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    Home » Recipes » Bread & Buns

    The Simplest No-Knead Overnight Bread

    Oct 13, 2021 · Modified: Jul 23, 2022 by Tracy Halasz · 18 Comments · THIS WEBSITE EARNS INCOME FROM ADS, AFFILIATES, AND SPONSORSHIPS.

    Jump to Recipe - Print Recipe

    This no-knead overnight bread is ridiculously easy to make and incredibly delicious. It turns out every. single. time. Even for beginners, this bread recipe is foolproof! It's so simple, it practically makes itself. No one can resist this yummy homemade Dutch oven bread recipe hot out of the oven - trust me!

    Freshly baked overnight bread straight out of oven.

    I mean, there's nothing like the smell of fresh bread baking in the oven! Is there? Making gorgeous golden brown, tender, chewy loaves of bread with crackly crusts at home has never been easier.

    This crusty Dutch oven bread is phenomenal served along with homemade Cauliflower Mushroom Curry Soup, Vegetable Bean Soup or rich and hearty Vegan Chili!

    Freshly baked rustic no knead bread loaf surrounded in a Dutch oven.

    4 Ingredients for Overnight Bread

    This no knead artisan bread recipe is really simple to make. And the loaf reminds me of my homemade sourdough bread - gorgeous crispy crust, lots of air pockets and deliciously chewy texture. This homemade bread is considered lean dough (made without eggs or fat) it's a simple and inexpensive vegan bread to make. Here's what you'll need . . .

    1. commercial yeast - active dry or instant yeast
    2. water - slightly warm
    3. flour - bread flour has more protein than all purpose flour and develops the chewy texture and rise. I've used both with 100% success.
    4. salt

    How to Make Simple No-Knead Bread

    Overhead shot of bread dough proofing in a large bowl.
    Bread dough on a floured surface being folded.
    Bread dough being kneaded on a floured surface.
    1. Mix The Dough - in an extra large bowl or bread bucket mix the dry ingredients together. Add the warm water and stir to incorporate all the dry bits. Dough will be shaggy and sticky.
    2. Cover and Let it Rest - for 12-18 hours at room temperature. Resting the bread dough gives the flour time to hydrate, the gluten strands more time to develop which improves dough strength for rising and baking success. Plus the yeast and flavors develop during this time producing a more delicious loaf of bread.
    3. Shaping the Dough - once ready to bake, tip the dough onto a floured work surface. Shape the dough into a ball or oval shape. Let it rest, covered, on a piece of parchment paper while the oven and pan preheat.
    4. Bake - Preheat the oven and Dutch oven with lid (30 minutes). Putting the moist dough into the hot pan and adding a lid creates a hot and steamy environment perfect for making bread swell and creating a crispy, crackly golden crust.
    5. Cool - remove from pan and let cool on a wire rack.

    Variations for No-Knead Bread Dough

    Sesame seeds on top of overnight bread dough ready for the oven.

    Add in's can be as simple as a handful of chopped garlic, some herbs or a sprinkle of melty cheese (add to dough when mixing).

    Typically I add a few sesame seeds to the top of my loaf. Right before baking, mist with water or brush with plant-based milk and then sprinkle with sesame seeds.

    FAQ - no knead bread

    Why didn't my bread dough rise?

    Check the expiry date on the yeast before using, it may have expired. Be sure the dough is in a draft-free spot, the bowl is covered, and the space is warm for best results.

    How long should No Knead Bread rise?

    A longer rise gives the bread dough a chance to strengthen and the flavor time to develop so letting it rest and rise overnight produces the best results. However, you can mix the dough in the morning and enjoy freshly baked bread in time for dinner!

    Can I make this no knead bread without a Dutch oven?

    Yes! I made this bread with and without a Dutch oven. Although there are a few differences with the bread baked in a large soup pot/stock pot, both produced a loaf of bread that is delicious!
    The pot creates an insulated, steamy, draught free, consistent heat environment for the bread loaf to rise and puff up (oven spring), produces a deep golden crust, and chewy texture. The Dutch oven works particularly well because it holds high heat really well and has a heavy, tight fitting lid. So choose the heaviest pot you have with lid and get baking bread!

