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Oma's Easy No-Knead Artisan Bread (Krustenbrot)

This easy no-knead artisan bread is my go-to recipe when I want fresh, crusty bread without the fuss. Just mix, rest, and bake.

Ingredients:

• 3 cups (390 grams) all-purpose flour or bread flour
• 1½ teaspoons (5 grams) instant yeast 
• 1½ cups (360 milliliters) warm water
• 1 teaspoon (6 grams) salt
• extra flour for dusting

Instructions:

1. Line a Dutch oven (or a 6-8-quart heavy-duty covered pot) with parchment paper and set aside.
2. Mix the first four ingredients in a large bowl with a wooden spoon or use your hands. The dough will be sticky!
3. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12 - 18 hours.
4. Take the parchment paper out of the Dutch oven and place it on the counter.
5. Sprinkle some flour on the paper and counter. Gently place the dough on a floured counter. Gently fold the dough over itself into thirds, shaping it into a loaf. Place the loaf on the parchment paper. Cover it with a large bowl, plastic wrap, or a clean dish towel to rest.
6. Put the Dutch oven, including the lid, into the oven. Turn the oven to 450°F (230°C) to preheat for 30 minutes.
7. Slash the top of the loaf with a sharp knife or baker’s lame (pronounced “lahm” — a special razor blade bakers use to score bread before baking). Remove the preheated Dutch oven and carefully lift the parchment paper with the loaf into it, and cover with the hot lid. Return it to the oven.
8. Bake at 450°F for 30 minutes. Remove the lid and continue baking for another 15 minutes or until the bread is golden brown.
9. Let the bread cool on a wire rack for at least 1 hour before slicing.

Notes/Hints:

• Try half whole wheat flour. Sprinkle with sesame seeds just before baking. Add some grated cheese. Add some herbs. Sprinkle with cornmeal.
• Using all-purpose white flour will give a slightly more chewy crust and sourdough flavor than using white bread flour.
• Looking for another easy bread recipe? no-knead sourdough bread!

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Updated on June 1, 2026