20 Easy No Knead Bread Recipes for Beginners

There’s something magical about fresh-baked bread—warm, crusty, and filling your kitchen with that irresistible aroma. But who has time for kneading? Luckily, no-knead bread is here to save the day! Whether you’re a beginner or just craving simplicity, these 20 easy recipes promise foolproof loaves with minimal effort. From crusty artisan boules to soft sandwich bread, get ready to bake your way to homemade happiness.

Classic No Knead Artisan Bread

This fuss-free bread bakes up with a crackly crust and an airy, chewy interior—no kneading or special skills required!

Ingredients:

• 3 cups (360g) all-purpose flour
• 1 1/4 tsp salt
• 1/4 tsp active dry yeast
• 1 1/2 cups (360ml) warm water (about 100°F)

Instructions:

1. In a large bowl, whisk together the flour, salt, and yeast. Pour in the warm water and stir with a wooden spoon until a shaggy dough forms (it’ll be sticky!). Cover with plastic wrap and let rise at room temperature for 12–18 hours.
2. Turn the dough onto a floured surface and gently shape it into a ball. Place on a parchment-lined baking sheet, cover with a towel, and rest for 30 minutes.
3. Meanwhile, preheat the oven to 450°F with a Dutch oven inside for 30 minutes. Carefully transfer the dough (parchment and all) into the hot Dutch oven, cover with the lid, and bake for 30 minutes.
4. Remove the lid and bake another 15 minutes until deeply golden. Let cool 10 minutes before slicing.

The magic here? The long fermentation gives this loaf its signature tangy flavor and bubbly texture—plus, it’s practically impossible to mess up.

Tip: For extra crunch, spritz the dough with water before baking.

No Knead Rosemary Garlic Bread

No Knead Rosemary Garlic Bread

This fragrant, crusty loaf is a hands-off wonder—just mix, let time do the work, and bake for a golden, garlicky masterpiece.

Ingredients:

• 3 cups (360g) all-purpose flour
• 1 1/4 tsp salt
• 1/2 tsp active dry yeast
• 1 1/2 cups (360ml) warm water (about 110°F)
• 2 tbsp chopped fresh rosemary
• 3 cloves garlic, minced
• 1 tbsp olive oil (plus extra for greasing)

Instructions:

1. In a large bowl, whisk together flour, salt, and yeast. Stir in warm water, rosemary, and garlic until a shaggy dough forms. Cover with plastic wrap and let rise at room temperature for 12–18 hours (until bubbly).
2. Heat oven to 450°F. Place a Dutch oven (with lid) inside to preheat for 30 minutes. Meanwhile, turn dough onto a floured surface, shape into a ball, and cover loosely with oiled plastic wrap.
3. Carefully remove hot Dutch oven. Drizzle 1 tbsp olive oil inside, add dough, and cover. Bake 30 minutes, then remove lid and bake 10–15 more minutes until deeply golden.

The long rise gives this bread an airy crumb and deep flavor, while the garlic and rosemary infuse every bite. Tip: For extra crispiness, let the baked loaf cool on a wire rack for 20 minutes before slicing.

No Knead Whole Wheat Bread

No Knead Whole Wheat Bread

This fuss-free loaf bakes up with a crackly crust and tender crumb—perfect for sandwiches or slathering with butter.

Ingredients:

• 3 cups whole wheat flour
• 1 1/2 tsp salt
• 1/2 tsp active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 1 tbsp honey
• 1 tbsp olive oil

Instructions:

1. In a large bowl, whisk together 3 cups whole wheat flour, 1 1/2 tsp salt, and 1/2 tsp yeast.
2. Stir in 1 1/2 cups warm water, 1 tbsp honey, and 1 tbsp olive oil until a shaggy dough forms. Cover with plastic wrap and let rise at room temperature for 12-18 hours (overnight works!).
3. Turn dough onto a floured surface, shape into a round loaf, and place in a parchment-lined Dutch oven. Cover and let rise 1 more hour.
4. Preheat oven to 450°F. Score the top of the loaf with a knife, then bake covered for 30 minutes. Uncover and bake 15 more minutes until deeply golden.

The long fermentation gives this bread a subtly tangy flavor and chewy texture that store-bought loaves can’t match.

Tip: For extra crisp crust, spritz the dough with water before baking.

