Crusty Rustic Bread {It’s No Knead!}

05.28.2012

no knead bread2

Everyone reading this, please, you need to make this bread! I’m telling you, this is the best loaf of yeasted bread I have ever made! I’ve baked many o’ things, but funny thing until today I’ve never made my own loaf of no knead rustic bread. Seriously, why I have not tried it until now I can never tell you! I had no idea that such an incredibly quick and easy recipe could yield such amazing results. It is the perfect loaf of rustic bread, wonderfully crisp and chewy on the outside, while tender and even slightly moist on the inside. I can now officially say I’ve made a loaf of bread as good as a professional artisan bread baker thanks to the wonderful post over at Simply So Good. I’m so happy I found this recipe (from my countless hours of Pinterest gawking. Seriously I could spend my whole day on there, it’s dangerous). Never again will I pay $5 to buy a loaf of rustic bread at the store or bakery. Astoundingly I liked this even better and it had to cost less than .50 cents to make.
I also can’t wait to try many different variations on this simple recipe. Thank you thank you to Simply So Good for posting such an amazing recipe. Head over there for step by step photos, mix in ideas and to browse through the over 1,000 comments posted (when I saw there were over 1,000 comments I knew this recipe had to be good). I hope this recipe becomes a staple in your home too!

Crusty Rustic Bread (it’s no knead!)

Yield: 1 loaf

Crusty Rustic Bread (it’s no knead!)

Ingredients

  • 3 cups all-purpose flour
  • 1 3/4 tsp salt
  • 1/2 tsp active dry yeast
  • 1 1/2 cups warm water (about 110 degrees)

Directions

  • In a large mixing bowl, whisk together flour, salt and yeast. Pour in warm water and stir mixture with a wooden spoon until a shaggy ball forms (you can add a little more flour if you feel it needs it). Cover bowl with plastic wrap and allow to rise for 12 - 18 hours (on the counter at room temperature).
  • Heat oven to 450 degrees. Once oven has reached 450 degrees, place a cast iron pot covered with lid into preheated oven, heat pot for 30 minutes.
  • Meanwhile, turn dough out onto a heavily floured surface then shape dough into a ball. Cover dough with plastic wrap and allow to rest while pot is heating. Remove pot from oven and with floured hands, carefully drop dough into hot pot (you DON'T need to grease the pot) cover with lid, then immediately return pot to oven and bake 30 minutes (at 450 degrees). After 30 minutes, remove lid from pot and bake uncovered for 15 minutes. Remove from oven and allow bread to cool on a cooling rack. Once completely cooled, bread stores well in an open paper bag (it helps the bread maintain it's crisp crust. I wouldn't recommend storing it in an airtight container or ziploc bag).
  • Recipe Source: adapted from Simply So Good, thank you for such an incredible post!

Notes

I made a wheat version of this with 1 1/2 cups whole wheat flour, 1 1/2 cups bread flour, 1 tsp salt, 1/2 tsp yeast, 2 Tbsp honey combine with 1 1/2 cups + 1/3 cup warm water and rise and cook according to directions listed. It was delicious!

http://www.cookingclassy.com/2012/05/crusty-rustic-bread-its-no-knead/

92 comments

  • Chung-Ah | Damn Delicious: Awesome! I’m all about “no-knead” bread! :) May 28, 2012 at 11:27pm Reply

  • Jaclyn: With this recipe, I am now too! I never knew it could work so well. May 29, 2012 at 8:40am Reply

  • Faith: Oh, my goodness… I can almost taste it! What a beautiful loaf! Thanks for posting the recipe. May 30, 2012 at 8:29am Reply

  • Jaclyn: Faith – your welcome, thanks for the comment! I hope you enjoy! May 30, 2012 at 10:53am Reply

  • Javelin Warrior: Every Friday, I share my favorite food finds in a series called Food Fetish Friday. I love this post so much I’m featuring it as part of the roundup (with a link-back and attribution) and I hope you have no objections. It’s a pleasure following your creations… June 1, 2012 at 6:38am Reply

  • Jaclyn: Javelin Warrior – that’s awesome, definitely no objection, thanks for the repost! Have a great day! June 1, 2012 at 9:48pm Reply

