No-Knead Bread


Ridiculously easy to make, baking up a daily batch of rustic crusty bread seems almost too good to be true. But it isn’t.

You’ll Need

  • 3 cups all-purpose flour
  • 3 cups whole-wheat flour
  • 1½ Tbsp kosher salt
  • 3 cups warm water
  • 1½ Tbsp yeast
  • 2 Tbsp honey

Prep and Cook

  • Combine the flours and salt and set aside.
  • Combine the warm (almost hot, but not too hot to touch) water, yeast and honey, and allow to rest until the yeast is foamy, about 5 minutes.
  • Add the wet ingredients to the dry and stir with the end of a wooden spoon. Cover with a tea towel or plastic wrap and allow the dough to sit at room temperature for 2 to 3 hours. Transfer to the fridge and leave for an additional 3 hours or up to two days.
  • When you’re ready to make the bread, preheat the oven to 425°F. Place a parchment-lined uncovered Dutch oven (or baking sheet) inside the oven while it heats, and leave the pot in there for an additional 30 minutes.
  • While the pot is heating, remove half of the dough from the fridge and place it on a flour-dusted work surface. Shape it into a ball, adding more flour as needed. Make a deep “x” in the top of the dough with a serrated knife. Allow the dough to rest for 30 minutes.
  • Open the oven and place the ball of dough in the hot pot. Cover with a lid and bake for 30 minutes. Remove the lid and bake for an additional 25 minutes.



  1. Miranda on April 1, 2020 at 11:09 am

    Hi thank you for this recipe. Is this quick rise yeast or regular yeast that is used. I would love to try this recipe

    • Heather Dixon on April 1, 2020 at 12:34 pm

      Hi Miranda! I’ll ask Jan and let you know as soon as I can!

    • Heather Dixon on April 2, 2020 at 7:57 am

      Hi! We heard back from Jan. She said: “You can use either yeast but I tend to use regular. If you do use rapid rise you may not need to leave it out as long before putting it in the fridge.”

      Hope that helps!

  2. Elsa on May 12, 2020 at 2:05 am

    Hi, if I use a baking sheet, do I still need to cover? with more parchment paper or what do you suggest?

    • Heather Dixon on May 13, 2020 at 9:02 am

      Hi Elsa! Here’s Jan’s response:

      The bread can be baked on a baking sheet, but in order to get the crispy outer crust that we all covet you need to create some steam in the oven. When a Dutch oven is used, covering the bread with the lid traps the steam inside the pot and that’s what aids in creating the crust. To generate steam while using a baking sheet you’ll need to place your oven racks in the middle and lower third of the oven, and then put the sheet pan with the bread dough on the top rack and a baking dish filled with water on the lower rack. As the water warms it will form steam in the oven. Alternatively, if you have any oven-safe pot you can bake the bread in that using the instructions in the recipe. Cover the pot with a baking sheet instead of a lid if your pot doesn’t have one, or if it’s glass and not ovenproof. Hope this helps!

  3. Joe Melamed on November 20, 2020 at 11:38 am

    I am confused by step 5. It says to take “half the dough and… shape it into a ball, adding additional flour as needed”. When I’m finished with step 5, should I have used 100% of the dough or will I have half left over?

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