No Knead Crusty Bread
No Knead Crusty Bread. Yes, you read that right! NO KNEAD! This incredibly easy bread has only 4 ingredients. No special tools, No mixer, No kneading! Just five minutes of measuring and mixing is all it takes to make this no knead Artisan Bread. The stir together dough sits covered on your counter to develop. The PERFECT sandwich bread! Look below for FOUR versions of this delicious bread recipe.
What makes this dough different from all the others?
This No Knead Crusty Bread will achieve its flavor by allowing a slow rise and a perfect crust by baking this bread in a Dutch Oven. I used a cast iron Dutch oven but any pot with a lid that can be placed in the oven will do.
What is no knead bread?
Why a Dutch Oven?
Bakeries use Steam ovens to make their Artisan Breads. Using a Dutch Oven or French Oven is an inexpensive way of creating your own steam oven. The end result is a crispy beautiful crust.
The difference between Active Dry Yeast and Instant Yeast.
The Oven Light Method for Cold Kitchens
All-Purpose Flour vs Bread Flour
Tips for making a delicious crusty bread.
- Use Instant, Rapid or Quick Yeast
- DO NOT USE BOILING WATER. The water should not exceed 130°
- Be patient and let the dough rest/rise for at least 3 hours.
- For the second rest, add dough to a container (bowl) that is smaller then the Dutch Oven.
MAKING NO KNEAD CRUSTY BREAD WITHOUT A DUTCH OVEN
The reason for using a Dutch oven, is to create a mini steam oven. If you don’t have a Dutch oven you’ll need to create an at home version of a bakery steam oven. Steam is the key to a delicious crusty bread.
METHOD #1: For this method using two cast iron skillets would be ideal. An 8-12 inch for the bread and a 6-8 inch (or sturdy metal pan) for the ice cubes. Place the large cast iron skillet in a cold oven and preheat. Add bread to the hot skillet as instructed in the original recipe. Place the smaller skillet (or heavy metal pan) on a separate oven rack directly below the large skillet. Add 8-10 ice cubes into a bowl and have ready to go. As soon as the bread is in the oven, pour ice cubes into the small skillet and close the door. This should create the steam needed for a crispy crust. DO NOT USE THIS METHOD WITH A GLASS OR CERAMIC BAKING DISH.
METHOD #2: You can use an oven safe pot (STOCK POTS WORK BEST) and a tight fitting oven safe lid or sheet pan. If you don’t have an oven safe lid or all your lids have holes for steam to escape the sheet pan is the way to go. Whatever pot you choose, make sure it is a least 4 inches deep (5-6 quart). For this method skip preheating the pot, place the dough in the parchment paper (as instructed from the original recipe, still let the dough rest before going to this step) into the cold pot, cover with a tight lid or a sheet pan. Bake as directed in the original recipe. Bake 30 minutes, take off the lid (sheet pan) and continue baking until the desired crust color is reached.
METHOD #3: This method is a lot like method #1. The difference is in the baking vessels. If you have a baking stone ( like a pizza stone) or a good baking sheet. For this method you will need to preheat the stone or baking sheet (at least 45 minutes). During the last few minutes (5-10 minutes) of preheating the stone or baking sheet fill a baking dish with 1 cup of water and place directly under the stone or baking sheet. Pull the dough out of the bowl with the parchment paper and place on the hot stone or baking sheet. Bake 30 minutes, carefully remove water dish from the oven during the last 15 minutes (this is when in the recipe if using a Dutch oven the lid would be removed). You don’t have to use a baking dish you can also use a cast iron skillet and ice cubes to create steam.
How to Make No Knead Crusty Bread
ONE RECIPE~FOUR DIFFERENT BREADS!
MORE BREAD RECIPES
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No Knead Crusty Bread
Treat family and friends to the best bread they've ever had using this easy to make crusty bread recipe.