  • Correen: Incredible looking crusty bread AND it’s no knead…wow! Sharing on my foodie bread pin board and will definitely be trying this in my kitchen. June 3, 2012 at 7:13pm Reply

  • lilybard: I was wondering if you leave this out at room temp or in the refridgerator? If it is humid or very warm would that effect the outcome and where it should be left to rise? June 4, 2012 at 3:21am Reply

  • Lisa: Wow – what a beautiful loaf of bread! I am always afraid to try yeast baking. Is the 1/2 teaspoon of yeast “active dry yeast” in a packet or cake like yeast? Thanks! June 4, 2012 at 1:40pm Reply

  • Jaclyn: Correen – thanks for sharing on your pin board =) and thanks for your comment!
    Lisa – the yeast is active dry yeast, I don’t know that cake yeast would work well in this recipe as it is supposed to proof in 80 – 90 degree water and not have contact with salt. On Janet’s site (where I adapted the recipe from) she mentioned normal or instant yeast would work. I hope you enjoy, thanks for your comment! June 5, 2012 at 7:36am Reply

  • Jaclyn: lilybard – If it is humid I don’t think it should effect the outcome much as long as you wrap the bowl tightly with plastic wrap (for the 12 – 18 hour rise). The warmth shouldn’t effect it too much as long as your home is an average room temperature. You may want to leave it to rise in a cool oven if your home is really warm. And it is at room temperature that it should be left to rise. Thanks for your comment. June 5, 2012 at 7:46am Reply

  • view-from-here: I have everything except anything cast iron! I only have plain cookie sheets. But I am going to save this! June 5, 2012 at 7:11pm Reply

    • Malissa: I’ve used Pyrex instead of cast iron, worked fine. December 13, 2013 at 12:30am Reply

  • Anonymous: What pot did you use? Why are there no pictures of it? I saw the original recipe, but have yet to make it as I don’t have a $200+ Le Creuset pot. June 5, 2012 at 10:51pm Reply

    • nana: A Lodge cast iron will work. Cost for the right size is about $35. A 5 Qt size will work. April 21, 2013 at 9:49am Reply

  • Jaclyn: Anonymous – I don’t own a Le Creuset pot either, I just got a cheap knock off at Sam’s club for $39. I’ve loved it and it even looks like the Le Creuset. In my opinion it works just as good as the Le Creuset and it has a lifetime warranty. So my advice, go for a cheaper enameled cast iron pot and don’t pay for the brand. June 7, 2012 at 10:53am Reply

    • EL: Hi Jaclyn, how big is your dutch oven? I’m eyeing a 4.5 qt Lodge dutch oven from Walmart and wondering it’s big enough. If not, I might have to get the 6 qt one. Thanks! February 4, 2014 at 1:41am Reply

      • Jaclyn: Mine is 6.5 (I got a few of them at Sam’s club for like $40) but mine does have a bit of extra space. I would probably recommend going with the 6 quart just because you’ll love it for soups and roasts and what not. February 6, 2014 at 10:53pm Reply

  • Monique The Better Martha: Never again will I head over to the bakery section of my grocery store for sub par bread. Home made all the way now! June 15, 2012 at 10:31pm Reply

  • Anonymous: What if I don’t have cast iron pot, will anything else work? June 22, 2012 at 8:04pm Reply

  • Anonymous: I just used my large pot that I usually use for Spaghetti, and it turned out delicious. But I am so proud of myself for successfully making bread. This will definitely be made a lot in my kitchen. Plus it’s really inexpensive because there are so few ingredients. I used whole wheat, because it’s all I had, and it takes really good. SUCCESS! June 23, 2012 at 1:14pm Reply

  • Jaclyn: Anonymous – I’m hoping the anonymous posters question after yours answered your question because I’ve only ever tried it in a large cast iron pot. I think another large oven safe pot should work nearly the same. I hope you enjoy! June 24, 2012 at 7:46pm Reply

