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Spice up your inbox with FREE German recipes and a free recipe ebook!
by: Gerhild Fulson / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.
Published: March 13, 2016, Updated: May 8, 2025
This easy no-knead artisan bread (krustenbrot) is my go-to recipe when I want fresh, crusty bread without the fuss. Just mix, rest, and bake.
This no-knead artisan bread is so easy, anyone can make it. The crust is crispy like real krustenbrot, and the chewy, airy crumb is perfect for butter and jam. Just like the brötchen we’d get back in Germany. Wunderbar!
Artisan bread is that rustic, crusty loaf made with just four ingredients: flour, water, yeast, and salt. It’s funny to call it “artisan,” since it’s so simple—but it really does look and taste like something from a master baker!
The original no-knead version came from Jim Lahey from Sullivan Street Bakery and made waves when it hit the New York Times in 2006. Since then, it’s been everywhere. But mine? It’s just a bit easier. Give it a try. You won’t be disappointed.
(Find the printable recipe with measurements in the recipe card below.)
Start by mixing 3 cups of flour, 1½ tsp active dry yeast, 1½ cups warm water, and 1 tsp salt together in a large mixing bowl. You will end up with a shaggy dough - it will be sticky and look a mess!
Here, I'm making one batch with all-purpose flour and the other with bread flour to check out the differences in the finished loaf.
(BTW, the final result was that both were yummy, but we preferred the all-purpose flour. The texture is just a bit more chewy, and I find it tastes more like sourdough.)
Then cover the bowl tightly with a piece of plastic wrap and let the bowl sit out on the kitchen counter for 12 to 18 hours for the bread dough to rise. The top of the dough will be bubbly and sticky.
Once the dough is ready, cut a piece of parchment paper to line the inside of a Dutch oven (or 6- to 8-quart heavy covered pot). Place the parchment paper on the counter and dust lightly with flour.
Sprinkle additional flour over your work surface and gently place the sticky dough on it. Sprinkle a little bit of flour on top of the dough and fold it over on itself twice, shaping it into a round ball that is slightly elongated.
Gently place dough ball onto floured parchment paper. Cover with a large bowl that doesn't touch the dough (see Oma's Tip below) and let the dough rest while your oven preheats.
Preheat your oven to 450 degrees F and put your Dutch oven with the lid into it to heat for 30 minutes.
Then slash the top of the bread dough with a sharp knife.
Carefully remove the preheated Dutch oven and lift the parchment-lined dough into the pot. Use oven mitts ... it's very hot! Cover with the lid and bake for 30 minutes. Then remove the lid and bake another 15 minutes until the crust is crisp and golden brown.
Remove the Dutch oven to a wire rack to cool and wait about one hour before slicing.
The original method had the dough rise on a floured counter under plastic wrap or a towel, but removing that could get messy. It often stuck or collapsed when transferring to the Dutch oven.
Now I place the dough right on parchment paper to rise, covered with a large plastic bowl. When it’s time to bake, I just lift the parchment and drop it into the hot pot using an oven mitt. So much easier and safer!
Tip: No large bowl? Loosely cover the dough with plastic wrap instead.
Below, I cut a BBQ grill mat to the size of my Dutch oven and covered it with my glass cake dome (just because it was handy).
A Dutch oven is ideal for this bread. It’s heavy and traps heat beautifully. But if you don’t have one yet, don’t worry! Use any 6- to 8-quart heavy pot with a lid (enamel, Pyrex, ceramic, or cast iron), as long as it can handle 450°F.
Once you taste how easy and delicious this bread is, you might just find yourself shopping for that Dutch oven anyway!
This easy German-style bread is perfect for experimenting! Try these tasty twists:
If you make your own Greek yogurt or quark, don’t toss the leftover whey.
I started using it in place of water in this bread recipe—and the result was unbelievably good. Now, whenever I have whey (and no vegan guests coming), I always use it. Such a great way to add flavor and not let anything go to waste!
It really tastes like a sourdough-type of bread! Wunderbar!
Are you looking for a really really healthy bread recipe? Here's one I created many, many years ago. It has all the goodness you can incorporate. All the seeds and grains you like.
This sourdough recipe takes a bit more time, but it’s absolutely worth it. Hearty and flavorful, it’s perfect with butter or as sandwich bread. I think it might just become a staple in your home too!
If you love homemade bread, here's a list of other great recipes to try. As usual, they are easy to make and delicious!
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.
Prep Time:
10 minutes
Bake Time:
45 minutes
Total Time:
13+ hours
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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
Recipe updated on May 8, 2025
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