No-Knead Crusty Artisan Bread

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A simple, rustic yeast bread with a crisp golden crust and airy crumb, made without kneading for easy home baking. This Australian-inspired quick recipe (vegetarian), ready in about 70 minutes, pairs all-purpose flour, instant yeast, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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 cups all-purpose flour
• 1/4 tsp instant yeast
• 1 1/4 tsp salt
• 1 1/2 cups warm water (about 80°F)

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large mixing bowl, combine 3 cups of all-purpose flour, 1/4 teaspoon instant yeast, and 1 1/4 teaspoons salt; stir well to evenly distribute the yeast and salt.
2. Step 2: Pour in 1 1/2 cups of warm water (approximately 80°F) and stir with a wooden spoon until a shaggy, sticky dough forms with no dry flour visible.
3. Step 3: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 18 hours, until bubbly and doubled in size.
4. Step 4: After fermentation, dust a work surface with flour and turn out the dough carefully; fold it over itself once or twice then shape it into a rough ball, keeping the dough loose and airy.
5. Step 5: Place the dough ball on a piece of parchment paper, cover with a clean towel, and let it rest for 1 hour at room temperature while you preheat your oven to 450°F.
6. Step 6: Place a heavy Dutch oven with its lid inside the oven and preheat for 30 minutes to get the pot scorching hot.
7. Step 7: Using oven mitts, carefully remove the Dutch oven, lift the dough with the parchment paper, and place both inside the pot; cover with the lid and bake for 30 minutes.
8. Step 8: After 30 minutes, remove the lid and bake the bread uncovered for an additional 15 minutes until the crust is deeply golden and crackly.
9. Step 9: Transfer the bread to a wire rack and let cool completely before slicing to preserve the airy crumb.