Homemade Artisan Rustic No-Knead Bread
Making homemade bread is not only extremely easy, but it’s also super rewarding. No fancy tools are required to make homemade bread, in fact, the simplest ingredients are used bread, water, flour, salt, olive oil, and yeast. If you have a cast-iron pan or enamel pan with a lid, that’s all you need for baking the bread in the oven. No bread maker is required for this crunchy rustic bread.
Perfect for dipping in olive oil, slathering with butter or dipping in your favorite soup or stew, this bread will be on repeat in our household I can’t wait to use this base recipe to add savory herbs like rosemary, thyme, and even kalamata olives to make olive bread.
If you would like to make it with whole wheat flour, you can substitute up to 2 cups of whole wheat flour out of the 4 cups of flour needed to make the bread.
Homemade Bread Ingredients
- all-purpose flour
- yeast
- water
- salt
- olive oil
How to Make Bread
Combine flour, salt, and yeast in a large bowl. Add 2 cups of warm water (80 degrees) and stir with a wooded spoon until fully combined. The dough will be sticky and unkempt. Add olive oil to rehydrate and stir until combined.
Cover the bowl with plastic wrap and allow the dough to rise for 16 hours. The dough will be ready when it’s covered with bubbles on the surface.
Lightly flour a work surface and dump the dough onto the surface. Flour your hands and quickly shape the dough into a ball. The dough will be soft but not too sticky once dusted with flour. Place the dough back into your bowl and cover with plastic or a clean kitchen towel to rise for another 2 hours.
The dough will double in size in those last 2 hours, so you know its ready to bake.
Preheat the oven to 450 degrees 30 minutes before you are ready to bake the bread.
Place your baking vessel with a lid in the oven to preheat. The bread may be baked in a dutch oven, cast-iron pot, enamel pot, Pyrex or ceramic, but it needs a lid to help steam and bake the bread.
Using floured hands, remove the dough from the bowl and reshape into a ball. Place the ball into the hot pan, cover and bake for 30 minutes.
Remove the lid and bake for another 25 minutes until the bread is perfectly browned.
Remove from hot pan to a cooling rack and allow to cool for 20-30 minutes before slicing.
Enjoy!
How to Store Homemade Bread
You can simply wrap the bread in a clean kitchen towel and store it on the counter, or in your bread drawer. You can also wrap in plastic, or place in a food storage bag, however that will take some of the crunchiness away and soften the exterior of the bread slightly, making it chewier.
The bread should be eaten within 3-4 days otherwise it can dry out. If it dries out, not to worry, you can always make homemade breadcrumbs, or add to meatloaf. Never throw good bread away – it can always be repurposed for different recipes.
Ingredients
- 4 cups all-purpose flour
- 1/2 teaspoon yeast
- 2 cups warm water
- 2 1/4 teaspoons salt
- 1 1/2 tablespoons olive oil
Instructions
- Combine flour, salt, and yeast in a large bowl. Add 2 cups of warm water (80 degrees) and stir with a wooded spoon until fully combined. The dough will be sticky and unkempt. Add olive oil to rehydrate and stir until combined.
- Cover the bowl with plastic wrap and allow the dough to rise for 16 hours. The dough will be ready when it's covered with bubbles on the surface.
- Lightly flour a work surface and dump the dough onto the surface. Flour your hands and quickly shape the dough into a ball. The dough will be soft but not too sticky once dusted with flour. Place the dough back into your bowl to rise for another 2 hours.
- Preheat the oven to 450 degrees 30 minutes before you are ready to bake the bread. Place your baking vessel with lid in the oven to preheat. The bread may be baked in a cast-iron pot, enamel pot, Pyrex or ceramic.
- Using floured hands, remove the dough, which has doubled in size now, from the bowl and reshape into a ball. Place the ball into the hot pan, cover and bake for 30 minutes.
- Remove lid and bake for another 25 minutes until the bread is browned.
- Remove from hot pan to a cooling rack and allow to cool for 20-30 minutes before slicing.
This homemade bread recipe was adapted from Mark Bittman’s No-Knead Bread recipe in How to Bake Everything.
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