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 have No-Knead Crusty Bread using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of No-Knead Crusty Bread

It's 3 cups of all-purpose flour.
You need 2 teaspoon of kosher salt.
It's 1/2 teaspoon of dry yeast (active dry or highly active dry work best).
You need 1 1/2 cups of lukewarm water.
You need of Special cookware needed: Dutch oven or any large oven-safe dish/bowl and lid.
Prepare 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.