No Knead Sourdough Bread

No Knead Sourdough Bread

This fuss-free sourdough loaf delivers that coveted crackly crust and tangy interior—no kneading, no stress, just pure homemade magic.

Ingredients

• 1 cup (227g) active sourdough starter (fed and bubbly)
• 1 1/2 cups (355ml) lukewarm water (about 90°F)
• 4 cups (500g) bread flour
• 1 1/2 tsp (9g) fine sea salt
• 1 tbsp (15ml) olive oil (for greasing)

Instructions

1. In a large bowl, whisk together the sourdough starter and lukewarm water until milky. Add the bread flour and sea salt, stirring with a wooden spoon until a shaggy dough forms (no dry spots).
2. Cover with a damp towel and let rise at room temperature (70–75°F) for 12–18 hours, until bubbled and nearly doubled.
3. Turn the dough onto a floured surface. Gently fold the edges toward the center 4–5 times, then shape into a round loaf. Place seam-side up in a greased bowl, cover, and rest 1 hour.
4. Preheat a Dutch oven in a 450°F oven for 30 minutes. Carefully transfer the dough seam-side down into the hot pot. Slash the top with a razor, cover, and bake for 30 minutes.
5. Uncover and bake 15–20 minutes more until deeply golden and internal temp reaches 210°F. Cool completely on a wire rack.

The secret? That long, slow ferment gives this bread its signature tang and an airy, holey crumb—no fancy techniques required.

Tip: For extra crust, spritz the dough with water before baking.

No Knead Olive and Herb Bread

This no-knead olive and herb bread is a rustic, hands-off loaf packed with briny olives and fragrant herbs—perfect for tearing and sharing.

• 3 cups (360g) all-purpose flour
• 1 ¼ tsp salt
• ½ tsp active dry yeast
• 1 ½ cups (360ml) warm water (about 100°F)
• ¾ cup (120g) pitted Kalamata olives, roughly chopped
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp olive oil (plus extra for greasing)

1. In a large bowl, whisk together the flour, salt, and yeast. Stir in the warm water until a shaggy dough forms. Fold in the olives, rosemary, and thyme.
2. Cover the bowl with plastic wrap and let rise at room temperature for 12–18 hours (overnight works perfectly). The dough should double in size and look bubbly.
3. Preheat the oven to 450°F. Place a 4–5 qt Dutch oven inside to heat for 30 minutes.
4. Turn the dough onto a floured surface and gently shape it into a round loaf. Let rest, covered, for 30 minutes.
5. Carefully transfer the dough to the preheated Dutch oven. Drizzle with 1 tbsp olive oil. Cover and bake for 30 minutes, then uncover and bake 10–15 minutes more until deeply golden.

The slow fermentation gives this bread an incredible depth of flavor, while the olives and herbs add pops of savory brightness in every bite.

Tip: For extra crispiness, leave the loaf in the turned-off oven with the door cracked for 10 minutes after baking.

No Knead Cinnamon Raisin Bread

This fuss-free loaf fills your kitchen with warm spice and sweetness—no kneading, no stress, just soft, swirled perfection.

Ingredients

• 3 cups (360g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp active dry yeast
• 1 1/2 cups (360ml) warm water (about 110°F)
• 3/4 cup (120g) raisins
• 1 tbsp melted butter (for brushing)

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, cinnamon, and yeast. Stir in the warm water until a shaggy dough forms. Fold in the raisins.
2. Cover the bowl with plastic wrap and let rise at room temperature for 12–18 hours (the dough should double and bubble).
3. Turn the dough onto a floured surface and shape into a loaf. Place in a greased 9×5-inch loaf pan, cover with a towel, and let rise for 1–2 hours until puffy.
4. Preheat oven to 375°F. Bake the bread for 45–50 minutes until deeply golden. Brush with melted butter right after baking.

The long rise gives this bread an airy crumb and deep flavor, while the butter glaze adds a bakery-worthy sheen.

Tip: For extra cinnamon swirls, roll the dough into a rectangle, sprinkle with 2 tbsp sugar mixed with 1 tsp cinnamon, then roll up before the second rise.

No Knead Cheese and Onion Bread

This fuss-free bread is packed with melty cheese and sweet caramelized onions—no kneading required, just patience for the magic to happen!

