Rustic No Knead Bread
Rustic no knead bread is the easiest bread you'll ever make. Crusty and golden on the outside with a soft and airy inside - it's delicious.
Equipment
- 1 Dutch oven
Ingredients
- 3 cups all-purpose flour
- 1/2 tsp instant yeast
- 1 1/2 tsp salt
- 1 1/2 cups plus 2 tbsp warm water (do not use hot)
Instructions
- Stir the flour, yeast and salt together in a large mixing bowl.
- Pour in the warm water (you need 74 to 78 degrees to activate the yeast). Make sure it's not too hot or it will kill the yeast. Stir with a wooden spoon just until the flour mixture is moistened (dough will be sticky).
- Cover the bowl with plastic wrap and a kitchen towel, then let it proof at room temperature for 12-18 hours. I like to make it the night before and let it sit all night.
- When dough is ready lightly flour a flat work surface and turn the dough out. Sprinkle a little flour over the dough so you can handle it and it won't stick to your fingers or work surface. Fold the dough over itself twice (don't overhandle it). Cover loosely with plastic wrap and let it rest for 15 minutes.
- Using a little flour to keep dough from sticking, shape the dough into a ball without handling it too much. It doesn't have to perfect. Place parchment paper in a large bowl and transfer the dough ball into it. Dust top of the loaf with a little flour and cover with a kitchen towel. Let dough proof until it has doubled in size for about 2 hours.
- Place Dutch oven into the oven 30 minutes before dough is ready and preheat the oven to 450 degrees.
- When dough has risen, transfer it with the parchment paper and lay paper and bread in the Dutch oven.
- Cover with a lid and bake for 30 minutes or until the loaf is a deep golden brown. Cool on a wire rack. I love to tear this bread apart into edible pieces because it is a large loaf. You can also slice it. It's great served warm and fresh from the oven.
- Notes: *Bread can be stored in a covered container for 2-3 days. It is freshest the first couple of days. *You can freeze this bread by wrapping it in foil and then placing in a freezer safe bag for up to 3 months. *Plan to make this bread the night before because the first rising time is 12-18 hours. *You could add in olives, nuts, seeds or herbs to your rustic bread for more flavor and texture. *Dough can be slit before baking if desired with a knife. If you slit it, let it rest 10-15 minutes to recover before baking.
Nutrition
Serving: 1gCalories: 114kcalCarbohydrates: 24gProtein: 5gSodium: 293mgPotassium: 34mgFiber: 1gCalcium: 6mgIron: 1mg
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