No-Knead Bread


No-Knead Bread

Makes 1 half-pound loaf (about 10 servings)

Prep time: 5 min | Cook time: 90 min | Inactive Time: 18-20 hours


Diet Style


Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Large Glass or Ceramic Bowl
  • 6-8 quart heavy pot (cast iron, ceramic, Pyrex, etc.)
  • Whisk
  • Wooden Spoon
  • Cotton Kitchen Towel
  • Plastic Wrap


  • 1 ½ cups whole-wheat flour
  • 1 ½ cups all-purpose flour
  • ½ teaspoon instant dry yeast
  • 1 ½ cups + 2 tablespoons warm water
  • 2 teaspoons kosher salt
  • ¼ cup rolled oats (optional)
  • Vegetable or olive oil for bowl


  1. Whisk dry ingredients

    In a large glass or ceramic bowl, whisk both types of flour, yeast, and salt together.

  2. Stir in water

    Add warm water, and using a wooden spoon, stir until blended. The dough will be shaggy and sticky.

  3. Let dough rest

    Cover with plastic wrap. Let dough rest 12 to 18 hours at warm room temperature, about 70-72 degrees.

  4. Check dough

    After dough has rested the appropriate amount of time, the surface should be dotted with bubbles.

  5. Flour surface

    Lightly flour a work surface and place dough on it.

  6. Fold dough

    Sprinkle dough with a little more flour and fold it over on itself once or twice.

  7. Cover with plastic

    Cover loosely with plastic wrap and let rest about 15 minutes on your work surface.

  8. Shape dough

    Uncover dough and, using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.

  9. Sprinkle with oats

    Generously sprinkle dough with rolled oats.

  10. Grease bowl

    Lightly grease your bowl with vegetable or olive oil and place dough back in bowl.

  11. Let dough rise

    Cover with a cotton towel (not terrycloth) and let rise for about 2 more hours.

  12. Check dough

    When it’s ready, the dough will be more than double in size and won’t readily spring back when poked with a finger.

  13. Preheat oven

    At least a half an hour before the dough is ready, preheat oven to 450 degrees.

  14. Place pot in oven

    Put a 6-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven while it heats.

  15. Remove pot from oven

    When dough is ready, carefully remove pot from oven.

  16. Place dough in pot

    Remove dough from bowl and carefully place in pot. If it looks messy, shake the pan once or twice. The dough will straighten out as it bakes.

  17. Bake

    Cover with lid and bake 30 minutes. Remove lid and bake another 15 to 30 minutes, until loaf is golden brown.

  18. Cool and serve

    Let cool completely on a wire rack before serving.