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I absolutely love baking bread now that I’ve gotten into a good rhythm of it. Weekly I bake up 3 loaves of soft wheat sandwich bread, and throughout the week I’ve been making this crazy simple no-knead crusty bread I’m sharing with you today. All it takes is some forethought the morning of, or the night before. That’s the hardest part of this recipe – remembering to mix your dough early enough. If yeast bread scares you, I challenge you to start with this bread. I told Jacob it was so easy even he could make it! Though he said no and insisted I continue to be the one to make it, it really is easy enough a husband could make it.
If you love this recipe, you’ll enjoy my no knead einkorn bread recipe too!
I’ve seen a couple of different no-knead breads that are baked in a Dutch oven. When browsing my Secret Recipe Club pick – A Little Bit of Everything – I instantly knew I had to try out this bread. The other recipe I’m dying to make are these 5 ingredient pb cookies, which look just as easy as my 3 ingredient pb cookies.
Julie does a wonderful job on this bread. So far I’ve made it three times – 1 full recipe and 2 half recipes – I’m going to share the full measurements below. I made very slight adjustments to the salt and yeast amounts used from the original recipe.
If you have a Dutch oven, flour, sea salt and yeast on hand, get this bread started! Better yet, enjoy it with a cheese, sausage and pear spread like we did. It might just become your new favorite homemade crusty bread!
No Knead Crusty Bread
Slightly adapted from here
Ingredients
- 3 cups unbleached all purpose flour
- 2 tsp sea salt
- 1 tsp dry active yeast
- 1 1/2 cups water
Directions
- In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 – 18 hours (I’ve done just 9-10 hours with great success too). Overnight works great.
- Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot (dutch oven) with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating.
- Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 10 minutes. Remove bread from oven and place on a cooling rack to cool.
If you end up with leftover bread, try using is in a strata or make some simple pizza breads like we did this weekend. Spread on the marinara sauce, add chicken sausage + veggies and cheese and broil until melted. Super delish!
Have you ever baked bread in a Dutch oven? Do you have a Dutch oven? What’s your favorite way to use leftover crusty bread? Let me know if you try this recipe out!
Heather
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Got to try this! I only have a round Dutch oven … it is large … I think 5 Qt …will this work well as far as measurements ?? Do you think it will raise enough? Thank You!
I think a larger one would work just fine… most pictures I’ve seen of recipes like this show the larger size that you have. Let me know how it turns out!
Wow! If that’s not easy I don’t know what is. Now there’s no excuse not to make my own bread for breakfast!
There is just something about the smell of baking bread, and then having warm fresh bread! The fact this is no knead makes this very easy!
No-knead Bread is a family favorite – who can resist an easy, no-fail, fresh loaf?! Yours has a lovely crust and open crumb.
Glad you enjoyed the recipe! I could make this all the time, I love bread.
What a great idea! I like a no knead bread, and I’ve been wanting to make bread in a Dutch oven for a while now. 🙂
I just got a Dutch Oven for Christmas and I have never thought to make bread in it. I am going to make this tonight to go with dinner!
Thanks for the recipe.
I love how lovely and crusty this loaf looks.
This bread looks absolutely perfect! I keep trying to get a bread with that holey texture, but I haven’t had much luck. I think I’ll have to give this recipe a try.
I already left a post above but this is about the air holes. I did a search and they say a very wet dough does the trick. I used more water (about 1/3 C) until the dough was a big sticky glop but not soupy. This recipe came out so perfect, looked like the picture that I just had to take a picture. Looked just as nice as the one posted here. Oh, instead of 10 min more cooking after taking off the lid I cooked it until it was just a bit darker than the one in the photo because that’s just a preference.
The bread doubled while cooking and since the dough was had more water in it I knew it wouldn’t dry out. I also added about a tablespoon of chopped rosemary to the flour for the hubby. I will keep this recipe as my new favorite for sure.