  • Anonymous: This bread recipe is a real keeper. Could not be easier !! I followed the recipe as written, and added some sun dried tomatoes, fresh chopped basil, cheese, zest of 1 lemon and some fresh cracked black pepper. I let it sit from about 9pm till about 2pm the next day. I turned it out on a well floured board, and covered with the saran wrap. It sat about an hour while the oven heated up to 450*,and then while the pan was in the oven for 30 min heating up. The dough was sticky but went in the pot without a problem. It cooked in the stated amount of time, and smelled wonderful. I could hardly wait for it to cool down a bit before I sliced into it and topped it with some good salted Irish butter. It made a fabulous loaf, with a beautiful crust, and tender crumb.
    I will be making this recipe again and again. My thanks to whoever invented it ! July 1, 2012 at 4:58pm Reply

  • Anonymous: I would love to make the wheat version, but I was wondering if the smaller amounts of salt and yeast (as compared to the main recipe) are correct. Has anyone tried it? Thanks so much. September 27, 2012 at 7:31am Reply

  • Jaclyn: Anonymous – the yeast is the same, but I decided to use less salt so more of the sweetness of the honey shines through and so it has lower sodium and is healthier =). Then I decided to use bread flour so it has more gluten (vs. white flour) to replace some of the gluten the wheat flour lacks. I hope you like it! I can’t get enough of this bread. September 27, 2012 at 7:51pm Reply

  • Anonymous: Anyone try this on a pizza stone? I do not have a crock September 29, 2012 at 5:33pm Reply

  • Jaclyn: anonymous – if you don’t have a dutch oven I’d highly recommend this recipe here:
    http://www.makeandtakes.com/warning-easiest-recipe-for-homemade-bread
    very similar and SO good! September 29, 2012 at 11:39pm Reply

  • Anonymous: Thanks Jaclyn! That recipe looks great as well! September 30, 2012 at 8:01am Reply

  • Anonymous: This bread was better than I could have imagined, thanks so much for sharing. October 1, 2012 at 5:57am Reply

  • Anonymous: So you don’t knead at all?? Just put it on the flour and make a ball? Eeek I did knead mine based off of different instructions for the same recipe (they didn’t specify no knead) I hope its still yummy!! October 15, 2012 at 10:05am Reply

  • Jaclyn: Anonymous – crazy I know, I don’t knead it at all. It’s the beauty of the recipe =). It’s crazy that it always turns out delicious without being kneaded. You’ll have to give it a try =). October 17, 2012 at 2:11pm Reply

  • Anonymous: Tried this recipe, followed the instuctions to the letter…a very heavy bread..will use my old recipe and take the time to knead for a much better bread next time October 21, 2012 at 1:40pm Reply

  • Bob Ciafone: not sure what im doing wrong, i even measure the ingredience with a scale/ My bread looks just like your but the crumb is chewy not airy. i cook it to an internal temp of 205 or so. its also a heavy crumb. please help, i really want to be able to bake a nice hard crust bread with an airy crumb.
    Bob December 23, 2012 at 4:46pm Reply

    • Jaclyn: I would recommend playing with the amount of water added to see how the results vary, also I would suggest letting it rise a few hours longer than you did previously. I hope that helps! December 29, 2012 at 11:03pm Reply

  • Sandra: Thanks so much. I just made this bread today and it is the best I have ever made. Turned out perfectly and the crust was wonderful. I used an old deep Corningware Arctic White casserole with lid of mine and it worked perfectly. Definitely my go to bread recipe from now on. Reading the comments above, yes, maybe it was a bit heavy but I like it that way, that’s the genuine rustic bread feel. January 3, 2013 at 10:11am Reply

    • Jaclyn: I agree, I like it heavy as well. Thanks for your comment! January 3, 2013 at 11:30pm Reply

  • On Solid Ground | Gathered From Afar: […] with her in the kitchen. I always wanted to learn to bake bread from her. I was thrilled to find this recipe! It was perfect for a first timer! With only 4 ingredients, too, it is free from sugars and […] January 5, 2013 at 5:57pm Reply

    • Jaclyn: It looks perfect! Thanks for the ping back! January 8, 2013 at 9:32pm Reply

  • Pam Phillips: Just took it out of the oven and it’s wonderful I only let it rise for 5 hours January 27, 2013 at 8:15pm Reply

    • Jaclyn: Good to know regarding 5 hrs =). Thanks for your comment and I’m glad you enjoyed it. I just made two loaves this past weekend, I can’t get enough of the stuff! January 28, 2013 at 10:30am Reply

