Simple No-Knead Overnight Bread

Simple No-Knead Overnight Bread

This No-Knead Overnight Bread is the perfect complement to lunch or dinner the next day!

It’s fall here in Indiana and the days are getting crisper! I feel like it is the perfect time to make some soups and stews for dinner. The perfect complement is always homemade bread. And this bread is SO so easy!

This recipe is a win for us, we have someone in our family who is sensitive to yeast so making dough with a whole packet of yeast can be tough to eat. This recipe uses only a 1/2 tsp of yeast and lets time do the work.

You can mix it up the day evening before and let it sit anywhere from 12-18 hours, I have heard another blogger waited even 24 hours before baking. This time develops a wonderful taste to the bread. And it really is just so easy!

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The How To

First, get a large bowl and add the flour, salt, and yeast- whisk to combine. Then add the water and stir to form a sticky dough. Cover with plastic wrap and let sit for 12-18 hours. The longer the better.

When you are ready to bake, preheat the oven to 450º and place your dutch oven in the oven to preheat as well. Dump the dough out onto a floured surface and knead a few times to make it not sticky. Form into a ball and place seam side down onto parchment paper or foil. Let it rest for 30 minutes while you wait for the oven and dutch oven to preheat.

Next, carefully pull out the dutch oven and place the parchment paper and bread dough into the pan. Cover and bake for 30 minutes. Uncover, then bake for another 10-15 minutes, until your desired doneness.

Serve fresh! Enjoy! The bread will keep for up to 3 days in an airtight container.


Don’t have parchment paper? You can use tin foil, just spray it with cooking spray or flour the surface so that the bread doesn’t stick.

Don’t have a dutch oven? You can use any oven-safe pot and cover it with tin foil.

You can let the dough sit for up to 24 hours before baking.

I hope you enjoyed this recipe, let me know how yours turned out in the comments!





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No-knead overnight bread
Print Recipe
4.89 from 9 votes

No-Knead Overnight Bread

A super easy homemade artisan bread recipe!
Prep Time15 minutes
Cook Time40 minutes
Resting Time18 hours
Total Time19 hours
Course: Appetizer, Breakfast, Brunch, dinner, lunch, Side Dish
Keyword: Bread, Easy, fresh bread, homemade bread, Sides, Simple, Soup, Stew, Weeknight Meal
Servings: 6 people
Cost: $2


  • Dutch Oven
  • Large Bowl
  • Parchment Paper
  • Spatula
  • Plastic Wrap


  • 3 cups all purpose flour
  • 1 ½ tsp salt
  • ½ tsp active dry yeast
  • 1 ½ cups warm water (about 115°F)


  • Add flour, salt and yeast to a large bowl. Stir to combine.
  • Next add the water and stir again. Dough will be sticky. Cover with plastic wrap and let sit for 12-18 hours.
  • Transfer dough to floured surface and fold a few times, until dough isn't sticky and forms a ball. Place on parchment paper seam side down, shape and flour.
  • Preheat the oven to 450°, place the dutch oven inside immediately and let it preheat as well. After 30 minutes, (optional: score bread with knife to create design) carefully transfer dough and parchment paper into the dutch oven. Bake covered for 30 minutes. And then uncover and bake for another 10-15 minutes. Until crust reaches desired doneness.
  • Let cool for 10 minutes and enjoy!


35 thoughts on “Simple No-Knead Overnight Bread”

  • 5 stars
    Great recipe!! Super easy. My loaf turned out beautifully. I let it rise eighteenth hours. The rest time was more sixty minutes. Perfection.

  • 5 stars
    This bread is so easy to make and so good! It came out perfectly crisp on the outside and soft and fluffy on the inside. A great recipe to add to dinner, would be great as a bread bowl for creamy wild rice soup as well.

  • 4 stars
    So mine is baking now…the last 10 minutes and it’s not browning and getting crispy 😞 I baked it in a cast iron and placed foil on top for the 1st 20 minutes. Is it because I used a dutch oven that it is not browning?

  • 5 stars
    Perfect- thank you for sharing – I made 4 loaves and gave away 2 – got raves! Have you ever tried to add to the dough – cheese, jalapeños, etc? I’ll go back and re-read comments in case I missed this.

    • That’s wonderful!!
      I have not tried that, I would think if you kneaded it in after letting it rise overnight- right before baking it would turn out!

  • Can this recipe be used in an air fryer, and if so, should I make any adjustments? Thanks—it looks delicious!

    • Sorry, I don’t know too much about gluten-free flour, but I think in general you can just substitute 1:1 and see how it turns out. Hope this helps!

  • 5 stars
    Easiest bread recipe I have attempted and it came out perfect! I always struggled with the warm water + sugar + yeast mixture for most breads and ending up with very dense breads that weren’t too great. Absolutely a new family favorite recipe! I only let my dough rise for about 8 hours and it still worked.

  • 5 stars
    oh my goodness! made a double batch as there are 4 of us and we all love bread! did it in my roaster pan and it is soooooo good!

    • You can use any oven safe baking dish or pot and cover it with foil. Just make sure you leave enough room for the bread to rise. Hope this helps!

  • 5 stars
    I love this recipe so much, have made it countless times already and it’s so easy and comes out delicious!

    I’m wondering if you have any answers to this question, though – I always make it exactly as described in the recipe, and leave it out on the counter overnight. In the morning it is very runny; i.e., when I transfer it to the counter to fold, it just immediately loses it shape and turns into a disc shape, and doesn’t retain the shape better after folding. It’s still delicious but would love to get that nice round shape. Do you have any insight as to why this is happening/advice on how to prevent it? Thanks!!

    • I’m not an expert on dough but I think you could try two things, first make sure your yeast is fresh and second try a little less water in your dough. Dough falling flat after proofing is usually a sign of too much hydration. So either less water or more flour could be the trick. Hope this helps!

  • I’m baking 2 loaves right now.
    i found that using all whole wheat flour isn’t the same as all purpose flour.
    next time I will do 1/2 and 1/2. I didn’t realize whole wheat would be a denser bread.
    I cant to have a piece after it cools off

  • I converted cups to grams , 375. The second time it came out better with only one cup water then a tiny bit more. Both Overnight rise. First came out great. The second time I then put in wicker bread bowl and let rise another 1-2 hours while heating oven and pot. Came out good. Next time no bread bowl and will shape as ball and let sit. The bowl didn’t work well, flattened a bit when flipped and left no rib design. I bowl design looks nice but didn’t work for me. Overall a great bread, and essentially the the same as all other recipes but wanted to share the flour measurements since weight is most accurate. Also, for me I need the last full 15 minutes for the 10-15 minute with lid off.

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