Crusty No-Knead Bread

5 from 50 reviews

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Easy, soft Italian No-Knead Bread! This easiest recipe is packed with extra nutrition from the flax meal and steel-cut oats. It will quickly become your go-to bread recipe that your entire family will love.

Try our ciabatta bread next!

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Why you’ll love this recipe

This will easily become your go-to bread recipe that your entire family will love. There are A LOT of bread recipes out there…

This is a tried-and-true recipe that our family has made for decades. You can trust it, and I promise you will love it. Try more Italian-style breads: Fast Italian No Knead Ciabatta Bread, Libby’s Pumpkin Bread, and No Knead Italian Focaccia Bread

This is an easy, versatile recipe for those who may not have much experience with bread baking. I have made it in a cast iron Dutch oven or a loaf pan! You can make the dough in the evening, let it rise overnight, and bake it in the morning—only about 30 minutes in the oven!

Simple Ingredients

  • Warm water (might need a little more) 
  • Instant yeast
  • Steel cut oats
  • Ground golden flax meal
  • All-purpose flour (or bread flour)
  • Salt

How to Make No-Knead Bread

This bread is so easy to make! You mix everything in a large bowl, let it rise, shape the dough, let it rise again, and bake!

Instructions for making the no-knead bread dough

Dissolve the dried yeast into the warm water in a large mixing bowl.

Add the steel-cut oats and the flax meal and mix well (I use a fork).

Add flour and salt to the mix and incorporate well.

The dough will be sticky and slightly wet. If it seems dry, you may need to add a little more water. 

sticky dough after mixing ingredients for Italian no knead bread.
Sticky dough after all ingredients are incorporated

Cover the bowl with saran wrap and let it rise on the kitchen counter for at least 8 hours- up to overnight.

The dough will double in size. For best results make sure it is at least 75 degrees F.

No knead bread dough that has risen and is double in size.
Dough after the first rise

Instructions if you want to add mix-ins to the bread (optional)

bread dough that is rolled out and ready to fill with mix-in options.
Mix-In Option
No knead bread dough with walnuts laying flat and getting ready to roll and bake.
Mix in with Walnuts
Rolling the bread dough with the walnuts to form into log and then bake.
Fold over the dough
bread loaves ready for the oven.
Baguettes then score the tops and bake. Cover and let rise one hour before baking.
bread loaves shaped and rising on a clean dish cloth.
Shaped dough into baguettes
bread loaves baked and ready to eat! Fresh hot bread!

My mamma makes this bread every week. She usually makes two baguette loaves for Sunday dinner.

We walk into my parents’ home, and the smell of homemade bread fills the air—instantly making our mouths water and feet run towards the kitchen. The loaves are gobbled up between the adults and the grandchildren in the same evening.

FAQs

What is the No-knead bread method?

The no-knead bread method is a simple technique where you mix flour, water, yeast, and salt into a dough, then let it rise slowly over 12-18 hours. Instead of kneading, the long fermentation process develops the dough’s gluten, resulting in a chewy, crusty bread with minimal effort.

Will active dry yeast work for this bread?

Yes, you just need to activate, or “bloom”, the yeast before you use it. To do this, mix ¼ cup of warm water (about 110°F – no hotter or you will kill the yeast) with a teaspoon of sugar and the same amount of yeast called for in the recipe, stir, and then let it sit for 5-10 minutes. You will know the yeast is alive and ready to use when it starts to look foamy or bubbly. Then you can add the activated yeast into the dough.

Why didn’t my bread rise?

The most common reason for bread not rising is that the yeast is expired – yeast is a living thing and must be used by the expiration date for best results. It is also possible to kill yeast by using water that is too hot. Anything above 110 degrees Fahrenheit will kill your yeast and cause the dough to not rise properly. The temperature and humidity of your house can also affect rising times and height.

Can this recipe be made with gluten-free flour?

Yes, you can make this recipe with gluten-free flour.

Expert Tips

  • Use high-quality flour: A good Italian bread starts with high-quality flour, preferably bread flour for a chewier texture or a mix of all-purpose and bread flour.
  • Hydration is key: A higher water content in the dough will create steam while baking, contributing to a soft but crusty exterior. The dough should be a little sticky when kneading.
  • Slow rise for flavor: Allowing the dough to rise slowly in a cool place or overnight in the fridge develops flavor and a better crumb structure. Don’t rush the process.
  • Steam in the oven: For that ideal crust, add steam to your oven by placing a pan of water on the bottom rack or spritzing the inside of the oven with water before baking.

Following these tips will give you a beautifully soft yet crusty loaf every time!

Variations

Optional Mix-Ins:

See the step-by-step process below for how to add mix-ins.

  • walnuts
  • raisins
  • olives

Optional Toppings:

If you want to add toppings, sprinkle the loaves with the topping after the second rise and just before putting them in the oven

  • sesame seeds
  • pumpkin seeds
  • poppy seeds
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Italian antipasto platter with the BEST homemade bread recipe.

How to Store

For easy storage, I wrap the loaf in parchment paper then place it in a gallon zip lock bag. This keeps it fresh for 5-7 days at room temperature.

You can freeze the loaf in a freezer-safe bag for up to 3 months. Let it thaw in the fridge overnight before enjoying it.

Serving Suggestions

This bread is also delicious with butter and jam for breakfast, as a sandwich bread, or even a plain slice on the go!

Use this bread to soak up this delicious Classic Italian Tomato Sauce (Sugo al Pomodoro). You can also use it to make the best Thanksgiving stuffing!

