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Rustic No Knead Bread, made with ingredients you can find anywhere. Use this easy recipe to bake fresh, homemade bread that you can serve with dinner tonight!
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5 from 1 vote

Faster Rustic No-Knead Bread

Faster Rustic No-Knead Bread, made with easy pantry ingredients. Use this easy recipe to bake fresh, homemade bread that you can serve with dinner tonight!
Course Bread
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Dough Rising Time 3 hours
Total Time 4 hours 15 minutes
Servings 8
Calories 172kcal

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INGREDIENTS

  • 3 cups all-purpose flour
  • 1-1/2 cups hot water, 120 - 125 degrees
  • 1/4 tsp instant rise yeast
  • 1/2 tsp kosher salt

INSTRUCTIONS

  • In a large bowl, mix the flour, yeast and salt. Add hot water and stir with a fork until the mixture forms a loose, sticky ball. The dough will not be smooth.
  • Cover the bowl with plastic wrap and set in a warm place to rise, about 3 - 3-1/2 hours.
  • When the dough has roughly doubled in size and small bubbles are on the surface, turn the dough out onto a floured board.  Using a dough scraper or well-floured hands, fold the dough onto itself in thirds. Do this folding several times, from both the sides and top and bottom. Transfer the dough to a piece of parchment paper and set the dough and parchment paper inside a medium bowl. Allow the dough to rest for a few minutes.
  • Preheat the oven to 450°F. Place a cast iron dutch oven with lid into the cold oven and allow to heat up with the oven.
  • Once the oven has reached 450°F, remove the dutch oven and lid. Place the dough, still on the parchment paper, quickly inside the dutch oven and replace the lid.
  • Place the covered dutch oven in the oven, on the middle rack. Bake for 30 to 35 minutes, until bread is golden brown. Uncover and continue baking for 10 minutes. Bread is done when internal temperature reaches 210 - 215°F.
  • Remove the dutch oven from the oven. Carefully remove the bread and parchment from the pot to a cooling rack. Remove the parchment paper and allow the bread to cool completely.
  • Slice and enjoy. Store loosely covered with plastic wrap for up to 1 week.

NOTES

Note - use an oven thermometer to check oven is ready at 450 degrees.
Note - bread is done at 210 - 215 degrees when checked with a, instant read thermometer place in the center of the loaf.

NUTRITION INFORMATION PER SERVING

Serving: 1slice | Calories: 172kcal | Carbohydrates: 35.93g | Protein: 4.99g | Fat: 0.49g | Saturated Fat: 0.08g | Sodium: 146.47mg | Potassium: 50.16mg | Fiber: 1.37g | Sugar: 0.13g | Calcium: 7.03mg | Iron: 2.17mg

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

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