I love this recipe because it’s truly effortless. I don’t need a mixer or special equipment—just time and a Dutch oven. The overnight rise develops deep flavor and texture, and the result is always consistent. Whether I’m a beginner or an experienced baker, this recipe gives me confidence and a stunning loaf every single time. Plus, it’s vegetarian, wholesome, and customizable with herbs, seeds, or whole grains.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 cups all-purpose flour 1 1/2 teaspoons salt 1/2 teaspoon instant yeast 1 1/2 cups room temperature water
Directions
In a large bowl, I whisk together the flour, salt, and instant yeast until well combined.
I add the water and stir with a wooden spoon until a sticky, shaggy dough forms. I make sure not to knead it.
I cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for 12–18 hours, until the dough doubles and bubbles form on the surface.
I preheat my oven to 450°F (230°C) and place a Dutch oven with its lid inside to heat up.
Once hot, I carefully remove the Dutch oven and transfer the dough onto a floured surface, shaping it gently into a round loaf.
I place the dough into the hot Dutch oven, cover it with the lid, and bake for 30 minutes.
I remove the lid and bake for another 10–15 minutes until the crust turns deep golden brown.
Finally, I take the bread out and let it cool on a wire rack for at least 1 hour before slicing.
I like to add flavor twists by mixing in fresh herbs like rosemary or thyme before the rise. Sometimes I sprinkle sesame or sunflower seeds on top before baking for extra crunch. For a whole-grain version, I replace up to one-third of the flour with whole wheat flour. If I want a slightly tangy flavor, I let the dough ferment closer to 18 hours.
Storage/Reheating
Once cooled, I store the bread at room temperature in a paper or cloth bag for up to 3 days. If I want to keep it longer, I slice it and freeze the pieces in an airtight bag for up to 3 months. To reheat, I pop a slice in the toaster or warm the whole loaf in a 350°F oven for 10 minutes to restore its crisp crust.
FAQs
How long should I let the dough rise?
I usually let it rise between 12 and 18 hours. The longer it rests, the more flavor it develops.
Can I use active dry yeast instead of instant yeast?
Yes, I can use active dry yeast, but I make sure to dissolve it in the water first before mixing it with the flour.
What if I don’t have a Dutch oven?
I can use any oven-safe pot with a lid, such as a heavy casserole dish or a covered baking dish.
Can I add mix-ins like cheese or garlic?
Absolutely. I fold in shredded cheese, chopped garlic, or even olives after mixing the dough.
Why is my dough too sticky?
This dough is meant to be sticky, but if it’s overly wet, I add a tablespoon of flour at a time until it’s easier to handle.
Can I make this bread gluten-free?
Yes, but I use a gluten-free all-purpose flour blend designed for yeast breads for best results.
How do I get a crispier crust?
I bake it uncovered for a few extra minutes or lightly mist the dough with water before baking.
Can I speed up the rise time?
While I can shorten it by using warmer water and a warm room, the slow rise gives the best texture and flavor.
Why did my bread not rise much?
If the yeast was old or the water too hot, it may not have activated properly. I always check that my yeast is fresh.
Can I double the recipe?
Yes, I can double it easily—just use a larger Dutch oven or bake two loaves separately.
Conclusion
This Miracle No-Knead Bread proves that great bread doesn’t require complicated techniques. I love how a few pantry staples and some patience create such a beautiful, artisan-style loaf. Whether I’m serving it fresh from the oven or toasting leftovers the next day, it’s always delicious, comforting, and truly rewarding to make.
Miracle No-Knead Bread is a rustic, artisan-style loaf that’s incredibly easy to make. With just four simple ingredients and no kneading required, it yields a crusty, golden-brown exterior and a soft, airy interior—perfect for pairing with soups, butter, or jam.
Ingredients
3 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
1 1/2 cups room temperature water
Instructions
In a large bowl, whisk together the flour, salt, and instant yeast until well combined.
Add the water and stir with a wooden spoon until a sticky, shaggy dough forms. Do not knead.
Cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for 12–18 hours, until the dough has doubled and has bubbles on the surface.
Preheat the oven to 450°F (230°C). Place a Dutch oven with its lid inside while preheating.
Carefully remove the hot Dutch oven from the oven. Transfer the dough onto a floured surface and shape it into a round loaf.
Place the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes.
Remove the lid and bake for an additional 10–15 minutes, until the crust is deep golden brown.
Remove the bread from the Dutch oven and cool on a wire rack for at least 1 hour before slicing.
Notes
For a crispier crust, bake uncovered for a few extra minutes.
Add herbs, seeds, or spices for flavor variations.
Replace up to one-third of the flour with whole wheat flour for a heartier loaf.
This bread freezes well; slice and freeze for easy reheating.
Use room temperature water to help the yeast activate properly.