Pair this with our German Goulash Soup on a chilly day!

Who can resist the smell and taste of hot, chewy, tender bread with a perfect crunchy crust? Not me!

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bread- recipe

No-Knead Bread Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 50 reviews

  • Author: Elena Davis
  • Total Time: 12 hrs 45 min
  • Yield: 12 servings 1x

Description

The softest and most delicious homemade no-knead bread recipe. This bread has a few unique ingredients that separate it from hundreds of others. This will soon be your tried and true bread recipe! 


Ingredients

Units Scale
  • 2 1/4 cups (500 ml) of warm water (might need a little more)
  • 1/4 teaspoon instant yeast
  • 1/4 cup of steel-cut oats
  • 1/4 cup ground golden flax meal
  • 4 cups (500grams) organic all-purpose flour, Italian 00 flour, or Kamut flour
  • 2 teaspoons of salt

Equipment and Ingredients 


Instructions

  1. In a large mixing bowl dissolve the yeast in the warm water. 
  2. Add the steel-cut oats and the flax meal and mix well (I use a fork to mix). Add flour and salt to the mix and incorporate well. Mix with a wooden spoon or dough hook for about 2-3 minutes. 
  3. The dough will be sticky and slightly wet. If it seems dry, you may need to add a little more water. 
  4. Cover the bowl with saran wrap and let it rise on the kitchen counter for at least 8-12 hours. The dough will double in size. You can leave it in the refrigerator for up to 24 hours. If you do the long refrigerator rise, set it on the counter and let it come to room temperature for 2 hours before proceeding to step 5. 
  5. After the first rise, transfer the sticky dough to a floured surface and shape it into one large boule or two baguette-shaped logs. Transfer onto floured parchment paper. Sprinkle with additional flour on top. Cover with a kitchen towel. If using mix-ins, see *notes. Also, see the **notes if you bake the bread in a single loaf pan without a lid. 
  6. Let rise again for 50-60 min (on the parchment paper covered with a towel).   
  7. With a sharp knife, score the dough with two longitudinal cuts for each baguette OR two scores on top of the large round boule. 
  8. Preheat oven to 450 F. Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) in the oven as it preheats. 
  9. When the oven is preheated to 450 F, take out the Dutch oven and place the baguettes or the large boule inside (with parchment paper). Place back in the oven to bake for 33 minutes with the lid ON. After 33 minutes, check if the top of the bread is golden brown. If you like darker brown, remove the lid and cook for 6-10 minutes.
  10. Put the bread on a cooling rack and let it cool completely. Or, take a slice while still warm and enjoy.

Notes

* Mix-Ins: If using mix ins 1) divide the dough in half  2) roll each dough on a floured surface into a rectangle. Sprinkle desired toppings evenly on the dough 3) fold the dough over on itself about four times (as pictured) 4) this will create two baguettes 4) Continue to Step 7 in instructions. 

**If you are baking your bread in a traditional single-loaf bread pan, Preheat the oven to 400 degrees F. Place your dough directly into your greased bread pan (or bread pan lined with parchment paper) for the last rise. Once the dough is double in size (about 1 hour), bake in the preheated oven for 30-40 minutes until the top is golden brown. 

If you’ve seen it on my Instagram, here is the link to everything you need for our signature “bread box,” where you can keep everything in one place to make this bread easily! 

  • Prep Time: 10 min
  • Cook Time: 35
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian/ French

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About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

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145 Comments

  1. This bread is delicious and so easy to make. My kids make their own loaf too! No kneading needed , no stand mixer needed! So simple. No reason to buy store bought again. Thank you Elena!






  2. This bread is easy to make and so delicious! I love that it has flax meal and steel cut oats for added fiber and nutrition






      1. Delicious and easy.
        Your recipes are easy to follow and always turn out great – thank you.
        Would love to share a photo of how pretty my boule is ๐Ÿ˜Š






  3. So easy and so good! I made this today and Iโ€™ve already eaten a little too much before dinner ๐Ÿ™‚






    1. You can make it without. It won’t affect the bread it just adds a little extra nutrients. I say- try both ways and see what you like!
      Have a great day!

      Elena

  4. Tried this today and absolutely loved it! I was especially excited about adding the steel cut oats and flax. I’ve tried to mix in wheat flour with this type of bread before and it definitely doesn’t turn out as well. I added some fresh rosemary after the first rise. This is definitely my new go-to. Thank you so much for sharing this fabulous recipe!!

  5. Tried this today and absolutely loved it! I was especially excited about adding the steel cut oats and flax. I’ve tried to mix in wheat flour with this type of bread before and it definitely doesn’t turn out as well. I added some fresh rosemary after the first rise. This is definitely my new go-to. Thank you do much for sharing this fabulous recipe!!

    1. Cammie,

      I am so happy you loved it! It is so easy and I love sneaking in the extra fiber while maintaining a soft texture. Make and share with love! Elena

  6. No stand mixer, no knead, no special equipment required. These No Knead Dinner Rolls are perfectly soft and fluffy and are astonishingly effortless to make. Just combine theย ingredients in a bowlย and mix with a wooden spoon that s it! It s theย  easiest recipe for bread rolls in the whole world! Every single time I make these, I am in utter awe of how effortless they are, and how amazing they taste.ย Theyย are in every way just as good as classic dinner rolls, made by kneading the dough by hand (tired arms, tired arms!) or using a stand mixer.

    1. That makes me so happy. I hope you enjoy it for years to come! Share with friends and family and eat with love.
      -Elena