    Ways to Serve Crusty Bread

    Overnight bread loaf and slices on cutting board.
    1. Hot out of the oven slathered in butter.
    2. Toasted with homemade peanut butter and jam for breakfast.
    3. For scooping vegan chili or Lentil-Mushroom Bolognese with dairy-free sauce!
    4. Vegan 'egg' salad sandwich Avocado Chickpea Sandwich.
    Freshly baked, no knead overnight bread in a Dutch oven.

    More Easy Vegan Bread and Baking Recipes

    Master Refrigerator Dough Recipe - for everything from garlicky breadsticks to gooey eggless cinnamon buns, incredible dinner rolls and hamburger buns and so much more.
    Easy Pita Bread (vegan) - simple and magical pita bread made from master dough.
    Vegan Cloud Biscuits - quick and easy and oh so tender, flaky and delicious!

    Did you try this Easy No Knead Overnight Bread recipe?
    I'd love to see it! Tag me on IG @ceeceecooks and Facebook!
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    Freshly baked rustic bread surrounded by baking paper in a Dutch oven.

    Easiest No-Knead Overnight Bread

    The miracle of No-Knead Overnight Bread is its simplicity to make. But the magic of it is that it produces a crispy, crackly golden crust and a tender chewy crumb (like sourdough bread) every single time! There's nothing better than a thick warm slice slathered in butter. TRUST ME!
    Author : Tracy Halasz
    Servings:1 loaf

    Rate this recipe!

    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 40 mins
    Proofing Time 12 hrs
    Total Time 12 hrs 45 mins

    Equipment

    • Dutch oven or pot with lid.
    • Bread dough bucket or large mixing bowl.

    INGREDIENTS

    • 3 cups flour, all purpose or bread
    • 1 ¼ teaspoons salt
    • ½ teaspoon active dry or instant yeast
    • 1 ½ cups water, room temperature

    INSTRUCTIONS
     

    Mixing the Dough (the day before baking)

    • In a large bowl or bread tub, mix together the flour, salt, and yeast. 
    • Pour in the room temperature water and mix until incorporated - using a large spoon or clean hands.
    • Wet your hands and scoop to the bottom of the bowl to incorporate all the dry bits of flour.
    • This dough will be shaggy and sticky. Be sure to incorporate all the dry flour.

    Proofing the Dough

    • Time to let the dough rest and do its thing.
    • Cover the bowl with a plate, towel or plastic wrap. Leave out at room temperature for 12-18 hours (overnight or all day and bake for dinner).

    Baking Day - Shaping the Loaf

    • The dough will be bigger and puffy now.
      Flour your work surface. Scrape the loose, sticky dough from the bowl.
    • With lightly floured hands, gently lift one edge of the dough and fold it into the center (fold it onto itself) quarter turn and repeat 4-5 times creating a ball. Gently push the edges in and tuck them around until you have a round(ish) shape.
    • Place the bread dough ball onto the parchment paper seam side down.
      Cover the dough with the bowl or a towel and let it rest while the oven and pot preheat (~30 minutes).
    • Place rack in lower ⅓ of oven. Set the oven to 450º F.
    • Place a large (6 quart) cast iron Dutch oven (or heavy pot with lid) into the cold oven and let the oven and pan with lid preheat for 30 minutes.

    Baking Day - Oven Time

    • Open the oven, using an oven mitt, remove the lid of the Dutch oven.
      Lift the edges of the parchment paper and place it together with the dough into the heated Dutch oven (be careful NOT to touch the sides of the pan). Replace the lid.
    • Bake covered for 30 minutes, remove the lid and continue baking uncovered for another 10-15 minutes until the outside crust is brown and crispy.
    • Remove pot from oven. Transfer bread to a wire rack immediately to cool before slicing.

    NOTES

    Flour - use bread flour or all purpose flour.
    Pot - I tried 2 different pans for baking. One loaf in a cast iron dutch oven and one loaf in a large stock pot and although there was a difference in colour and crust texture, both were successful and happily devoured!
    Storage -  store any leftover bread in a bag or air-tight container on the counter for a couple days. The crust softens when placed in a bag. 
    The loaf can be stored in a bag in the fridge for up to a week.
    For longer storage, slice the bread, wrap the loaf and store in a freezer friendly bag or container for a month or two in the freezer. Remove slices as needed. 
    Original Recipe - No-Knead Bread recipe by Jim Lahey.
     

