Friday, January 30, 2015

Dutch Oven No Knead Bread

Homemade Bread. Is there anything better in this world? That crisp, delicious outside texture. That soft, light, and fluffy inside. There's no doubt that with every loaf and every slice, we simply go ga-ga over warm, homemade bread!

It's no secret that when it comes to making bread, we're a huge fan of the BOSCH Universal Mixer. In almost every bread recipe we've posted here on the Honeyville blog, we've used this amazing machine to mix it up. It's awesome in every way, and makes bread baking a cinch! Yet, one of the most common questions we get from our followers is "How can I make delicious, homemade bread by hand?"

It's because of that question that we decided today's bread baking post needed to be a bit different. How, you ask? Well, for one, we "needed" to get rid of the "kneading" so to speak. Today's post is all about baking delicious bread that you can make by hand. We baked our loaf up in a Cast Iron Dutch Oven, but you can choose to bake it any way you'd like. One thing is for sure, you'll simply fall in love with the taste and texture of this bread. Grab your apron, it's time for Dutch Oven No Knead Bread!

3 cups Honeyville Alta Artisan Bread Flour
1 3/4 tsp Salt
1 tsp SAF Yeast
1 1/2 cups Water (room temperature)

First, mix your dry ingredients.

In a large bowl, combined flour, salt, and yeast, and whisk together.

Next, slowly poor water into mixture and, using your Danish Dough Whisk, whisk the ingredients together until a soft dough forms. The Danish Dough Whisk is awesome for homemade bread and allows you to mix dough together perfectly without it sticking to your hands or tool.

Cover with plastic and let sit for 1 hour. The mixture may rise a bit, but don't worry if it doesn't.

Preheat oven to 450 degrees.

Next, generously flour a hard surface or counter top, then, using your danish dough whisk, dump dough onto flour. Don't worry if the dough seems very runny, it's suppose to be.

Gently fold each side of the dough pile until a small, round-ish ball is formed and the flour is covering all of it. Again, if it seems really soft, don't worry, it's suppose to.

Place dough ball in your Dutch Oven. I lined mine with parchment paper, just so the loaf would be easy to remove, but you shouldn't need to.

Place Dutch oven in oven and bake at 450 degrees for 30 minutes. Remove lid from Dutch oven and allow to cook for 5 minutes after that, or just until the top is golden brown. Remove, allow to cool, then slice and serve.

The bread is not only incredibly simple to make, it is surprisingly tasty! The Alta Artisan flour gives you the perfect loaf, packed full of all the flavor of homemade bread. Definitely serve this bread warm with lots of melted butter on top. It's not only will taste great, but look at how amazing it looks right out of the oven! Your family and friends will think your an Artisan Bread making extraordinaire!

It's time to make some homemade bread, and nothing can beat our Dutch Oven No Knead Bread!


Deidre Jordan said...

This looks delicious - BUT - will this work using your Low Carb White Bread flour?

Anonymous said...

Is the Dutch oven supposed to be preheated to 450° as well? The instructions aren't clear on that.
Thank you.

In The Kitchen With Honeyville said...

You can actually put the Dutch Oven in cold. The bread will still bake to perfection. Thanks for the question!

In The Kitchen With Honeyville said...

Hi Deidre Jordan! This recipe should work with a wheat flour! It may be a bit denser, but all the instructions would still stay the same.

Marg said...

How big is your dutch oven? You really put the lid on to bake it?

In The Kitchen With Honeyville said...

Hi Marg!

Yes we did leave the lid on. It really helped to crisp the top. We used a 4 qt Dutch oven for this recipe.

Larry Ashworth said...

I do not have Honeyville Alta Artisan Bread Flour. What combination of flours can I use?

In The Kitchen With Honeyville said...


You can use an all purpose bread flour, though we do recommend you use our Alta Artisan Flour whenever baking bread. It by far is the best flour on the market!

Connie Warner said...

Hi there. Great recipe....however, when using our Le Creuset Dutch oven (porcelain enameled), the bread ended up with a really hard crust on the bottom. Should we have just used grandma's cast iron Dutch oven? We followed the recipe correctly.

In The Kitchen With Honeyville said...

Hi Connie! Yes, we used a cast iron for our recipe and definitely recommend that for this bread.