No-Knead Artisan Bread – Roots and Rest

I posted this recipe on Instagram stories a couple of days ago. I had such a great response to this recipe that I wanted to share it here as well. If you ever want to find the recipe on Instagram, I have a highlight dedicated to homemade bread so it will be there archived on there as well. I hope you enjoy!

For this recipe, you will need these three ingredients and water.

I’ve had a few people message me that they can’t find bread flour during this time. Which is okay! Use what you have on hand. Regular flour and whole wheat flour will work as well!

After I mix the ingredients together I always cover the bowl with plastic wrap. If you don’t have plastic wrap on hand, you can use a tea towel instead.

before I put the bread in the oven, I always sprinkle flour on the bottom of the dutch oven so that it doesn’t stick. I also score the bread and sprinkle with flakey sea salt before placing in the oven.

Here is the bread once it’s done baking. You can eat the bread after it cools down but if you do end up saving it for the next day, it tastes great toasted and topped with butter or jam!

INGREDIENTS:

3 cups of flour (you can use white flour, bread flour or whole wheat flour)

1 tsp salt

½ tsp yeast

1 ½ cups of warm water (make sure the water is warm and not hot)

Flakey sea salt (optional)

DIRECTIONS:

Step 1: Start by mixing the flour and salt together in a bowl. Then, in a separate bowl mix together the warm water (not hot) and yeast. Let sit for two minutes before mixing with the flour/salt mixture.

Step 2: After you mix the contents in the bowl, put plastic wrap over the bowl. Let it rise for 9-12 hours.

Step 3: After it has risen, form the dough into a ball, cover and let rise for an additional 30 more minutes. While the dough is rising, preheat oven to 450, sprinkle flour on the bottom of your dutch oven, and place the dutch oven in the preheating oven to warm up (this helps make the bread crusty).

Step 4: When the dough is done rising, place it in the heated dutch oven, cut two slits on top of the bread, top with flakey sea salt (optional), and put the lid on, cook for 30 minutes. After 30 minutes is up, take the lid off and cook uncovered for an additional 5 minutes.

Step 5: Pull the bread out of the oven, place on a cutting board, and let cool for 10-15 minutes before serving, enjoy!