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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

Leslie | Reply

Trying again with my conversion if using Platinum SOURDOUGH instead of Platinum yeast in this Rustic Crusty loaf. Recipe says use 1/2 tsp Platinum yeast. To convert to Platinum Sourdough measurement:
My Platinum Sourdough packet is 18 grams. Sourdough packet guideline say to use the FULL packet when the bread recipe calls for 2.25 tsp of regular yeast. This recipe calls for .5 tsp regular Platinum yeast. There are 4.5 .5 tsp. in 2.25 of regular yeast. Full packet of Platinum Sourdough 18 grams \ 4.5 = 4 grams. Again, online conversion says that 4 grams = .8 tsp. So for this recipe the amount of Platinum Sourdough packet to use would be .8 tsp. Please let me know if this is correct.

Red Star Yeast | Reply

Hi Leslie – Platinum Instant Sourdough can be substituted only in recipes that call for 2 1/4 teaspoons or one (0.25oz) packet of dry yeast. Because it is a blended product (instant yeast plus dried sourdough culture), a full packet (18g) is needed to get the proper amount of yeast and flavor. Here’s a link to recipes developed for Platinum Instant Sourdough: I hope you will find this information helpful.
Happy baking!

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!

Leslie | Reply

I don’t understand the reply from Red Star Yeast. The recipe calls for 1/2 tsp. Platinum yeast. The recipe does NOT say Platinum Sourdough.
The Red Star Yeast reply states that the Platinum Sourdough packet is the same as using a FULL packet (7 grams.) of dry yeast. An online calculator says 7 grams = 1.18 tsp. So then wouldn’t the amount of the Platinum Sourdough for THIS “savory rustic crusty” bread be a smidge less than 1/2 the Platinum Sourdough packet to make it equal to the amount of yeast in the recipe of 1/2 tsp Platinum yeast?

Red Star Yeast |

Hi Leslie – you must use the full packet of Platinum Instant Sourdough to get the proper amount of yeast and flavor. It is a blended product, so only using a portion of the product- you don’t know how much yeast is in there and the flavor won’t be strong enough to taste. Use the Platinum Instant Sourdough in recipes that call for one (0.25oz) packet (7g) or 2 1/4 teaspoons of dry yeast – simply substitute one full packet of Platinum Instant Sourdough.

This recipe only uses 1/2 teaspoon of dry yeast, and is not suitable for the Platinum Instant Sourdough product.

Please contact us directly if you have additional questions.

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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