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!)

4.85 from 26 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 (15 oz) all-purpose flour (scoop and level to measure)
  • 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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  • Dee

    I don’t cook and I don’t bake. I use my oven to store things. lol BUT I do love bread. I made this and it turned out perfect on my very first try!!!! It is such good bread !!! And super easy to make. I will definitely make it again, although I will have a hard time convincing my friends that I did bake this on my own. ha

  • Candace

    What size cast iron pot and lid do i use? I want to buy the correct size to make the bread recipe.

  • Jim Neighbors

    I’ve made this recipe three time so far and the question I have is: the inside of the loaf seems very dense and a bit moist, not fluffy like a lot of breads, is this the way it should be? I’ve tried baking a bit longer but continues to come out the same. It is a beautiful loaf of bread but should the inside be like that? It doesn’t come out gooey like some of the other comments that were made. Suggestions??

    • Jaclyn

      Jaclyn Bell

      Sorry it’s given you trouble, it sounds like it just needs more flour (to build up structure resulting in a fluffier bread and so it’s not overly moist in the center). I suggest using the scoop and level method to measure or a kitchen scale if you have one.

  • Gene Cook

    Great recipe! I even tried the wheat recipe and loved it. I’m more of a wheat bread fan.

  • Rita

    So easy, so delicious. I haven’t tried making bread in years and it turned out amazing. Thanks.