No Knead Crusty Bread

Category: Artisanal Breads and Pastries

This no knead bread delivers a crackly crust and delightfully airy crumb—all with minimal hands-on effort. Blending bread flour, instant yeast, and a touch of olive oil, the dough rises gently before being shaped. Baking with steam in a Dutch oven, or adding a pan of water to your standard oven, gives the loaf its signature crust. Simply fold with a spatula, allow ample rising time, and finish with a quick brush of melted butter for a stunning golden top. Slice and enjoy with soups or salads, or use it as the base for sandwiches or dips—fresh homemade bread, made simple.

Sandra
By Sandra Sandra
Updated on Mon, 30 Jun 2025 19:26:46 GMT
Bread slices on a wooden board. Pin
Bread slices on a wooden board. | howtogourmet.com

No knead bread has completely simplified homemade baking for me. With barely any effort and no fancy tools, you too can enjoy a loaf that is crisp on the outside and moist inside. This method takes the intimidation out of bread making and is perfect alongside soups, dips, or just slathered with butter.

This recipe came to my rescue the first time I ran out of sandwich bread. It felt like magic to pull a bakery-style loaf out of my little oven.

Ingredients

  • Instant yeast: for that reliable rise each time Active or rapid rise will work too Pick a fresh packet for best lift
  • Sugar: jumpstarts the yeast so bread rises fully Any regular granulated sugar is perfect
  • Barely warm water: wakes up the yeast Use a thermometer if you have one Aim for about body temperature
  • Bread flour: makes the crumb light and springy Weigh it if possible for accuracy All purpose flour is okay in a pinch but bread flour makes it extra lofty
  • Salt: rounds out flavor and strengthens the dough I prefer a non iodized salt for best taste Look for Redmond Real Salt or a natural sea salt if you can
  • Olive oil: keeps the interior moist and adds subtle richness Go for a fruity extra virgin if possible
  • Butter: creates a beautiful golden crust and adds flavor Choose a real, good-quality butter for best results

Step-by-Step Instructions

Mix the Yeast
Stir together the yeast sugar and warm water in a small bowl Cover and let sit for five minutes until foamy
Combine the Dough
Mix the flour and salt in a large bowl Add olive oil and your water yeast mixture Stir thoroughly with a silicone spatula until combined The dough will be sticky
Give Time to Rise
Shape the dough into a rough ball Spray the top with cooking spray and cover snugly with plastic wrap and a towel Let rise for two to three hours until doubled in size For big flavor rest in the fridge up to three days after this rise
Shape for Baking
Turn the risen dough onto floured parchment paper Fold the outer edges over into the middle a few times until the dough feels stronger Spray the top and cover with wrap Let rest and rise again for forty five minutes while preheating the oven
Preheat the Oven
Heat oven to four hundred twenty five degrees with your Dutch oven inside Check your Dutch oven manual to make sure this is okay
Bake the Bread
Carefully lift the parchment with dough and drop into the hot Dutch oven Lid on and bake for forty minutes Brush the top with melted butter and return uncovered for ten to twelve minutes until deeply golden
Cool and Serve
Let the bread cool at least five minutes before slicing This helps keep the crumb light and airy
Bread slices on a wooden board. Pin
Bread slices on a wooden board. | howtogourmet.com

My all time favorite part of this bread is that magical scent it fills my kitchen with during baking My kids gather around just waiting to tear off the end piece It feels like such a cozy family ritual we all look forward to

Storage Tips

After fully cooling store your bread in an airtight container at room temperature for up to five days If you want to keep it longer refrigerate for up to ten days or freeze for as long as three months Slicing before freezing makes it fast to grab bread for breakfasts and lunches

Ingredient Substitutions

If you do not have bread flour all purpose flour can take its place You will get a slightly denser crumb but it is still totally delicious Different salts can be used but keep in mind that iodized table salt might taste a bit more bitter If you really want to play with flavor try adding fresh chopped herbs to the dough

Bread slices on a wooden board. Pin
Bread slices on a wooden board. | howtogourmet.com

Serving Suggestions

This bread’s sturdy crust makes it perfect for dipping into olive oil or serving alongside a big bowl of chili It is wonderful for toasted sandwiches especially grilled cheese I love to slice it thin and top with soft cheese or jam as a breakfast treat

Cultural and Historical Context

No knead bread became wildly popular after its slow rise method was featured by Jim Lahey and Mark Bittman in the early 2000s The approach removes bread’s usual intimidation for home bakers and lets you make beautiful rustic loaves with minimal elbow grease Bread has always been a symbol of sharing and comfort and this recipe makes that easy for anyone to enjoy

Recipe FAQs

→ Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour can be used, though bread flour yields a chewier texture with more structure. Adjust hydration as needed.

