A simple, rustic loaf with a golden, crackling crust and a soft, airy interior, this Artisan No‑Knead Bread is one of the easiest and most rewarding breads I’ve ever made. It requires no kneading, minimal ingredients, and delivers bakery-quality results right from my home oven. Whether I’m new to baking or a seasoned pro, this recipe never fails.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups all‑purpose flour
2 teaspoons coarse sea salt
1/2 teaspoon active dry yeast (or instant yeast)
1 ½ cups warm water (about 110°F / 43°C)
Directions
I combine the flour, salt, and yeast in a large mixing bowl.
Next I pour in the warm water and stir with a wooden spoon until everything is well mixed. The dough should be sticky.
I cover the bowl with a lid or plastic wrap and let it rise at room temperature for 3–4 hours. If I want to bake later, I place it in the fridge for up to 15 hours.
After the first rise, I gently turn the dough onto a floured surface and shape it into a loose ball.
I dust the top with flour, place it on parchment paper, and cover it lightly with plastic wrap. It rests for another 30 minutes.
While it rests, I preheat my oven to 450°F (230°C) with a Dutch oven (lid on) inside to heat up.
Once preheated, I uncover the dough and place it, parchment and all, into the hot Dutch oven. I cover it with the lid and bake for 30 minutes.
Then I remove the lid and bake for another 12–15 minutes, until it has a deep golden color.
I transfer the loaf to a wire rack and let it cool completely before slicing.
Servings and timing
Servings: 12 slices
Prep Time: 5 minutes
Rise Time: 3–15 hours (depending on method)
Cook Time: 45 minutes
Total Time: ~1 hour 20 minutes + rise time
Calories: 115 kcal per serving
Variations
Whole Wheat Twist: I sometimes swap 1 cup of all-purpose flour with whole wheat for a heartier texture.
Herb-Infused: Adding dried rosemary, thyme, or Italian seasoning gives the bread an aromatic flair.
Cheesy Version: I fold in shredded cheddar or parmesan before shaping the dough for a cheesy loaf.
Seeded Crust: Sprinkling sesame, poppy, or sunflower seeds on top before baking adds extra crunch.
Garlic and Olive: Chopped olives and minced roasted garlic can be mixed into the dough for a Mediterranean twist.
Storage/Reheating
Once fully cooled, I store the bread in a paper bag or wrapped in a kitchen towel at room temperature for up to 3 days. For longer storage, I slice and freeze it in a freezer-safe bag for up to 2 months. When I want to reheat, I pop a slice in the toaster or warm the whole loaf in a 350°F (175°C) oven for 10–15 minutes.
FAQs
How do I know when the dough is ready to bake?
The dough should double in size and look bubbly and airy. When I press it lightly, it springs back slowly — that’s when I know it’s ready.
Can I make this bread gluten-free?
This recipe works best with regular flour. However, there are specific gluten-free flour blends designed for yeast baking that might work. I recommend experimenting with one labeled for bread.
Do I need a Dutch oven?
A Dutch oven creates steam that gives the bread its crisp crust. If I don’t have one, I use a heavy pot with a lid or bake the loaf on a baking sheet with a pan of water on the rack below.
Can I add ingredients like nuts or dried fruit?
Yes, I mix in chopped nuts, seeds, or dried fruits like cranberries or raisins after the first rise, just before shaping the dough.
Why is my bread dense or gummy?
This usually means the dough was under-proofed or the oven wasn’t hot enough. I always preheat my Dutch oven thoroughly and let the bread cool completely before slicing to avoid gumminess.
Conclusion
This artisan no-knead bread is one of the most satisfying recipes I keep in my rotation. It’s rustic, flavorful, and incredibly easy — a perfect introduction to bread baking or a go-to for when I want something homemade with little effort. I love how it fills my kitchen with that unmistakable fresh bread aroma and pairs with just about anything.
📖 Recipe:
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Artisan No‑Knead Bread
- Total Time: 1 hour 20 minutes + rise time
- Yield: 1 loaf (about 12 slices)
- Diet: Vegetarian
Description
A simple, rustic no-knead bread with a crackly golden crust and light, airy interior. This artisan loaf requires minimal ingredients and effort, yet delivers bakery-quality results at home.
Ingredients
3 cups all-purpose flour
2 teaspoons coarse sea salt
1/2 teaspoon active dry yeast (or instant yeast)
1 ½ cups warm water (about 110°F / 43°C)
Instructions
- In a large mixing bowl, combine the flour, salt, and yeast.
- Pour in the warm water and stir with a wooden spoon until well mixed. The dough will be sticky.
- Cover the bowl with a lid or plastic wrap and let it rise at room temperature for 3–4 hours, or refrigerate for up to 15 hours if baking later.
- After rising, gently turn the dough onto a floured surface and shape into a loose ball.
- Dust the top with flour, place on parchment paper, and cover lightly with plastic wrap. Let it rest for 30 minutes.
- Preheat oven to 450°F (230°C) with a Dutch oven (with lid) inside.
- Once preheated, uncover the dough and transfer it, parchment and all, into the hot Dutch oven. Cover with lid and bake for 30 minutes.
- Remove the lid and bake for another 12–15 minutes, until golden brown.
- Transfer the loaf to a wire rack and let cool completely before slicing.
Notes
Swap 1 cup of all-purpose flour with whole wheat flour for a heartier loaf.
Add herbs like rosemary or thyme for added flavor.
Mix in shredded cheese for a cheesy version.
Top with seeds like sesame or sunflower before baking for extra crunch.
Add olives or roasted garlic for a Mediterranean twist.
Store in a paper bag or kitchen towel at room temperature for up to 3 days.
Freeze sliced bread for up to 2 months and reheat in toaster or oven.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 115
- Sugar: 0g
- Sodium: 390mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
