No-Knead Homemade Bread

No-Knead Homemade Bread

This was my most popular recipe, and I feel like I lost part of me when this one did not transfer to a new blog platform. With that being said, I will manually add this recipe, pictures and a post itself and it will show as a new post.

It is really heartbreaking to me that all the new visitors will not be able to see comments, tips, and feedback from the original post but it is what it is.

Well, I had over 1 million views just on this recipe and close to 300 comments so I can’t even tell you how I feel right now.

I am reposting it again. With that being said, I would love your feedback, mostly to get this recipe back up to most popular and recommended one.

It is so worth it and I know you all will love it when you make it. So please share your pictures, tips, and comments with me and others.

Tag me on Instagram @sandraseasycooking and use hashtag #sandraseasycooking. Thanks!

No-Knead Homemade Bread


The first time when I made the bread, I was probably 13 years old… My mom started to work, and I came from the school, hungry like a wolf; I was all alone, my sister was in school and my dad was working as well!

Next, to the stove I found a note from my mother, saying ”Could you prepare the bread dough and I will bake it when I come back.” It was the whole preparation (list) how to do. 

Click Here for more tasty and Easy Baked Goodies

It seemed simple enough, and I got right away to work. Next to the bowl and flour was fresh yeast, and my mom very nearly wrote: “put about 1-2 tablespoons of warm milk in a cup with fresh yeast, to get it activated.” It would take a few minutes, and then I should put it into the flour with everything else. 

I mixed flour and felt so proud of myself… Well… HA! Funny story… I went back to the kitchen about 15 times, mixing the dough constantly.

It was rather odd looking like it was for pancakes. I kept adding more flour, then more water, and the dough my friends never raised up. I was covered in flour.

The kitchen was a mess, full of dough balls like a fireball, pretty much everywhere…

No-Knead Homemade Bread

Honestly, I felt hopeless! It was like watching my own reality show. I did not actually know what I did wrong!

I was waiting for two freaking hours for nothing! Well… I gotta tell ya, I learned my lesson!!! And that was my first time “trying” to make a loaf of bread!

“Healthier” version of a recipe  No-knead whole wheat bread 

Now I rarely buy it from the store or bakery… I am making bread every day fresh and from scratch without a bread machine.

My hands and my trusty wooden spoon are doing everything in a matter of 5 minutes, however, if you have trouble mixing it with the wooden spoon, using something like KitchenAid with kneading attachment would not hurt.

No-Knead Homemade Bread

I just wanted to show how easy bread could be made this way. The dough is not as hard to mix, so I do not see a point using any other equipment, but if you really can’t, please, be my guest and use whatever will make your life easier.

The bottom line is, my family and I love, love bread. It is a staple of our house, and whether I make flatbread, Irish soda bread or whole-wheat, the bread is eaten almost in one day. So here is my recipe that you will love.

No Knead Homemade Bread


Yield: 1 LOAF
Prep Time: 5 minutes
Cook Time: 40 minutes
Additional Time: 1 hour 10 minutes
Total Time: 1 hour 55 minutes

Super Easy and tasty no-knead bread recipe that you will love.


  • 5 cups All-Purpose Flour approx. 600g, flour without sodium; for cakes, cookies, etc., works well.
  • 2 teaspoons Table Salt
  • 2 teaspoons baking powder optional
  • 1 envelope Active Dry Yeast 7 grams
  • 1/2 teaspoon Sugar
  • 1 1/2 to 2 cups Lukewarm Water
  • 2 tablespoons Oil + for greasing the pan


  1. Combine flour, salt, and baking powder. Mix!
  2. Add sugar and dry yeast in a cup and add a bit of warm (to touch) water. Mix it to combine then let the yeast activate, before adding to the flour mixture. (You can add it directly to the flour mixture just by making a well in the middle, add sugar and yeast and a splash of warm water then wait about 3-4 minutes before mixing it and adding more water.) This step is whatever feels right to you.
  3. Add more warm water as needed. Add the water slowly so your bread dough wouldn’t turn into the pancake mixture. (1/2-1 cup at the time until you reach the thickness and so the wooden spoon can go through easier it does take some good beating). It all depends on what type of flour you have, how old it is, the air & humidity, etc. So if I say 2 cups of warm water, it might be less, so please add water slowly until you reach soft and sticky texture, but not looking like pancake batter.
  4. Take a few strokes with a wooden spoon just to combine everything, add oil, mix again and cover the dough.
  5. Let it rest and rise for 60 minutes in total. I mix it after 30 minutes with a wooden spoon and let it rest for the next 30 minutes.
  6. Preheat oven to 400F (200C)
  7. Grease your baking pan and put the dough in.
  8. Again, let it rise in the baking pan for the next 10 minutes or until it’s almost up to the edges of the pan and place in the preheated oven, even if it’s not all the way to the edges it will rise more in the oven.
  9. Bake for 40 minutes, or until the crust turns golden brown.
  10. Allow it to COOL DOWN at least for 40 minutes before slicing the bread.


