Crusty Rustic Bread {It’s No Knead!}


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!



Crusty Rustic Bread (it’s no knead!)

5 from 6 votes

Yield: 1 loaf


  • 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)


  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!


  • 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

  • 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

  • Jaclyn: Javelin Warrior – that’s awesome, definitely no objection, thanks for the repost! Have a great day! June 1, 2012 at 9:48pm 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: Faith – your welcome, thanks for the comment! I hope you enjoy! May 30, 2012 at 10:53am 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: With this recipe, I am now too! I never knew it could work so well. May 29, 2012 at 8:40am Reply

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

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