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    Bites with Bri » Bread » Easy Rustic Bread Recipe (Only 4 Ingredients & No-Knead!)

    Easy Rustic Bread Recipe (Only 4 Ingredients & No-Knead!)

    Published: Jun 3, 2022 by Brianna May · This post may contain affiliate links.

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    This dutch oven no knead Easy Rustic Bread is the perfect beginner friendly loaf. You only need 4 ingredients to make it and no sourdough starter. This rustic bread can be made start to finish in a few hours or you can rest it overnight in the fridge. 

    Rustic bread on a blue napkin with knife.

    I’ve made bread so many times so I wanted to create this artisan crusty bread recipe for beginners with all of the tips and tricks. 

    This rise time is long, but this ensures the bread is full of holes.

    If you enjoy this recipe, try my 72 Hour Pizza Dough Recipe or Parmesan Rosemary Bread next time.

    Short on time? Try this Texas Toast Garlic Bread, Homemade Drop Biscuits without Milk, or super moist Cornbread without Buttermilk. My classic rolled Homemade Biscuits are always a great option too.

    Jump to:
    • Ingredients & Substitutions
    • How to Make Rustic Bread
    • Expert Tips & Variations
    • Storing Rustic Bread
    • Recipe Serving Suggestions
    • Recipe FAQs
    • More Bread Recipes
    • Rustic Bread Recipe

    Ingredients & Substitutions

    Ingredients needed to make rustic bread in glass bowls.
    • Flour: I highly recommend King Arthur Bread Flour. Bread flour can be found next to the all purpose flour at most supermarkets. It gives the bread a chewier texture which is preferred for rustic breads. In a pinch, you can use all purpose flour. I have not tested this recipe with whole wheat flour, but I do not recommend it, as it makes loaves denser. 
    • Yeast: You can use active dry yeast or instant yeast. I use Red Star Active Dry Yeast. If you do use instant yeast, you may not need to let the dough rise as long. See photo above.
    • Salt: I recommend a coarse salt like kosher or sea salt. It gives the bread a better taste. If you only have table salt, only use 1 ½ teaspoons.  
    • Water: You can use a thermometer or just feel the water. It should be warm, but not hot water.

    Complete list of ingredients and amounts is located on the recipe card below.

    How to Make Rustic Bread

    Quick Overview

    • Make dough. 
    • Let it rise in a warm place.
    • Preheat the oven.
    • Gently shape dough.
    • Bake the bread covered.
    • Finish baking uncovered.

    Step by Step Instructions

    4 photo collage showing dough being made and covered.

    The dough should still be sticking to sides of bowl and unable to handle.

    Step 1: In a large mixing bowl, whisk together the bread flour, yeast, and salt.

    Step 2: Pour warm water over dry ingredients.

    Step 3: Mix in the water, until all of the flour is absorbed. The dough will be very wet and sticky.

    Step 4: Push all of the dough towards the center of the bowl and cover tightly with plastic wrap.

    3 photo collage showing dough rising and dutch oven heating.

    There should be lots of bubbles in dough.

    Step 5: Place the dough in a warm spot, like a window sill, near the oven, or even in the oven with just the light on.

    Step 6: Let the dough rise for 3 hours. Optional: Place covered dough in the refrigerator overnight or for up to 3 days.

    Step 7: If the bread was in the refrigerator, allow it to come to room temperature for about an hour. Preheat the oven to 450 degrees with a dutch oven placed on the middle rack so it can preheat as well. If you do not have a dutch oven, use a pizza stone or baking sheet. See notes.

    4 photo collage showing how to shape the dough.

    It should be very sticky so make sure there is lots of flour on the work surface.

    Step 8: Using a spatula or plastic bench scraper, loosen the dough from the sides of the bowl by scraping the dough inward.

    Step 9: Dump the dough on a well floured surface.

    Step 10: Use the scraper to fold the dough gently over itself a few times until it starts to stick together.

    Step 11: Flip the dough so the folded seam side is down. Use your hand and the scraper to gently tap the dough into a round loaf.

    3 photo collage showing dough being scored and place in dutch oven.

    Step 12: Use a sharp knife or bread lame to score an ‘x’ into the top of the loaf.

    Step 13: Gently twist the loaf with one hand on the side and the scraper underneath onto a sheet of parchment paper.

    Step 14: Transfer the loaf to the preheated dutch oven (or pan/stone) holding the ends of the paper.

    4 photo collage showing the bread baked uncovered and covered in dutch oven.

    The loaf should be golden brown.

    Step 15: Cover the dutch oven with the preheated lid.

    Step 16: Bake for 30 minutes covered. If not using a dutch oven, bake uncovered for 30-40 minutes.

