24 Hour No – Knead Bread

  • READY IN 24 hours

Making your own bread is easier than you think and with this no – knead recipe it does not get much easier. You will be amazing by the results once you get this down, so give it a go!



  1. Add the warm water to a large mixing bowl, dissolve the honey into the water and then stir in the yeast.  Wait until the yeast has activated, i.e. once the yeast starts to foam on the surface of the water.
  2. Now stir in the salt and then add the flour.
  3. Continue stirring the flour until it forms a wet dough and is completely incorporated.
  4. Now cover the bowl with a rag and let it sit out for 18 – 22 hours.  During this time the dough will bubble away, rise and fall.  As it does it will actually do all of the kneading for you.
  5. After the time on the counter is up, butter and flour a 2 ½ – 3 qt. casserole dish and set aside.
  6. Next, turn the dough out onto a surface dusted with all-purpose flour, using a spatula to get the dough out of the bowl.
  7. Fold the dough in half and then turn it 90 degrees and fold it in half again.  Repeat this process once more adding more all-purpose flour if necessary until you have folded the dough 4 times, turning after each fold.
  8. Shape the dough to fit the shape of your casserole dish whether round or oval and then place the dough into the buttered dish and put the lid on.
  9. Allow the dough 1 ½ – 2 hours to proof.
  10. Towards the end of the proofing time, turn your oven on to 475 degrees F with the rack in the middle of the oven.
  11. Once the oven is preheated and your dough is proofed, place it in the oven and bake with the lid on for 30 minutes.  After 30 minutes remove the lid and bake for an additional 20 – 30 minutes.
  12. To check if the bread is cooked it should feel rock hard and have a bit of a hollow sound when you knock on it with your knuckles.
  13. Remove the dough from the casserole dish and cool on a baking rack for at least 30 minutes before cutting into it.  Then enjoy.
  • PREP 15 mins
  • COOK 1 hour
  • READY IN 24 hours


  • Lighten your bread up a little bit by do a mix of whole wheat and all-purpose. Try 3 cups of whole wheat and 1 cup of all-purpose.

More Recipes Like This See all

10 thoughts on “24 Hour No – Knead Bread”

  1. star-rating-image
    June 29, 2020
    excellent..the bread tasted wonderful. I used one cup each of millet, wheat, and oats flour.
  2. star-rating-image
    July 9, 2020
    This recipe is horrible for me because after I took out the bread dough from rising for 22 hours, it was completely liquid. There was disgusting water stuff all over it, and it did not knead like normal dough. It was so liquidy, we added at least 1/2 a cup of flour to it and it did nothing. It was really annoying.
    • July 9, 2020
      I am sorry to hear that. A couple things come to mind. Sometimes you will need extra flour as there is different moisture content present in different flours. Also, it sounds like your yeast may be a little in active. It needs to be kept in a no light air-tight container in the fridge for the best lifespan. Even then, it only lasts a couple months at best.
  3. star-rating-image
    November 8, 2020
    You were right you can’t mess it up. We used khorasan, red fife, spelt and emmer flour. It’s so easy and delicious! We cut the loaf in half once take it out of the oven and gave half of it to my mother in-law who used to bake her own bread for her 6 kids. Thanks again! We love to watch your cooking show ‘Cookin’ on the Coast’.
  4. star-rating-image
    November 9, 2020
    My first loaf of bread ever and it worked perfectly. I didn’t have honey so I used molasses instead. Will definitely make this a regular.
  5. star-rating-image
    May 10, 2022
    Do you have a similar recipe that works as well with white flour?
    • May 10, 2022
      Hi Jim. Please email Chef Mike at He is a busy bee down at his cafe in the atrium in Victoria so this will be the fastest way to get an answer. Thank you!

Review This Recipe

Your email address will not be published.