No Knead Rustic Bread
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This No Knead Rustic Bread is a simple and delicious way to enjoy artisanal quality homemade bread at home. It requires little effort with fabulous results. This bread recipe is perfect for beginners. Perfect to pair this with a bowl of hot soup or a rich pasta dish.
This no knead rustic bread begins with whisking some flour, sugar, salt, and yeast together in a large bowl. Then add in some warm water and stir with a wooden spoon or Danish dough whisk to form a dough ball. It will be sticky and shaggy.
That’s ok. You want it with no white steaks. Lumpy and bumpy dough is the perfect texture for this no knead bread.
Ingredients to make No Knead Rustic Bread recipe
- ALL-PURPOSE FLOUR
- SALT
- SUGAR
- INSTANT YEAST
- WARM WATER
Once you get to that point, the bread dough needs to rise until it is double in size. Cover the bowl with a light towel or plastic wrap. I like to use a flour sack towel. This will take about 1 to 1 1/2 hours.
In the meantime, you want to spray a 9 inch pie plate with non-stick cooking spray. This is what the bread will bake in and help give it a nice round shape for the loaf.
How to bake this artisan bread
Now to bake this, you bake it at a high temperature first. It goes at 425 for 15 minutes.
Cooking at the the initial high heat helps gelatinize the starch granules in the flour, which helps them absorb water and swell. It allows the dough to rise properly. This high heat also will set the shape of the loaf by forming the crust and adding crispness to the crust.
Then you lower the temperature to 375 to finish baking for another 15-20 minutes until golden brown. This allows the bread to finish rising internally without over browning or burning the crust. It also results in a fluffier soft interior crumb to the bread. This 2 temperature baking is crucial for artisan style bread that has a crispy crust with an airy interior.
This loaf is less airy and more dense than my other recipe called easy peasant bread. If you love that bread, you will love having this recipe too! Make this bread!
The smell of this freshly baked bread wafting through your kitchen will bring a sense of warmth and satisfaction. It didn’t require much effort either! This recipe will be one you will enjoy through this fall and winter season.
frequently asked questions
Can I use active dry yeast instead of instant yeast?
Yes, you can use active dry yeast instead of instant yeast. First, activate the yeast by proofing it in warm water with sugar before adding it to the flour mixture.
How do I know when the dough has risen enough?
The dough should roughly double in size during the first rise. This typically takes about 1 to 2 hours, depending on room temperature and yeast activity. You can also perform the “poke test”: gently press two fingers into the dough; if the indentation remains, the dough has risen enough.
Can I add other ingredients like herbs or cheese to the bread?
Certainly! Adding herbs like rosemary or thyme, or mixing in grated cheese, olives, or roasted garlic can enhance the flavor of the bread. Fold these ingredients into the dough during the initial mixing stage.
Can I make smaller loaves or rolls instead of one large loaf?
Yes, you can divide the dough into smaller portions to make individual rolls or smaller loaves. Adjust the baking time accordingly, as smaller loaves or rolls will bake faster than one large loaf.
FOR MORE RECIPES LIKE THIS, TRY:
No Knead Rustic Bread
Real Mom Kitchen
Ingredients
- 4 cups flour
- 1 ½ tsp salt
- 2 tsp sugar
- 1 Tbsp instant yeast **see note
- 2 cups warm water
Instructions
- In a large bowl, whisk the flour, salt, sugar, and yeast together. Add the water and mix with a wooden spoon or danish dough whisk. Mix until a shaggy, sticky ball forms with no dry streaks.
- Cover the bowl a light towel or plastic wrap. Allow the dough rise until doubled, about 1 to 1 1/2 hours.
- Preheat the oven to 425 degrees. Generously grease a 9-inch pie plate with cooking spray.
- Scrape the dough away from the sides of the bowl with a rubber spatula, forming a rough ball in the center of the bowl. Lightly grease your hands with cooking spray or oil and shape the dough into a circle loaf shape. Just lift, roll, and tuck the edges under.
- Place in the prepared pie pan. The loaf will not be completely smooth and rough in shape. Remember this is a rustic loaf of bread.
- Allow the dough rest again but uncovered this time, for 15-20 minutes until slightly puffy.
- Bake for 15 minutes at 425 degrees. Then reduce the heat to 375 degrees and bake for another 15-20 minutes until golden. Makes 1 loaf.
Notes
Nutrition
This recipe is adapted from Mel’s Kitchen Café.