Ingredients:

• 3 cups (360g) all-purpose flour
• 1 1/4 tsp salt
• 1/2 tsp instant yeast
• 1 1/2 cups (360ml) warm water (about 100°F)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup finely chopped yellow onion
• 1 tbsp olive oil

Instructions:

1. In a large bowl, whisk together the flour, 1 1/4 tsp salt, and 1/2 tsp instant yeast. Pour in the warm water and stir until a shaggy dough forms (it’ll be sticky!). Fold in the shredded cheddar and chopped onion until evenly distributed.
2. Cover the bowl with plastic wrap and let rise at room temperature for 12–18 hours (overnight works perfectly). The dough should double in size and look bubbly.
3. Heat 1 tbsp olive oil in a 10-inch cast-iron skillet over medium-low. Scrape the dough into the skillet (it’ll be loose—that’s okay!) and gently shape it into a round. Cover with a lid or foil and cook for 25 minutes.
4. Uncover and bake at 400°F for another 15–20 minutes until the top is golden and the bottom sounds hollow when tapped. Let cool 10 minutes before slicing.

The long rise gives this bread an airy crumb with pockets of gooey cheese and sweet onion—plus, the skillet creates an irresistibly crisp crust.

Tip: For extra flavor, sauté the onions in 1 tbsp butter until caramelized before adding to the dough.

No Knead Sun-Dried Tomato Bread

This no-knead sun-dried tomato bread is a fuss-free loaf with a chewy crust and bursts of tangy-sweet flavor—perfect for tearing and sharing!

• 3 cups (360g) all-purpose flour
• 1 1/4 tsp salt
• 1/2 tsp instant yeast
• 1 1/2 cups (350ml) warm water (about 100°F)
• 1/3 cup (50g) chopped oil-packed sun-dried tomatoes, drained
• 1 tbsp olive oil (from the sun-dried tomato jar)
• 1 tbsp chopped fresh rosemary

1. In a large bowl, whisk together the flour, salt, and instant yeast. Stir in the warm water, sun-dried tomatoes, 1 tbsp olive oil, and 1 tbsp rosemary until a shaggy dough forms (it’ll be sticky).
2. Cover the bowl with plastic wrap and let rise at room temperature for 12–18 hours (the dough should double and look bubbly).
3. Preheat oven to 450°F with a Dutch oven inside for 30 minutes. Turn the dough onto a floured surface, shape into a ball, and let rest 30 minutes.
4. Carefully transfer the dough to the preheated Dutch oven, cover with the lid, and bake for 30 minutes. Remove the lid and bake another 10–15 minutes until deeply golden.
5. Cool on a wire rack for at least 1 hour before slicing.

The long rise gives this bread an airy crumb with pockets of chewy tomatoes, while the rosemary adds a subtle earthy note. Tip: For extra flavor, brush the baked loaf with a little more oil from the sun-dried tomato jar.

No Knead Multigrain Bread

This fuss-free loaf packs a nutty, hearty punch—perfect for sandwiches or slathering with butter while it’s still warm.

Ingredients

• 3 cups all-purpose flour
• 1 cup whole wheat flour
• ½ cup rolled oats
• ¼ cup flaxseeds
• ¼ cup sunflower seeds
• 2 tsp salt
• 1 tsp active dry yeast
• 2 tbsp honey
• 2 cups lukewarm water (about 110°F)
• 1 tbsp olive oil

Instructions

1. In a large bowl, whisk together the all-purpose flour, whole wheat flour, oats, flaxseeds, sunflower seeds, salt, and yeast.
2. Stir in the honey and lukewarm water until a shaggy dough forms. Drizzle with olive oil and mix just until combined (no kneading!).
3. Cover with a damp towel and let rise at room temperature for 12–18 hours (the dough should double and look bubbly).
4. Preheat oven to 450°F with a Dutch oven inside for 30 minutes. Turn the dough onto a floured surface, shape into a round loaf, and drop into the preheated Dutch oven.
5. Bake covered for 30 minutes, then uncover and bake 15 more minutes until deeply golden and hollow-sounding when tapped.

The magic? A crackly crust with a chewy, seed-studded interior—no kneading, no fancy tools, just patience.

Tip: For extra crunch, sprinkle oats and seeds on top before baking.

No Knead Honey Oat Bread

This fuss-free loaf is a dream for busy bakers—just mix, let time do the work, and enjoy tender slices with a hint of sweetness.