    This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.

    Tried this recipe? Tag me!Mention @ceeceecooks or tag #ceeceecooks

    Original post august 2018 - updated October 2021

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    2531 shares

    Reader Interactions

    Comments

    1. Grace

      April 06, 2020 at 6:12 pm

      Hi! Trying this re pie out for the first time tonight! Wondering how long the bread lasts for after it is baked?

      Reply
      • simplyceecee

        April 06, 2020 at 6:43 pm

        Enjoy! That bread lasts a very short time at our house because my family eats it so fast. However, I have had a loaf for several days in a ziplock in the fridge. I'm sure it's fine for a couple days on the counter as well. It does freeze well so you could slice and put in a ziplock in the freezer to be used as needed.

        Reply
    2. Cassandra crocker

      April 22, 2020 at 8:18 pm

      Hi, when you used a large stock pot did you put the lid in the oven as well and if so did you turn down the heat?

      Reply
      • simplyceecee

        April 22, 2020 at 9:09 pm

        Yes, I did put the lid on the pot in the oven while pre-heating and also for the first 30 minutes of baking the bread. Then I removed the lid for the last 10-15 minutes until golden. I did not reduce the heat.

        Reply
        • Pam

          December 13, 2022 at 11:33 am

          I’m doubling the recipe. Do I need to split the loaf and bake in two different pots?

          Reply
          • Tracy Halasz

            December 13, 2022 at 3:18 pm

            Good morning, yes, I would make 2 loaves. Enjoy!

            Reply
    3. Jenn

      May 02, 2020 at 4:06 pm

      5 stars
      This bread is amazing! Could eat it every day

      Reply
      • Tracy Halasz

        May 02, 2020 at 4:34 pm

        Agreed! It's so easy and lately we have been eating it every day!!!

        Reply
      • Madalena Morais

        November 24, 2021 at 5:20 pm

        Thanks for such an easy way to make bread🙏 it looks great and I am sure it tates wonderful. I have the dough resting tonight and hope all will be ok to bake tomorrow.
        I have a question- dont we need to make the "cuts" before baking? I dont remember to have seen it mentioned...sorry, I am a Portuguese speaking person...dont have much vucabulary 😁

        Reply
        • Tracy Halasz

          November 25, 2021 at 9:40 am

          Good morning, you are welcome. No it's not necessary to score this bread. Let me know how it turns out!

          Reply
      • Steve B.

        February 28, 2022 at 10:55 am

        5 stars
        This is a phenomenally easy and delicious bread. I have made it exactly as written, and have received rave reviews. As an option, use fresh whey (from yogurt/cheese/etc. making) in place of the plain water. You will not be disappointed with the light sourdough-like flavor it imparts to the finished loaves. Best wishes and happy baking!

        Reply
        • Tracy Halasz

          March 02, 2022 at 9:11 am

          So happy to hear you enjoyed the bread. It's a family favorite too!

          Reply
        • Patsy Leaman

          January 25, 2023 at 5:44 pm

          Is it necessary to grease the Dutch oven

          Reply
          • Tracy Halasz

            January 25, 2023 at 7:22 pm

            No oil/grease needed. Just parchment paper.

            Reply
    4. Michele churcher

      January 14, 2022 at 3:43 pm

      Hi, would you be able to make this using a sourdough starter?

      Reply
      • Tracy Halasz

        January 15, 2022 at 8:21 am

        Good morning, I have not tried with sourdough so I'm not sure. Let me know if you try.

        Reply
    5. Susan

      March 27, 2022 at 12:41 pm

      5 stars
      This overnight bread is so easy to make. I love that there is practically no hands-on time. Plus it's so delicious!!! Thank you for this easy homemade bread recipe.

      Reply
      • Tracy Halasz

        March 27, 2022 at 4:34 pm

        I'm so happy you are enjoying it - it's the simplest bread recipe from scratch ever! Have a great week.

        Reply

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