No-Knead Crusty Bread. The dough is baked in a covered dutch oven for perfect artisan bread. What I love about this bread. Oh, you thought you couldn't make bakery-style artisan bread at home?
A good base bread that can be tweaked. I used active dry yeast that i activated (yeast, warm water, sugar) first before adding to the remaining ingredients. This recipe for crusty no-knead oatmeal bread is my absolutely favorite way to make a quick, easy loaf of whole grain artisan bread at home! You can cook No-Knead Crusty Bread using 6 ingredients and 5 steps. Here is how you cook that.
Ingredients of No-Knead Crusty Bread
- It's 3 cups of all-purpose flour.
- It's 2 teaspoon of kosher salt.
- It's 1/2 teaspoon of dry yeast (active dry or highly active dry work best).
- Prepare 1 1/2 cups of lukewarm water.
- Prepare of Special cookware needed: Dutch oven or any large oven-safe dish/bowl and lid.
- It's of I used our turkey roaster (with lid) and placed a cake pan (2 inches high – 12/14 inch diameter). It worked perfectly.
This bread is -as the name suggests- hearty, crusty, fluffy, packed with oatmeal and whole wheat flour, and made without needing to do any kneading or. Watch the video for the original No Knead Crusty bread: If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. Whether you're a novice or experienced bread baker, No-Knead bread is the easiest and one of the tastiest bread you'll ever make!
No-Knead Crusty Bread step by step
- In a large bowl, stir together the flour, salt and yeast..
- Add the water and stir using a wooden spoon until the mixture forms a shaggy but cohesive dough..
- Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours. Dough will bubble up and rise..
- An hour and a half before you want to eat the bread, preheat oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes..
- While your Dutch oven preheats, turn dough onto a well-floured surf.
Seriously, this crusty, rustic, no knead bread is THE easiest bread I think you can make. I used to be terrified of making bread, it always goes back to this one time a couple of years ago that I tried to make an Italian loaf and it turned out like a skinny rubber snake. An experience like that can scar you into. This crusty bread gets its complex flavors and chewy interior from a long, slow fermentation--just like you'd get from an artisan bakery. I've been baking no-knead bread ever since the original recipe came out in the New York Times several years ago, so trust me when I tell you it is not recommended.