No Knead Bread To Make This Weekend || Quick Shaggy Dough

A quick no knead bread recipe is a must have in the kitchen. And I’ve got a really great one, using shaggy dough, for you to put in your recipe box.

handmade loaf in parchment paper

I’m crazy about this recipe. I’ve been using it for a little more than a year now. I learned how to make it to get some homemade bread on my table while I unravel the art of baking sourdough bread. And it’s served me so well that I’ve put off my venture into the world of sourdough a bit too long at this point.

Still, I’m SO CLOSE to taking the first steps I need to begin that journey that I can almost taste it. As a matter of fact, I may have a sourdough starter a day or two underway by the time this post is published.

But, for this post, let’s keep ourselves focused on how to make a quick no knead bread this coming weekend. Or sooner, of course!


I’ve read that no knead bread is said to have been pioneered by bread baker Jim Lahey. It showed up on the regular about a decade ago.

And it’s no wonder that it gained such incredible popularity over that time. Making this bread is just as simple as can be. All you have to do is blend the ingredients in a bowl with a fork/spoon, cover the bowl with a clean cloth and let them rise overnight. Then place the dough in a parchment lined dutch oven and bake it off the next morning.

It’s simplicity makes it great for beginner bread bakers like myself. Although, I feel as though I will still be baking it long after I’ve begun to master the art of working with dough. It is a great recipe that produces an artisan quality loaf of bread without requiring very much effort at all.


There are only 4 ingredients needed to make this no knead bread recipe. And I’ll bet you have them all in your kitchen right now.

warm buttered slicedno knead bread on a cutting board

Here they are for your review:

  • ORGANIC ALL-PURPOSE WHITE FLOUR – Any all-purpose white flour will work for this recipe. I use an organic flour because it is not only better for you, but it lends a better flavor to the loaf.
  • INSTANT YEAST – It is the instant yeast that will cause your dough to rise overnight. If you plan to make a good amount of your own bread, it is considerably cheaper to purchase your yeast in bulk.
  • SALT – You can use just about any salt you like in this recipe. I most often use common table salt. But I have used others as well.
  • WATER – It is best to use warm water when making your no knead bread dough, filtered or straight from the tap if you have good, fresh well water.


The list of add-ins that you can use to change up your loaf of bread are endless. You can go as simple as a few herbs to give it some additional flavor. Or you can add dried fruit, nuts, seeds, and/or cheeses,

woman holding a no knead bread loaf

Here’s a few suggestions to get you started on making a variety of loaves …

  • garlic powder, onion powder, rosemary, thyme, caraway seeds, dill weed
  • dried cranberries, apricots, raisins, blueberries, dates
  • almond slivers, chopped cashews, sunflower seeds, pumpkin seeds
  • cheddar, swiss, mozzarella, gouda, and parmesan cheese

There are a few combinations of these add-ins that I find particularly tasty …

  • garlic powder and shredded parmesan cheese
  • cranberries and slivered almonds
  • caraway seeds and apricots

All of these add-ins can be mixed into the dough as you make it.


It is the long rise time of this recipe that gives this no knead bread such an amazing flavor. I would highly recommed using the overnight rise method when making your loaf. You’ll be much happier with the end result.

woman slicing a handmade loaf of bread

However, if you find yourself in a bind, and you need a loaf of bread for later in the day, you may be able to make it happen. I’ve done it before.

You have to have somewhere that is quite warm to raise the dough in order to make it work though. I have been successful placing the bowl of dough very close to a wood stove as it rises. And I have also set it on the kitchen counter with a small heater pointed right at it as well.

Both of these methods worked and the dough was sufficiently risen in about 3 hours. However, neither of these methods are an ideal way to raise your dough. The long rise is definitely the way to go!


No knead bread will last on the kitchen counter for 3 to 6 days depending on the humidity and temperature in your kitchen. It lasts longer in cool, dry conditions.

sliced loaf on a cutting board

I store mine in a gallon ziploc bag. And while I admit it is not the most environmentally friendly way to go. I am currently working on getting some homemade bread bags made. They are a much more eco-friendly and economical option.