Ingredients

• 3 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 ½ tsp salt
• 1 tsp instant yeast
• 2 tbsp honey
• 1 ½ cups warm water (110°F)
• 1 tbsp olive oil (for greasing)

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 cup rolled oats, 1 ½ tsp salt, and 1 tsp instant yeast.
2. Stir in 2 tbsp honey and 1 ½ cups warm water until a shaggy dough forms. Cover with plastic wrap and let rise at room temperature for 12–18 hours (overnight works!).
3. Preheat oven to 375°F. Grease a 9×5-inch loaf pan with 1 tbsp olive oil. Scrape the dough into the pan (it’ll be sticky!) and smooth the top. Let rest 30 minutes.
4. Bake for 45–50 minutes until deep golden and hollow-sounding when tapped. Cool in the pan 10 minutes, then transfer to a wire rack.

The long rise gives this bread an airy crumb with just the right chew, while honey and oats add cozy sweetness. Tip: For extra texture, sprinkle oats on top before baking.

No Knead Jalapeño Cheddar Bread

This crusty, cheesy loaf packs a spicy kick and requires almost no effort—just mix, rest, and bake!

Ingredients:

• 3 cups (360g) all-purpose flour
• 1 ½ tsp kosher salt
• ½ tsp active dry yeast
• 1 ½ cups warm water (about 110°F)
• 1 cup shredded sharp cheddar cheese
• 2 jalapeños, seeded and finely diced (plus extra slices for topping)
• 1 tbsp olive oil (for greasing)

Instructions:

1. In a large bowl, whisk together 3 cups flour, 1 ½ tsp salt, and ½ tsp yeast. Stir in 1 ½ cups warm water until a shaggy dough forms.
2. Fold in 1 cup cheddar and diced jalapeños until evenly distributed. Cover with plastic wrap and let rise at room temperature for 12–18 hours (until bubbly and doubled).
3. Preheat oven to 450°F. Place a 4–6 qt Dutch oven inside to heat for 30 minutes. Meanwhile, turn dough onto a floured surface, shape into a ball, and let rest 30 minutes.
4. Carefully remove hot Dutch oven. Drizzle 1 tbsp olive oil inside, add dough, and top with extra jalapeño slices. Cover and bake 30 minutes. Uncover and bake 15 more minutes until deeply golden.

The magic? A crackly crust with a tangy, cheesy interior—and no kneading required!

Tip: For extra heat, leave the jalapeño seeds in or swap in pickled jalapeños.

No Knead Pumpkin Bread

This fuss-free pumpkin bread bakes up moist, warmly spiced, and requires zero kneading—just mix, rise, and bake for a cozy homemade loaf.

Ingredients

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 1 tsp instant yeast
• 1 tbsp pumpkin pie spice
• 1 cup canned pumpkin puree
• 1 ¼ cups warm water (110°F)
• 2 tbsp honey
• 1 tbsp olive oil

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 ½ tsp salt, 1 tsp instant yeast, and 1 tbsp pumpkin pie spice.
2. Add 1 cup pumpkin puree, 1 ¼ cups warm water, 2 tbsp honey, and 1 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms (no dry spots).
3. Cover the bowl with plastic wrap and let rise at room temperature for 2 hours until doubled.
4. Preheat oven to 375°F. Gently scrape the dough into a greased 9×5-inch loaf pan. Smooth the top with wet fingers.
5. Bake for 45–50 minutes until deeply golden and the loaf sounds hollow when tapped. Cool in the pan for 10 minutes, then transfer to a wire rack.

The honey and pumpkin create a tender crumb with just the right chew, while the long rise develops deep flavor without kneading.

Tip: For extra richness, brush the top with melted butter right after baking.

No Knead Cranberry Walnut Bread

This fuss-free bread bakes up with a crackly crust, a tender crumb, and bursts of sweet-tart cranberries—perfect for lazy weekend baking.

Ingredients:

• 3 cups (360g) all-purpose flour
• 1 1/4 tsp salt
• 1/2 tsp active dry yeast
• 1 1/2 cups (360ml) warm water (about 110°F)
• 3/4 cup (90g) dried cranberries
• 1/2 cup (60g) chopped walnuts
• 1 tbsp honey

Instructions:

1. In a large bowl, whisk together flour, salt, and yeast. Stir in warm water and honey until just combined (dough will be shaggy). Fold in cranberries and walnuts.
2. Cover bowl with plastic wrap and let rise at room temperature for 12–18 hours (dough should double and bubble).
3. Turn dough onto a floured surface. Gently shape into a ball, then transfer to a parchment-lined Dutch oven. Cover and let rise 1 more hour.
4. Preheat oven to 450°F with Dutch oven inside for 30 minutes. Remove lid, slash dough top with a knife, and bake covered for 30 minutes. Uncover and bake 10–15 minutes until deeply golden.