  • alana: Hey Jaclyn Thanks so much for the recipe def a keeper! February 20, 2013 at 8:04pm Reply

    • Jaclyn: You’re very welcome Alana =)! February 20, 2013 at 8:24pm Reply

  • Mary Dipentino: love this recipe was making it 3 time a week, but the last two times the bread was not cooked in middle, please help what am I doing wrong, same flour, same yeast. April 6, 2013 at 12:23pm Reply

  • Carolyn: This turned out wonderfully, and it was my first attempt a making bread! I told my Mom about it, and she was a huge skeptic, couldn’t believe it didn’t need to go in the fridge or left to rise twice. After trying it she was a believer! If I want to put in add-ins, such as cinnamon and raisins what amounts would I use? Thanks! April 21, 2013 at 7:05am Reply

    • Jaclyn: I’m so glad you and your mom enjoyed this bread Carolyn! As far as add-ins go I would probably do about 1 – 1 1/2 tsp of cinnamon and 1/2 cup – 1 cup of the raisins just depending on how much you want. April 25, 2013 at 6:47pm Reply

  • Jack: I followed the recipe but when I poured the risen mixture out of the bowl it degassed to almost nothing. Too much water? June 23, 2013 at 5:03am Reply

    • Jaclyn: Mine usually deflates quite a bit too – but yes you may want to play around with the ratios to see if that helps. How did it bake up? June 27, 2013 at 6:38pm Reply

      • Jack: If it de-gasses how long should it be left to rise back to original size? June 28, 2013 at 5:32am Reply

        • Jaclyn: I won’t ever really go back to the original size of what it had risen to over night (until it’s baked anyway). You may want to let it rise 30 minutes longer. Also you can try adding in a little more flour the next time around. Hopefully that helps! July 3, 2013 at 9:11am Reply

  • cc: If you’re baking it in a small bowl/pan, sometimes the bread doesn’t have enough room to rise and then the center doesn’t quite get done. Try using the liner from your crockpot — that’s what I do. June 27, 2013 at 11:25am Reply

  • Christopher: I made this with 1 cup of dark Rye flour and 2 cups of Whole Wheat flour. Didn’t change the yeast or water or salt quantities. I also added some sprouted pumpkin & sunflower seeds. It is very heavy and savory, just the way I like it! July 5, 2013 at 6:34am Reply

  • Luna: I was visiting some friends and wanted to make them some of this bread but they didn’t have a cast iron pot so I used a deep dish oval Pyrex bowl and instead of putting the lid on I made a foil dome to seal in the steam. It worked perfectly.. They scoffed the whole loaf at dinner. I had to make another loaf for breakfast. And I always use parchment paper for the second rise. Saves on clean up July 28, 2013 at 7:43pm Reply

    • Jaclyn: That’s great to hear an alternate method for baking it! Thanks so much Luna for the tip! August 11, 2013 at 7:04pm Reply

  • Luna: I had been using a different no knead bread recipe but I tried this one yesterday and it makes a far superior loaf. About twice as tall as my other recipe, shorter time between turning out the dough and cooking, and moister. I’ll be using this recipe from now on. July 30, 2013 at 9:17am Reply

    • Jaclyn: I’m so glad you liked it Luna! July 30, 2013 at 9:55am Reply

  • Diana: Hello! this bread looks really amazing. Do you know if is necessary to place the dough into a cast iron pot? Or why is necessary to place it in? July 31, 2013 at 6:59pm Reply

    • Jaclyn: I think the cast iron pot is just necessary because it traps the heat in and since it’s preheated the bread has a good hot start to rise in, it also yields an incredibly delicious crispy crust. If you don’t have one I also love this recipe that uses a cookie sheet (the bread doesn’t get as tall as this one but still delicious): http://www.makeandtakes.com/warning-easiest-recipe-for-homemade-bread August 3, 2013 at 9:01am Reply

  • Jeannie Speakman: Wow, Wow, this recipe is fantastic. I started last night, baked this morning and my husband and I are still raving about it. It is just like a crusty loaf from the bakery. I followed the directions exactly and sure enough beautiful enough to take a picture of it…which I did. Thank you!!! 5 Stars! August 11, 2013 at 10:31am Reply

    • Jaclyn: I’m so glad you and your husband liked it Jeannie! It’s made my life a little easier :). I love this bread I still make it all the time and never get sick of it. August 11, 2013 at 6:42pm Reply

  • Bb: Thks for the recipe..dough is rising as I type :)
    I made both the honey wheat version and the main recipe. To the main recipe, though, I added kalamata olives, rosemary, and slices of garlic.

