Crusty Rustic Bread {It’s No Knead!}

05.28.2012

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.

no knead bread2

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!

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Crusty Rustic Bread (it’s no knead!)

5 from 7 votes

Yield: 1 loaf

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)

Instructions

  1. 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).
  2. 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.
  3. 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).
  4. Recipe Source: adapted from Simply So Good, thank you for such an incredible post!

Recipe 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!

133 comments

  • JoAnn Luebs: I ‘m looking forward to making your Pasta e Fagioli Soup and thought this bread would make a great “go with”. Unfotunately, I don’t have a cast iron pot to bake it in. Any suggestions of a substitute… Thanks! October 1, 2018 at 2:06am Reply

  • Jacqueline Reynolds: Easy‼️♥️Outstanding‼️
    I live away from my grandchildren so when I visit I like to teach each of them
    something to bake. Want to leave lasting memories. This was a hit. What is better to bring a family together…hot bread and butter‼️ I used a little less salt.
    Thanks from. All my little darlings. September 15, 2018 at 1:00pm Reply

  • Fran: Update on earlier post. Wonderful crust, a little gummy inside but still a great way to enjoy a homemade bread with little effort. I was worried about my Le Creuset Dutch oven. Looked like it took a beating at the high temperature. A bit of a scrub to clean but will find an alternate pot for next time because it is worth making again. May 2, 2018 at 5:39pm Reply

    • Jaclyn: Thanks for the feedback Fran! May 4, 2018 at 9:51am Reply

  • Fran: Just took this out of the oven and looks amazing. Waiting for it to cool so I can dig in. Followed the recipe and subbed one cup whole wheat flour. The outside looks so crusty. Hopefully good inside too. May 2, 2018 at 6:58am Reply

    • Jaclyn: Hope you enjoy it – thanks for your feedback! May 2, 2018 at 2:57pm Reply

  • Gladys: Has anyone made the bread with gluten free flour. May 1, 2018 at 10:31am Reply

  • Gladys: Has anyone tried using gluten free flour? April 29, 2018 at 4:10pm Reply

  • Taylor: My bread did not look white at all. I baked it for 40 minutes and it still looked doughy and was like a weird colored but not white. Almost like a weird brown/grey color. I used the convection side of the oven should I have just used bake and not convection bake? April 23, 2018 at 4:57pm Reply

  • Zoey: Not sure why but mine came out all gummy on the inside. I had to cook it without lid for an additional 20 mins. Maybe my oven is not as strong ? Also when I checked the dough this morning , it didn’t look like it had risen at all. I felt like maybe the amount of yeast was very little ? Or maybe my yeast was old. Overall disappointed with how mine came out. Very crusty and hard in the outside. Very gummy on the inside. Only the outside was worth eating. But even then it was so hard, I hurt my mouth. March 8, 2018 at 10:27am Reply

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