No Knead Rustic Bread

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5 from 1 vote

Course Breads

Cuisine American

Keyword artisan, bread

Prep Time 15

Cook Time 35

Rise time 1 20

Total Time 2 10

Servings slices

Calories 186kcal

Author Laura

Equipment

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

You can use active dry yeast instead. Reduce the water by 1/4 cup. The use that 1/4 cup water to dissolve yeast in until foamy and bubbly. Then add in when you add in the water.

Nutrition