Rustic No-Knead Bread

Name: Rustic No-Knead Bread
Prep time: 5 min
Cook time: 25 min
Total time: 810 min
Ingredients: 525 grams of bread flour (about 4 cups); 440 milliters of water (about 1 3/4 cups); 7 grams of instant yeast (1 envelope); 1 teaspoon of salt

January 28, 2026
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Everyone needs an easy bread recipe that you can bake up to have with dinner or bake for a friend and these rustic no-knead loaves are exactly that. It takes 2 minutes to mix up the dough and it can will chill in your refrigerator overnight or for up to 3 days, so it is ready when you are. The dough doesn’t need to be kneaded and when you are ready to bake it, you’ll just slice it into portions and shape it however you want. You can literally just bake them in any shape, rustic or not, and they will turn out fantastic.

If you are new to baking bread or just want a low maintenance bread recipe in your back pocket this one is for you.

Let’s get started…

Whether you are planning this bread for a specific meal or there is just a chance that you will want fresh bread in the next 3 days, have this dough ready in the refrigerator! It is so easy to prep. Just mix 525 grams of bread flour (about 4 cups), an envelope of instant yeast (7 grams) and a teaspoon of salt in a medium mixing bowl and add 440ml of water (about 1 3/4 cups). Mix until you have a shaggy dough with no dry flour left behind, cover the bowl and let the mixture sit out on your counter top for 2 hours. This will let the yeast get a little head start before you chill the dough.

The mixture should be bubbly after 2 hours. Place the dough in the refrigerator and chill overnight or for up to 3 days. The flavors get better the longer the dough rests, but overnight is plenty of resting if that works best for your plans.

When you are ready to bake the bread, transfer the dough onto a well floured surface and use a sharp knife to divide the dough into 3 equal portions.

Flour your hands and shape the portions of dough into your preferred shape. I like loose rectangles, so I just pull the sides into the middle to narrow the dough and flip it over once so the smooth side is up. Gently tuck the ends under as you transfer the dough onto a parchment lined baking sheet.

I like to dust the parchment paper with some flour or cornmeal just to further prevent sticking, but this is optional.

Cover the loaves loosely with a light kitchen towel and let them rest for about 45 minutes while you preheat your oven to 450 degrees.

After 45 minutes, use a sharp knife or bread lame to cut 2-3 shallow slashes into the top of each loaf.

If you want to sprinkle some finely shredded cheese, herbs or sea salt over the loaves, give them a light mist with water and add the cheese or herbs right before you bake them.

Bake the loaves for about 25 minutes in a 450 degree oven. The bread is done when it is golden brown and the loaves sound hollow when you tap on the bottom.

This bread is wonderful. The crust is thin and crisp and the crumb is chewy and flavorful. Every time I bite into a fresh loaf, I am always amazed at just how much flavor can be created with flour, yeast, salt and water. Its a baking miracle!

If you have leftovers, keep them in an airtight bag at room temperature. I love slicing these loaves longwise and make a panini with them or cutting them into cubes and baking up fabulous croutons.

Whether you are a bread novice or a baking pro, this is a recipe you should always have on hand. There is nothing easier than rustic no-knead loaves and nothing better than fresh baked bread.

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