So we all know that I love, no.. I LOOOOOOOOOOOOOOOVE bread in like a big way. However I try not to eat a lot of it because it does tend to settle directly on my thighs. I truly think it just bypasses my mouth and goes directly to my stomach and thighs to rest like forever. LOL Honestly, I think it’s a ‘winter’ thing for me as typically in the warmer weather I want nothing to do with it. Don’t get me wrong, I love it but the last thing I want on a hot summer night is warm bread. However there’s something about bread being comforting on a cold winter night.
I mean just look at that bread! 1 simple recipe, with a few add-ins and you have your very own GOURMET Cranberry Almond Citrus Crusty Bread that rivals the best bakeries!
When it comes to bread I go in spurts as to what types I want albeit Brioche, Sourdough, Challah and so forth. Lately I’ve been on this HUUUUUUUUUGE crusty and chewy no knead bread. Perhaps partly because I was crushed over the holidays with baking so I needed easier stuff to make that just rocked your socks off. This has quickly become a staple (again) in our house that I make at least once a week. What I love the most about this recipe is that it’s so simple, so basic that ANYONE can make it (well okay, providing you have the ingredients and a dutch oven/clay baker with lid) and PATIENCE.
I’ll share the base recipe however it’s up to you to tweak it with your add-ins. Don’t be afraid to be adventurous here. The recipe is very forgiving and you don’t need mad bread baking/shaping skills either.
BUTTTTTTTTTTTTT wanna know the best part out of all of this?!?! You DON’T need a stand mixer! No dough hook, kneading by hand like your grandma did – just a wooden spoon, a big bowl and love *yes, you NEED love when you bake!*
See.. 1 recipe and you can turn it into a Hearty Grain Crusty Bread. Just LOOK at those holes!
And if you just wanted to keep it simple – go for the base recipe for an amazing rustic crusty ‘n chewy bread that will blow your mind!
PrintMost Awesomest Crusty No Knead Bread EVER!
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Ingredients
- 3 cups bread flour
- 1/2 tsp instant yeast
- 1 1/2 tsp table salt
- 1 1/2–3/4 cups water (room temp)
- Lidded cast iron dutch oven or clay dutch oven/pot – see note if you do not have one of these!
- Any add-ins you want (nuts, dried fruits, cheese, spices etc…)
Instructions
- In a large bowl add in the flour, yeast and salt. You need to make sure the bowl is at least 2 times the size as this will easily double in volume. Whisk to combine. Add in the water and mix with a wooden spoon – do NOT use a stand mixer. Mix it until it’s combined and forms a ‘shaggy’ dough. Just make sure that all the flour is incorporated. It will not be a smooth dough – that’s how it’s supposed to be.
- Cover with plastic wrap and set in a warm place overnight for at least 12 hours but no more than 24.
- When you’re ready to bake, put the rack in the middle and preheat to 450F. When the oven reaches temp, put your dutch oven pot (cast iron or heavy ceramic {check to see that your ceramic can handle 450F temp first!}) in the oven WITH THE LID on. Let it heat up for 30 minutes.
- While that’s heating up, use a dough scraper and scrape your dough onto a heavily floured surface (or you can flour parchment paper and put it on there). *See note
- Shape into a ball, tucking the sides under. It will be sticky but that’s good.
- Cover lightly with plastic until the 30 minutes is up.
- Remove the pot from the oven, place the ball dough on floured parchment paper and plop the ball down in the pot. You’re essentially placing the whole thing inside (try to remove the excess flour) the pot – parchment paper with the dough ball.
- Replace the lid and bake for 30 minutes. No peaking! Remove the lid and bake for another 15 minutes. Remove from the oven and using tongs remove the bread and cool on cooling rack.
Notes
If you’re not comfortable with shaping the dough, when you remove the pot from the oven after 30 minutes you can carefully just pour the dough into the pot. It won’t be a perfectly round bread loaf but that’s okay – it’s just rustic. If you do pour it in, just jostle the pan around to kind of even out the dough before putting the lid on. But practice with shaping the dough. You can’t screw it up.
Don’t have a dutch oven or clay pot? Never fear! Grab your cast iron pan instead! If you don’t have a cast iron pan, you can use the following:
Clay pots with lids, Pizza stone with a bowl to cover the bread, insert from a crockpot, pyrex baking dish with a lid, stainless steel pot with a lid, baking dish covered with aluminum foil, old cast iron dutch oven. Essentially ANYTHING that can withstand the oven heat and time!
1. Take a 12″ round cast iron pan (with preferably a 2-3″ side wall) and place that into your 450F degree oven (just like the directions on the site). This pan will go on the middle rack.
2. WHILE you are heating that up, place a metal pan on the lowest shelf/rung in the oven at the same time. I just use an old cake pan that has seen better days.
3. When you remove the VERY HOT skillet from the oven and put your dough in it (have the dough resting on parchment paper so the bottom doesn’t get that ‘black’ color from the pan).
