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No Knead Artisan Bread Recipe

This super easy, no knead artisan bread Dutch oven recipe is made in a cast iron pot and tastes better than anything you’ll buy at the store.

no knead artisan bread

This is so easy your 8 year old could make it. You may have to lift the pot for him but yeah, he could make it.

I say, let him go for it. This is like science in action which is more than I can say for any science teacher I ever had.

And Thanksgiving is around the corner, let him contribute. Teach him kitchen skills. And he will be soooo proud, but of course, so will you.

This no knead artisan bread is sometimed called Dutch oven bread because it is made in a heavy Dutch oven pot.

One of the original bakers for this bread was a girl named Zoe. (Check out her great blog )

YES! I am partial to the name Zoe, and Alex, too.

But they won’t be here for my Thanksgiving, so I guess I’ll just have to do it myself (said the little red hen).

I don’t know where I’ve been but it has been some time since the book, “Artisan Bread in 5 Minutes a Day” has been published.

Well, actually it has been, like, from 2007 because I looked it up.

I clipped out a recipe from the newspaper about this bread and I don’t know how long it has sat waiting for me to bake it, but my guess is it sat for maybe, oh, about 4 years.

OK, I know you can never get back time – and I have missed out on this for that long.

I could kick myself! OUCH!

I am not joking. This really only takes 5 minutes.

It smells like walking into a bread bakery where you want one of everything.

The crunchy crust on it is to die for, and it doesn’t scratch the rooftop of your mouth like a lot of those breads at Whole Foods.

Sorry, Whole Foods, but maybe I just have a tender mouth.

It tastes as good as it smells and you can use leftovers for sandwiches, not to mention your morning toast.

Go ahead. I dare you. Let your kids make this no knead artisan bread. PLEASE!

They just may become bread bakers!

What this No Knead Artisan Bread Looks Like in Steps!

1. Bread dough after rising for 22 hours

rising dough for no knead artisan bread

2. After being wrapped for two hours in a flour covered towel


3. After the lid has been removed

No knead artisan bread

4. After Baking

No knead artisan bread

5. Inside of this delicious loaf

no knead artisan bread

And Here’s a Few More of My Faves:


Challah Bread

Maple Glazed Challah Rolls

maple challah rolls

Whipped Cream Biscuits

Flour, heavy cream, a pinch of salt and baking powder are the ingredients for cream biscuits. Add in some cornmeal and a few seasonings and one has cowboy biscuits. Both versions are awesome! #biscuits #bread


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no knead artisan bread

No Knead Artisan Bread

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  • Author: Abbe Odenwalder
  • Prep Time: 5 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 50 Minutes
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American


This no knead artisan bread is so easy to make and is the perfect recipe for a beginner!


Units Scale

3c flour (I use unbleached)

1/4t instant yeast

1t salt

1 1/2 c warm water (I like it where it feels a bit hot to the touch of my finger.)


Stir together the flour, yeast and salt in a large bowl. Add water and stir to form a rough, shaggy lump of dough. (Yeah, it is ugly right now.) Cover with plastic wrap and leave alone at least 12 hours. (I usually start this about 3pm and start baking it about 3pm the next day.)

It should now be puffy and speckled with bubbles and holes. Turn the dough onto a well floured cotton towel (not terry cloth). Fold the ends of   the dough to the middle. Flip it over, make sure you have enough flour on it and fold the towel over it like a little baby. Let your baby rest for at least 2 hours.

Thirty minutes before baking the bread put a covered ceramic, glass or metal pot, similar to a Dutch oven, into the oven, lid and all, and heat the oven to 450 degrees.  (I use a cast iron dutch oven. Make sure your pot is at least 4 inches deep. After the pot has heated for 30 minutes, remove it carefully from the oven using pot holders. DUH! Remove the lid.

Uncover your baby (dough) and plop her into the pot. Cover. Return pot to oven and bake for 30 minutes. Now remove the lid and bake for 10-15 minutes more. Bread will sound hollow when thumped if it is done. Remove pot from oven and enjoy.


Times below do not reflect rising time.

The correct oven temperature is 450!

No need to grease your pot.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Healthy World Cuisine

Sunday 3rd of November 2019

This bread has a lovely crust and chewy middle- our favorite. There is nothing like the delicious smell of bread to get your senses fired up.


Thursday 21st of November 2019

Love this bread! That's all there is to it!

Kitchen Riffs

Wednesday 16th of November 2011

I've never made this either - and I clearly remember the Mark Bittman article in the NY Times where I first read about this. Plus all the other articles, blog posts, etc. I've read about this over the years. I actually have it on my long list of things to do. You may have inspired me! Good job - thanks.