Introduction

This No Knead Artisan Bread is perfect for home bakers who want a rustic, bakery-quality loaf without the fuss. With just a few simple ingredients and minimal hands-on time, you’ll have a flavorful, crusty bread ready in under three hours.

No Knead Artisan Bread Recipe - Recipe Image

Ingredients

3 cups bread flour (or plain/all purpose)
1 tablespoon white granulated sugar
2 teaspoons dried yeast (instant or rapid rise)
1 1/2 teaspoons salt
1 1/2 cups warm water
1 tablespoon olive oil

Instructions

Step 1: Combine the flour, sugar, yeast, and salt in a large bowl. Add the warm water and olive oil, mixing until all ingredients are incorporated. The dough will be wet, sticky, and shaggy.
Step 2: Lightly spray the dough’s surface with cooking oil spray. Cover the bowl with plastic wrap and place a dry tea towel over it.
Step 3: Let the dough rise in a warm, draft-free spot for 2 to 3 hours, until it doubles in size and develops many bubbles. It should wobble like jelly when moved.
Step 4: About 30 minutes before baking, place a large (10-inch or 26cm) Dutch oven or heavy-based pot with its lid inside your oven and preheat to 450°F (230°C).
Step 5: Lightly flour your work surface and a plastic spatula with up to 1 tablespoon of flour. Use the spatula to scrape the dough out onto the surface, sprinkle the top with a large pinch of flour, and fold it over itself 5 to 6 times to form a rough round shape.
Step 6: Prepare a large piece of parchment paper to transfer the dough. Roll the dough onto the paper with the smooth side up, adjust its shape if needed, or gently shake the parchment to spread the dough evenly.
Step 7: Loosely cover the dough with plastic wrap and let it rest while the oven finishes preheating.
Step 8: Using oven mitts, carefully remove the hot Dutch oven from the oven. Lift the dough by the ends of the parchment paper and place it inside the pot.
Step 9: Cover the pot with its lid and bake for 30 minutes. Then remove the lid and bake for another 12 to 15 minutes until the loaf is golden brown and crusty.
Step 10: Transfer the bread to a wire rack and let it cool for 10 minutes before slicing and serving.

Tips & Variations

For extra flavor, add a tablespoon of herbs like rosemary or thyme to the dough before rising.
If you don’t have a Dutch oven, use any heavy lidded oven-safe pot, or bake the dough on a preheated baking stone with a pan of water to create steam.
Use bread flour for a chewier texture, or all-purpose flour for a lighter crumb.

Storage

Store the bread at room temperature in a paper bag or wrapped loosely in a kitchen towel for up to 2 days. To keep it longer, slice and freeze the bread in a sealed bag for up to 3 months. Reheat slices in a toaster or oven to restore crustiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to knead the dough?

No, this recipe is designed to require no kneading. The long rise time allows gluten to develop naturally, creating a good texture without the effort.

Can I use active dry yeast instead of instant yeast?

Yes, but dissolve the active dry yeast in the warm water first and let it sit for about 5 minutes until foamy before mixing it with the dry ingredients.

No Knead Artisan Bread Recipe

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★★★★★

4.5 from 64 reviews

This No Knead Artisan Bread recipe delivers a rustic, crusty loaf with minimal effort. Combining simple pantry staples, the dough requires no kneading and only a few hours to rise before baking in a preheated Dutch oven, creating a beautifully golden, bubbly textured bread perfect for sandwiches, toasts, or accompanying any meal.

Author: Elias
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 2 hours 55 minutes
Yield: 12 servings 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

3 cups bread flour (or plain/all-purpose flour)
1 tablespoon white granulated sugar
2 teaspoons dried yeast (instant or rapid rise)
1 1/2 teaspoons salt

Wet Ingredients

1 1/2 cups warm water
1 tablespoon olive oil

Instructions

Mix dry and wet ingredients: Combine flour, sugar, yeast, and salt in a large bowl. Add warm water and olive oil, mixing well until all ingredients are incorporated. The dough will be wet, sticky, and shaggy in texture.
Cover and rest dough: Lightly spray the dough’s surface with cooking oil spray. Cover the bowl with plastic wrap and then place a dry tea towel over the top to keep warmth in.
Proof the dough: Leave the covered bowl in a warm, draft-free area for 2-3 hours until the dough doubles in size, becomes bubbly with lots of little holes, and wobbly like jelly.
Preheat Dutch oven: Place a large (10-inch or 26cm) Dutch oven or heavy-based pot with its lid in the oven. Preheat the oven to 450°F (230°C) and allow it to heat for 30 minutes before baking.
Prepare dough for baking: Lightly flour your work surface and a plastic spatula with up to 1 tablespoon of flour. Scrape the sticky dough gently onto the floured surface with the spatula. Sprinkle the top of the dough with a pinch of flour and fold it over itself about 5-6 times to form a rough round shape.
Transfer to parchment paper: Cut a large piece of parchment paper big enough to hold the dough. Roll the dough onto the paper with the smooth side facing up, repositioning and shaking slightly to even out the shape.
Rest dough while oven preheats: Loosely cover the dough and parchment with plastic wrap and allow it to rest while the oven reaches temperature.
Transfer dough to hot Dutch oven: Using oven mitts, carefully remove the hot Dutch oven from the oven. Lift the dough by the parchment paper ends and gently place it into the pot.
Bake covered and uncovered: Cover the Dutch oven with its lid and bake the bread for 30 minutes. Then remove the lid and bake for an additional 12-15 minutes, until the loaf develops a golden brown crust.
Cool before slicing: Remove the bread from the oven and transfer to a wire rack. Let it cool for 10 minutes before slicing to allow the crumb to set.

Notes

Use bread flour for a chewier texture, but all-purpose flour works fine as well.
Warm water should be about 100-110°F (38-43°C) to activate the yeast properly.
Do not skip preheating the Dutch oven, as it creates steam for a crispy crust.
Dough is sticky and wet; avoid adding too much extra flour during handling to maintain a light crumb.
The recipe is flexible and best eaten fresh the same day but can be toasted the next day.

Keywords: No Knead Bread, Artisan Bread, Easy Bread Recipe, Homemade Bread, Dutch Oven Bread