    Soooo, to be clear, no oiling the bowl or ball of dough when placed in bowl to rise? And how tight should the wrap (or in my case, roomy plastic bag, no cling wrap left in kitchen!) be placed around the bowl? Doesn’t it need room for rising bread? Adjust snugness as it rises?

    Thanks again, bon apetit!

    I’ll update with the yummy results!

    Bb August 12, 2013 at 12:37am Reply

    • Jaclyn: Yes – no oiling the bowl is necessary. Your additions sound delicious! Like a greek inspired loaf, yum. Also, I wrap mine pretty tight just to retain moisture and I don’t adjust it, but I do put it in a large mixing bowl. August 13, 2013 at 10:28am Reply

  • Bb: Hi there and thx for the recipe. Originally I wondered about no mention of oiling ball or bowl, but my fears were in vain as it turned out super good. I made the honey-wheat version first and thought dough turned out too soft (almost runny) at the onset, but after letting it rise and rolling it in enough flour to form a ball, the final result was great. It maybe could have used more salt and less water, but crust was crunchy and dough real soft and nice. Then I made the first basic recipe, but added rosemary, garlic, and kalamata olives. Turned out suuuuppperrr!

    Bb August 12, 2013 at 4:38pm Reply

    • Jaclyn: I’m so glad it turned out well for you! Thanks for leaving a comment about your result! August 13, 2013 at 10:29am Reply

  • Megan M: Do you think if I froze it for a week it would affect the quality. I am baking a bunch of stuff for a bake sale. November 16, 2013 at 12:45pm Reply

    • Jaclyn: I think this bread is definitely best fresh, bread always tends to dry a bit when frozen (that’s just my opinion anyway). November 16, 2013 at 2:46pm Reply

  • Ron F: I don’t usually write reviews unless I feel a product or recipe is really worth a comment. Well, this is one of those times. This recipe is fantastic. I followed the recipe exactly as stated and the outcome was the best bread I have had in a long, long time. i will definitely be doing this again and again. Thanks so much for sharing. November 23, 2013 at 9:21am Reply

    • Jaclyn: I’m so happy to hear you enjoyed this recipe Ron, and thanks for leaving a comment! This is one of my favorite bread recipes because it’s so easy yet so good! December 2, 2013 at 8:22pm Reply

  • Maria: I have made this bread several times now and each time I fear that the dough is to wet. I even scaled back the water a tablespoon or two and still very wet dough.
    When I flour my board and roll it into a ball, still a little sticky. But then it comes out of the oven looking spectacular.
    I guess what I am looking for is, reassurance that I am doing this right!? Also can/should the dough be doubled? The loaf is somewhat small and my kids will eat all of this after school!!!
    Thanks! December 12, 2013 at 6:03am Reply

    • Jaclyn: Yes, as long as it turns out looking good then you’ve got to be doing something right :). If you live in high humidity you can add a little more flour, but only if you think it needs it. Its slightly sticky but shouldn’t overly sticky. December 20, 2013 at 5:05pm Reply

  • Bob: Fantastic!!!! January 5, 2014 at 2:44pm Reply

  • No Knead Artisan Bread | If You Give A Blonde A Kitchen: […] Adapted from Cooking Classy […] January 15, 2014 at 1:22pm Reply

  • denise: I’ve made this bread a couple of times and I love it! But the bottom crust is so badly burnt that you can’t eat it- is this happening to anyone else? You’re supposed to leave the oven at 450* for the full 45 minutes, right? January 15, 2014 at 5:37pm Reply

