No-knead overnight pot bread for beginners

Name: No-knead overnight pot bread for beginners
Yield: 6 servings
Cuisine: Slovak
Ingredients: 3 cups All-purpose flour (fine wheat flour) (1 cup = 250 ml); 1.5 cups Lukewarm water; 1 tsp Active dry yeast; 1 tsp Salt; to taste Caraway seeds (or coarse salt or flaxseeds)

Simple no-knead bread made with flour, water, yeast and salt, left to rise overnight and baked in a pot preheated to 230 °C (450 °F). Easy for beginners.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 10 min
Cook time: 50 min
Temperature: 230 °C (450 °F)
Servings: 6 servings
Difficulty: Medium
Cuisine: Slovak

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No-knead pot bread is a homemade bread that even a beginner with no experience working with dough can manage. Flour, lukewarm water, dry yeast and salt are simply stirred together with a wooden spoon, and the dough is left to rise at room temperature overnight, about 8 to 10 hours. The slow rise gives the crumb plenty of air bubbles. The bread bakes in a lidded pot preheated in the oven to 230 °C (450 °F). The actual work takes about 10 minutes.

Ingredients

All-purpose flour (fine wheat flour) (1 cup = 250 ml) 3 cups
Lukewarm water 1.5 cups
Active dry yeast 1 tsp
Salt 1 tsp

For sprinkling (optional)

Caraway seeds (or coarse salt or flaxseeds) to taste

1 cup = 250 ml (metric cup)

Tick off what you already have at home.

Instructions

Tip: tap a step to mark it as done.

In a bowl, mix the flour, water, yeast and salt. Do not knead them by hand; just stir them together with a wooden spoon. Let the dough rise at room temperature overnight, about 8–10 hours.
Get an ovenproof pot with a lid, or a casserole dish.
Place the pot or dish in the oven with its lid on and let it heat up to 230 °C (450 °F).
Transfer the dough onto a piece of parchment paper and lower it, together with the paper, into the hot pot taken out of the oven.
You can sprinkle the surface with caraway seeds or other seeds and make a few slashes in it with a razor blade.
Cover the pot with the lid and bake the bread for 30 minutes at 220–230 °C (425–450 °F). Then remove the lid and let the surface bake for another 15–20 minutes. Let the baked bread cool.

Tip: Use a pot without plastic handles and without a plastic knob on the lid, because they would melt at 230 °C (450 °F). Slice the bread only once it has cooled, as the warm crumb is still sticky.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 257 kcal
Protein: 7.5 g
Carbohydrates: 54 g
of which sugars: 0.2 g
Fat: 0.7 g
of which saturates: 0.1 g
Fiber: 2.1 g
Salt: 1.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Chlieb z hrnca bez miesenia aj pre začiatočníkov