Thank you so much for being here! If you’ve ever dreamed of making crusty, bakery-style bread at home—but thought it was too complicated or required a stand mixer—this No-Knead Artisan Bread Recipe is going to change everything.
It’s made with just 4 simple ingredients, requires no kneading, and delivers that beautifully golden, crackly crust and soft, chewy inside you love in a good artisan loaf. Yes, it’s that easy.
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What Is No-Knead Artisan Bread?
Artisan bread refers to bread made with traditional techniques, minimal ingredients, and a slow fermentation process. This no-knead method skips the labor of kneading and lets time do the magic. You mix the dough in a bowl, let it rise slowly, and bake it in a hot Dutch oven to mimic bakery-quality results.
The result? Crusty, rustic bread with an open crumb and deep, yeasty flavor.
Why You’ll Love This Bread Recipe
- 🍞 No kneading required
- 🧂 Only 4 ingredients (you probably have them already)
- ⏳ Hands-off rise time
- 🔥 Golden, crackly crust and soft interior
- 🧡 Perfect for beginners
- 🍽️ Goes with everything—from soups to sandwiches
What Does It Taste Like?
This bread is everything a rustic loaf should be: crusty on the outside, soft and chewy on the inside, with a slight tang from the long rise and a naturally buttery aroma. The slow fermentation builds flavor without any complicated steps.
It’s like your favorite bakery loaf—but made by you, right at home.
Benefits of This Bread Recipe
- No fancy equipment or stand mixer
- Budget-friendly (literally pennies per slice)
- Naturally dairy-free and vegan
- Long fermentation supports better digestion for some
- Perfect beginner recipe to master basic baking recipes
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon instant yeast
- 1½ cups warm water (about 100–110°F)
Tools You’ll Need
- Large mixing bowl
- Wooden spoon or spatula
- Plastic wrap or clean towel
- Dutch oven or heavy covered pot
- Parchment paper
- Cooling rack
Ingredient Notes & Substitutions
- Flour: Bread flour gives more chew; all-purpose works perfectly too
- Salt: Sea salt or kosher salt enhances flavor
- Yeast: Use instant or active dry (proof first if using active dry)
- Add-ins (Optional): Rosemary, garlic, cheese, olives, or seeds
How to Make No-Knead Artisan Bread – Step-by-Step
Step 1: Mix the Dough
In a large bowl, mix flour, salt, and yeast. Pour in warm water and stir until a shaggy, sticky dough forms.
Step 2: First Rise (12–18 Hours)
Cover with plastic wrap or a clean towel and let it sit at room temperature for 12–18 hours. It should double in size and look bubbly and jiggly.
Step 3: Shape and Rest
Turn dough onto a well-floured surface. With floured hands, gently shape into a ball (no kneading!). Let it rest on parchment paper for 30–60 minutes while the oven preheats.
Step 4: Preheat the Oven
Place your Dutch oven (with lid) into the oven and preheat to 450°F (232°C) for at least 30 minutes.
Step 5: Bake
Carefully remove Dutch oven, lift the dough using the parchment, and place it inside. Cover and bake for 30 minutes, then uncover and bake for another 10–15 minutes until golden brown and crusty.
Step 6: Cool
Let your beautiful loaf cool on a wire rack for at least 30 minutes before slicing. (Trust me—it’s worth the wait!)
What to Serve With Artisan Bread
- Olive oil & balsamic vinegar for dipping
- Soups like tomato basil, lentil, or minestrone
- With eggs and jam for breakfast
- Sandwiches and paninis
- Cheese boards and charcuterie
Tips for Success
- Use a scale for flour if you have one—accurate measurement = perfect loaf
- Let it rise as long as possible for the best texture and flavor
- Don’t skip the covered bake step—it traps steam for a crispy crust
- Slice with a serrated bread knife for clean cuts
- Store in a bread bag or paper bag at room temp for 2–3 days
Storage Instructions
- Room temp: 2–3 days in a paper bag or bread box
- Freeze: Wrap in foil + a zip bag for up to 3 months
- Reheat: Crisp in oven at 350°F for 10 minutes or toast slices directly
General Info
- Prep time: 10 minutes
- Rise time: 12–18 hours
- Bake time: 40–45 minutes
- Total time: ~13 hours (mostly inactive)
- Servings: 1 large loaf (10–12 slices)
Frequently Asked Questions (FAQ)
Can I use whole wheat flour?
Yes! Swap up to half the flour with whole wheat. You may need a touch more water.
What if I don’t have a Dutch oven?
Use any heavy oven-safe pot with a lid, or a deep casserole dish tightly covered with foil.
Can I bake it right after mixing?
It needs time to develop flavor and gluten, so at least 8 hours is ideal. Overnight is best.
Is this bread gluten-free?
Not as written, but you can try with 1:1 gluten-free baking flour and add 1 tsp vinegar to help with texture.
Conclusion: This No-Knead Artisan Bread is Your New Signature Bake
With just 4 ingredients and no kneading, this No-Knead Artisan Bread Recipe proves that incredible homemade bread doesn’t have to be complicated. The crust is golden and crackly, the inside is soft and chewy, and the satisfaction of baking it yourself? Unmatched.
If you’ve been nervous to try baking bread, let this recipe be your invitation. You’ve got this!
You’ll Also Love:
Garlic Butter Bread Rolls – Soft, buttery, and perfect for dipping or serving with soup.
One-Pan Chicken Fajitas – A quick, colorful, and flavorful dinner made on a single sheet pan.
Ginger Soy Glazed Cod – Flaky, oven-roasted cod with a sweet and savory Asian-inspired glaze.
Cucumber Mango Avocado Salad – Light, refreshing, and bursting with summer flavor.
Made this recipe? I’d love to see your artisan loaf!
📸 Tag me @easyrecipesteps on Pinterest or Instagram and leave a review so others can bake with confidence.
Nutritional Info (per slice – approx.):
- Calories: 130
- Carbs: 26g
- Fat: 0.5g
- Protein: 4g
- Fiber: 1g
Let’s bake something beautiful—with just four ingredients and a whole lot of love
Ingredients
Equipment
Method
- In a large bowl, mix flour, salt, and yeast. Pour in warm water and stir until a shaggy dough forms.
- Cover the bowl with plastic wrap or a clean towel. Let sit at room temperature for 12–18 hours until doubled and bubbly.
- Turn dough onto a well-floured surface. Gently shape into a ball and rest on parchment paper for 30–60 minutes.
- Place Dutch oven (with lid) in oven and preheat to 450°F for 30 minutes.
- Carefully transfer the dough on parchment into the hot Dutch oven. Cover and bake for 30 minutes. Then uncover and bake an additional 10–15 minutes until golden.
- Transfer baked loaf to a wire rack. Cool at least 30 minutes before slicing.