Ingredients
For the No Knead Crusty Bread:
- 3 cups all-purpose flour
- ¼ teaspoon instant yeast
- 1 teaspoon salt
- 1½ cups hot water (not over 130°)
For the Crusty Artisan Cheese Bread:
- 3 cups all-purpose flour
- ¼ teaspoon instant yeast
- 1 teaspoon salt
- 1 cup sharp cheddar cheese, shredded
- 1½ cups hot water (not over 130°)
For the Crusty Artisan Italian Olive Bread:
- 3 cups all-purpose flour
- ¼ teaspoon instant yeast
- 1 teaspoon salt
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- ½ teaspoon black pepper
- 1/3 cup katamala olives, sliced
- 1½ cups hot water (not over 130°)
For the Crusty Artisan Honey Oat Whole Wheat Bread:
- 1 cup all-purpose flour
- 2 cups whole wheat flour
- ¼ teaspoon instant yeast
- 1 teaspoon salt
- 1/3 cup walnuts, chopped
- 2 tablespoons flaxseeds
- 2 teaspoons sunflower seeds
- 1/3 cup old fashioned oats
- 1½ cups PLUS 2 tablespoons hot water (not over 130°)
- 3 tablespoons honey
For the Wheat Bread Topping:
- 2 tablespoons old fashioned oats, chopped or quick cooking oats
- 1 tablespoon flaxseeds
- 1 tablespoon sunflower seeds
Instructions
For the No Knead Crusty Bread:
- To a medium bowl, add the flour, yeast and salt.
- Whisk together, make a well in the center.
- Pour hot water into the well, stir to combine.
- Cover with plastic wrap, place on the counter to rest or use the oven light method (below).
- Rest dough at least 3 hours. If you have to go longer it won't hurt the dough.
- Pour dough onto a floured surface, sprinkle flour over the top of the dough, use a dough scraper to move the dough around. Completely coat the dough with flour, form into a ball.
- Place a piece of parchment paper in a bowl (*see tip below), lift dough from the counter into the lined bowl.
- Cover with a towel to rest 30 minutes.
- Meanwhile, place baking vessel with lid (Dutch Oven) in the cold oven. Turn heat to 450°.
- Once 30 minutes is up, take the Dutch oven out of the hot oven, remove lid, lift the dough using the parchment paper corners and place the dough ball (including the parchment paper) into the hot Dutch Oven. Place the lid back on the Dutch oven and bake 30 minutes.
- Take the Dutch oven out of the oven, remove the lid and parchment paper. Place the bread (still in the Dutch oven) back into the oven for and additional 15 minutes or until the bread is crusty and brown. If you like a darker bread you can bake longer.
For the Crusty Artisan Cheese Bread:
- To a medium bowl, add the flour, yeast, salt and cheese (**see tip about the cheese)
- Whisk together, make a well in the center
- Follow the remaining instructions (starting with step #3) for the No Knead Crusty Bread.
For the Artisan Italian Olive Bread:
- To a medium bowl, add the flour, yeast, salt, thyme, rosemary, pepper and olives.
- Whisk together, make a well in the center Follow the remaining instructions (starting with step #3) for the No Knead Crusty Bread.
For the Artisan Honey oat Whole Wheat Bread:
- To a medium bowl, add the flours, yeast, salt, walnuts, flaxseeds, sunflower seeds and oats.
- Whisk together, make a well in the center Follow the remaining instructions (starting with step #3 and ending at step #6) for the No Knead Crusty Bread.
- In a small bowl combine the bread topping; set aside.
- Pour dough onto a floured surface, sprinkle on the bread topping mixture. Sprinkle flour over the top of the dough, use a dough scraper to move the dough around. Completely coat the dough with flour, form into a ball.
- Pick up the instructions from the No Knead Crusty Bread starting at step #7.
ENJOY!
Notes
DO NOT USE BOILING WATER. I used hot tap water and it worked perfectly fine. Temperature should not be over 130°.
OVEN LIGHT METHOD: For cold kitchens, turn on the oven light, place covered bowl in the oven, close door and wait until rising time is over (at least 3 hours).
*TIP: The container used for the second rest needs to be able to fit into the vessel the dough will be baked in. So measure before using.
**TIP: For this recipe it's best to use store bought shredded cheese ( the cheaper the better). You know the rubber like cheese? The rubber like texture will hold up to the hot heat of the oven. Cheese that is hand shredded at home is too creamy and will get lost in the bread.
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Can this recipe be use in a 1 pound bread machine?
Hi Helen, I don’t know but I would definitely give it a try.
hi, Sheryl. I would love to try these breads but, I don’t have a “dutch oven”. What can I use instead? Thanks for your reply.
Hi Eileen, I’ve added a new section to the post about how to make this bread without a Dutch oven. Please go check it out. Let me know if you have anymore questions.
I like the way you have all 3 or so recipes right there to print out so convenient and easy.
Thanks Theresa!
Can I use a large corning-wear with lid?? I do not have a Dutch oven…
Hi Kathryn, I’ve added a new section to the post about how to make this bread without a Dutch oven. Please go check it out. Let me know if you have anymore questions.
What if you don’t have a Dutch oven?
Can you use any other utensil?
Hi Nancy, I’ve added a new section to the post about how to make this bread without a Dutch oven. Please go check it out. Let me know if you have anymore questions.