→ How do I get a crispier crust?

Creating steam during baking, either using a Dutch oven or placing a pan of water in the oven, helps develop a crispier outer crust.

→ Is there a way to develop a tangier flavor?

Letting the dough rest in the refrigerator for up to three days allows flavors to deepen for a more complex, tangy bite.

→ My dough isn't rising well. What should I do?

Ensure your yeast is active and provide gentle warmth while rising. Try placing the covered dough in a slightly warmed oven or near a warm spot in your kitchen.

→ How should I store leftover bread?

Keep in a covered container at room temperature for up to 5 days, refrigerate up to 10 days, or freeze for up to 3 months.

→ Can I make this bread without a Dutch oven?

Yes! Shape and bake on a floured sheet or skillet and use a pan of water in the oven to achieve a similar crust.

No Knead Crusty Bread Loaf

Easy no knead bread with crunchy crust and light center. Works with or without a Dutch oven for any home baker.

Preparation Time
10 min
Cooking Time
50 min
Total Time
60 min
By Sandra: Sandra

Category: Baking

Skill Level: Easy

Cuisine: American, Italian

Yield: 1 loaf

Dietary Preferences: Vegetarian

Ingredients

→ Dough

01 2 teaspoons instant yeast or active dry yeast
02 2 teaspoons granulated sugar
03 360 ml barely warm water (approximately 100°C)
04 360 grams bread flour
05 2 teaspoons fine salt

→ Finishing

06 1 tablespoon olive oil
07 1 tablespoon unsalted butter

Steps

Step 01

In a small bowl, combine the yeast, sugar, and barely warm water. Cover with plastic wrap and allow to rest for 5 minutes.

Step 02

In a large mixing bowl, whisk the bread flour and salt until uniformly combined.

Step 03

Add olive oil and the prepared yeast mixture to the dry ingredients. Using a silicone spatula, mix until a cohesive, sticky dough forms and no dry flour remains.

Step 04

Shape the dough roughly into a ball. Lightly coat the surface with nonstick spray. Cover the bowl tightly with plastic wrap and a kitchen towel. Let rest at room temperature for 2–3 hours, or until at least doubled in volume.

Step 05

After rising, for enhanced flavour, refrigerate the dough (still covered) for up to 3 days if desired. Allow to rest at room temperature for 20 minutes before proceeding.

Step 06

Transfer dough onto a floured sheet of parchment paper using a silicone spatula. Gently fold the outer edges into the centre repeatedly until a more structured ball forms. Spray with nonstick spray and cover loosely with plastic wrap. Let rise for 45 minutes.

Step 07

Preheat the oven to 220°C. Place the Dutch oven (uncovered) inside the oven as it preheats, if manufacturer guidelines allow.

Step 08

Remove the Dutch oven from the oven using oven mitts. Carefully lift the dough by the parchment paper and lower it into the Dutch oven. Secure the lid and bake for 40 minutes.

Step 09

Remove the Dutch oven from the oven. Lift the lid and brush the surface of the bread with the melted unsalted butter. Return, uncovered, and bake for an additional 10–12 minutes until golden brown.

Step 10

Allow the bread to cool for at least 5 minutes before slicing. Serve as desired, such as with olive oil dip.

Additional Notes

  1. For best texture, avoid over-handling the sticky dough; use a silicone spatula to preserve its airy crumb.
  2. Weigh flour for the most accurate results. Bread flour is preferred for optimal structure, but all-purpose flour can be used if needed.
  3. To create steam and achieve a crisp crust without a Dutch oven, place 350 ml of water in a shallow pan on the bottom rack during baking.
  4. Handle dough gently during folds and shaping to retain its light internal structure.
  5. Store loaf in an airtight container at room temperature for up to 5 days, refrigerate for up to 10 days, or freeze for up to 3 months.

Required Equipment

  • Dutch oven or heavy-bottomed cast iron pot with lid
  • Large mixing bowl
  • Silicone spatula
  • Kitchen scale
  • Parchment paper
  • Plastic wrap or airtight lid
  • Oven mitts
  • Pastry brush

Allergen Information

Always review every ingredient for potential allergens and consult a health professional if you’re unsure.
  • Contains gluten
  • Contains dairy (butter)

Nutritional Information (per serving)

The provided details are for informational purposes and should not replace professional health advice.
  • Calories: 1687
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~