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!)

4.89 from 18 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


  • 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! May 19, 2019 at 7:02am Reply

  • Patty: Can you use anything but a castiron pot. With lid? April 27, 2019 at 11:40am Reply

    • Jaclyn: I’ve seen other similar recipes that bake it on a baking sheet. April 27, 2019 at 8:30pm Reply

  • 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? April 22, 2019 at 4:42am Reply

    • Jaclyn: How are you measuring the flour? I use the scoop and level method then the dough shouldn’t be so wet and sticky. April 22, 2019 at 8:55am Reply

      • Joan: I scooped and leveled. Should I use a little more flour? April 22, 2019 at 9:34pm Reply

        • Jaclyn: Yes I’d recommend trying it with another 1/3 cup flour and see if that helps. April 22, 2019 at 10:16pm Reply

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