This no knead bread is one of the easiest ways I’ve found to enjoy a warm, homemade artisan loaf without spending hours in the kitchen. It’s crusty on the outside, soft and airy on the inside, and requires very little hands-on time. With just 15 minutes of prep and the help of the Instant Pot for a quicker rise, I can have bakery-style bread ready with minimal effort.

Why You’ll Love This Recipe

I love how simple this recipe is while still delivering a bakery-quality loaf. I don’t have to worry about kneading or complicated steps, yet the result is always impressive. The Instant Pot makes the rising process much faster, and baking in the Dutch oven gives the bread that golden, crackly crust I crave. It’s a recipe I can use again and again for everyday meals or when I want to wow guests with homemade bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Instant yeast

• Salt

• Warm water

Directions

1. I mix the flour, salt, and yeast together in a large bowl.

2. I slowly add warm water and stir until a sticky dough forms.

3. I cover the bowl and place it in the Instant Pot on the yogurt setting to rise until doubled in size.

4. Once risen, I transfer the dough to a well-floured surface, gently shape it into a ball, and let it rest.

5. I preheat the Dutch oven in the oven, then carefully place the dough inside.

6. I cover and bake, then remove the lid for the final minutes to develop a golden crust.

Servings and timing

This recipe makes 1 artisan loaf that serves about 8 slices. The prep takes only 15 minutes, the rise in the Instant Pot is about 2 hours, and the bake time is 45 minutes. From start to finish, I usually have fresh bread in just under 3 hours.

Variations

I sometimes add rosemary, garlic, or dried herbs to the dough for extra flavor. I’ve also swapped in part whole wheat flour for a heartier texture. Seeds like sesame or sunflower sprinkled on top before baking add crunch and flavor.

Storage/Reheating

I keep the bread at room temperature wrapped in a clean kitchen towel for up to 2 days. For longer storage, I slice and freeze the loaf in portions. To reheat, I pop slices in the toaster or warm the loaf in a 350°F oven until refreshed and crisp again.

FAQs

Can I make this bread without an Instant Pot?

Yes, I can let the dough rise in a warm spot in my kitchen covered with a towel. It will just take longer, usually 8–12 hours.

Do I need a Dutch oven to make this bread?

I find the Dutch oven gives the best crust, but I can also bake the bread on a baking sheet with a tray of water in the oven for steam.

Can I use active dry yeast instead of instant yeast?

Yes, I just proof the active dry yeast in warm water with a little sugar for 5–10 minutes before mixing it into the flour.

How do I know when the bread is fully baked?

I check by tapping the bottom of the loaf; it should sound hollow. An internal thermometer should read around 200–210°F.

Can I double this recipe?

Yes, I can double the ingredients, but I prefer to bake two loaves separately so they bake evenly.

Conclusion

I love how this no knead bread comes together with such little effort and yields an artisan-quality loaf every time. With the Instant Pot helping the dough rise and the Dutch oven ensuring that perfect crust, it’s a recipe I can always rely on for fresh, homemade bread.

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