No knead bread can also be put in the freezer. I tend to avoid this as an option because I prefer to enjoy it as fresh as possible. But I can see how someone with a larger family may find this option works well for them.

On the rare occasion that a loaf does not get eaten and is about to go bad, I simply cut it into cubes, oil and season them, and then bake them off to make some pretty darn fantastic homemade croutons.


Here’s a few tips to help you make your no knead bread the very best it can be …

home baked loaf on a cooling rack
  1. I know I mentioned it earlier, but it merits saying again … the long rise (overnight) method is the best way to make this bread. It gives the bread a really great flavor.
  2. Using a covered dutch oven to make your bread is going to give you a loaf with a light, soft center and a delightfully crunchy crust. Be sure to remember that you need to remove the lid from the dutch oven for the last 15 minutes of bake time.
  3. If you choose to put add-ins in your no knead bread recipe make sure you don’t overmix the dough as you do it. If you do your loaf will not have a light texture. It will become a bit dense and it may not rise as much as you would like it to.
  4. If you don’t have parchment paper to line your dutch oven you can still make a loaf of bread. You will have to grease your dutch oven so that the bread doesn’t stick to it. And while I have certainly done this in a pinch, I don’t recommend it as a regular practice. The bread comes out much better with the parchment paper in place.

I hope you find that this no knead bread recipe becomes a kitchen staple in your kitchen as it has in mine. If you give it a try, let me know in the comments below how it goes for you? I’d love to chat about your experience.

pinnable image for no knead bread

If you try this recipe and love it, please give it 5 stars! It supports my work more than you may realize, and I appreciate that a great deal!

You can also show your support by tagging me on Facebook @sustainableslowliving and/or Instagram @slowlivingbydianegail when you post a pic of your finished dish.

handmade loaf in parchment paper
Yield: 18 slices


Prep Time: 5 minutes
Cook Time: 45 minutes
Additional Time: 8 hours
Total Time: 8 hours 50 minutes

A quick no knead bread recipe is a recipe box staple. And I've got a really great one using shaggy dough for you to put in yours.


  • 3 cups organic all-purpose white flour
  • 1 1/2 cups warm water
  • 2 tsp salt
  • 3/4 tsp instant yeast


  1. Heat oven to 350 degrees.
  2. Place the dutch oven you will be using to make your bread in the oven as it heats.
  3. Place flour in a medium size mixing bowl.
  4. Make two wells in the flour to hold the salt and the yeast.
  5. Place the salt in one of the wells and the yeast in the other.
  6. With a whisk mix the salt into the flour that is on the side of the bowl it is sitting on.
  7. With a whisk mix the yeast into the flour that is on the side of the bowl it is sitting on.
  8. Quickly mix all of the flour, salt, and yeast mixture together with a whisk.
  9. Quickly pour in warm water and mix the dough together with a fork or spoon. Mix only until just blended. Do not overmix.
  10. Cover with a clean towel and place in a warm place overnight (or for 8-12 hours).
  11. The top of the dough will be a bit crusty. Remove the dough from the bowl and turn it over in your hands so the crusty side is facing down.
  12. Roll the crustiness up into the dough ball, forming a tight little ball of dough. Again, do not handle the dough more than is necessary.
  13. Remove your dutch oven from the oven and line with parchment paper.
  14. Place the dough in your parchment lined dutch oven and score the top of the loaf to allow steam to vent from it as it bakes.
  15. Bake for 30 minutes.
  16. Remove the lid from the dutch oven and bake for an additional 15 minutes, or until the top of your bread is golden brown.
  17. Remove from the oven and use the parchment paper to lift the dough out of the dutch oven and place it on a cooling rack.
  18. Allow to cool for at least 15 minutes before slicing and serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 76Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 260mgCarbohydrates: 16gFiber: 1gSugar: 0gProtein: 2g

This data was provided and calculated by Nutritionix on 1/29/2022. Nutrition information isn't always accurate.


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