The long rise develops incredible flavor, while the Dutch oven traps steam for that bakery-worthy crust. Tip: For extra crunch, toast the walnuts before adding!

No Knead Garlic Parmesan Bread

No Knead Garlic Parmesan Bread

This crusty, garlicky loaf is a no-fuss miracle—just mix, let time do the work, and bake to golden perfection.

Ingredients:

• 3 cups (360g) all-purpose flour
• 1 1/4 tsp salt
• 1/2 tsp active dry yeast
• 1 1/2 cups (360ml) warm water (about 110°F)
• 3 tbsp grated Parmesan cheese
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp chopped fresh parsley

Instructions:

1. In a large bowl, whisk together the flour, salt, and yeast. Stir in the warm water until a shaggy dough forms. Cover with plastic wrap and let rise at room temperature for 12–18 hours (overnight works perfectly).
2. Preheat oven to 450°F (230°C). Place a 5–6 qt Dutch oven inside to heat for 30 minutes.
3. Meanwhile, fold the minced garlic, 2 tbsp Parmesan, and 1 tbsp olive oil into the dough. Shape into a ball on a floured surface.
4. Carefully transfer dough to the hot Dutch oven. Drizzle with remaining 1 tbsp olive oil, sprinkle with remaining 1 tbsp Parmesan and parsley. Cover and bake for 30 minutes.
5. Uncover and bake 10–15 more minutes until deeply golden. Cool 10 minutes before slicing.

The long rise gives this bread an airy crumb with pockets of garlicky Parmesan—no kneading required!

Tip: For extra flavor, brush the baked loaf with melted butter mixed with a pinch of garlic powder.

No Knead Rye Bread

No-Knead Rye Bread

This rustic rye bread requires zero fuss—just mix, let time do the work, and bake for a loaf with deep flavor and a crackly crust.

Ingredients:

• 1 1/2 cups (180g) rye flour
• 1 1/2 cups (180g) all-purpose flour
• 1 1/4 tsp salt
• 1/2 tsp instant yeast
• 1 1/4 cups (300ml) cool water
• 1 tbsp molasses
• 1 tbsp caraway seeds (optional)

Instructions:

1. In a large bowl, whisk together rye flour, all-purpose flour, salt, and instant yeast. Stir in water and molasses until a shaggy dough forms. Fold in caraway seeds if using.
2. Cover with plastic wrap and let rise at room temperature for 12–18 hours (until bubbly and nearly doubled).
3. Turn dough onto a floured surface, shape into a round loaf, and place seam-side down on a parchment-lined baking sheet. Cover loosely with a towel and let rest 1 hour.
4. Preheat oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Carefully transfer dough to the hot Dutch oven, cover, and bake for 30 minutes. Uncover and bake 10–15 minutes until deeply browned.

The long fermentation gives this bread a tangy complexity, while the Dutch oven traps steam for a crust that shatters with every bite.

Tip: For extra depth, replace 1/4 cup water with brewed coffee.

No Knead Chocolate Chip Bread

This fuss-free bread bakes up tender, slightly sweet, and loaded with melty chocolate chips—no kneading required!

Ingredients

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp salt
• 1/2 tsp instant yeast
• 1 1/2 cups warm water (about 110°F)
• 1 cup semi-sweet chocolate chips
• 1 tbsp melted butter (for brushing)

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp salt, and 1/2 tsp instant yeast. Pour in 1 1/2 cups warm water and stir until a shaggy dough forms. Fold in 1 cup chocolate chips.
2. Cover the bowl with plastic wrap and let rise at room temperature for 12–18 hours (until bubbly and doubled).
3. Preheat oven to 450°F. Place a 4–5 qt Dutch oven inside to heat for 30 minutes. Meanwhile, turn the dough onto a floured surface, shape into a round loaf, and let rest 30 minutes.
4. Carefully transfer the dough to the hot Dutch oven, cover with the lid, and bake for 30 minutes. Remove the lid, brush the top with 1 tbsp melted butter, and bake uncovered for 10–15 minutes until deeply golden.
5. Cool for 15 minutes before slicing. The crust will be crackly, with pockets of gooey chocolate in every bite!

