No-Knead Rustic Bread Loaf

This No-Knead Rustic Bread Loaf is one of the easiest bread recipes. It starts with flour, salt, yeast and water, add in a little time plus a hot dutch oven equals one crusty rustic loaf!

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Here’s the math: 4 ingredients + 24 hours + a hot dutch oven = 1 rustic bakery loaf of bread. I have literally purchased bread that looked exactly like this. However this no-knead bread tastes a gazillion times better. Plus what is better than the smell of bread baking in your home? Nada.

The crust is crisp and even has those tiny little air bubbles on the exterior. The inside is tender and soft with lots of chewy goodness and just waiting for a slather of butter or to stack with leftover corned beef.

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Got 24 hours? Make this rustic bread or maybe ciabatta?

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Here’s what you will need; 3 cups bread flour, 1-1/2 teaspoons kosher salt, 3/4 teaspoon active dry yeast and 1-1/2 cups warm water.

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First, in a large mixing bowl, measure and add in the flour, salt and yeast. Then whisk to combine.

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Next pour in the water and use a rubber spatula and mix. It will start to form a shaggy dough but keep going until all the flour is incorporated.

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Lastly, cover the bowl tightly with plastic wrap and set it out on your counter for 18 to 24 hours. No more mixing, stirring and definitely no kneading until tomorrow.

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The next day, place a round dutch oven (with lid) on the lowest rack of your oven. Then preheat your oven (with the dutch oven inside) to 450°. I set a timer for 20 minutes from the very start to make sure the pot gets hot.

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Meanwhile, remove the plastic wrap. The dough will be pretty sticky, therefore sprinkle with a few tablespoons of flour over top of the dough.

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Then use a rubber spatula to scrape the sides of the dough, working your way around and underneath. Next, with floured hands, shape it into a ball.

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Then, using oven mitts, remove the dutch oven and the lid. Next, carefully place the loaf into the hot dutch oven and because the pot is still hot, use mitts, replace the lid and slide the covered pot  back into your oven to bake for 30 minutes.

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After baking the bread for 30 minutes, remove the lid to the dutch oven and continue to bake for 15 to 20 minutes or until the exterior is deeply golden brown. 

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Next, remove and transfer the loaf to a wire rack and cool completely. Because the dutch oven is screaming hot the bread should’t stick. It’s pretty magical, I’m not going to lie. 

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Lastly, once the bread has cooled, use a bread knife and slice before swiping in butter 😉

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Enjoy! And if you give this No-Knead Rustic Bread Loaf recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 10 slices

No-Knead Rustic Bread Loaf

No-Knead Rustic Bread Loaf
Prep Time 5 minutes
Cook Time 50 minutes
Additional Time 18 hours
Total Time 18 hours 55 minutes

Ingredients

  • 3 cups bread flour
  • 1-1/2 teaspoons kosher salt
  • 3/4 teaspoon active dry yeast
  • 1-1/2 cups warm water

Instructions

THE DAY BEFORE:

  1. In a large mixing bowl, combine the flour, salt and yeast,
  2. Pour in the water and use a rubber spatula and mix until combined.
  3. Cover the bowl tightly with plastic wrapped let it rest on your counter for 18 to 24 hours.

THE DAY OF:

  1. Place a round dutch oven (with lid) on the lowest rack of your oven. Preheat your oven (with the dutch oven) to 450°. I set a timer for 20 minutes from the very start.
  2. Meanwhile, dust the top of the dough with a few tablespoons of flour. Use a rubber spatula to scrape the sides of the dough, working your way around and underneath.
  3. With floured hand, pick up the dough and shape into a ball.
  4. Use oven mitts to remove the dutch oven and the lid. Carefully place the loaf into the hot dutch oven (seam side down) and, using mitts, replace the lid and slide the pot with the bread back into your oven for 30 minutes.
  5. Then remove the lid and continue baking the bread for 15 more minutes or until the top is golden and crusty.
  6. Then carefully remove the bread, it should come out easily, to a wire rack to cool completely before slicing.

Nutrition Information:

Yield:

10

Serving Size:

1 slice

Amount Per Serving: Calories: 149 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 320mg Carbohydrates: 30g Fiber: 1g Sugar: 0g Protein: 5g
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5 Responses to “No-Knead Rustic Bread Loaf”

  1. #
    1
    janice — March 13, 2019 at 10:43 am

    hello, would love to try this, however, my Dutch oven is square and what capacity should it be?

    Many Thanks
    Janice

    • Laurie McNamara replied: — March 13th, 2019 @ 1:18 pm

      Hi Janice! 5 to 6 quarts is perfect. Enjoy!

  2. #
    2
    Dana — March 17, 2019 at 4:42 pm

    Loved this, came out perfect! Would it be possible to double the recipe and make a larger loaf? Any recommendations for doing that or would it be better just to make two loaves? Thanks

    • Laurie McNamara replied: — March 19th, 2019 @ 8:45 am

      Hi Dana! Unfortunately without testing it, I can’t give you an answer. I’d hate to tell you yes and have you get the opposite result. However, if you do try it, I’d love to hear how it works out for you!

  3. #
    3
    E — March 21, 2019 at 12:33 am

    Now I just want bread!!!

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