into the hot Dutch oven. Cover and bake for 30 minutes, then uncover and bake for 10-15 minutes until deeply golden.

The magic of this baguette lies in its crisp crust and airy interior, achieved with just four ingredients and no kneading.

Tip: For an extra crisp crust, remove the lid during the last 10 minutes of baking.

No Knead Rye Bread

There’s something magical about the simplicity of no-knead bread, and this rye version brings a delightful depth of flavor with minimal effort.

Ingredients

• 3 cups bread flour
• 1 cup rye flour
• 1 1/2 tsp salt
• 1/2 tsp instant yeast
• 1 1/2 cups water, at room temperature
• 1 tbsp honey
• 1 tbsp caraway seeds (optional)

Instructions

1. In a large bowl, whisk together bread flour, rye flour, salt, and instant yeast. Stir in water and honey until a shaggy dough forms. Fold in caraway seeds if using.
2. Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours. The dough is ready when it’s bubbly and has doubled in size.
3. Turn the dough out onto a lightly floured surface and shape it into a ball. Place it on a piece of parchment paper, cover with a towel, and let it rise for another 1 to 2 hours.
4. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes. Carefully transfer the dough into the hot Dutch oven using the parchment paper as a sling.
5. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 15 minutes until the crust is deep golden brown.
6. Let the bread cool on a wire rack for at least 1 hour before slicing.

The crusty exterior and tender, slightly tangy interior of this rye bread make it a standout, especially when toasted with a smear of butter.

Tip: For an even more pronounced rye flavor, try substituting a portion of the water with brewed coffee or beer.

No Knead Spelt Bread

Discover the simplicity and rustic charm of No Knead Spelt Bread, a wholesome loaf that requires minimal effort but delivers maximum flavor.

Ingredients

• 3 cups spelt flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 1 tablespoon olive oil

Instructions

1. In a large bowl, whisk together 3 cups spelt flour, 1 1/2 teaspoons salt, and 1/2 teaspoon active dry yeast.
2. Add 1 1/2 cups warm water and 1 tablespoon olive oil to the dry ingredients. Stir until a shaggy dough forms.
3. Cover the bowl with plastic wrap and let it rest at room temperature for 12 to 18 hours. The dough is ready when it’s bubbly and has doubled in size.
4. Preheat your oven to 450°F with a Dutch oven inside for 30 minutes.
5. Transfer the dough to a floured surface, shape it into a ball, and let it rest while the oven heats.
6. Carefully place the dough into the preheated Dutch oven, cover with the lid, and bake for 30 minutes.
7. Remove the lid and bake for an additional 15 minutes until the crust is golden brown.
8. Let the bread cool on a wire rack before slicing.

This No Knead Spelt Bread stands out with its nutty flavor and chewy texture, making it a perfect companion for your favorite spreads or soups.

Tip: For an extra crispy crust, spritz the dough with water before baking.

Conclusion

We hope this roundup of 20 delicious no-knead bread recipes inspires your next baking adventure! Each recipe is a testament to the simplicity and joy of homemade bread. Don’t forget to share your favorites in the comments and pin this article to your Pinterest board for easy access. Happy baking!