This No-Knead Rustic Bread Loaf is one of the easiest bread recipes. It starts with flour, salt, yeast and water, add in a little time plus a hot dutch oven equals one crusty rustic loaf!

No-Knead Rustic Bread Loaf

Here’s the math: 4 ingredients + 24 hours + a hot dutch oven = 1 rustic bakery loaf of bread.

I have literally purchased bread that looked exactly like this. However this no-knead bread tastes a gazillion times better. Plus what’s better than the smell of bread baking in your home?

Answer: Nothing.

The crust is crisp and even has those tiny little air bubbles on the exterior. The inside is tender and soft with lots of chewy goodness and just waiting for a slather of butter or to stack with leftover corned beef.

No-Knead Rustic Bread Loaf

Got 24 hours? Make this rustic bread or maybe ciabatta?

ingredients for No-Knead Rustic Bread Loaf

To Make This Rustic Bread Loaf You Will Need:

  • bread flour
  • kosher salt
  • active dry yeast
  • warm water

dry ingredients in bowl

First, in a large mixing bowl, measure and add in 3 cups bread flour (why bread flour? see next step), 1-1/2 teaspoons kosher or sea salt and 3/4 teaspoon active dry yeast. Then whisk to combine.

whisk dry ingredients

What is the Difference between All-purpose vs. Bread Flour?

It all boils down to high protein. Protein content will affect many aspects of the flour and doughs/batters such as water absorption, cohesiveness, viscoelasticity, dough strength, texture, loaf volume, and crumb grain. <—I learned that from the bakerpedia.com. Typically (not always) if a recipe is yeast leavened (i.e breads) you should use bread flour. If a recipe is chemically leavened (baking powder and/or baking soda) it will need less protein and all-purpose flour is usually called for. Like in biscuits, cakes and cookies, for example.

What Is the Best Way to Dry Measure Flour?

Give the flour a quick stir to fluff it up a tad. Spoon flour into measuring cup and then level it off with a dull knife.

pour in water

Next pour in the water and use a rubber spatula and mix.

mix until combined

It should start to form a shaggy dough.

dough ball

Keep going until all the flour is incorporated.

cover and let rest 18 to 24 hours

Lastly, cover the bowl tightly with plastic wrap and set it out on your counter for 18 to 24 hours. No more mixing, stirring and definitely no kneading until tomorrow.

heat a cast iron dutch oven

The Next Day:

Place a round dutch oven (with lid) on the lowest rack of your oven. Then preheat your oven (with the dutch oven inside) to 450℉ (232℃). I set a timer for 20 minutes from the very start to make sure the pot gets hot.

the dough the next day

Meanwhile, remove the plastic wrap.

sprinkle with flour

The dough will be pretty sticky, therefore sprinkle with a few tablespoons of flour over top of the dough.

scrape sides of bowl

Then use a rubber spatula to scrape the sides of the dough, working your way around and underneath.

shape into a ball

Next, with floured hands, shape it into a ball.

carefully place in ungreased hot dutch oven

Then, using oven mitts, remove the dutch oven and the lid. Next, carefully place the loaf into the hot dutch oven and because the pot is still hot, use mitts, replace the lid and slide the covered pot back into your oven to bake for 30 minutes.

bake covered in oven

No need to oil your enameled dutch oven as it won’t stick.

uncover and continue to bake

After baking the bread for 30 minutes, remove the lid to the dutch oven and continue to bake for 15 to 20 minutes or until the exterior is deeply golden brown.

No-Knead Rustic Bread Loaf

Next, remove and transfer the loaf to a wire rack and cool completely. Because the dutch oven is screaming hot the bread should’t stick.

It’s pretty magical, I’m not going to lie.

No-Knead Rustic Bread Loaf

Lastly, once the rustic bread loaf has cooled, use a bread knife and slice before swiping in butter 😉

Looking for More No Knead Bread Recipes? View my growing collection here!

No-Knead Rustic Bread Loaf

Enjoy! And if you give this Rustic Bread Loaf recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

No-Knead Rustic Bread Loaf

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Yield: 10 slices

No-Knead Rustic Bread Loaf

This No-Knead Rustic Bread Loaf is one of the easiest bread recipes. It starts with flour, salt, yeast and water, add in a little time plus a hot dutch oven equals one crusty rustic loaf!

Ingredients

  • 3 cups bread flour
  • teaspoons kosher salt
  • 3/4 teaspoon active dry yeast
  • cups water, warm (around 110°)

Equipment

Instructions 

THE DAY BEFORE - Make The Dough:

  • In a large mixing bowl, combine the flour, salt and yeast,
  • Pour in the water and use a rubber spatula and mix until combined.
  • Cover the bowl tightly with plastic wrapped let it rest on your counter for 18 to 24 hours.

THE DAY OF - Make the Bread:

  • Place a round dutch oven (with lid) on the lowest rack of your oven.
    Preheat your oven (with the dutch oven) to 450℉ (232℃).
    I set a timer for 20 minutes from the very start.
  • Meanwhile, dust the top of the dough with a few tablespoons of flour. Use a rubber spatula to scrape the sides of the dough, working your way around and underneath.
  • With floured hand, pick up the dough and shape into a ball.
  • Use oven mitts to remove the dutch oven and the lid. Carefully place the loaf into the hot dutch oven (seam side down) and, using mitts, replace the lid and slide the pot with the bread back into your oven for 30 minutes.
  • Then remove the lid and continue baking the bread for 15 more minutes or until the top is golden and crusty.
  • Then carefully remove the bread, it should come out easily, to a wire rack to cool completely before slicing.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1slice, Calories: 138kcal, Carbohydrates: 28g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 352mg, Potassium: 46mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg