Crusty No-Knead Rustic Bread

1 2 minutes read

Every bite of this Crusty No-Knead Rustic Bread features a beautifully golden, crisp crust and a soft, airy interior. It’s incredibly easy to make—just mix, let it rest, and bake. The real magic comes from time, not elbow grease.

This rustic loaf is perfect for soaking up flavorful broths or gravies. Pair it with soups like Tomato Garlic Soup, Lemon Orzo Chicken Soup, or Cheeseburger Soup. It’s equally delicious alongside hearty meals such as Cube Steak with Onion Gravy.

Why You’ll Love This Recipe

This is one of the easiest homemade bread recipes you’ll ever try. With just four pantry staples and no kneading required, it’s ideal for beginners and busy home cooks alike.

The dough is sticky and wet by nature, which helps develop that classic artisan texture. Best of all? You don’t need any fancy techniques—just a little patience.

Ingredients

Yeast – Use rapid-rise or instant yeast
Water – Warm water (not exceeding 115°F) to activate the yeast
Flour – All-purpose or bread flour both work well
Salt – Essential for flavor

Instructions

Step 1: Combine warm water and yeast in a large mixing bowl. Stir gently and let sit for a minute to activate.

Step 2: Add flour and salt to the bowl. Stir using a wooden spoon or fork until the mixture forms a shaggy, sticky dough.

Step 3: Cover the bowl with plastic wrap or a clean towel. Let the dough rest in a warm area for 2–3 hours, until it doubles in size.

Step 4: Preheat your oven with a Dutch oven inside. Once preheated, uncover the dough.

Step 5: Lightly flour your work surface. Transfer the dough to the floured surface and use a dough scraper or spatula to make handling easier. Gently form the dough into a round shape using your hands.

Step 6: Place parchment paper inside the hot Dutch oven, then carefully place your dough on top. Cover with the lid and bake as directed.

Pro Tips

Let your bread cool for about 15 minutes on a wire rack before slicing for best texture.
Store at room temperature in a bread bag or airtight container for up to 3–4 days.
You can freeze the dough after its initial rise—store it for up to a month.
Bake the bread on the center rack for even cooking.
No Dutch oven? A lidded casserole dish will work, or check the recipe card notes for alternate baking methods.
This recipe hasn’t been tested in a bread machine.