No Knead Bread

We posted this No Knead Bread recipe on TikTok on February 12, 2021, not expecting to wake up to 15 million views. Little did we know that this humble peasant bread, rooted in a history of strength and resourcefulness, would become a global sensation, carrying forward our Bapche’s legacy. If you’ve never baked bread before, this is the place to start — it’s simple, beginner-friendly, and surprisingly straightforward.

Before you start

• The No Knead Bread recipe gained 15 million views on TikTok and honors our family legacy from Bulgaria.
• This recipe requires no kneading and only 5 minutes of active work, making it beginner-friendly.
• You can customize No Knead Bread with variations like gluten-free or sourdough options.
• Serve No Knead Bread with soups, stews, and cheese boards for a delightful pairing.
• Tips include using the correct water temperature for yeast activation and adjusting the dough’s consistency.

Origins of No Knead Bread

In the heart of Bulgaria where a frugal lifestyle was a necessity, basic ingredients—flour, salt, water, and yeast—had our tummies fed and our pockets happy. Our grandma was one of ten siblings so this rustic bread became a lifeline in a challenging world. The legacy of this No Knead Bread, called “Selski Hliab” in Bulgarian, persevered through the harsh years of communism when ingredients were scarce but the warmth of freshly baked bread was our lifeline.

This bread has been in our family for generations and represents more than just nourishment; it symbolizes the bond between our family and the strength our grandma passed down to us. Though we lost our grandma, who was our soulmate, on November 13, 2020, her memory lives on through our shared moments of laughter, tears, and the simple pleasure of enjoying this bread together. Every time we close our eyes, we can picture her so we hold on to that feeling.

What stands out

No kneading, no stand mixer required. Just a bowl and a spoon — that’s it.

Only 5 minutes of active effort. You won’t even get your hands dirty. Mix, cover, and let time do the work.

A Dutch oven is ideal — but not necessary. It helps create that beautiful crust, but we'll show you how to make it without one using a baking dish.

straightforward to make, without compromising quality. You’ll get a crisp crust and soft, airy crumb that tastes like it came from a bakery.

Kitchen tip

To activate the yeast, dissolve it in warm (not hot) water and let it sit for 5–10 minutes — it should look foamy and bubbly. If nothing happens, it’s best to start fresh.

Swaps

1. Flour Variations: If you’d like a slightly chewier crumb, you can use bread flour instead. For a heartier loaf, substitute up to 50% whole wheat flour and add 1–2 tablespoons of extra water since whole wheat absorbs more moisture.
2. Gluten-Free Option: For all our gluten-free readers, we developed this Gluten Free No Knead Bread with you in mind. Since bread relies on gluten to develop structure, the GF version won’t rise as high as the original and will have a slightly different taste and more density.
3. Yeast Variations: This recipe uses active dry yeast. However, if you prefer instant yeast, you can substitute it in equal amounts and mix it directly into the flour.
4. Sourdough Variation: Replace the yeast with ½ cup active sourdough starter and slightly reduce the flour and water to keep the dough balanced. The rise will take longer, and the flavor will be more complex and tangy.
5. Flavor Add-Ins: Stir in rosemary and garlic before the first rise, fold in chopped olives, make it extra cheesy, or add 2–3 tablespoons of seeds to the top before baking for extra texture. You can find all of our No Knead Bread recipes below!

Serve it with

Our No Knead Bread pairs wonderfully with a variety of dishes, including soups and stews, cheese and butter boards, and more. Some of our favorite soups to enjoy with this bread:

• Pastina Soup
• Greek Lemon Soup
• The Best Lentil Soup
• Hidden Veggie Orzo Soup
• Healthy Cream of Broccoli Soup
• Healthiest Cream of Hidden Veggie Soup
• Hidden Veggie Meatball Soup
• Chicken Noodle Soup

• Viral Butter Board With Goat Cheese
• Holiday Butter Board
• Holiday Charcuterie Board
• Holiday Cheese Board

Questions

Why is it essential for the water temperature to be between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius)?

Maintaining this water temperature range is crucial because it ensures that the yeast activates properly. Water that’s too hot or too cold can hinder yeast activation.

How can we measure the consistency of the dough when traditional measurements aren’t used?

In this traditional recipe, we encourage you to add water gradually until you achieve a thick and sticky dough, following the “na oko” or “by eye” method.

What should we do if we're unsure whether our yeast is still active?

To test your yeast, add it to warm water. If it doesn’t foam up, you’ll need to start with new yeast. Foaming indicates that the yeast is active and is ready to be added to the flour and salt.

Can we use a different type of yeast other than active dry yeast?

You certainly can. Although this recipe specifically calls for active dry yeast you can also try instant yeast as well.

What do we do if the dough turns out too wet or too dry?

If the dough is too wet, you can sprinkle in a bit more flour to adjust. Conversely, if it’s too dry, add warm water a little at a time until you have a tacky dough.

Can we use any baking dish for this bread?

