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Easiest No Knead Country Artisan Bread

  • Writer: Brenda Benavides
    Brenda Benavides
  • Jan 8
  • 2 min read


Prep Time 3 hours (including rise time)

Cook Time 40-45 minutes

10-12 slices


Ingredients

  • 2 tsp Yeast

  • 375 ml (1.5 C) Warm Water (110℉)

  • 1 tsp Salt (Pink Himalayan or Sea Salt)

  • 450g (3C) Organic All-Purpose Flour

  • Dutch Oven

  • Parchment Paper

  • Bench Scraper

Tips

  • You can use whatever fine salt you have, we just recommend Pink Himalayan or Sea Salt because it is healthier

  • The same applies to the flour, regular All-Purpose works, but to avoid food additives, we recommend Organic Flour with only Hard Red Wheat listed on the list of ingredients.

  • If you don’t have a bench scraper, you can use a similar tool like a grease scraper, large knife, or spatula

Preparation

  1. Grow your Yeast Whisk your Yeast (2 tsp) with your Warm Water* (375ml/1.5 cups). Let sit for 5 minutes or until frothy.

*This water should be warm to the touch, not hot! Hot or boiling water will kill your yeast. If you have a thermometer, you want it to read from 105℉ to 120℉. 

  1. Make your rough dough Mix in your salt (1 tsp) and then your flour (450g/3 cups) using a wooden spoon or your hand, until all the flour is integrated. The dough will be wet, but not runny like batter. If it’s too runny, add more flour. 

  2. Let rise Cover with cling wrap or a towel and let rise somewhere warm for 2-3 hours, or until doubled in volume.

  3. Preheat oven Preheat oven to 450℉. Once heated, place a Dutch oven in the oven with the lid on, and let it heat up for about 30 minutes.

  4. Shape dough Sprinkle flour on a clean surface and scrape the dough from the bowl. Sprinkle more flour on top of your dough. Using a bench scraper, or similar tool, roughly fold the sides inward to make a roundish shape.

  5. Prepare for baking Place a large piece of parchment paper (big enough to keep the dough from sticking in the Dutch oven) next to your dough. Flip the dough onto the paper, seam side down. Don’t worry too much about the shape, it’ll round out in the oven. 

  6. Bake Use the paper to place the dough into your hot Dutch oven. Cover and bake for 30 minutes. Then remove the lid and bake for another 12 minutes or longer depending on how dark you want to color your bread. Cool for at least 10 minutes before slicing.

 
 
 

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