Easy Crusty Artisan Bread (No Knead)

Want to make this no knead easy crusty artisan bread recipe? It’s got the texture, taste, and look of artisan bread, just without the drama! This 4-ingredient recipe is also low-mess and is kind of failproof. Let’s make it!

If you liked this recipe, try my easy bread bowls version, too! I love to serve my Greek lentil soup in it. If you love having bread with your breakfast, then you have to pair it with my Greek yogurt scrambled eggs recipe!

Why you’ll love this easy crusty bread recipe

• No kneading: Don’t spend forever kneading, folding, pulling and puffing! Who’s got time for that…? With this easy crusty artisan bread recipe, you won’t even need a stand mixer.
• Super easy recipe with artisan results: This recipe has that holey, crusty bakery-style without any fuss.
• 4 ingredients: Plus water…is all you need. You might even have them in your cupboard already!
• Activate in minutes: Dry yeast activates as quick as a flash. 

Watch the short video tutorial

Ingredients for this easy recipe for crusty bread

Here’s what to round up to kick off your baking session:

• Hard flour: It is also known as bread flour and is ideal for making crusty bread thanks to its high protein content. This protein forms gluten strands, which give the final product its structure and chewiness.
• Sea salt: This gives some flavour and helps to regulate yeast activity. Use a fine-grain sea salt rather than coarse salt to ensure even distribution throughout the dough.
• Yeast: Yeast is the leavening agent that causes it to rise. Active dry yeast or instant yeast can be used for this recipe. Make sure your batch is super fresh.
• Warm water: Warm water activates the yeast and helps to create the ideal environment for fermentation. The water should be around 105°F to 115°F (40°C to 46°C) to activate the yeast without killing it.
• Olive oil: Grab your whatever you have at home. Surprise, surprise – I only use GREEK olive oil.

Top tips for making this yeast + no knead artisan loaf

Here are my top tips for a pro artisan loaf:

• Use high-quality ingredients: Start with high-quality flour, fresh yeast, and good sea salt. 
• Weigh flour: For consistency, it's best to weigh your flour using a kitchen scale rather than relying on volume measurements. 
• Adjust water temperature carefully: Make sure the water used to activate the yeast is at the correct temperature (105°F to 115°F or 40°C to 46°C). Water that is too hot can kill the yeast, while water that is too cold may not activate it sufficiently.
• Mix the dough thoroughly: While this is a no-knead recipe, it's important to mix the ingredients thoroughly to ensure even hydration and distribution of yeast. Use a wooden spoon or spatula to mix until there are no dry patches of flour.
• Preheat the dutch oven: Preheat your Dutch oven with the oven. A hot Dutch oven mimics the environment of a professional bread oven, helping to create a crisp crust.
• Handle the dough gently: After the initial rise, handle the dough gently to avoid deflating it. Use a scraper or lightly floured hands to shape it into a rough ball before transferring it to the preheated Dutch oven.

Variations of this easy crusty artisan bread recipe

Once you’ve got the hang of this basic recipe, play around with it and make it your own. Here are a few variations of it:

• Herb and garlic: Add chopped fresh herbs like rosemary, thyme, or oregano, along with minced garlic, to the dough during mixing. 
• Cheesy: Fold in shredded cheese such as sharp cheddar, Gruyère, or Parmesan into the dough during the mixing process. The cheese will melt and create pockets of gooey goodness.
• Whole wheat: Replace a portion of the bread flour with whole wheat flour. Start with a 50/50 ratio and adjust until it’s just right for you.
• Seeded: Mix in a variety of seeds, like sesame seeds, poppy seeds, flaxseeds, or sunflower seeds, to the dough.
• Olive and rosemary: Fold in chopped olives (black or green) and fresh rosemary leaves into the dough.
• Honey and walnut: Chop walnuts and drizzle with honey into the dough.
• Cinnamon raisin: Mix cinnamon and raisins to the dough for a sweet and aromatic bread. 
• Sun-dried tomato and basil: Add chopped sun-dried tomatoes (rehydrated if dried) and fresh basil leaves to the dough. 
• Spicy jalapeño and cheddar: Mix in diced jalapeños (fresh or pickled) and shredded cheddar cheese to the dough. 
• Everything bagel: Sprinkle the top of the bread with an "everything bagel" seasoning mix made with sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt before baking.

5 Common mistakes to avoid

Here are the trip-ups to avoid when making this recipe:

1. Using incorrect water temperature: One of the most common mistakes is using water that's too hot or too cold when activating the yeast. Water that's too hot can kill the yeast, while water that's too cold may not activate it properly. Go for water between 105°F to 115°F (40°C to 46°C) for optimal yeast activation.
2. Not allowing enough rise time: Rushing the rise time can result in bread that's dense and lacking in flavour. Ensure you allow the dough to ferment and rise adequately, usually around 3-4 hours at room temperature. This allows the yeast to work magic and develop the desired texture and flavour.
3. Skipping preheating the Dutch oven: Preheating the Dutch oven is great for achieving that signature crusty exterior. Make sure to preheat your Dutch oven along with your oven to create the perfect baking environment.
4. Handling the dough too roughly: While it's tempting to knead or handle it extensively, this goes against the essence of a no-knead bread recipe. Be gentle when handling the dough, especially after the rise, to avoid deflating it. Use a light touch when shaping the dough into a ball before transferring it to the Dutch oven.
5. Not using enough flour to prevent sticking: Make sure you generously flour your hands and work surface to prevent sticking and make the process smoother.

📖 Recipe