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    Home » Recipes » Bread & Buns

    Simplest No-Knead Overnight Bread

    Published: Aug 7, 2023 · Modified: Nov 26, 2024 · by Tracy Halasz · 37 Comments

    Jump to Recipe

    This no-knead overnight bread is both ridiculously easy to make and incredibly delicious. It turns out every. single. time. With just 5 minutes of prep time, only 4 ingredients, and no kneading, this homemade bread recipe is perfect for beginners!

    Picture of a loaf of bread in a Dutch oven.

    To me there's nothing more satisfying than the smell of freshly baked bread. My kids and I make this no-knead quick bread all the time because it's so simple (practically foolproof!). Whether you're new to bread baking or a seasoned pro, this Dutch oven bread recipe is sure to become a favorite.

    The easy stir-together bread dough is mixed the night before then proofs overnight on the counter. The next morning pop it into a Dutch oven and voila, a perfect artisan-style loaf of crusty bread every time.

    It's delicious served alongside Veggie Soup, Vegan Bolognese or rich and hearty Vegan Chili!

    Table of Contents show
    1 4 Ingredients for Easy No Knead Bread
    2 How to Make Simple No-Knead Bread
    3 No-Knead Bread Variations
    4 Pro Tips & FAQ for Dutch Oven Bread
    5 Ways to Serve Crusty Bread
    6 More Easy Bread Recipes to Try
    7 Easiest No-Knead Overnight Bread (vegan)
    7.1 Equipment
    7.2 INGREDIENTS
    7.3 INSTRUCTIONS
    7.3.1 Mix the Dough (the day before baking)
    7.3.2 Proofing the Dough
    7.3.3 Shape the Dough (on baking day)
    7.3.4 Time to Bake
    7.3.5 To Serve
    7.4 NOTES

    4 Ingredients for Easy No Knead Bread

    This is the most basic and simplest homemade bread (aka peasant bread). Considered a lean dough (without eggs or fat), this bread is made with just pantry items. It's a very affordable rustic, vegan bread to make. Here's what you'll need . . .

    Flour, salt, water, and yeast measured into bowls to make peasant bread.
    1. traditional yeast - active dry or instant yeast
    2. water - tepid water
    3. flour - bread flour has more protein than all purpose flour so is a stronger flour. I've used both with 100% success.
    4. table salt or fine sea salt

    How to Make Simple No-Knead Bread

    If you've ever wanted to try making bread from scratch but felt intimidated; this tried and tested, no knead bread recipe is a good place to start! It's perfect for beginners - a super simple, very forgiving and fuss free recipe. Let's get into the details:

    Ingredients for no-knead bread in a large measuring cup. Water being poured into measuring cup with flour yeast and salt.
    1. Mix the dry ingredients: In an extra large measuring cup (8 cups or more), mixing bowl or bread bucket stir the dry ingredients together.
    2. Add warm water: Next add the warm water and stir to incorporate all the dry bits. Wet your hands as needed to get all the dry bits from the bottom of the bowl. The bread dough will be a bit shaggy (no need to knead though).
    Two photos showing peasant bread being stirred together in a large measuring cup.
    1. Let the Dough Rise: Cover the bread dough with Saran or a kitchen towel. Let it rise at room temperature 12-18 hours (slow fermentation). During this bulk fermentation stage, the flour is hydrated, the gluten strands develop, and yeast produces all the lovely flavor.
    Two photos showing homemade (no knead) bread being shaped into a loaf.
    1. Shape the Bread Dough: Once your bread dough is puffy and has some bubbles, turn it out onto a floured work surface. Flour your hands and gently shape the bread dough into a round ball or log shape being careful to preserve the volume and air bubbles. It doesn't have to be perfect. The dough will be somewhat sticky and loose.
    2. Transfer to a piece of parchment paper. Lightly dust the top of the bread dough with flour then loosely cover with a piece of saran or a clean kitchen towel. Let it rest while the oven and enamel Dutch oven (with lid) are heating.
    Before and after photos of bread in a red Dutch oven.
    1. Bake the bread: Once the oven is preheated ~30 minutes at 450ºF, it's time to bake. Transfer the dough (including parchment paper) to the hot Dutch oven then replace the lid, and put it into the oven.
    2. Pull the bread from the oven: Remove the bread from the Dutch oven - take a moment to feel proud of your accomplishment. Then transfer the bread to a wire rack and let it cool completely before slicing into it (the hardest part!). A personal note: I have an embarrassing number of bread photos on my phone!

    I love no knead bread recipes (they are so magically simple and versatile). For a big batch of no knead bread, try my bucket of all purpose refrigerator dough. It lasts 2 weeks in the fridge and makes everything from homemade bread to vegan cinnamon rolls and so much more!

    No-Knead Bread Variations

    Once you've mastered the basics of bread making, have some fun customizing your loaves. Here's some optional additions:

    Sesame seeds being poured on top of bread dough before going into oven.
    • Garnish: Right before baking, mist the top of the bread dough with water then add a sprinkle of sesame seeds, Everything Bagel seasoning or flaky salt.
    • Garlic bread: Add in 1 or 2 cloves of minced garlic in Step 1.
    • Make it cheesy: Add a handful of vegan cheese during Step 1 for a cheesy swirl.

