This No-Knead Artisan Bread is one of the easiest homemade breads you can make, perfect for beginners and seasoned bakers alike. With just five simple ingredients and no special equipment, you can create a beautifully crusty loaf right in your kitchen. The dough requires no kneading at all, yet it bakes into a bakery-style artisan bread with a soft, fluffy interior and an irresistibly thick, chewy crust.
If you've ever wanted to make rustic white bread at home, this simple, foolproof recipe will quickly become a favorite. This Artisan Bread is ideal for everyday meals, weekend baking, or when you want a cozy, fresh loaf straight from the oven.
If you like this recipe, make it today, and then make this No-Knead Easy Jalapeno Cheese Bread next.
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Favorite Easy Artisan Bread
If you already bake bread at home, you know how relaxing and addictive it can be. There's something incredibly satisfying about making your own loaf-and it always tastes so much better than store-bought bread! But if you're new to bread baking or find working with yeast a little intimidating, this no-knead Artisan Bread recipe is the perfect place to begin.
You don't need a stand mixer or any special tools. There's no kneading at all, and the dough comes together in under a minute. After the first rise, shape it into a rough ball, let it rise again, and preheat your oven.
While a Dutch oven or cast-iron pot gives the best artisan-style crust, it's not required. If you don't have one, don't worry-I've included simple instructions to bake this No-Knead Artisan Bread without a Dutch oven, too.
However, if you are uncomfortable with yeasted bread and want to start with one without yeast, check out Orange Raisin Soda Bread (Eggless).
Or, if you want to go a step further, try this Honey Oat Bread!
If you love making bread in a Dutch oven, try this No Knead Raisin Bread.
Why You Will Love Artisan Bread
- Beginner-Friendly: The method is simple, quick, and perfect if you're new to bread baking.
- Only Five Ingredients: This Artisan Bread is made with pantry staples-no oil, butter, or dairy required.
- No Kneading: The dough comes together in under a minute with just a bowl and spoon.
- Perfect Texture: A beautifully crispy, chewy crust with a soft, airy, fluffy interior.
- Naturally Vegan: This bread contains no dairy, making it great for vegan diets.
- Reliable and Delicious: Despite minimal effort, the loaf has incredible flavor and artisan-quality.
- Flexible Baking Options: A Dutch oven yields the best crust, but you can bake it on a sheet pan or in a regular pot.
Ingredients and Notes
- Flour: I prefer using bread flour for artisan bread because it creates a slightly chewier crust and a stronger structure. It's what I usually keep in my pantry. However, you can absolutely make this recipe with all-purpose flour; the loaf still turns out soft, fluffy, and delicious.
- Salt: Salt enhances the overall flavor.
- Water: Use lukewarm water (100-110°F) to activate the yeast properly. Cold water won't wake the yeast up, while hot water can kill it and prevent fermentation.
- Yeast: I use active dry yeast for this no-knead bread, but instant yeast works just as well. If using instant yeast, the dough may rise a little faster, so keep an eye on it.
- Sugar: Helps activate yeast and support fermentation. You can replace it with honey if you prefer a natural sweetener.
How To Make Artisan Bread
Making Wet and Sticky Dough
- Add warm water, sugar, and yeast to a large mixing bowl.
- Stir gently to mix and let it sit for 5 minutes.
- Once the yeast mixture is slightly frothy, add flour and salt and mix with a wooden spoon or spatula until the dough comes together.
- The Artisan Bread dough will be wet and sticky.
- Cover the dough bowl with plastic wrap or a kitchen towel.
Rising the Dough
- Let it rest in a warm place until doubled in size, for 1-3 hours.
- The rise time depends heavily on the kitchen temperature; if it is warm, it may rise quickly, and if it is cold, it may take longer.
- The dough will have lots of small bubbles and be wobbly, like jelly.
- Once the dough has risen, transfer it onto a lightly floured work surface.
- Lightly flour your hands, then fold the dough over itself 5-6 times.
- Alternatively, instead of using your hands, use a bench scraper to fold the dough.
- Roughly form a dough ball.
- Measure out a large piece of parchment paper, large enough to transfer the dough into the Dutch oven or casserole.
- Sprinkle a large pinch of flour in the center of the parchment paper, then place the dough ball in the center.
- Gently grasp the parchment at each end to lift the dough, then transfer it to a large bowl. Cover the dough loosely with plastic wrap and rest for 30 minutes.
Preheating The Oven and Pot
- While the dough rests, place the Dutch oven or casserole pot with the lid in the oven and preheat at 450°F (230°C) for 30 minutes.
Baking The Artisan Bread
- Use kitchen mitts to carefully remove the pot from the oven.
- Score the bread down the middle and transfer it to the pot with the parchment paper.
- Cover the pot with the lid and bake the bread for 30 minutes.
- Then remove the lid and bake for 10-12 minutes, until the loaf is golden brown.
- Remove the Artisan Bread from the oven and carefully transfer it to a cooling rack.
- Let it cool completely before slicing.
Serving Suggestions
Enjoy warm slices with butter, vegan butter, or olive oil.
Pair this Artisan Bread with soups, stews, or curries.
Serve alongside pasta, salads, or roasted vegetables for a complete vegetarian dinner.
Use it to make open-faced sandwiches, bruschetta, or toast.
Slice, toast, and serve with jams, nut butters, or homemade spreads for breakfast.
Turn day-old slices into croutons or breadcrumbs for soups and salads.
Storing Suggestions
Wrap the bread tightly in plastic wrap, foil, or store it in an airtight container at room temperature for 3-4 days. You can also freeze the whole loaf or individual slices for up to 2 months.
To use, thaw the bread at room temperature or warm it in the oven for a few minutes to refresh the crust. If you've frozen slices, you can place them directly in the toaster-no need to thaw!
Baking Tips
Flour: Several factors can affect the amount of flour needed for the yeasted dough. You may need more or less flour than the recipe specifies. It is best to judge when to stop adding flour by looking at and feeling the dough. I measured the flour with the kitchen scale and will make the same suggestion. However, to avoid adding too much flour, add it gradually until you achieve a wet, sticky dough.
No-Knead Dough: There is no need to knead the dough. Mix the flour and yeast with a wooden spoon or spatula until well combined. The dough will be rough, wet, and sticky. When it rises, it will be bubbly and wobbly like jelly.
Rising Time: The rising time may vary depending on the warmth of the kitchen. The dough will double or more within 1-3 hours. In summer, my dough rises more than twice its size in an hour. So, keep an eye on the dough, and if you do not see it rise, keep it in a warm place.
Yeast: You do not need to proof the yeast if you use instant or rapid-rise yeast. Instead, mix all the dry ingredients and add warm water to make the dough. However, it is always best to proof the yeast when using active dry yeast.
Dutch Oven: I bake the bread in a cast-iron casserole pot. You can use a Dutch oven, a casserole pot, or any cast-iron pot that is resistant to high oven temperatures.
FAQ For Artisan Bread
Absolutely! You can still bake delicious artisan bread without a Dutch oven. Simply place the shaped dough onto a parchment-lined baking sheet with a rim. Cover it loosely with plastic wrap and let it rest while the oven preheats.
Bake the loaf on the middle rack for 25-30 minutes, or until the top turns golden brown. If the bread begins to brown too quickly, reduce the oven temperature to 400°F (200°C) for the remaining bake time.
More Easy Bread Recipes
Artisan Bread (No Knead)
Video
Ingredients
- 3½ cups (420g) bread flour
- 1½ cups (360ml) warm water
- 2 teaspoon active dry yeast (or instant yeast)
- 1 tablespoon sugar
- 1½ teaspoon salt
Instructions
Making Wet and Sticky Dough
- Add warm water, sugar, and yeast to a large mixing bowl. Stir gently to mix and let it sit for 5 minutes.
- Once the yeast mixture is slightly frothy, add flour and salt and mix with a wooden spoon or spatula until the dough comes together. The dough will be sticky.
- Cover the dough with plastic wrap or a kitchen towel.
Rising The Dough
- Let it rest in a warm place until doubled in size, for 1-3 hours. The rising time highly depends on the kitchen temperature; if it is warm, it may rise quickly, and if it is cold, it may take longer.
- Once the dough has risen, it will have lots of little bubbles and be wobbly like a jelly.
- Scrape it onto a lightly floured work surface. Lightly flour your hands, then fold the dough over on itself 5-6 times. Roughly form a dough ball. Instead of using your hands, fold and form the dough using a bench scraper.
- Measure out a large piece of parchment paper, large enough to transfer the dough to the Dutch oven or casserole. Sprinkle a large pinch of flour in the center of the parchment paper and place the dough ball on it.
- Grab the parchment at each end to lift the dough and transfer it to a large bowl. Cover the dough loosely with plastic wrap and rest for 30 minutes.
Preheating The Oven and Pot
- While the dough rests, place the Dutch oven or casserole pot with the lid in the oven and preheat at 450°F (230°C) for 30 minutes.
Baking The Artisan Bread
- Use kitchen mitts to carefully remove the pot from the oven. Score the bread down the middle and transfer it to the pot with the parchment paper.
- Cover with the lid and bake the bread for 30 minutes. Then remove the lid and bake for 10-12 minutes, until the loaf is golden brown.
- Remove the bread from the oven and carefully transfer it to a cooling rack. Let it cool completely before slicing.
Storing Suggestions
- Wrap the bread tightly or store it in an airtight container for 3-4 days. Bread or bread slices can also be frozen for up to 2 months. Thaw the bread at room temperature or rewarm it in the oven for a few minutes. If you have frozen bread slices, you can toast them without thawing.
Notes
- Flour: Many factors can impact how much flour you need for the yeasted dough. You may need more or less flour than the recipe calls for. It is best to judge when to stop adding flour by looking at and feeling the dough. I measured the flour with the kitchen scale and will make the same suggestion. But to ensure you do not add too much flour, add it gradually until you get a wet, sticky dough.
- No-Knead Dough: There is no need to knead the dough. Mix the flour and yeast mixture with a wooden spoon or spatula until combined. The dough will be rough, wet, and sticky. When it rises, it will be bubbly and wobbly like jelly.
- Rising Time: The rising time may vary depending on the warmth of the kitchen. The dough will be doubled or more than doubled within 1-3 hours. In summer, my dough rises more than twice its size in an hour. So, keep an eye on the dough, and if you do not see it rise, keep it in a warm place.
- Yeast: You do not need to proof the yeast if you use instant or rapid-rise yeast. Instead, mix all the dry ingredients and add warm water to make the dough. However, it is always best to proof the yeast when using active dry yeast.
- Dutch Oven: I bake the bread in a cast-iron casserole pot. You can use a Dutch oven, a casserole pot, or any cast-iron pot that is resistant to high oven temperatures.
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