You can bake in any pan that you have a circular, rectangular, or square pan. I find it the best if it’s non-stick baking pan. Bake for 40 minutes, or until the crust turns golden brown. This is no kneaded bread; I just use a wooden spoon to combine and mix the dough.

I usually put 2-3 teaspoons of salt, but you can add 1.5-2 teaspoons if you don’t want too savory. We have different flour brands, and of course taste buds. The dough should be just a bit thinner than if you would make pizza dough.

Also, if you decide to knead just add less water, and I would suggest adding maybe 1 Tbsp. of oil; dust the working surface with the flour and knead until you make a ball and oil it before covering to raise. Once it’s risen, knead again and place in the greased baking pan to rise one more time before baking it.

IF FLOUR HAS SODIUM PLEASE ADD ONLY 1/2 teaspoon of salt. The outcome will not be the same, but still delicious. I work with only all-purpose; no sodium, bleached or unbleached white flour, or whole wheat flour.

I tried many different brands of flour, but I always stick to the one that I found the best which is Canadian brand- 5 Roses 44LB. If you have a chance to get it trust me, you will not regret because the bread or anything baked comes out amazing. For Five Roses Flour, All Purpose, 5.5lb. If you like any other brands, please let me know what you are using. I would love to try it too.

32 thoughts on “No-Knead Homemade Bread”

  • I have never made bread but i think i can try this one 🙂 I love bread, I mean I realllllly love bread, don’t we all. I don’t keep much in the house anymore mainly bc the kids are gone & hubby & I are trying to watch our waist line. I’m petite in height & size, but this thing called menopause, well lets just say I’m in a full on fight w/ it & I do all the right things! I’m a firm believer in eating whatever you want just in moderation. I will let you know how this one goes. Thank you so much Sandra for sharing your gifts & recipes.

    • Hey, Carmen! I think you should try making bread. Moderation is everything, I completely agree with you. I wish you a good luck and please let me know how it goes.

  • I made this bread yesterday and it was the most delicious bread. My family loved it, too!
    Thanks for the recipe.

      • Is this bread gluten free, it shows when you first bring it up, but I don’t see it. Did I miss anything? Sure would like to make this,

        • Hello! I did not say that this bread is GF at all. I thought I might say it in the post, but I did not even mention gluten-free. I never made this bread with gluten-free four but you can try it. Please let us know if you do. Thanks!

  • This bread is absolutely delicious! Followed your directions exactly and had no trouble. Definitely making again. Thank you for posting this!

  • I can’t wait to try this. My mouth started salivating by seeing this only. Cookies are my favorite and any type of cakes is great for me. I love to try different types of cakes and this is kind of different one which I haven’t tried yet. So I’m definitely going to try this soon and will definitely let you know, how it turned out. I never regretted any moment that came to your blog!

  • Wow! Sandra, you’re a brilliant person! I tried making bread once when I was 12. That was the last time. It was a giant puck! I cried! This time (at 41) I achieved perfection the first try. I AM SO HAPPY! I made this recipe in a Dutch oven and I took the option to knead the bread. I pre-heated the Dutch oven in the oven first . I also decided to put the bread dough on oiled parchment paper before dropping it in. (I also took a risk and basted it with egg white before letting it rise for 10 mins in the Dutch oven before putting it in the oven to bake.) I uncovered the pot for the last 10 mins and got a beautiful golden crust.
    This bread turned out moist and fluffy with a nice crispy crust. It was definitely bakery quality and so easy to make. I can’t believe this is real! Thank you so much for this miracle!

    *I will email you a pic of the final product.

    • Oh, Kat! That’s just wonderful and it always makes me so happy when homemade bread turns out beautiful and tasty. Thank you so very much for your comment and feedback. I truly appreciate it! Happy Holidays:) Cheers!

  • Does this recipe make enough dough that it can be divided into 2-3 smaller loaves? I need to make loaves for communion bread about 6-8 inches in diameter. If divided how long should the smaller loaves bake?

  • This recipe is AMAZING!!!!! So springy and so much flavor! I had to adapt the recipe a little because I didn’t have enough flour, so I added a few tablespoons of flax seed meal and rounded out the last cup with quick cooking oats. I seriously can’t stop eating it! Now I’m trying a cinnamon raisin version and baking it in my Dutch oven. Wish me luck!

  • I am super excited to try this recipe, however I am curious if I should do anything different for high altitude? Any thoughts

  • This recipe saved the day during lockdown. Although I made some changes like using instant yiest, less salt and more sugar, I also added a lot more water to make the dough wetter. The result was the best bread I ever baked.

  • Hi

    I am a fairly new bread baker of 3 months now. Found your recipe and i have a question. We are full time RVrs, we do have an oven but my question is can i bake this loaf in a countertop oven? I can get 400* in it and it does have convection if needed.

    Thank You

    • Hi Rick,

      YES! You can actually bake at 375F to 400F in any pan you want. I’ve made this in a large skillet, in my air-fryer, which is similar to a convection oven, and on the grill in my dutch oven. When I say this is the easiest bread I am not joking. With this dough, we have made fried little bread too. Totally versatile! Good luck!

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe