Homemade Artisan No Knead Bread

This no knead bread is perfectly crusty on the outside, with a fluffy interior that’s just begging for some creamy butter. Try it with your dinner tonight!

If you think crusty artisan bread is only available from the bakery… get ready to think again!  This no knead bread is made incredibly easy, and is easy to customize with add-ins for different flavor combinations!

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Homemade Artisan No-Knead Bread | Perfectly crusty on the outside, with a soft fluffy inside, this no knead bread is perfect with any dinner! | https://thechunkychef.com

Are you a fan of those breads from the grocery store’s bakery department, you know, the one’s with that deliciously crunchy crust and soft, fluffy inside?  Yep, this bread tastes just like that.  Personally, I think it tastes even better!!  It sounds fancy and complicated, but trust me on this one, it’s not.  In fact, there’s no kneading whatsoever!

I always thought homemade breads were complicated… involving a bunch of steps and rises.  Granted, there are some breads like that… but this bread just isn’t one of them.

Homemade Artisan No-Knead Bread | Perfectly crusty on the outside, with a soft fluffy inside, this no knead bread is perfect with any dinner! | https://thechunkychef.com


Absolutely none!  No stand mixer needed… just a bowl and a wooden spoon.

The night before you want to make the bread, you mix up your flour, salt, yeast and water with a big spoon.  I like to make this a Parmesan and rosemary bread, so I also stirred in some minced rosemary and a handful of shredded Parmesan cheese.

Homemade Artisan No-Knead Bread | Perfectly crusty on the outside, with a soft fluffy inside, this no knead bread is perfect with any dinner! | https://thechunkychef.com

Looks kind of ugly doesn’t it?  Now just cover the bowl with plastic wrap and let it sit out on your counter overnight and throughout the next day.  So there is a bit of prep with this bread, in that you have to plan ahead and make it the night before.  But that’s the only “work” there is with this bread.  Seriously.

Homemade Artisan No-Knead Bread | Perfectly crusty on the outside, with a soft fluffy inside, this no knead bread is perfect with any dinner! | https://thechunkychef.com

After it’s rested for a good 18 hours or so, flour your hands and cutting board really well.  Turn out your dough onto your cutting board and roughly shape it into a ball.  Drop the ball into a preheated dutch oven and bake.  That’s it!


The sky is really the limit here!  It’s great plain, and obviously with the parmesan and rosemary, but here are some additional flavor options!

  • Cheddar cheese and crumbled cooked bacon
  • Roasted garlic cloves
  • Sun-dried tomatoes (diced up) and basil
  • Diced olives
  • Cheddar cheese and jalapeños

Homemade Artisan No-Knead Bread | Perfectly crusty on the outside, with a soft fluffy inside, this no knead bread is perfect with any dinner! | https://thechunkychef.com

Look at that amazing texture!  All those little nooks and crannies are just begging for some creamy salted butter or to be dipped in a soup/stew!

Here are some great recipes to go with this no knead bread:

Homemade Artisan No-Knead Bread | Perfectly crusty on the outside, with a soft fluffy inside, this no knead bread is perfect with any dinner! | https://thechunkychef.com

The next time you’re craving a loaf of homemade crusty bread, give this no knead bread recipe a try… I really think you’ll love it!




Homemade Artisan No-Knead Bread | Perfectly crusty on the outside, with a soft fluffy inside, this no-knead bread is perfect with any dinner! | https://thechunkychef.com

Homemade Artisan No Knead Bread

4 from 27 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 6 servings
Calories 304


  • 3 cups all purpose flour
  • 1 1/2 tsp kosher salt
  • 1/2 tsp active dry yeast
  • 1 1/2 cups room temperature water
  • 1/3 cups grated parmesan cheese
  • 1 Tbsp minced fresh rosemary


  • In a large mixing bowl, add flour, salt, yeast, cheese and rosemary.  Pour in water, use a wooden spatula to combine.  Cover tightly with plastic wrap and let sit on your counter for 12-18 hours (I've even done up to 24 hours).
  • When ready to bake your bread, preheat oven to 450 F degrees. Add cast iron dutch oven (with the lid on) to the oven, so it preheats along with the oven itself.
  • Flour your hands, counter/cutting board, and sprinkle some flour over the top of the dough itself.  Remove dough from bowl and shape it into a rough ball shape.  Drop ball of dough into the preheated pot, cover with lid and return to the oven.
  • Bake, with the lid on, for 30 minutes, then remove lid and bake for another 15-20 minutes until golden brown and crusty.
  • Bread should remove easily from the pot, so take bread out and let cool completely before slicing.


  1. Dough will be sticky, and unlike any traditional kneaded bread dough.
  2. Preheating the dutch oven is important, as it makes sure the dough doesn't stick to the bottom.  If you want a little extra assurance, sprinkle a bit of flour or cornmeal on the bottom before adding the dough.
  3. I like to use a smaller dutch oven, about 3.5 qt, so the dough rises upwards and yields a higher loaf.  Using a larger dutch oven means the dough will spread out more and won't be as high, although still just as tasty.  It's all about how you want the bread to look.
  4. Make sure your yeast is not expired.  Even if you've never opened the yeast, it can lose it's effectiveness over time.  I like to buy smaller packets of yeast so I can use them before they go bad.
I have this dutch oven, but here is a cheaper alternative.
Author The Chunky Chef
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4



Homemade Artisan No-Knead Bread | Perfectly crusty on the outside, with a soft fluffy inside, this no-knead bread is perfect with any dinner! | https://thechunkychef.com

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Recipe Rating

64 comments on “Homemade Artisan No Knead Bread”

  1. I am wondering how I would need to modify to make it a raisin bread. Raisin bread is usually a bit sweeter.

  2. Made this bread followed directions loaf is 7” round and about 31/2” high is this a normal size. Also there seems to be a big difference in the amount of yeast used in this type of bread. I’ve seen from 1/2 tsp to 21/2 tsp to one tablespoon. I followed your amount of yeast it didn’t rise much in 20 hours.

    • Since this is a high hydration no-knead bread, it won’t rise like a traditional bread. The dough gets puffy and bubbly instead, it’s supposed to, I promise 🙂 That sounds like a normal size, like a boule from the baker.

  3. can you use instant yeast

  4. I made the dough yesterday (with an Italian Seasoning Blend) and let it rise for 18 hours and followed the remaining instructions to bake it today! It turned out PERFECT! I absolutely love crusty bread crust…and decided it needed a broccoli cheddar soup to go with it! Best meal I’ve had in a long time! Thank you!

  5. I have made this exact recipe from another site and the only difference is my recipe says 2 tsp. of dry active yeast.  Everything else is exactly the same.  Wondering why there is such a difference in the yeast.  Will it rise ok?  Maybe mine is too yeasty.  Everyone seems to like it.  Must give it a try.

  6. FIrst loaf was perfect. Used the rosemary/Parmesan. Second loaf a miserable failure. Nothing added but noticed dough was really runny. Wondering if I mismeasured. Did rush and put in pit in oven at 425.  Stuck terribly. Crust hard as a rock. Inside gummy. Will try again and not rush! My friend made her first loaf and loved!

  7. I’m excited to try this for my first time making bread! Could I make this in a loaf pan?

  8. I made a loaf for my daughter with a “curb side” pick up due to distancing. It was still warm. She “dug into it” on her way home! Thank you for this absoutely easy recipe. Question…can wheat flour be used?

  9. This is my go to bread recipe. Set it up the day before and cook the following day. Served it to some friends for Sunday lunch, was asked for the recipe, passed it on and they made it at their house and said it was great! I think my dutch oven may be a tad large, but it hasn’t stopped me from making it over and over! Love it! Simple, quick and delicious!

  10. I just mixed up a batch tonight to try this, i had a question though. My dough was not in anyway moist or damp after I mixed in the water, is that ok? should I have added more water?
    I live in Georgia and we’ve not got much humidity going on right now, so I was curious. I compared mine to yours and yes mine is a little shaggy like yours, but I do see wet/damp spots whereas mine did not have any

    • Normally mine will be sticky and shaggy, but not necessarily wet. Humidity, or lack there of, does play a huge part in the amount of flour/water needed. More than likely, you’ll be fine… this dough is pretty forgiving 🙂

  11. I made this for my wife but substitued Italian seasoning for the rosemary.
    Absolutely delicious bread.

  12. can i use parchment paper and also can i score the top of the bread before i bake it?

  13. Yum!!! Made this without the Parmesan and rosemary, so Just the simple bread recipe. It is amazing! How do y’all store this bread? My family of 3 (including an 8 month old) can’t finish it in a day. 

  14. This is the easiest and best bread I have made. My first loaf I made just like the recipe said with no additives. It was great. My second loaf I chopped up some ham and added some shredded cheddar cheese and Italian seasonings. Wonderful..I made the dough last night and today I decided to mix sugar, brown sugar and cinnamon into the center of the loaf. Will have to wait for it to brown and cool to let you know how it tastes. As far as measures for ingredients I just put as much as I thought looks like enough.

  15. Great flavor but mine is never round. Pretty much just splats into the pot😏

  16. when adding flavors when do you add them? do you add them when you mix the dough up or right before you put it in the oven?

  17. This is one of my favorite recipes and I love your cutting board so much!! Where did you find it?

    • Great recipe! Tastes like the bread you’d get at an expensive bakery and so easy to make! I baked mine in the bread machine on light crust and it turned out great. No more making sourdough starters, this is my new go-to bread recipe for a tangy, chewy loaf. Can’t wait to try it in the Dutch oven on the campfire!

  18. I haven’t made this recipe yet , but I’ve read it a couple times, unless I missed it there you do not grease or oil the pan before baking?

    • In the recipe notes section, I cover that there’s no need for grease, as you’re preheating the dutch oven, which is important for the dough to not stick. You could sprinkle some cornmeal in the pan before adding the dough if you’d like though.

  19. This is the best recipe for the crusty bread!

  20. Can this bread be made with sprouted whole wheat flour.

  21. MY FAMILY ABSOLUTELY LOVED THIS BREAD!!! I made it IN THE SAME WEEK!! The first was a Basil Parmesan, then it was an Italian, after that a cinnamon raisin

    • to Bobbie Stinson…..can you please share the steps for the cinnamon raisin version….i.e. when did you add the cinnamon and the raisins….did you coat the raisins with flour or even moisten them at all

  22. I’d like to try this but don’t have a dutch oven .Are there any alternatives?

    • If you don’t have a Dutch Oven, a covered metal pot would work as well, just make sure it can stand the high heat. If your pot doesn’t have a lid, you can cover the pot with heavy-duty aluminum foil, just make sure you seal the pot really well.

  23. Took a loaf and some wonderful jelly down the street to welcome the new neighbors. Six months later we are having a BB~Q, I asked what I could bring, she said another loaf of bread. It is wonderful, thank you.

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  28. Have you tried this recipe with whole wheat flour?

  29. If I do not have a 3.5 qt Dutch oven, can I double the recipe for a 6 at oven?

  30. Hi there!

    I just made this bread this morning, it smells amazing!! If I used a 5 qt Dutch oven could I double the recipe to achieve the higher loaf with the bigger pot?

    If so, how would you suggest I adapt the cooking time?

    Thanks! I can’t wait to try it!


    • Hi Colleen 🙂 It’s amazing how great fresh bread smells isn’t it? I think doubling it in the 5 qt should work just fine (although I’ve never tried it so I can’t say for sure). I would still bake it covered for 30-35 minutes, and check to see if it’s risen and has a crust starting to form. If it has, go ahead and remove the lid and bake as directed (adding maybe 5-10 minutes). You’ll know it’s done baking when you tap on the top and sides and it makes a sort of hollow sound. I’d love to hear how it all works out!

      • Hi there!

        I just made this again doubling the recipe and it came out fantastic!

        I increased the time with the lid off to 25 minutes and it is absolutely perfect, nice and tall! I would have included a picture of it but this format doesn’t seem to let me do that 🙁

        Thanks for the advice, by far my favorite and easiest recipe!


  31. Wow, my mouth is watering!!!

  32. Amanda, I notice that you don’t say how long to let the yeast bread mixture sit on the counter before baking. You just say, “when you are ready to bake, ” Similar recipes suggest letting the yeast mixture sit for numerous hours – 8-24 – so I just wondered if your recipe required this amount of time as well? I’ve tried making one recipe for this Crusty Bread and it DID NOT turn out so I’m going to try it again, perhaps using your recipe. So I just wanted to clarify your recipe a little – thank you.

  33. Hi, This bread looks and sounds delicious! I can’t wait to try it this week. I just wanted to clarify that I don’t need to add the yeast to water and let it set before mixing everything together?

  34. I love these type of breads… one of these days I’m going to make a loaf or two!
    I’m pretty sure they’ll be eaten up quickly!

  35. This looks so delicious! I recently discovered your blog through Pinterest and have already happily made several recipes with great success! One question though-I don’t have a cast iron dutch oven, but I do have an All-Clad dutch oven-6 qt. that can go in the oven-do you think that would work? Or is the cast iron the secret?

    • Hi Gina 🙂 I’m so glad you loved the recipes you’ve tried!! I’ve never made this in anything other than my cast iron, but I think as long as it’s oven safe and has a lid, it should be okay 🙂

  36. Nothing beats homemade bread and that looks perfect!

  37. I love that this bread is no-knead!

  38. Freshly baked bread is my weakness, and I can’t wait to make this!

  39. I seriously never knew it could be this easy to make! Definitely trying it!

  40. I’ll have to try this one!