Best Rustic Italian Bread Recipe (No Knead) (2024)

Best Rustic Italian Bread Recipe (No Knead) is a fast and easy bread recipe! It's just like the bread my Italian mother-in-law makes!! This delicious bread is made in your Dutch oven and is ready in a few hours-no need to have it rise overnight! Perfectly crisp crust and soft on the inside. This bread is quick to make with unbelievable results!

Why you'll love Italian artisan bread:

1. Homemade is best: Homemade bread is always better than store-bought, and this recipe allows you to make delicious bread in the comfort of your own home.
2. Pantry ingredients: You probably have the ingredients on hand, so no need to make a trip to the store!
3. No-knead means no stress: Since it's a no-knead dough, it is no-fuss! Just takes 3 minutes to put together.
4. Flexible rise time: A truly forgiving dough. You could let it rise for 2 hours or even up to 3 days.
5. The best crust: This authentic Italian bread recipe bakes up with an incredible crust and soft, fluffy crumb - the perfect combination for any type of bread.

There is a slight problem when you have an Italian mother-in-law that can bake any bread with her eyes closed. You wish you had her skills and her instinct. You wish you had her lifetime of bread education learned from her mother, grandmothers, sisters, neighbors, friends.

Hello, my friends. This is one of my favorite bread recipes. I have been baking it for years! It seems almost like a sourdough bread. Has the most INCREDIBLE crust and the biggest holes and soft crumb.

Whenever I am with my mother-in-law Teresa, I study what she is doing in the kitchen. I take notes. I take photos (she doesn't like them that much). I sometimes take videos. I am basically stalking her every move and and asking her the same questions I've asked her for many years. But she kindly repeats her answers and her lessons

There is her Calabrian bread that is out of this world. It is a bread she and her mother and sisters all make. Her brother’s wives also make this same bread. They are all scattered all over Italy baking this same bread every week. Yes, they bake it every week.

I obviously don’t have a neighborhood brick oven to share and I also don’t have 12 people eating at my house on any given nights. So one small loaf is all I need. One small perfect loaf like this loaf. I’m not saying this loaf is identical to Teresa’s Calabrian crusty bread, but it is definitely very close!

What is No Knead Bread?

A no knead bread is a type of bread that requires minimal kneading and stirring. Instead of kneading the dough, it relies on time to form gluten strands and give the bread its structure. The end result is a moist, flavorful loaf with an open crumb and delicious crust.

Look at that crust on this bread!! You can make a bread this fabulous! It just takes some patience and some time.

Each time I make it and pull the ends together it gives the bread a different shape. Also, if you don’t use a bread proofing bowl, the flour will leave a different design in the folds each time (like mine!).

What ingredients do you need to make Artisan Italian Bread?

This is what you'll need to get started with this bread recipe. You can find a full printable recipe below.

• Bread flour and whole wheat flour: A combination of these two flours helps to create the crispy crust and the soft crumb. It's also used for dusting and forming the loaf.
• Active dry yeast: Acts as a leavening agent to help the dough rise.All-purpose flour: Used to create the base of the dough and provide structure.
• Sea salt: Enhances flavor and helps to control yeast growth.
• Warm water: Activates the yeast and helps the bread to rise.

How to make best Italian bread recipe in the world?

Here is all you need to do to make this delicious bread. Full printable recipe is below.

• Proof yeast: In the bowl of a stand mixer with dough hook attached, dissolve the yeast in the warm water and let it proof (5-10 minutes until foamy). You could add a teaspoon of sugar to the yeast and water to help activate the yeast.
• In a small bowl, add the flours and salt. Give it a few whisks to combine together.
• Make sticky dough: Add the flour to the bowl a small portion at a time and mix on low speed. Once you have added all the flour increase the speed and mix until the dough starts to pull away from the sides of the bowl. If you notice the dough is too sticky, add about a tablespoon more of dough at a time until you get a dough that is not too sticky to handle. When dough is ready, turn mixer off and remove the the dough hook.
• Mix by hand: No mixer, no problem. Just use a wooden spoon and a bowl. mix until ingredients have just come together and form a smooth dough.
• Let it rise: grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours (the goal is to not have the dough be too springy, it should be wobbly). If it's rising too fast, place in the fridge while you heat the oven.
• Optional: when your dough has risen, you could bake it or place in the fridge to develop more flavor. It could stay 8 hours or even overnight (10-12 hours), up to 3 days. It's flexible and very forgiving. So even if you forget to bake it, do it the next day!
• Sprinkle a little flour on a clean counter. Carefully remove the dough without disturbing it too much onto the counter. Pull the corners together to form a round bowl and place the dough back into the same bowl (sprinkle a little flour into the bowl) seam side down. Cover with a tea towel and let it rise while the oven heats up.
• Preheat oven to 460 F with rack in lower third of oven. Heat a covered 3 1/2 quart heavy ovenproof Dutch oven (9 inches in diameter) with the lid on for 30 minutes or until dough is ready.
• Place a sheet of parchment paper on your counter (about the length of a baking sheet). Sprinkle on a little flour. Place your loaf seam side up on on the parchment paper.
• Carefully remove preheated pot from oven, and uncover.
• Remove the towel from top of bowl and quickly but carefully lift the dough using the corners of the parchment paper and place the dough into pot, seam side up (the dough is on the parchment paper). Sprinkle a little more flour on top if it has been absorbed while rising.
• Cover with lid. Bake for 30 minutes.
• Uncover pot, and bake until bread is dark brown, 15-20 minutes.
• Carefully lift bread using the parchment paper from pot and transfer to a wire rack to cool completely. Be sure to let cool completely before slicing.

