I wasn't planning on posting 2 recipes this weekend, but when I shared a photo of my homemade Rustic No-Knead Bread recipe - I knew you guys would give me no choice 🙂
Honestly, I have been making this very simple, very basic bread ever since I watched the YouTube video by Mark Bittman of the New York Times back in 2006. In this video, Mark is learning this no-knead technique from Jim Lahey, owner of the Sullivan Street Bakery in New York.
He shows how anyone, even a 4yr old, can make this beautiful loaf of bread at home using just 4 basic ingredients - flour, salt, yeast, and water.
So this recipe is more of a technique, rather than a recipe because it's how he does it - that makes it so easy.
Normally, you have to knead your dough either by hand or with a good stand mixer to develop those yummy strands of gluten. Gluten is important as it traps the gas from the yeast, allowing the dough to rise and forming those giant air bubbles in what is known in baker-speak as 'the crumb'.
But gluten will also form naturally over time, which is what makes this particular recipe so easy. Just mix up the dough and let it sit. Time will do the rest.
So as you might have guessed, this is by no means a quick recipe. Plan on making a batch at night - and baking it in the morning - as you will need at least 12 hrs for the dough to work its magic.
The only other tool you will need is a good, heavy-duty, oven-proof pan with a lid. I use my 6qt enameled Dutch Oven by Lodge and it works great. Just make sure whatever you use is oven-proof and it has a lid.
Here is the one I use and I'll include my Amazon Affiliate link. As an Amazon Affiliate, I do earn from qualified purchases but at no additional cost to you.
Rustic No-Knead Bread Recipe
In a large bowl, combine the flour, salt, and yeast together (see recipe box below for amounts). Make sure it's well mixed, and form a well in the center and add the water.
Using a wooden spoon, mix until a loose, shaggy dough is formed.
Don't overmix it - just until all the loose flour has been incorporated into the dough.
Now cover it - and wait at least 12 hrs. That's it. I let mine rest on the kitchen counter overnight.
The next morning it should look like this.
Carefully scrape the dough onto a well-floured work surface using a rubber spatula or bench scraper.
To form the dough into our loaf, simply take the edges and fold them into the center. It won't be perfect, but that's ok. Keep some flour handy and sprinkle some whenever it gets too sticky to handle.
Finally, lay out some parchment paper or a clean kitchen towel and coat that with a sprinkling of flour as well. Gently gather your dough and place it on the paper/cloth with the seam side down.
Cover the dough one last time and let it rest while we preheat our oven.
Place your oven-proof pan and lid in the oven and pre-heat it to 450° F. They say 500° on the video but I find 450° works fine.
When it's ready, CAREFULLY remove the pan and lid, and plop your dough in with the seam side UP.
Be extremely careful: this pan AND lid are extremely HOT.
Replace the lid and bake for 30 minutes. Carefully remove the lid and bake for an additional 20 - 30 minutes.
Place your bread on a cooling rack and try to let it rest for a short while before cutting into it. I know - the temptation is REAL!.
Serve with your favorite soup, stew, or simply a smear of your favorite jam or jelly.
See? Not too hard and once you do it a few times it will become second nature to make your own. Nothing smells as good as freshly baked bread and without any of those weird ingredients or oil that we see in storebought.
Enjoy your week and we'll see you next time.
Happy baking.
Rustic No-Knead Bread Recipe
- Prep Time: 720 min
- Cook Time: 60 min
- Total Time: 13 hours
- Yield: 1 Loaf 1x
- Category: Breads
- Method: No-Knead, Oven
- Cuisine: American, Vegan
Description
I wasn't planning on posting 2 recipes this weekend, but when I shared a photo of my homemade Rustic No-Knead Bread recipe - I knew you guys would give me no choice 🙂
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- ½ tsp instant yeast
- 1 ½ cups cold water
Instructions
- In a large bowl, mix all the dry ingredients
- Make a well in the center, and slowly add water
- Mix until all the flour in incorporated and you have a loose, shaggy dough
- Cover and let rise 12 hrs
- Turn dough out onto a well-floured surface
- Form into a loaf by folding edges in
- Place onto a well-floured cloth or parchment paper - seam down - and cover
- Preheat oven AND an oven-proof pan and lid to 450° F.
