Homemade Rustic Bread Recipe Is No Knead & No Fuss (3 Ingredients) by 30Seconds Food

Homemade Rustic Bread Recipe Is No Knead & No Fuss (3 Ingredients)

Baking therapy is real. There's nothing like preparing a dough and smelling the aromas in the house while it bakes. Definitely therapeutic. While this homemade bread does sit a lot before baking, there's not much you need to do to it. (Time to binge watch that show on Netflix or sit outside and think about nothing?) This no-knead rustic bread recipe is simple to make and smells heavenly while it bakes.

You'll need a large pot of some kind that has a lid to bake the bread in. A large cast iron skillet or Dutch oven, deep baking dish or enamel pot are good choices. Just make sure there's no plastic on the pot and it can go up to 450 degrees F. You'll also need a few clean kitchen towels. The easy bread batter is made with all-purpose flour, instant yeast, salt and water. That's it. Simple ingredients you probably already have in your pantry.

Serve this three-ingredient rustic bread as a side dish with dinner, or slice and make amazing sandwiches. Store the leftover bread covered on the counter. (What's leftover bread, right?)

If you like this no-knead rustic bread recipe, here are a few more to try:

Happy baking!

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Cuisine: American
Prep Time: 12 to 22 hours
Cook Time: 45 minutes
Total Time: 13 to 23 hours
Servings: 10


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Recipe Notes

  • Required equipment to make this bread include a large pot or Dutch oven that has no plastic on it. A cast iron skillet would work, too. The pot needs to be able to handle temperatures up to 450 degrees F.
  • Use a serrated knife to cut the bread into slices.
  • Store the bread in an airtight container.

Here's how to make it: 

  1. Stir together all the ingredients in a large bowl. Cover with plastic wrap or a kitchen towel and let the dough sit for 10 to 20 hours. 
  2. When the dough looks bubbly and smells like beer, pick it up with wet hands and put it on a floured work surface. Shape the dough into a ball and place it on a floured kitchen towel. Sprinkle with a little more flour and cover with another kitchen towel. Let the dough sit for another 2 hours. 
  3. After about 1 1/2 hours of the bread sitting (30 minutes before baking), preheat the oven to 450 degrees F, and put either a cast iron skillet, large round casserole dish or oven-safe soup pot in to get hot. (Do not use anything with plastic.) 
  4. When the pot is hot, carefully remove it from the oven and butter the insides. Place the dough inside the pot, cover and put it into the oven for 30 minutes. Remove the lid and continue to bake for 15 more minutes. 
  5. Remove the bread, carefully, from the pot and let it cool. Slice and enjoy. 

Nutrition Facts Per Serving

Calories: 117

Total Fat: 0.4g

Saturated Fat: 0.1g

Cholesterol: 0mg

Sodium: 234mg

Total Carbohydrate: 23.9g

Dietary Fiber: 1.3g

Total Sugars: 0.1g

Protein: 4.1g

Vitamin D: 0mcg

Calcium: 6mg

Iron: 2mg1

Potassium: 82mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
I love crusty breads like this, and I love that you can make it so easily at home! #yum
Stephanie Woloschuk
I made this exact bread but minus about 12 hours prep time. Mix together ingredients as it says, cover and let sit for maximum 12 hours. Shape dough according to instructions. Place into pot. Bake covered in 450 degree oven for 30 minutes. Don't preheat oven. After 30 minutes remove cover and bake another 25-30 minutes. And you have a beautiful delicious crusty bread.
Elisa Schmitz
Good to know this. Many thanks for sharing, Stephanie Woloschuk ! Donna John
Randy Seman
Going to try this over the weekend, can't wait!
just made this! came out perfectly!
Donna John
So happy to hear that! Thank you for sharing! mmeabbott
have you tried using whole wheat flour?
Donna John
No, but that's a great idea. mmeabbott
Elisa Schmitz
Awesome. Let us know how it turns out for you, Randy Seman !
Randy Seman
Plan on making it in a cast iron pan. Any suggestions on how to cover it? I have another cast iron pan, same size. Was thinking to just flip that one on top of the one with the dough in it.
Donna John
I'm in the same boat and need to buy a cast iron skillet with a lid. I get creative and have used a pizza stone, pizza pan, cookie sheet. Like your idea of using another cast iron pan.
Bill Heleine
I made this bread for the first time yesterday and I will definitely be making it again!
Elisa Schmitz
Awesome! So glad you enjoyed it, Bill Heleine , and thank you for all you share with us!
How do I print this recipe? I have tried the "print" logo but nothing happens
Elisa Schmitz
Hi IAIN STEVENSON . If you can see the Print logo at top, it should work if you click on it. We have tested our system and it is functioning correctly. Perhaps try clearing your cache and refreshing your browser? Rebooting a bit always seems to help with tech issues, haha. Hope you enjoy this recipe!

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