How to tell if your yeast is active and ready to use?

The first and most important step in baking this simple bread bread is activating the yeast.

• In a small bowl, add the warm water.
• Sprinkle on the yeast and the sugar.
• If the yeast is still fresh, it will start to activate and bubble up in about 5-10 minutes. It may take a full 15 minutes.
• If it doesn't activate and bubble up, start over with a new packet. Either the packet is expired or the water was too warm.

How to store Italian crusty bread?

The best way to store a crusty bread like this fast bread recipe is in a paper bag closed tightly and keep it at room temperature. The crust will stay nice and firm for a couple of days.

Expert tips for round Italian bread:

• For best results, make sure your yeast is fresh and active. If using instant dry yeast, you can skip the step of dissolving it in warm water.
• Most important tip is to make sure the yeast is fresh! If it's expired, you'll have to start with a new packet.
• This is a very forgiving dough recipe that could rise in 45 minutes (depending if it's a hot summer day) 2 hours, or even you let it rise in the fridge for up to 3 days. As long as it's doubled in volume.
• To make sure we will have fresh bread, I will make dough when I first wake up and leave in fridge (up to 8 hours) and bake it that evening. Or make it the night before and bake next morning (8-12 hours after it's been rising in fridge).
• Feel free to get creative with this recipe and add herbs, spices, or cheese to customize the flavor.
• To reheat leftovers, simply wrap the bread in aluminum foil and bake at 350F (175C) for 10 minutes or until hot.
• If you don't have whole wheat flour, you can use all-purpose flour instead.
• For a crunchier crust, sprinkle some water on the top of the loaf before baking.
• If you want to increase the flavor complexity of this bread, add a tablespoon of olive oil or butter to the dough. This will also make it more tender and moist.
• A loose dough is going to rise better than a stiff dough.

Variations for easy yeast bread recipe no knead:

• To add some flavor to your bread, try adding herbs like rosemary or thyme to the dough during the mixing process. You can also top the bread with seeds like sesame or poppy for a crunchy texture.
• If you don't have a Dutch oven, you can use any heavy, oven-safe pot with a lid. Just make sure it can withstand high temperatures and fits in your oven.
• For a sweeter bread, try adding some honey or maple syrup to the dough mixture. You can also mix in raisins, dried cranberries, or chopped nuts for a delicious twist.
• Remember to let your bread cool completely before slicing into it. Cutting into warm bread can result in a gummy texture.

Can you make this no-knead artisan bread ahead of time?

Yes, you can. Let the dough rise following the recipe, cover with plastic wrap, and place bowl in the refrigerator for up to 3 days. By the 3rd day, the dough does deflate and that is not a problem, the flavor will still be great. Shape it into the round and place on the parchment paper following the recipe. Let it sit for up to 60 minutes to warm up from being in the fridge and then bake according to the recipe.

What to serve with this bread?

• Soups and stews: this is the perfect bread to dunk into any of our soups or stews.
• Bruschetta: It is a really great bread to toast up and make this easy appetizer.
• Garlic bread: Instead of a baguette, use this bread...it is amazing!

How to store leftovers:

Here are some simple instructions on how to store and freeze your freshly baked bread:

• Allow the bread to cool completely before storing or freezing. This will prevent moisture from building up and causing the bread to become soggy.
• To store the bread, wrap it tightly in plastic wrap or aluminum foil and place it in a cool, dry place such as a pantry or bread box. The bread can last for up to 3-4 days when stored properly.
• To freeze the bread, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. It is important to remove as much air as possible from the packaging to prevent freezer burn. Date the bag. The bread can be frozen for up to 3 months.
• When ready to enjoy, thaw the bread at room temperature for a few hours or overnight in the refrigerator. To reheat, preheat your oven to 350°F (175°C), wrap the bread in aluminum foil and bake for 10-15 minutes until warmed through.
• Sliced bread can also be frozen. Simply place parchment paper between each slice before freezing so they do not stick together. You can then thaw and toast individual slices as needed.
• For longer term storage, you may also slice the bread before freezing and freeze it in individual portions. This way, you can take out only what you need and prevent any waste.
• If you store the bread the right way, it could be frozenfor 2-3 months. Longer than that, it could get freezer burn and lose its flavor.
• It is important to note that bread can also be stored in the refrigerator, but it will dry out faster due to the cold temperature. If you do choose to store your bread in the fridge, make sure to use it within 1-2 days for best results.

Can you freeze baked bread?

Yes! This is how you freeze this amazing homemade bread:

• Cool the bread completely.
• Wrap bread very will with plastic wrap.
• Place bread in zipped lock freezer bag (or even wrap very well with foil paper).
• Freeze for up to 3 months.
• When you are ready to use the bread, thaw in the refrigerator overnight. Simply warm up in oven (I like to warm up at 350F/180C) for about 35 minutes.

FAQ's

Another fantastic bread recipe is the overnight version of the no knead to knead bread.

The bread goes perfectly with any great Italian cheese or salami and olives.

Originally published January 2023 and updated for content January 2024.

Some ways we like to enjoy this bread:

• Lentil Soup with Caramelized Onions
• Zuppa di fa*gioli
• Bucatini alla Carbonara

Are you a pasta fan? Yes, Italians do eat bread with their pasta!

Did you make this? Please RATE THE RECIPE below:)

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