    • Jaclyn: Yes you do leave it at 450 the entire time. It could be a few things – either your pot, be sure you are using a heavy bottomed pot, and second you may want to move the oven rack up a little if there is room. If that doesn’t help I would try turning the temp down about halfway through and you just might have to cook it a little longer. January 16, 2014 at 7:53pm Reply

  • Lynn: Love this recipe, it was so simple and turned out fantastic. My husband thought I was crazy but he loved it and asked me to make another for tomorrow….thanks! January 25, 2014 at 8:03pm Reply

    • Jaclyn: That’s great to hear Lynn! I’m so glad you both enjoyed it. Thanks for leaving a comment! January 28, 2014 at 9:21pm Reply

  • Sarah: I have started this tonight but after adding the water the dough was really like a liquid no matter how much I stirred. I followed the instructions to the letter and I knew from other comments that it was supposed to be quite moist but mine s literally like a liquid after adding all the water. Did I miss something? I added a few spoonfuls of flour to add least get it into a ball shape, as I had no choice. I have covered it and left it to rise just in case but not holding out much hope… :( February 28, 2014 at 12:52pm Reply

    • Jaclyn: If you live in high humidity you may want to try adding in more flour. Also use the scoop and level method for measuring. March 11, 2014 at 8:06pm Reply

  • Sarah: Are people using all the water listed in the ingredients? I find it’s waaaaaay too much?! March 4, 2014 at 8:47am Reply

  • Jeannie: I would like to add a note about the flour that I have been using. I find that King Arthur is a better flour for this bread. One batch that I made had a totally different consistency and I believe it was the flour. It is much more expensive that the other bleached/brand name flours, but the unbleached/all purpose KA seems to me to work better. One other note on too watery, a new cookbook I just got, had the story and recipe for this bread and suggested a 15 sec, knead/flour addition to the original method to avoid the problem of having the ball of dough too gooey to go into the pan. I tried it and it worked just fine. I have made this bread many, many times and love it. March 12, 2014 at 9:59am Reply

    • Jaclyn: Thanks for the tips Jeannie!! March 12, 2014 at 11:14am Reply

  • Lori: Thank you so much for sharing this recipe! It’s amazingly simple and comes out perfect! mmmmm crunchy chewy goodness March 29, 2014 at 6:54pm Reply

  • Sarah: This bread was crazy easy! The first time I made bread and I only let it rise for 8 hours. I made the dough in the AM and had it in the oven by 5:00 for dinner. It turned out picture perfect. I can’t wait to try other variations. Thanks! May 7, 2014 at 8:25am Reply

    • Jaclyn: I’m so glad you liked it Sarah! May 19, 2014 at 10:13pm Reply

  • Victoria Preston: I made this bread today and it turned out perfect! I used a 12-inch cast-iron skillet, and my “lid” was an aluminum foil tent. I didn’t get around to baking it until it was closer to 24 hours and was afraid that it would not bake properly, but it did! Super crusty and golden on the outside and soft bread on the inside. Wonderful recipe and one that I will make for years to come. Thank you! May 18, 2014 at 5:50am Reply

  • Shelley: I’ve made the no-knead bread a few times and I really love it. I use a 6qt Lodge dutch oven. I also use a cast iron trivot on the bottom to keep the bottom from getting too dark. My question about your recipe is the yeast. You used active dry instead of instant. Did you proof the yeast first? June 28, 2014 at 2:24pm Reply

    • Jaclyn: No I never have with this recipe but it still turns out every time. Just be sure you don’t use old yeast. July 14, 2014 at 10:57pm Reply

  • patricia: I made the crusty rustic bread today, and I agree it is delicious and so very easy to make; however, the crust was a bit thick and tough rather than light and crisp. Should I reduce the baking temperature perhaps? July 18, 2014 at 12:33pm Reply

    • Jaclyn: Yes you may want to reduce the time slightly. August 2, 2014 at 9:47pm Reply

  • Chris James: Has anyone made this with semolina flour? September 14, 2014 at 10:39pm Reply

  • patti: I have had my rising since yesterday afternoon..is the dough supposed to get quite high? Mine isn’t and I’m wondering if its the yeast I used. September 28, 2014 at 7:04am Reply

    • Jaclyn: It should be doubled so it could possibly be the yeast? October 21, 2014 at 7:10pm Reply

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