    Step 17: Uncover and bake for another 10-15 minute or until deep golden brown.

    Step 18: Remove the bread for the dutch oven and cool on a wire rack for about an hour before slicing.

    Expert Tips & Variations

    • Weigh the ingredients. This is the most accurate way to measure the ingredients. If you do not have a scale, be sure to spoon the flour into a measuring cup and level it with a knife. Scooping flour compacts it too much in the measuring cup. 
    • Do not add too much flour. The dough should be extremely sticky when you combine all of the ingredients. You won’t be able to handle it with your hands. This is why is is a no knead bread. This helps create those airy holes. 
    • Place dough in a warm place to rise. A sunny window sill is my favorite place to let dough rise. You can also put it in the oven with just the light on. 
    • Refrigerate dough for more flavor. If you have time, allow the dough to rest for 12-72 hours in the fridge. This is a great option if you want to make dough in advance.  
    • Be gentle. When shaping the dough or transferring it, do not use a lot of pressure. This will deflate the air bubbles and you won’t get those holes in the loaf. If the bread came out dense, it was likely overworked. The shape of the loaf does not matter. 
    • Use parchment paper. This prevents the bread from sticking while it bakes.
    • Steam makes the crust crispy. If you are using a dutch oven, steam will be created while the bread bakes covered. If you do not have a dutch oven, you can still create steam by using another pan of water. Place a metal or any oven safe 9 x 13 pan on the rack below the baking sheet or stone.  Pour boiling water into it right before baking the bread. 

    Storing Rustic Bread

    • Store rustic bread at room temperature for 2-3 days. 
    • Freezing: Baked bread can be frozen for up to 3 months. Be sure to wrap it tightly two times and place it in a freezer bag. Thaw in the fridge overnight or on the counter. You can also freeze slices and pop them in the toaster to thaw instantly. The dough can also be frozen. After Step 6, wrap the dough and place it in a freezer bag. Thaw in the fridge overnight and continue the recipe as stated. 
    Loaf sliced in half on cooling rack with salt and knife.

    Recipe Serving Suggestions

    Serve this crusty rustic loaf with:

    • Pasta: Instant Pot Chicken Spaghetti, Easy Pink Sauce Pasta, or Creamy Bolognese
    • Soup: Instant Pot Chicken and Rice Soup, Crockpot Cream Cheese Chicken Chili or Instant Pot Chili (No Beans) 
    • Dip: Pizza Bowls or Keto Buffalo Chicken Dip
    • Under: Easy Garlic Bread Spread or Over Hard Eggs

    You can also use leftover bread to make croutons, French Toast, Air Fryer Garlic Bread, Air Fryer Grilled Cheese or Oven Toast.

    Recipe FAQs

    What is rustic bread?

    Rustic bread is roughly shaped and not baked in a loaf pan. It is usually made of only yeast, flour, salt, and water. It has an “imperfect” look. 

    Is rustic bread healthy?

    Rustic bread is only made of 4 simple ingredients and has no added fat. 

    What does rustic white bread mean?

    White bread is usually made with white flour instead of whole wheat flour.

    More Bread Recipes

    • Garlic Bread Spread
    • Easy Homemade Biscuits
    • Cornbread Recipe without Buttermilk
    • Blackberry Lemon Bread

    If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.

    Sign up for my weekly newsletter!
    PRINT RECIPE PIN RECIPE COMMENT
    5 from 146 votes

    Rustic Bread Recipe

    This dutch oven no knead Easy Rustic Bread is the perfect beginner friendly loaf. You only need 4 ingredients to make it and no sourdough starter. This rustic bread can be made start to finish in a few hours or you can rest it overnight in the fridge.
    Servings8 slices
    Prep4 hours
    Cook40 minutes
    Total4 hours 40 minutes
    Course: Bread
    Cuisine: French, Italian
    Author: Brianna May

    Equipment:

    • 7.5 QT Dutch Oven
    • Paring Knife

    Ingredients:

    • 3 ⅓ cups (434 g) bread flour*
    • 1 standard packet, 2 ¼ teaspoons active dry yeast*
    • 2 teaspoons kosher salt*
    • 1 ⅔ cups (395 ml) warm water, 110 degrees

    Instructions:

