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No-knead Artisan Bread served on a cutting board.

Artisan Bread (No-Knead)

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  • Author: Chef Ani


Bake-up your very own no-knead artisan bread! Crusty on the outside and soft on the inside, this super simple recipe doesn’t require a starter or anything fancy. 


  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat or spelt flour (see note)
  • 1/4 teaspoon yeast
  • 1 1/4 teaspoons salt
  • 1 1/2 cups cold water


  1. In a medium size bowl mix together all the dry ingredients (flours, yeast, and salt). 
  2. Add the water and mix just until combined. The mixture should look pretty loose. Cover with a towel and let sit overnight (12 hours).
  3. On a generously floured baking silicon mat, pour out the bread dough and slightly flour the top of the bread.  Pull each side towards the middle to make a ball, then turn over, and let it rest for 1-2 hours.
  4. 30 minutes before ready to bake the bread, preheat the oven to 480 F with the Dutch oven and lid (make sure the lid is not plastic and can withstand 500 F).
  5. Then carefully take the Dutch oven out of the oven, remove the lid, place the bread dough in the Dutch oven, seam side up (this makes that cracked beautiful crust). Replace the lid and place back into the oven.
  6. Set timer for 30 min.  Then remove the lid, leave the bread in the oven for 10-15 more minutes, this will add a nice color to the crust while the bread finishes baking.  Remove from oven.  Carefully, remove the bread from the dutch oven and cool on a cooling rack.


  • Spelt flour has a mild delicious flavor, but does not have as much gluten, and therefore makes the loaf a little flatter.  If you want the round tall loaf, use whole wheat flour instead.
  • I really like the One Degree sprouted flour. It is organic, non-GMO, and sprouted.  Click Here to visit their website
  • If you have never tried artisan bread like this before, you may want to start with a ratio of 2:1 (2 cups all purpose flour & 1 cup whole grain flour.) This will ensure a lighter bread. You can also make this 100% whole grain, when I do, I usually add an additional 1/4 tsp of yeast.