Crusty Rustic Bread {It’s No Knead!}

May 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.

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.

Crusty Rustic Bread (it’s no knead!)

4.82 from 22 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


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  • KarenE

    I can’t find an cast iron pot! But the way I did it worked I had been hoping the way the French toast was made and in there but hey I’m Canadian so I used warm maple syrup my friend made with a bit of warm butter fruit and fresh whipped cream.

  • Jeannie Speakman

    My response on the flour issue….not all flours are equal, try a King Arthur, I seem to have the best experience with it. As to the browning issue, the first thought that comes to my mind is the oven temperature and if your oven is accurate. If all your other baked goods come out fine that might not be an issue, but a simple oven temp thermometer will let you know. I am still making the bread years after I found this recipe. Just made some last week and added some orange peel, turned out great.

  • Ursula Page

    I made this and the taste was good but it was a little salty (easy fix). But, my bread did not rise that much and it was not that brown on the outside. It was cooked all thew way but the color was vvery light. I proofed it for 18 hrs. I do have a cast iron skillet but no lid for it so I cooked it in a dutch oven with that lid on. Any suggestetions?

    • Jaclyn

      Jaclyn Bell

      You could try baking with the lid off for the last 10 minutes and even move the oven rack up closer near the top for better browning. You could try a little extra flour and yeast too for more structure so the loaf rises a little better.

    • Jaclyn

      Jaclyn Bell

      I’ve seen others online mention it works with cup for cup gluten free flour it just doesn’t rise as high or yield the same crispy crust.

  • Rebecca

    I’ve been looking for a new bread recipe to try and stumbled across this post. Followed the directions and it turned out perfect!

    I used my stand mixer to mix the dough and left it on the counter for over 18 hours (maybe an hour over) covered with my beeswax wrap (instead of plastic wrap) and then made it in the morning for breakfast! Results were a perfectly crusty crust and soft inside.

    So much easier than my usual go to. I foresee french toast in our breakfast future tomorrow :) thanks for the share!

    • Laraine

      I use a small Granite Ware roaster..round version…I bought mine at Walmart..

  • Joan Chirinos

    After I rest my dough, it’s still very watery and will not form a ball. Instead, it flattens out on the table. What am I doing wrong?

    • Jaclyn

      Jaclyn Bell

      How are you measuring the flour? I use the scoop and level method then the dough shouldn’t be so wet and sticky.