Yes, any oven-safe baking dish that can accommodate a loaf of bread will work. For example, a Corning Ware Dish or something similar will do the job.

Do You Need a Dutch Oven for No Knead Bread?

It’s not necessary. A Dutch oven traps steam, which helps create a crisp crust and strong oven spring. However, you can use a casserole dish or a baking stone with a steam tray as an alternative.

How do we use a Dutch oven to bake the bread?

Preheat your Dutch oven in a 450°F (230°C) oven with its lid on, shape the dough, place it inside, bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15-20 minutes until golden brown.

Why is it important to scoop and level off the flour before adding it to the bowl?

Weighing your flour using a kitchen scale is ideal for accuracy. However, scooping and leveling the flour in a measuring cup can also ensure more precise measurements, helping you achieve the right consistency for the dough.

Can we use aluminum foil instead of a dish lid for baking?

While we have not explicitly tested it, aluminum foil should work as a substitute for a dish lid.

Can we make a gluten-free version of this recipe?

Yes, you can use 1-1 gluten-free flour for this recipe, or you can make our No-Knead Gluten-Free Bread.

How long should the dough rest?

The dough should rest for a minimum of 5 hours, but it’s common to leave it overnight and bake it the following morning, typically at room temperature away from drafts.

How does temperature affect the dough’s rising time?

In hotter climates, the dough may rise much faster, so we would advise placing it in a cooler room or limiting the rise to a maximum of 2 to 3 hours to prevent over-expansion. Once it doubles or triples in size, it should be baked immediately.

Can we use this recipe in higher altitudes?

The recipe hasn’t been tested at higher altitudes, so adjustments may be necessary.

What should the consistency of the dough be like?

The dough should have a thick and sticky consistency. If it’s too dry, add a splash of water at a time until the dough is tacky. Too wet? Add a sprinkle of flour at a time until you reach the desired consistency.

Ingredients

Makes 10 Slices

• 3 cups all purpose flour, plus more for dusting the counter and top of the bread
• 1 teaspoon salt
• ½ teaspoon active dry yeast, check the expiration; see notes below
• 1 ¾ cups warm water, between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius)
• additional flour for dusting the counter plus the top of the bread, no kneading, dust the top and bottom well, gently shape and transfer

Equipment

• Mixing Bowls
• Corning Ware Dish
• Measuring Cups + Spoons

Method

1. In a large mixing bowl combine the flour, salt, and yeast. Mix with a whisk, wooden spoon, or with clean hands.
2. Add the water and mix with a spatula until you have a sticky dough. Cover the bowl with a clean kitchen towel and let rest at room temperature for at least 5 hours or overnight. Place the bowl of dough away from drafty areas, such as in the microwave, cupboard, or in a cold oven.
3. Note: The water must be between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius). If the water is too hot or too cold the yeast will not activate.
4. After the dough has tripled in size, uncover it, and flour the counter. Pour the dough out onto the counter and generously sprinkle the top with flour.
5. Note: You do NOT need to knead the dough. You can simply move it around until you have a really nice and soft dough that is no longer sticky and is oval in shape. If the loaf sticks to your hands or the counter, sprinkle on a little more flour.
6. Place the loaf into any oven-safe dish lined with parchment paper. Place a lid on the dish, and place the dish in a cold oven (an oven that is NOT preheated).
7. Turn the oven on to 450F (230C) once the bread is inside. Bake the bread with the lid on the dish for 30 minutes. After 30 minutes, carefully remove the hot lid from the dish and bake the bread for another 25 to 30 minutes.
8. Baking note: The bake time will depend on your oven, so keep an eye on it. Total bake time will be about 1 hour from the moment you place the bread into the cold oven.
9. The bread is done once it’s light and golden all over. Let it cool for 5 to 10 minutes and enjoy!
10. Storage note: To store leftover bread, let it cool completely, wrap it up in plastic wrap, beeswax wrap, or a clean kitchen towel, and store the bread on the counter. This bread is always best served warm the same day.

Kitchen notes

• Flour Variations: If you’d like a slightly chewier crumb, you can use bread flour instead. For a heartier loaf, substitute up to 50% whole wheat flour and add 1–2 tablespoons of extra water since whole wheat absorbs more moisture.
• Gluten-Free Option: For all our gluten-free besties, we developed this Gluten Free No Knead Bread with you in mind. Since bread relies on gluten to develop structure, the GF version won’t rise as high as the original and will have a slightly different taste and more density.
• Yeast Variations: This recipe uses active dry yeast. However, if you prefer instant yeast, you can substitute it in equal amounts and mix it directly into the flour.
• Sourdough Variation: Replace the yeast with ½ cup active sourdough starter and slightly reduce the flour and water to keep the dough balanced. The rise will take longer, and the flavor will be more complex and tangy.
• Flavor Add-Ins: Stir in rosemary and garlic before the first rise, fold in chopped olives, make it extra cheesy, or add 2–3 tablespoons of seeds to the top before baking for extra texture. You can find all of our No Knead Bread recipes when you scroll up the post!