Crusty Rustic Bread {It’s No Knead!}

05.28.2012

Easiest ever homemade bread! No kneading, just a quick mixing and let the dough rest overnight then the next day back in a cast iron pot in a hot oven. It has a deliciously crisp crust and a soft chewy interior, you’ll instantly fall in love after one bite!

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.

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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.

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Crusty Rustic Bread (it’s no knead!)

5 from 14 votes

Easiest ever homemade bread! No kneading, just a quick mixing and let the dough rest overnight then the next day back in a cast iron pot in a hot oven. It has a deliciously crisp crust and a soft chewy interior, you'll instantly fall in love after one bite!

Servings: 10
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

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). 
  4. 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).
  5. Recipe Source: adapted from Simply So Good

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!

Course: breads
Cuisine: American
Keyword: No Knead Bread
Author: Jaclyn

151 comments

  • Jim: This recipe is a blatant knockoff of the NYT no knead bread recipe—try to give credit when you’re showcasing a recipe you didn’t develop February 7, 2019 at 6:22am Reply

    • Jaclyn: I found the recipe from simply so good as noted in the recipe. Not sure maybe they found it from NYT, I was just sourcing where I found it. You can’t always track things back to the original source but I do my best to give credit where do. February 7, 2019 at 1:03pm Reply

  • Nancy: I only had a cast iron frypan with no lid, so laid parchment paper in after it was heated, put the round loaf in, and baked at 425 for 45 minutes.Without a lid, crust was not burned. It was not gummy, although I used bread flour instead of all purpose, maybe that’s why. Interestingly, it was an oblong loaf by the time it was done, which may be part of the reason it was not gummy like some people experienced. Definitely the most successful, easiest bread recipe and only keeper tried to date. The crumb is more refined like sandwich bread than rustic artisan bread that has bigger holes. February 4, 2019 at 2:43pm Reply

  • Olga: Is this bread recipe kind of sticky texture inside when bakef? I tried similar few recipes and they all turn out like a bit sticky, and not fluffy like regular bread. Is that the way it suppose to be? Thanks January 22, 2019 at 2:36pm Reply

    • Jaclyn: No it shouldn’t be sticky if it’s still wet and sticky in the center it likely just needs to bake longer. February 8, 2019 at 9:08am Reply

    • Parker: Did you be sure and let it cool properly before slicing? Usually a couple hours for this type of loaf. February 9, 2019 at 2:27pm Reply

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