- CAREFULLY remove pan and lid and place dough inside, seam UP
- Replace lid and bake covered for 30 minutes
- Remove lid and bake uncovered - an additional 20 to 30 minutes
- Let cool and serve
Deanna Myers
Anybody ever added caraway seeds to make a seeded rye bread?
Btw, I’ve done this with whole wheat pastry flour and it works great!
Connie
I love this bread so much. It is so simple and so delicious. I've given the recipe to my daughter who is not vegan and she makes it all the time and loves it as well. Her husband requested it for his lasagna birthday dinner recently.
Satyavati
HI Chuck:
This is my go-to bread recipe. I often make it with part whole wheat or part rye flour. Delicious. If using heavier flour I add 1T whole what gluten per cup of flour to help the rise. I'm wondering if this dough could be used to make hamburger buns or rolls, without putting in Dutch oven. Would that work?
Linda
Delicious and works every time!
Janet Paula
Can I make this with Teff flour? Thanks.
Debideb
Can you use other flours than white? Almond? buckwheat? Would that alter the amount you use?
Lisa Ferrin
What type of pan do you bake this bread in? Whole wheat flour measurements the same?
Alanna
Can this recipe be made into dinner rolls?
Deann
I’ve been yearning for sourdough bread but can’t find the genuine article where I live. Would it be possible to use this recipe and use a sourdough starter from Amazon in place of the yeast? Anyone tried something like that or have a suggestion?
Judith Lautner
I have made this twice now and it works beautifully. However, I used parchment paper to place the dough on and when I tried to turn the dough over so that the seam side was up, it stuck to the paper and was a bit messy. The first time I made it I missed that part and just put it in the pan along with the parchment paper and it was great that way anyway. I think if I set the dough on a clean towel instead of parchment that would work better.
Barbara
Just made this for the first time and it was super easy. Just follow the directions and you won’t be disappointed. DELICIOUS!!!!
D Anne G Gann
Curious, why cook the loaf seam side up?
Melanie
To give it texture and character. It works well either way.
Justina Bowen
Made this for Thanksgiving and the whole family loved it! I did learn that it comes out looking pretty much the same as when you put it in, so next time I will make the folds more even, and give it a roundish shape. Also, it was so close to sourdough without the tang - I would love to try this with a sourdough starter or even maybe some lemon juice? I will definitely keep making and experimenting with this awesome recipe!
Mary
Chuck do you know if I need to add anything for high altitude? I live in a suburb of Denver, Colorado. Am anxious to try this recipe.
Cheryl Eastburn
Mary, I have made this as directed and it came out wonderful. I live in Colorado near Castle Pines. In fact I am putting a loaf in the oven now.
Cheryl
Mary
Thanks Cheryl. I live in Parker - so we're close!
Colleen
Has anyone tried this with GF flour?
Kristy
I can't stop saying....THAT'S SO COOL!! First attempt and it's amazing and delicious. I read your instructions, watched the YouTube video, read your instructions again, and gave it a try. It's so cool!! There are a couple tweaks I need to make, but they have to do with my oven. Next time I'm going to raise the baking rack one step because the bottom of the loaf got a touch black in spots and I'm going to buy an oven thermometer because I'm convinced my oven runs hot. Thank you SO much for sharing this simple, delicious, SO COOL receipe. THE CRUST is to die for!!!!
Em
I used whole wheat flour, followed instructions. And it turned out great!
Nicole
Hi! Have you tried this without using instant yeast? I've got "regular" yeast but can't find any instant these days.
KIPPY ROGERS
Just cooled enough to try. Better than other recipe been using with 1 tsp yeast, 2tsp salt and warm water. It never doubled this did and using cold water what a boost and worry saver. I left lid on and baked 50 minutes less dense crust but still scorched on bottom but my best loaf yet. Using this going forward. Like less crusty. some but past ones were really tough on teeth. This one way better.