    • In a large mixing bowl, whisk together the bread flour, yeast, and salt.
    • Pour warm water over dry ingredients.
    • Mix in the water, until all of the flour is absorbed. The dough will be very wet and sticky.
    • Push all of the dough towards the center of the bowl and cover tightly with plastic wrap.
    • Place the dough in a warm spot, like a window sill, near the oven, or even in the oven with just the light on.
    • Let the dough rise for 3 hours. Optional: Place covered dough in the refrigerator overnight or for up to 3 days.
    • If the bread was in the refrigerator, allow it to come to room temperature for about an hour. Preheat the oven to 450 degrees with a dutch oven placed on the middle rack so it can preheat as well. If you do not have a dutch oven, use a pizza stone or baking sheet. See notes.
    • Using a spatula or plastic bench scraper, loosen the dough from the sides of the bowl by scraping the dough inward.
    • Dump the dough on a well floured surface.
    • Use the scraper to fold the dough gently over itself a few times until it starts to stick together.
    • Flip the dough so the folded seam side is down. Use your hand and the scraper to gently tap the dough into a round loaf.
    • Use a sharp knife or bread lame to score an ‘x’ into the top of the loaf.
    • Gently twist the loaf with one hand on the side and the scraper underneath onto a sheet of parchment paper.
    • Transfer the loaf to the preheated dutch oven (or pan/stone) holding the ends of the paper.
    • Cover the dutch oven with the preheated lid.
    • Bake for 30 minutes covered. If not using a dutch oven, bake uncovered for 30-40 minutes.
    • Uncover and bake for another 10-15 minute or until deep golden brown.
    • Remove the bread for the dutch oven and cool on a wire rack for about an hour before slicing.

    Notes:

    • Flour: I highly recommend King Arthur Bread Flour. Bread flour can be found next to the all purpose flour at most supermarkets. It gives the bread a chewier texture which is preferred for rustic breads. In a pinch, you can use all purpose flour. I have not tested this recipe with whole wheat flour, but I do not recommend it, as it makes loaves denser. 
    • Yeast: You can use active dry yeast or instant yeast. I use Red Star Active Dry Yeast. If you do use instant yeast, you may not need to let the dough rise as long. See photo above.
    • Salt: I recommend a coarse salt like kosher or sea salt. It gives the bread a better taste. If you only have table salt, only use 1 ½ teaspoons.  
    • Freezing: Baked bread can be frozen for up to 3 months. Be sure to wrap it tightly two times and place it in a freezer bag. Thaw in the fridge overnight or on the counter. You can also freeze slices and pop them in the toaster to thaw instantly. The dough can also be frozen. After Step 6, wrap the dough and place it in a freezer bag. Thaw in the fridge overnight and continue the recipe as stated. 
    • Weigh the ingredients. This is the most accurate way to measure the ingredients. If you do not have a scale, be sure to spoon the flour into a measuring cup and level it with a knife. Scooping flour compacts it too much in the measuring cup. 
    • Do not add too much flour. The dough should be extremely sticky when you combine all of the ingredients. You won’t be able to handle it with your hands. This is why is is a no knead bread. This helps create those airy holes. 
    • Refrigerate dough for more flavor. If you have time, allow the dough to rest for 12-72 hours in the fridge. This is a great option if you want to make dough in advance.  
    • Be gentle. When shaping the dough or transferring it, do not use a lot of pressure. This will deflate the air bubbles and you won’t get those holes in the loaf. If the bread came out dense, it was likely overworked. The shape of the loaf does not matter. 
    • Use parchment paper. This prevents the bread from sticking while it bakes.
    • Steam makes the crust crispy. If you are using a dutch oven, steam will be created while the bread bakes covered. If you do not have a dutch oven, you can still create steam by using another pan of water. Place a metal or any oven safe 9 x 13 pan on the rack below the baking sheet or stone.  Pour boiling water into it right before baking the bread. 

    NUTRITION:

    Calories: 188kcal | Carbohydrates: 38g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 582mg | Fiber: 1g | Sugar: 1g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Reader Interactions

    Comments

    1. Tony

      March 23, 2023 at 5:43 pm

      5 stars
      It can’t get any easier, just need some patience. Awesome recipe, thanks for sharing!!

      Reply
      • Brianna May

        March 28, 2023 at 8:03 am

        Thank you so much!

        Reply
    2. Wanda

      January 17, 2023 at 5:06 pm

      I made this bread, I added one cup of
      Shredded sharp cheddar cheese ...
      It is absolutely delicious ?
      My husband loves it.

      Reply
      • Brianna May

        January 20, 2023 at 10:50 am

        Sounds delish!!

        Reply
    3. Wanda

      January 17, 2023 at 5:05 pm

      I made this bread, I added one cup of
      Shredded sharp cheddar cheese ...
      It is absolutely delicious ?
      My husband loves it.

      Reply
    4. Mark Davis

      January 04, 2023 at 7:24 am

      What temperature should your oven be set at ?
      Thx

      Reply
      • Brianna May

        January 04, 2023 at 7:33 am

        450 degrees. See Step 7. No problem 🙂

        Reply
    5. Courtney

      November 29, 2022 at 11:24 pm

      Oops I didn't let it rise for 3 hours the instructions seemed to say if I went the option of the fridge to just refrigerate it. Is it going to be okay? Also I need to bake it on a pan but did not see any recipe notes for this substitution. Please let me know as soon as possible. Thank you!