Tip: For extra richness, swap half the chocolate chips for chopped dark chocolate bars.

No Knead Banana Bread

This fuss-free banana bread comes together with minimal effort but delivers maximum flavor—perfect for lazy mornings or last-minute cravings.

Ingredients

• 3 very ripe bananas, mashed (about 1 1/2 cups)
• 1/3 cup melted butter, cooled slightly
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, mix mashed bananas, 1/3 cup melted butter, 1/2 cup granulated sugar, 1/4 cup brown sugar, egg, and 1 tsp vanilla until combined.
3. Gently fold in 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon until just incorporated (don’t overmix). Stir in walnuts or chocolate chips if using.
4. Pour batter into the prepared pan and bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The magic here? Letting the batter rest for 10 minutes before baking creates an extra-moist crumb without any kneading or fuss.

Tip: For caramelized edges, sprinkle the top with a tablespoon of turbinado sugar before baking.

No Knead Beer Bread

This fuss-free bread gets its fluffy texture and rich flavor from beer—no kneading required, just mix and bake!

Ingredients

• 3 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 12 oz (1 ½ cups) lager or ale beer, room temperature
• 4 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 375°F. Grease a 9×5-inch loaf pan with 1 tbsp of the melted butter.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the beer and stir until just combined (batter will be thick and slightly lumpy).
3. Transfer the dough to the prepared pan. Drizzle the remaining 3 tbsp melted butter evenly over the top.
4. Bake for 45–50 minutes until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before slicing.

The beer gives this bread a subtly malty depth, while the butter crust adds a satisfying crunch—perfect for soups or slathering with jam.

Tip: For extra flavor, try a hoppy IPA or a dark stout!

No Knead Herb and Cheese Bread

This No Knead Herb and Cheese Bread is a fuss-free loaf packed with savory herbs and melty cheese—perfect for tearing apart while still warm.

• 3 cups (360g) all-purpose flour
• 1 ½ tsp salt
• 1 tsp instant yeast
• 1 ½ cups (360ml) warm water (about 110°F)
• 1 cup (100g) shredded sharp cheddar cheese
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tbsp olive oil (for greasing)

1. In a large bowl, whisk together the flour, 1 ½ tsp salt, and 1 tsp instant yeast. Stir in the warm water until a shaggy dough forms.
2. Fold in the shredded cheddar, 2 tbsp rosemary, and 1 tbsp thyme until evenly distributed. Cover with a damp towel and let rise at room temperature for 12–18 hours (until bubbly and doubled).
3. Preheat oven to 450°F. Grease a Dutch oven with 1 tbsp olive oil. Gently shape the dough into a round loaf and place it inside. Cover and bake for 30 minutes.
4. Remove the lid and bake uncovered for another 15 minutes until deeply golden and crisp. Cool slightly before slicing.

The long rise gives this bread an airy crumb, while the herbs and cheese create pockets of gooey, fragrant goodness in every bite.

Tip: For extra flavor, sprinkle the top with more cheese and herbs before the final bake.

No Knead Spiced Apple Bread

No Knead Spiced Apple Bread

This fuss-free bread is packed with cozy spices and tender apple bits—perfect for lazy mornings or afternoon tea.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup brown sugar
• 1 large egg, beaten
• 1/2 cup whole milk
• 1/4 cup melted unsalted butter
• 1 cup finely diced apple (peeled)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 2 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves.
3. Stir in 1/2 cup brown sugar, then add the beaten egg, 1/2 cup milk, and 1/4 cup melted butter. Mix until just combined.
4. Fold in the diced apple until evenly distributed (batter will be thick).
5. Spread batter into the prepared pan and bake for 50–55 minutes, until a toothpick comes out clean.

The magic here? The apples stay juicy while the spices meld into every bite—no kneading means maximum flavor with minimal effort.

Tip: For extra warmth, swap the milk for spiced chai tea!

Conclusion

With these 20 fuss-free no-knead bread recipes, baking delicious homemade loaves has never been easier! Whether you’re craving crusty artisan bread or soft sandwich loaves, there’s something here for every beginner. Give one (or a few!) a try, and let us know your favorite in the comments. Don’t forget to pin this roundup for later—happy baking!