    Pro Tips & FAQ for Dutch Oven Bread

    A tiny bit of the science behind yeast-bread baking and some tips for a perfect loaf. As mentioned earlier, this recipe is very forgiving so if the flour or water is a bit over or under, the bread will still turn out beautifully.

    • Looser dough: This recipe produces a slightly wetter (loose) bread dough that can be a bit difficult to manage the first few times. This is partly because of the hydration level, the long, room-temperature fermentation, and no kneading. Where you live, how warm your kitchen is, and the type of flour can impact the dough as well. Trust the process, this method has been used to make millions of loaves of bread. Pop the dough into the fridge for an hour before shaping if it's too difficult to manage.
    • Warm water: To preserve the integrity of the yeast, use tepid water. It shouldn't feel cold or hot. Or as a professional bread maker told me years ago, the water should just feel wet!
    Homemade no-knead overnight bread proofing in two large bowls.
    • Traditional Yeast v. Instant Yeast: You can use Traditional yeast (aka: active dry) or Instant yeast (aka: quick rise) 1:1 in this recipe. Instant yeast rises faster initially so it's a good choice for quicker recipes. Traditional yeast takes a little longer to rise, but catches up in a long fermentation bread like this No Knead Overnight Bread recipe. (Photo shows the difference at 2 hours).
    • To Knead or Not to Knead?: Kneading your bread dough develops the formation of gluten giving the dough structure and strength. But it's not the only way it forms. You can achieve a similar result with time. You will see evidence of the flour water and yeast working as the dough bubbles and creates a tangled web of sticky strands.
    • Flexible Baking Schedule: A traditional schedule for this recipe is to mix the dough in the evening, let it proof overnight on the counter, and bake it in the morning. But, you can mix it in the morning and bake it in the evening. If your plans change, put the dough into the fridge which slows the fermentation until you are ready to bake.
    Freshly baked homemade bread in red Dutch oven surrounded by parchment paper.
    The easiest bread recipe for beginners made in a Dutch oven.
    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.

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

    Yes! I tested this bread in a stock pot and a Dutch oven. Although there were a few differences, both produced delicious bread!
    The pot creates an insulated, steamy, draught free environment for the bread dough to rise and puff up (oven spring) and produce a crusty loaf of bread. The Dutch oven works particularly well because it holds the high heat and has a heavy, tight fitting lid. So choose the heaviest pot you have with lid and get baking bread!

    Freshly baked loaf of homemade bread on a cutting board with a few slices cut off.

    Ways to Serve Crusty Bread

    • for breakfast: hot out of the oven slathered in butter or toasted with Homemade Peanut Butter and Jam
    • for lunch: great for sandwiches like Vegan egg salad, Chickpea Sandwich, Vegan Grilled Cheese
    • side for dinner: perfect for scooping Vegan Chili, Veggie Soup or Lentil-Mushroom Bolognese

    More Easy Bread Recipes to Try

    If you love baking, here's a few more vegan bread recipes to try next:

    • All Purpose Refrigerator Dough
    • Soft and Buttery Dinner Rolls
    • Chewy Garlic Breadsticks
    • Air Fryer Croutons
    • Easy Pita Bread
    • Vegan Biscuits
    • Vegan Banana Bread

    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 (vegan)

    The miracle of No-Knead Bread is its simplicity to make (great beginner recipe!). But the magic of it is that it produces a crispy, crackly golden crust and a soft tender crumb every single time! There's nothing better than a thick warm slice slathered in butter. Is there?
    Author : Tracy Halasz
    Servings:1 loaf

    Rate this recipe!

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

    Equipment

    • Dutch oven or pot with lid.
    • 8 cup measuring cup or large mixing bowl

    INGREDIENTS

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

    INSTRUCTIONS
     

    Mix the Dough (the day before baking)

    • In a large mixing 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 as needed.
    • This dough will be shaggy and sticky. Be sure to incorporate all the dry flour.

    Proofing the Dough

    • Time to let the dough rest (bulk fermentation) while the yeast does its thing.
    • Cover the bowl with a plastic wrap, a towel or shower cap. Leave out at room temperature for 12-18 hours.

    Shape the Dough (on baking day)

    • The dough will be bigger and puffy after the overnight fermentation.
      Flour your work surface. Scrape out 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 or make a longer log shaped loaf. It doesn't have to be perfect!
    • Transfer the bread dough ball to a slice of parchment paper seam side down. Dust with flour and cover the dough with the mixing bowl, a towel or plastic wrap and let it rest while the oven warms up.
    • Place a large (5-6 quart) Dutch oven (or heavy pot with lid) into the cold oven, turn the oven to 450º F and let the oven and Dutch oven with lid preheat for ~30 minutes.

    Time to Bake

    • Open the oven, using oven mitts, remove the Dutch oven.
      Lift the edges of the parchment paper and carefully transfer the dough (and parchment paper) 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 15-25 minutes until the outside crust is brown and crispy.

    To Serve

    • Remove from the oven and carefully lift the edges of the parchment to transfer the bread to a wire rack to cool. After 30 minutes, slice into the bread and enjoy!

