Crusty Rustic Bread {It’s No Knead!}


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.

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!)

4.79 from 19 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


  • 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). 
  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


  • Lizzy: This bread is AMAZING. I did add some Italian seasoning and garlic powder to the dry ingredients before adding the water and the flavor was phenomenal. I baked exactly to the T and the crust was perfect however i feel my inside was a little gummy in some places, could me living in such high elevation have something to do with that? (Mountains of Texas) Maybe lower tbe temp to 400 and bake longer? I can make wonderful loaf bread but new to rustic artisan breads* January 18, 2019 at 6:38am Reply

    • Jaclyn: It maybe just needs to bake a little longer. It should be nice and chewy not wet or gummy. January 22, 2019 at 10:24pm Reply

  • Marie: This bread is delicious and easy to make. I made the wheat bread version. Thank you for sharing! January 13, 2019 at 3:06pm Reply

  • Sarah F: Made this yesterday and only had about 6.5-7 hours to let it rise, I added 3/4 tsp of sugar to the dry mixture before adding the warm water to give the yeast a little boost.

    It came out even better than I imagined it would! Picture perfect and absolutely delicious.

    I used the parchment trick that another comment mentioned. Can’t wait to make this again it was incredible and so easy. January 9, 2019 at 12:52pm Reply

  • Caroline: Thanks! December 28, 2018 at 10:56am Reply

  • John Beamish: If you use a piece of parchment paper, long enough to extend over the sides of the dutch oven and place the dough ball on the paper and lower it into the hot pot, it makes it really easy to remove the bread when it is done. It does not affect the quality of the loaf at all and is a lot safer. December 16, 2018 at 7:36pm Reply

    • Jaclyn: Yes I’ve been doing that too, hoping to update photos and post soon :). Thanks for your review! December 16, 2018 at 8:56pm Reply

  • Caroline: Does the bread make it’s own”slash” marks…..if not, at what step do you slash the top?! December 16, 2018 at 5:44pm Reply

  • Andrew J Zuber: Crust and texture came out great. Tastes delicious.
    Just looking for advice on shaping?
    When the directions say to form a ball and allow to rise for another 30 before baking…my dough doesn’t have enough “body” and just falls flat again. Obviously rises in the oven but is a very flat shape overall.
    Suggestions? November 26, 2018 at 4:36pm Reply

    • Jaclyn: I’d try wrapping the ends inward and under several times when shaping and maybe a little more flour and that should help it holds its structure better. December 6, 2018 at 12:47am Reply

  • Cheryl: This would make an excellent grain and seed bread. I love to make the real rustic breadvthst have sunflower seeds, pumpkin seeds, flax seeds, oat of all types and quinoa. Even could throw in some chia seeds. November 19, 2018 at 12:10am Reply

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