Oma’s Easy No-Knead Artisan Bread Recipe

Introduction

Oma’s Easy No-Knead Artisan Bread is a simple, homemade loaf with a crisp crust and soft, airy interior. This no-fuss recipe requires minimal effort, perfect for anyone wanting fresh artisan bread without kneading.

Ingredients

• 3 cups (390 grams) all-purpose flour or bread flour
• 1½ teaspoons (5 grams) active dry yeast
• 1½ cups (360 milliliters) warm water
• 1 teaspoon (6 grams) salt
• Extra flour for dusting

Instructions

1. Step 1: In a large bowl, mix flour, yeast, salt, and warm water with a wooden spoon or your hands until a sticky dough forms. The dough will look messy.
2. Step 2: Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12 to 18 hours. The dough will rise and become bubbly on top.
3. Step 3: Cut parchment paper to fit your Dutch oven. Lightly flour a clean counter and place the dough on it. Sprinkle a little flour on top and fold the dough over itself twice, shaping it into an elongated ball. Place the dough on the parchment paper and cover it with a large bowl.
4. Step 4: Preheat your oven to 450°F (230°C) with the Dutch oven inside. Let it heat for about 30 minutes to ensure it’s thoroughly hot.
5. Step 5: Slash the top of the dough with a sharp knife. Using oven mitts, carefully transfer the dough along with the parchment paper into the preheated Dutch oven. Cover with the lid and bake at 450°F for 30 minutes.
6. Step 6: Remove the lid and bake the bread uncovered for another 15 minutes until the crust is golden brown and crisp.

Tips & Variations

• For extra flavor, add a tablespoon of herbs like rosemary or thyme into the dough before rising.
• Use bread flour for a chewier texture, or all-purpose flour for a softer crumb.
• If you don’t have a Dutch oven, use any heavy oven-safe pot with a lid.
• Try adding a tablespoon of sugar or honey to the dough for a slightly sweeter loaf.

Storage

Store the bread at room temperature in a paper bag or bread box for up to two days to keep the crust crisp. For longer storage, wrap tightly in plastic wrap and freeze for up to three months. To reheat, warm the bread in a 350°F (175°C) oven for 10 minutes to restore its crustiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using the same amount. It may even shorten the rising time slightly.

Do I have to use a Dutch oven?

A Dutch oven helps create steam for a crisp crust, but you can bake this bread in any heavy, oven-safe pot with a lid or on a baking sheet with a pan of water in the oven to add moisture.

Oma’s Easy No-Knead Artisan Bread Recipe

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★★★★★

5 from 71 reviews

• Author: Mariam
• Total Time: 12 hours 60 minutes (including rising time)
• Yield: 1 loaf (about 8–10 slices) 1x

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Description

Oma’s Easy No-Knead Artisan Bread is a simple, rustic bread recipe that requires minimal effort but produces a crusty, golden loaf with a chewy interior. Perfect for beginners, it uses just a few basic ingredients and relies on a long, slow rise and baking in a preheated Dutch oven to develop deep flavor and texture.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups (390 grams) all-purpose flour or bread flour
• 1½ teaspoons (5 grams) active dry yeast
• 1 teaspoon (6 grams) salt

Wet Ingredients

• 1½ cups (360 milliliters) warm water

Additional

• Extra flour for dusting
• Parchment paper (for lining the Dutch oven)

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Instructions

1. Mix the dough: In a large bowl, combine the flour, yeast, salt, and warm water. Use a wooden spoon or your hands to mix everything together until a sticky, shaggy dough forms. It will be quite messy and sticky at this point.
2. Let dough rise: Cover the bowl tightly with plastic wrap to prevent drying out. Leave the dough to sit at room temperature for 12 to 18 hours. During this time, the dough will ferment, rise, and develop bubbles on its surface indicating it’s ready.
3. Shape the dough: Cut a piece of parchment paper to fit the Dutch oven. Lightly flour a clean countertop and gently turn the dough out onto it. Sprinkle the top of the dough with flour, then fold it over itself twice to form an elongated ball shape. Place the dough onto the prepared parchment paper, then cover it loosely with a large bowl to rest briefly.
4. Preheat Dutch oven: Place your Dutch oven (with the lid on) in the oven and preheat the oven to 450°F (230°C). Allow the Dutch oven to heat for about 30 minutes so it’s scorching hot, which helps create a crispy crust.
5. Bake the bread: Using oven mitts, carefully remove the hot Dutch oven from the oven. Slash the top of the dough with a sharp knife or razor blade to allow expansion. Lift the dough along with the parchment paper and place it inside the Dutch oven. Cover with the lid and bake at 450°F for 30 minutes. Then, remove the lid and continue baking for another 15 minutes to achieve a deep golden crust. Remove bread from oven and cool before slicing.

Notes

• Use bread flour for a chewier crumb and better rise, but all-purpose flour works fine.
• The long fermentation time not only develops flavor but also improves texture despite no kneading.
• Handle the dough gently to preserve the air bubbles formed during rising.
• If you don’t have a Dutch oven, a heavy covered oven-safe pot or a baking stone with a pan of water can help mimic steam for crust.
• The slashing on top allows the bread to expand while baking without cracking unevenly.
• Cool bread completely before slicing to maintain structure and avoid gummy texture.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: European

Keywords: no-knead bread, artisan bread, easy bread recipe, Dutch oven bread, homemade bread, rustic bread, beginner bread