    NOTES

    Measuring flour: Use the scoop and level method for measuring flour or a weigh scale.
    Flexible Baking Schedule: If your plans change or something comes up, pop the dough into the fridge which will slow down the fermentation. Then around an hour before baking, remove the dough from the fridge and shape it. Place on a piece of parchment paper, loosely cover and let the loaf come to room temperature (~60 minutes plus or minus depending on the temperature of your kitchen). Around 30 minutes before baking, preheat the oven along with the Dutch oven and follow the rest of the recipe above.
    No-knead bread 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. You can also place the cut side down on a plate and store uncovered on the counter.
    • The bread can be stored in a bag in the fridge for up to a week.
    • Freezer: For longer storage, slice the bread, place in plastic bag and store for a month or two in the freezer. Remove slices as needed. 
     
    Original Recipe: Slow Rise No-Knead Bread recipe from Jim Lahey with lessons learned from King Arthur Baking and Brilliant Bread.

    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 August 2023

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    Reader Interactions

    Comments

      5 from 22 votes (11 ratings without comment)

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      Recipe Rating




    1. Matt mccrory

      May 25, 2025 at 11:55 am

      5 stars
      Can I add 1/2 cup of sour dough starter to this recipe. Thanks matt from Houston

      Reply
      • Tracy Halasz

        May 25, 2025 at 8:24 pm

        Yes! I add my sourdough starter for extra flavor all the time - it's really delicious. Enjoy your bread!

        Reply
    2. Daniella Peck

      February 26, 2025 at 8:15 pm

      On an active dry yeast packet it says to add sugar to activate it. Should I still do that even if the recipe doesn’t mention it? Thanks! Looking forward to making this to have with some burrata! 🤤

      Reply
      • Tracy Halasz

        February 27, 2025 at 9:28 am

        Thank you for the question. No, you do not need to add sugar. The starch in the flour will feed the yeast. Enjoy your bread!

        Reply
    3. Carla

      February 12, 2025 at 7:39 am

      5 stars
      I'm about to bake my third loaf of this bread. I'm new to baking bread and the simplicity and flexibility of this recipe has me hooked. Plus, it's delicious for everything.

      Reply
      • Tracy Halasz

        February 13, 2025 at 12:45 pm

        Thank you so much for the review. I'm happy you are enjoying making homemade bread!

        Reply
    4. Leila

      July 26, 2024 at 11:07 am

      5 stars
      Absolute RAVE to Tracy and this recipe! I had questions regarding baking at high altitude and she came through with suggestions and advice and my loaves came out beautifully! This recipe is going into my favorites file and will be a staple in my house. I can’t say enough good about it and Tracy. To all you who try this recipe, bake on and eat much and always keep that oven hot;)

      Reply
      • Tracy Halasz

        August 09, 2024 at 3:41 pm

        Thank you so much 🙏🏻. Happy I could help and that your loaves turned out - the photos were gorgeous!

        Reply
    5. Sophia

      March 13, 2024 at 5:32 pm

      5 stars
      I love homemade bread and this recipe is a lifesaver because it's so easy to make. We make it so often, even my kids can make it. Thank you for this easy bread recipe!

      Reply
      • Tracy Halasz

        March 16, 2024 at 12:52 pm

        That's wonderful! I love to hear about kids in the kitchen. Happy that you are enjoying the homemade bread (who can resist!).

        Reply
    6. Cama

      January 03, 2024 at 1:40 am

      I live in Australia. How does heat effect this recipe? Will a hot summer affect the rise time?

      Reply
      • Tracy Halasz

        January 03, 2024 at 5:04 pm

        A warm kitchen will speed up the proofing. Use visual clues to know when the dough is proofed (it should look like the photo). Once the dough is in the fridge, the recipe directions will be the same. Good luck.

        Reply
    7. Pamela

      October 13, 2023 at 2:05 pm

      5 stars
      Wonderful recipe Ive made many time and every time it comes out amazingly well. I’m m going try some of your add ins for variation. Thank you!

      Reply
      • Tracy Halasz

        October 20, 2023 at 3:03 pm

        So happy to hear you are enjoying the bread recipe. Let me know what add ins you try next!

        Reply
    8. G. Vaughn

      October 10, 2023 at 10:47 pm

      5 stars
      Easy recipe. Have made this on four different occasions and it's always delicious!

      Reply
      • Tracy Halasz

        October 20, 2023 at 3:04 pm

        Thank you so much for the lovely review. Happy you are enjoying the bread recipe!

        Reply
    9. Dana

      August 20, 2023 at 12:46 pm

      5 stars
      This no knead bread is so easy and so delicious. We love the crust! It’s the best.

      Reply
    10. Debbie

      August 07, 2023 at 5:53 pm

      5 stars
      This overnight bread was so simple to make and it was delicious. My whole family loved it, I'll be making it over and over!

      Reply
    11. paula k schulz

      April 06, 2023 at 4:45 pm

      Do you have directions for making the dough into rolls?

      Reply
    12. 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
    13. 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
    14. 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
    15. 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
    16. 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

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