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Jul 28, 2014

Incredible No-Hassle, No-Knead Artisan Bread

We here at the Ten Acre Homestead LOVE freshly baked bread.  We've tried several different kinds over the years; bread machine variations, classic white bread loaves etc., etc.  Now we've discovered this incredible recipe for the easiest, no-hassle bread we've ever made.  It requires minimal ingredients and very little effort. 

Introducing: Incredible No-Hassle, No-Knead Artisan Bread

Here's what you need:

6 cups of all-purpose flour (or bread flour if you prefer)
1/2 tsp active dry yeast
2 1/2 tsp salt
2 - 2 2/3 cups water
6 - 8 quart dutch oven (slightly smaller will work too for a taller loaf)

Here's how you make it:

Step 1: gather your ingredients
Step 2: mix the dry ingredients together in a large bowl
Step 3: add the water, start with 2 cups and add as necessary to get a firm sticky, wet dough (tip: a dough whisk comes in really handy here but is not necessary. This is not an affiliate link, I just happen to really like mine)
Step 4: cover with cling wrap and let sit on the counter top for 12 - 18 hours (I know, I know this sounds like an insanely long time but the longer rise time makes for better flavor and allows you to use less yeast - plus you don't have any hassle or kneading to contend with)
Step 5: place a tea towel covered by a piece of parchment paper on the counter and dust well with flour.
Step 6: the dough will look foamy/spongy and will have darkened slightly. With well floured hands work the dough out of the bowl (you want it to still be somewhat sticky but not so wet that it's an unmanageable blob) and using your fingers and plenty of re-flouring of your hands, work it into a ball.
Step 7: place seam-side down on floured parchment/towel and dust with more flour
Step 8: gently fold the parchment and towel over the dough ball and leave to rise for 1 - 2 hours or until doubled in size.
Step 9: during the last 30 minutes of rise, place a cast iron dutch oven with the lid into the oven and preheat to 425F
Step 10: carefully remove the hot dutch oven to the stove top, unwrap the dough ball and plop it into the dutch oven by holding the parchment/towel underneath in one hand and carefully turning it over into the dutch oven.  (just a note of caution: the flour from the parchment/towel will most likely billow up and go everywhere so be careful when tipping this into the pot)
Step 11: cover with the lid and place in oven to bake for 40 - 45 minutes.  uncover and bake for another 15 minutes or until golden brown
Step 12: remove from oven and exert a lot of patience while you wait for this to cool down.  Resist the urge to cut into it at all costs as this cool-down period is imperative to achieving that crunchy, crispy crust!  Once it stops crackling (like rice crispie's) you should be OK to cut it. 

I usually stir up the dough in the evening after dinner and Mr. Newbie finishes it off in the morning.  If we don't devour it all right away it gets stored right in the dutch oven on the counter top and will lasts for several days just fine. 

And there you have it. Easy, peasy super yummy bread with a minimum of effort - all you need is a little time...  This would be wonderful with old fashioned homemade fig preserves.

Feel free to share any favorite recipes you might have or if you should try this I'd love to know how you like it.

this post may have been shared at one (or all) of these wonderful blog hops!

Featured at Preparedness Mama's Front Porch Friday #22 and
Timber Creek Farm's From The Farm Hop


  1. This bread looks amazing! I wonder if it would work with whole wheat flour?

    Thanks for sharing on the Art of Home-Making Mondays this week! Please join in again :)

    1. Thanks JES, yes this would work with whole wheat. I suggest splitting it into 3 cups each of regular and whole and maybe adding a bit of molasses for sweetness. ;-)

    2. Thats a good idea. Perhaps I will use honey to sweeten it... Thank you :)

  2. What a beautiful loaf of bread! I'd love a big chunk of artisan bread with a bowl of soup right now. We've loved crusty bread ever since we spent 3 years in Germany, and that was all we could buy over there. (Long time ago, I didn't make our bread back then.)
    p.s. I would have been by sooner, but the granddaughters were here for most of the week, and they keep me hopping.
    Hope you're having a wonderful weekend!

    1. Thank you Magnoliasntea, I'm so glad you could join me again this week! This is some yummy bread, and yet another thing we have in common is living in Germany. What a very small and wonderfully surprising world we live in! I hope your visit with the granddaughters was sublime. P.s. Thank you for the follows!

  3. Germany, for real? Wow, that is a pleasant surprise! We lived in a really small village called Fischbach bei Dahn near the French border. My husband was stationed there during his years in the military, and I came over after he arranged living quarters for us. We were able to visit some (not too many as we were so young and also money-less) really neat places while we were in Europe. So, where in Germany did you live and for how long? That is so cool.

    1. For really real! ;-) My family lived in a small town outside of Bad Brückenau for several years before moving on. I have very fond memories of it. It's so exciting that you were able to travel and see those places. I think that growing up being able to experience different cultures and things had a temendously positive impact on me.

  4. I do not have a cast iron dutch oven. Any suggestions?


    1. I have not tried this any other way, however, you might try baking this on a standard cookie tray or baking stone. In order to get the crispy crust you could try pre-heating a roasting pan or something similar on a rack below the rack you intend to use for the bread. When you open the oven to put the bread in carefully but quickly pour a cup of water into the pan and close the oven door. I've heard the steam should help to create the crust. Let me know if you try this, I'd love to hear how it turns out. Thanks for stopping by!

  5. Would this reciepe work with any other types of flour; to make it Gluten Free? I miss the big crusty breads of Germany and the Netherlands (among other European countries). GF breads tend to lack 'body & soul'. Would love to know what you think! thanks!

    1. Hi dutchchick! Thanks for stopping by. I'm sorry but I don't have any experience with Gluten Free baking. Maybe someone else reading might have a suggestion? Anyone out there have any information on this for dutchchick?

  6. Your bread looks delicious and I love that it is so easy! Thanks for sharing your post on the HomeAcre Hop! Hope to see you again tomorrow!- Nancy The HomeAcre Hop

    1. It's pretty darn good Nancy! Thanks for stopping by this week.


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