      Reply
      • Brianna May

        December 05, 2022 at 7:11 am

        I am not sure! I always let this rise on the counter for 3 hours first.

        Reply
      • Ani

        December 21, 2022 at 2:41 pm

        Hi there. Thank you for the very helpful recipe! Quick question for you - did you measure out 417 grams? I’ve seen 4 cups typically run from 450-500g. I tried the 417 and my dough was a little too slack. In the end, it was good but could have been better. I’m wondering if adjusting the flour could help. Thank you

        Reply
        • Ani

          December 21, 2022 at 2:45 pm

          I made a goof on my question. Disregard the numbers - was referencing wrong recipe! Thanks again!

        • Brianna May

          December 23, 2022 at 10:54 am

          Hi there! Actually the measurement was slightly off. I use 130 grams per cup when measuring flour. So the total should have been about 434 grams. I just updated the post. This could have made your dough slightly more wet. The dough is supposed to be extremely sticky. When you shape it, the flour on the surface should absorb and help it stay together.

    6. Janna Lloyd

      October 14, 2022 at 6:38 pm

      5 stars
      Absolutely our family’s favorite! Fail proof instructions, super easy! Would not change a thing about ingredients, I’ve baked many different breads from basic recipes to complicated, this rustic bread is simple perfection!

      Reply
      • Brianna May

        October 19, 2022 at 10:53 am

        Thank you so much Janna! I am so happy you love this recipe as much as I do.

        Reply
    7. Karen

      August 28, 2022 at 6:26 pm

      5 stars
      This turned out incredible! I made exactly as instructed and it was perfectly cooked and delicious. Can’t wait to make it again!

      Reply
      • Brianna May

        August 30, 2022 at 11:38 am

        I am so happy to hear that Karen!! Thank you for the kind review.

        Reply
    8. Helen at the Lazy Gastronome

      August 26, 2022 at 4:46 pm

      5 stars
      This recipe has some of the best bread making instructions I've seen. If you don't know how to make bread, or you're afraid to try, this recipe will get you there!! And for us seasoned bread makers - there are tid bits of information even we can glean from this one!

      Reply
      • Brianna May

        August 30, 2022 at 11:38 am

        Thank you!!

        Reply
    9. Mary Beth

      July 09, 2022 at 12:54 pm

      This bread looks amazing so I am giving it a try tonight. I just realized my Dutch oven is only 5qt and the recipe says 7 1/2 qt. Not sure if I should try the 5 qt anyway or just use my pizza stone to be safe! Thoughts?

      Reply
      • Brianna May

        July 09, 2022 at 2:52 pm

        A 5 quart should work just fine! Hope this helps 🙂

        Reply
      • Barbars

        November 10, 2022 at 8:07 am

        Can I use an oblong bread baker instead of a round one?

        Reply
        • Brianna May

          November 14, 2022 at 7:20 am

          I haven't tested it but I am sure it would work! Cook time may need to be adjusted. Let me know how it goes!

    10. Christine

      June 18, 2022 at 6:45 am

      Hi, I’m so excited to try this but I’m not sure if I let it rise for three hours and then put it into the fridge or directly into the fridge for the rise step. Thanks!

      Reply
      • Brianna May

        June 18, 2022 at 6:52 am

        Hi Christine! You need to let the dough rise in warm place (like a window sill) for 3 hours at room temperature. Then you can either proceed to the next step and bake it or place it in the fridge for up to 3 days and bake it later.

        Reply
    11. Andrea

      June 06, 2022 at 9:38 am

      5 stars
      I rarely take the time to make fresh bread but this recipe looks delicious. I'm going to start some tonight.

      Reply
      • Brianna May

        June 17, 2022 at 11:42 am

        I hope you enjoy!

        Reply
      • Kristin

        July 05, 2022 at 9:48 am

        Should I use ml or cups for water? 315 ml is only 1 1/3c not 1 2/3. Not sure which is a typo. Can't wait to try it!

        Reply
        • Brianna May

          July 05, 2022 at 9:54 am

          Ooops! Definitely a typo. 1 2/3 cups water (395 ml) is the correct measurement. Hope you enjoy!

        • Deana

          December 17, 2022 at 5:01 pm

          5 stars
          Are there any add-ins or flavorings that you might suggest to change it up a little? It's delicious as is, but I'm curious about trying something different.

        • Brianna May

          December 23, 2022 at 10:55 am

          You could definitely add granulated garlic or fresh/dry herbs, like rosemary, thyme or Italian seasoning.

    Leave a Reply Cancel reply

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    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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