Rosemarie
I was only able to get active dry yeast, not instant. Can you tell me how to use it in this recipe, and the measurement needed?
Chuck Underwood
I used active dry yeast - 1/2 tsp
Jill D Penny
Your recipe stated to use instant yeast is that correct?
Autumn Gladieux
I can’t to wait to make this recipe!
Question...how long do i bake if I’d like to make 2 loaves at same time?
Thanks so much
Carol
CHUCK!!! Oh my goodness, DELICIOUS!! THANKYOU...I only made half recipe...I’m glad, Cuz I’ll likely devour the whole thing today!
Diane K Hall
LOve it! Thanks for the details in recipe!
Cate
YES! I finally made a crusty artisanal bread! I made mine with half whole wheat and added Kalamata olives and it was every bit as good as any ANY bakery! Thank you Chuck! And no it didn’t stick!
Mary
Baked this bread as directed in my corningware casserole. It was the perfect size for a rustic round loaf. So crispy and delicious!
chris
can I use gluten free flour? what about whole wheat pastry flour?
Chuck Underwood
No to whole wheat - not sure for GF
Sharon
This is a recipe that finally allows me to make delicious bread. Love it! Thanks for the photos and detailed instructions.
Elizabeth Jones
After baking, is it cooled in the pan or removed ?
Chuck Underwood
I typically take it out to cool on a cooling rack
Evan Bernstein
I make this recipe, following the instructions exactly, (that was painful), but it works and is delicious. Don't change a thing and it is awesome. The only addition I do is add fresh herbs or spices sometimes.
Susan
COLD Water??? Yeast needs warm water to activate well. Yes?
Chuck Underwood
Not necessarily....
Marilyn
Thanks, Chuck...looks AMAZING! Did you put parchment..or anything...in the hot pan when you put the dough in to bake? Thank you.
Chuck Underwood
Nope. Not a thing
Marilyn
Great, thanks!
Janet Reiber
Does this work well with whole grain flour?
Chuck Underwood
This recipe is only for white bread.
Linda
Do you have a recipe for wheat bread?
Ginna
I have made this bread for some time now and have tried it replacing one cup of white flour with one cup whole wheat. It works. The bread is very heavy and dense and does not rise as much. This morning I made a loaf with half white and half white whole wheat. It worked as well as the all white. I have been using regular yeast, just adding more. 1tsp. Also try mixing in raisins and cinnamon.
Sheri
Thanks! I was wondering about this! 🙂
Dana
FYI - If you don't have an oven safe covered dutch oven, you can also place the loaf on a baking sheet, best with either parchment paper or silicone mat, and an oven proof pain on the bottom rack. Place the loaf on the top rack, and carefully pour boiling water into the pan on the bottom rack. This will create the steam that creates that beautiful, chewy crust.
Christine
Making this right now....questioning the small quantity of yeast...(should that read 1/2 TBSP instead of Tsp? Just don't want to mess this up, it sounds so good!
Chuck Underwood
Nope - teaspoon.
Christine
Thank you!
Diane
I wish I could find some yeast, I have tons of flour. The stores baking aisles are empty
Sue
Diane, I feel your pain. I have plenty of yeast but wish I had more flour! ?
JoAnne Lowe
Diane, if you have a brewery nearby, give them a call to see if they have leftover yeast. I have one nearby and with the scarcity of yeast right now, they are giving it away. My local place makes vodka, etc. Worth a try! Good luck.
Kathy
Diane, don’t hold me to it but I believe a teaspoon of apple cider vinegar and a teaspoon of baking soda will replace the yeast for rising
Susan
You can also cut the rising time but the longer you let it rise, the better tasting it is. There are 2 and 4 hour versions but they tend to be tasteless.
Try adding some herbs before baking, or sprinkle some everything bagel mix on the top. So delicious. Thanks Chuck!
Dorie Kosche
Great ideas!
Linda
Great ideas on seasoning on top, thank you
Caroline
This is the best and easiest bread recipe. I have tried so many of these “no knead” deals . This one has the best pockets of air in and the best flavor.
THIS IS A MUST HAVE/BAKE RECIPE. Thank you !