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No Knead Savory Crusty Rustic Bread

Savory Crusty Rustic Bread
"Rise and Shine" Rustic Bread Bake-Off Winner at the Wisconsin State Fair, submitted by Linda Gottlieb.
Yield 1 loaf



  • 1 3/4 teaspoons salt
  • 3 cups all-purpose flour
  • 1/2 teaspoon Platinum Yeast
  • 1 teaspoon rosemary
  • 1/2 cup fresh basil (largely torn)
  • 1 teaspoon garlic powder
  • 2 tablespoons dried red tomatoes (chopped)
  • 1 1/2 cups warm water (120-130°F)
  • 1 tablespoon garlic butter (melted)


  • In a large mixing bowl, whisk together flour, salt, yeast and seasoning. Pour in warm water and stir mixture with a wooden spoon until a shaggy ball forms (you can add a little more flour if you feel it needs it). Cover bowl with plastic wrap and allow to rise for 12 – 18 hours (on the counter at room temperature).
  • When ready to bake, heat oven to 450°F. Once oven has preheated, place a cast iron pot covered with lid into oven, heat pot for 30 minutes.
  • Meanwhile, turn dough out onto a heavy floured surface, then shape dough into a ball. Cover dough with plastic wrap and allow to rest while pot is heating. Remove pot from oven and remove lid (use hot pads as pot is very hot!). With floured hands, carefully drop dough into hot pot (you DON’T need to grease the pot); cover with lid, then immediately return pot to oven and bake 30 minutes. After 30 minutes, remove lid from pot and bake uncovered for 15 minutes. Remove from oven, brush with garlic butter, and allow bread to cool on a cooling rack. Once completely cooled, bread stores well in an open paper bag — it helps the bread maintain its crisp crust. Recommend not storing it in an airtight container or zipper plastic bag.

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Review & Comments

Christine | Reply

How much of the Red Star Instant Sourdough yeast + sourdough culture would I use in this recipe?

Red Star Yeast | Reply

Hi Christine – A full packet of Platinum Instant Sourdough (yeast + sourdough starter culture) is meant to be substituted for 1 packet (0.25g) or 7 grams of dry yeast. Because it is a blend of yeast and dried sourdough, a full packet is needed to get the correct amount of yeast and proper sourdough flavor. Here’s a link of recipes that were developed for this product: Or you can use it in any recipe that calls for 1 packet (0.25g) or 7 grams of dry yeast, simply substitute with 1 full packet.
I hope you will find this information helpful.
Happy baking!

Carol Hafford | Reply

Has anyone tried freezing this bread after it cools completely? I am wondering if it freezes well – would be nice to make a couple of loaves and then freeze for later use.

Red Star Yeast | Reply

Hi Carol,
Here’s some tips for freezing bread:
Happy baking!

Carol Hafford | Reply

5 stars
I tried this bread with some changes because I did not think my family would be too fond of the dried tomatoes or fresh basil – although I am sure that is great! Instead, I used dry basil (1TBS), italian seasoning (1.5 TBS), rosemary and sealt salt. I used 4 TBS of fresh chopped garlic in lieu of the dried tomatoes. Everything else I did exactly the same. It came out beautifully as an herbed garlic rustic bread. This is such an easy recipe and being able to make the dough and let it sit for 18 hours is such a time saver.

No-knead Dutch Oven Nutty Boule - Pardon Your French | Reply

[…] This recipe is adapted from Red Star Yeast.  […]

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