No-Knead Artisan Crusty Bread
A simple, rustic yeast bread with a crackly crust and tender crumb, made without kneading or special equipment. This australian-inspired quick meals ready in about 55 minutes pairs (400 g) all-purpose flour, instant yeast, fine sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 1/4 cups (400 g) all-purpose flour
- 1/4 tsp instant yeast
- 1 1/4 tsp fine sea salt
- 1 1/2 cups (360 ml) warm water (about 110°F/43°C)
- 1 tbsp cornmeal (for dusting)
Instructions
- Step 1: In a large mixing bowl, combine 3 1/4 cups all-purpose flour, 1/4 tsp instant yeast, and 1 1/4 tsp fine sea salt. Stir well to evenly distribute the dry ingredients.
- Step 2: Pour in 1 1/2 cups warm water (about 110°F/43°C) and mix with a wooden spoon or spatula until a sticky, shaggy dough forms; no kneading is needed.
- Step 3: Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 1 1/2 hours until it has doubled in size and is bubbly on the surface.
- Step 4: Preheat your oven to 450°F (230°C). Place a heavy covered Dutch oven or oven-safe pot inside to heat for 30 minutes.
- Step 5: Dust a work surface with 1 tbsp cornmeal. Carefully turn the dough out onto it and gently fold the dough over itself twice to shape it into a rough ball without deflating too much.
- Step 6: Remove the hot pot from the oven, place the dough ball inside, cover with the lid, and bake for 30 minutes.
- Step 7: After 30 minutes, remove the lid and bake uncovered for an additional 15 minutes until the crust is deep golden brown and crackly.
- Step 8: Transfer the bread to a wire rack and cool for at least 1 hour before slicing to allow the crumb to set.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Knead Artisan Crusty Bread take to make?
Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Knead Artisan Crusty Bread?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (400 g) all-purpose flour from drying out.
Can I substitute ingredients in No-Knead Artisan Crusty Bread?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Knead Artisan Crusty Bread for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Knead Artisan Crusty Bread?
Australian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
