Rustic No-Knead Bread Recipe

Ingredients

• 375 g (3 cups)all-purpose flour
• 5 g (1 tsp)salt
• 1.5 g (½ tsp)instant yeast
• 355 ml (1½ cups)cold water

Instructions

1. 1

   Mix dry ingredients

   Combine the flour, salt and instant yeast in a large bowl.

2. 2

   Add the water

   Make a well in the middle of the dry ingredients and gradually pour in the cold water.

3. 3

   Form the dough

   Mix until all the flour is incorporated and the dough is loose and shaggy.

4. 4

   Let it rise

   Cover the bowl and leave the dough to rise for 12 hours.

5. 5

   Turn out dough

   Tip the dough onto a well-floured work surface.

6. 6

   Shape the loaf

   Fold the edges of the dough inwards to form a loaf.

7. 7

   Cover the loaf

   Set it seam-side down on a well-floured cloth or a piece of parchment paper, then cover it.

8. 8

   Preheat the pan

   Preheat the oven, an oven-proof pan and its lid to 230°C (450°F).

9. 9

   Transfer the dough

   Carefully take the hot pan and lid out of the oven and place the dough inside, seam-side up.

10. 10

    Bake covered

    Put the lid back on and bake for 30 minutes.

11. 11

    Finish uncovered

    Remove the lid and bake for a further 20 to 30 minutes.

12. 12

    Cool and serve

    Let the bread cool before serving.

What is rustic no-knead bread?

This is a simple, crusty loaf made from flour, water, salt and yeast, with time doing the work that kneading often does. No-knead bread became popular in American home kitchens as an approachable way to bake a loaf with a crisp crust and an open, chewy crumb.

Here, a long rise develops the dough while a covered, preheated pan traps steam during the first part of baking. The recipe keeps the ingredient list short and the hands-on work minimal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1370 calories, 40g protein, 287g carbs, 4g fat.

The flour provides most of the loaf's carbohydrates and some protein, while the small amount of fat comes mainly from the flour. Salt is the main source of sodium. Pair a slice with eggs, beans or another protein-rich food and vegetables for a more balanced plate.

The four ingredients

Flour: all-purpose flour makes a familiar, versatile loaf. Measure it consistently; packing a cup can add more flour than intended.

Yeast and salt: instant yeast is mixed directly with the dry ingredients, while salt seasons the dough. Keep the quantities as given so the slow rise stays balanced.

Water: cold water is added gradually and brings the mixture together into a loose, shaggy dough. It should not look like a firm kneaded dough.

Why the long rise matters

The 12-hour rise is the recipe's main fermentation stage, so allow for it when planning when to bake. Keep the bowl covered as directed while the dough rests.

The dough is ready for shaping after this rise; the recipe does not call for kneading during that time. A long rest also means there is no need to rush into baking as soon as the ingredients are mixed.

Shaping and transferring

Fold the edges in to make a loaf, then set it seam-side down on a floured cloth or parchment. The recipe turns it seam-side up when transferring it to the hot pan.

Take care when handling the preheated pan and lid. Have the dough ready to go before removing them from the oven, and lower it in carefully.

Crust and doneness

The pan stays covered for the first 30 minutes of baking, then the loaf bakes uncovered for another 20 to 30 minutes. The recipe gives a range for the uncovered stage rather than a single finish time.

Watch the crust as it bakes uncovered and remove the loaf when it has reached the colour and finish you want. Let it cool before cutting so the crumb can set.

Timing the bake

The listed total time is 780 minutes, including the 12-hour rise and baking. The method adds 50 to 60 minutes in the oven, but does not specify a cooling duration.

Start the dough well ahead of serving: mix it, leave it covered to rise for 12 hours, and then shape and bake it.

Serving ideas

Serve slices warm or at room temperature with butter, or use them alongside soup or a salad. The loaf also works as a base for sandwiches once cooled.

For a simple balanced plate, pair bread with a protein-rich topping and vegetables rather than serving it on its own.

Recipe notes & tips

• Allow the full 12 hours for the covered rise.
• Use a large bowl so the dough has room to rise.
• Flour the shaping surface and the cloth or parchment to help prevent sticking.
• Preheat the oven-proof pan and lid along with the oven to 230°C (450°F).
• Handle the hot pan and lid carefully when transferring the dough.
• Let the loaf cool before slicing.

Variations

• Wholemeal flour: Replace some of the all-purpose flour with wholemeal flour, keeping in mind that the loaf's texture may change.
• Seeded crust: Sprinkle seeds over the outside of the shaped loaf before baking.
• Herb aroma: Mix dried herbs into the flour before adding the water.
• Garlic flavour: Add a little finely chopped garlic to the dry ingredients.
• Cheese loaf: Fold grated cheese into the dough before shaping.

Common mistakes to avoid

• Adding flour too quickly: Pour in the water gradually and mix until all the flour is incorporated.
• Expecting firm dough: The mixture should be loose and shaggy rather than smooth and stiff.
• Shortening the rise: Leave the covered dough for the full 12 hours.
• Skipping the preheat: Heat the oven-proof pan and lid with the oven before baking.
• Handling the pan carelessly: Remove the hot pan and lid carefully before adding the dough.
• Cutting too soon: Let the loaf cool before slicing.

How to store

Once completely cool, store the loaf in a bread bag or wrapped in a clean cloth at room temperature and use within a few days. Refresh slices in a toaster or warm them briefly in the oven.

Frequently asked questions