4. AND as soon as you put it in the oven put about 3 cups of ice cubes in the hot baking pan. DO THIS FAST as you want to trap the steam in the oven!
5. This will create steam (just like a dutch oven).
6. After 30-35 minutes check the bread. It should be done but if it’s not cook for 10-15 min more. If at 30 minutes it’s getting dark but not done (will sound hollow when tapped), just tent some foil over top for about 10 minutes.
7. Cool as normal.
Jenny says
June 17, 2019 at 2:51 pmHow tall is the bread? I have a 4 inch tall cast-iron skillet with a lid. Do you think that would work ?
TKWAdmin says
June 17, 2019 at 11:35 pmIt honestly depends on how big you shape it but it can get over 4” tall. My advice is to halve the recipe and try it in your pan and see how it bakes up.
You most definitely do not want it touching the lid as it will burn plus you need to make sure there is space for air.
Best Kitchen Wishes!
Mary C. says
April 29, 2019 at 4:51 pmTrying to cut back on carbs but these recipes make me drool! Pinning!
TKWAdmin says
May 4, 2019 at 6:46 pmEverything in moderation is my motto!
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Best Kitchen Wishes!
Allison says
January 13, 2019 at 3:32 pmIs it okay to double the batch? And if you do what adjustments would you need to make?
TKWAdmin says
January 13, 2019 at 8:37 pmHi Allison!
I’ve never made a double batch in one bowl. I just make 2 recipes and put them in 2 bowls.
Best Kitchen Wishes!
Allison says
December 3, 2018 at 10:37 amDo you need to spray the Dutch oven with non-stick spray before you put the bread in? Will it stick to the bottom if you don’t?
★★★★★
TKWAdmin says
December 4, 2018 at 9:20 pmHi Allison,
No – that will make it stick. You can place it in the pot directly IF it’s a non-stick pan. But you’ll still need to make sure that the bottom of the dough is floured. I’ve updated the instructions for clarity. Place it on a lightly floured parchment paper and then put the parchment down in the pan with the ball on it.
Best Kitchen Wishes!
Allison says
December 1, 2018 at 8:29 pmLove this recipe. I’ve used it a couple times now. Just curious, because I don’t know a lot about bread, why a wooden spoon?
★★★★★
TKWAdmin says
December 4, 2018 at 9:26 pmHi Allison,
Honestly, it’s what Mom used and it’s the most strongest. I’ve broken many a plastic spoons/spatulas. If you don’t have a wooden spoon you can also use a Danish Dough hook (it’s actually even easier than the wooden spoon!).
Best Kitchen Wishes!
Robin says
August 20, 2018 at 9:40 pmVery good,, Need to make it again…
TKWAdmin says
August 21, 2018 at 4:26 pmThank you so much Robin! So happy that you loved it!
Best Kitchen Wishes!
Dianne says
December 3, 2017 at 11:00 amUsed a cuisinart casserole dish/pot…the bread stuck to the bottom…should I have greased it?
Deb says
October 13, 2017 at 4:11 pmI used instant yeast for this recipe however the package says quick rise instant yeast! Is that ok to use! It turned out awful! Also the clay pot maker stated to place in cool oven and bring to temp however you say preheat the clay pot! I am confused apparently!
Deb says
October 12, 2014 at 6:15 pmI’ve made this a few times now. We love the flavor but it tends to be soggy in the center. I’m using a quick rise instant yeast….could that be the problem?
TKWAdmin says
October 12, 2014 at 6:33 pmHi Deb!
You cannot substitute quick rise/rapid rise yeast for instant yeast. This yeast has also been milled into smaller particles so that it doesn’t need to be dissolved into water. In addition, enzymes and other additives are included to make the dough rise faster. With this yeast, you can skip the first rise of the dough and shape the loaves right after kneading.
What you save in time, you lose in flavor and structure. Since it behaves so differently, this yeast cannot be substituted for either active dry or instant active dry yeasts.
Also are you baking it long enough or better yet, is your oven truly at 450F? The bread, when done, should have a hollow sound when tapped. If it’s soggy in the middle it wouldn’t sound hollow.
Best Kitchen Wishes!
★★★★★
Howdy Doody says
March 14, 2014 at 7:20 amI have 2 10.25 skillets (1 cast iron and 1 heavy non stick which can withstand 500 oven temp) can I divide loaf and how long to bake? Same temp? Thank you very much. Can’t wait to try.
TKWAdmin says
March 14, 2014 at 10:03 pmHow high are the side walls? You really need them to be at least 2-3″ deep. Look at the notes in the recipe as I’m assuming they don’t have a domed lid.
I would go with a single high-walled pan – again, if you’re going with 1 pan here, make sure it’s at least 3″ deep otherwise it may not cook properly. Meaning it could spill over while cooking or not cook evenly. If you divide into 2 loaves and use both pans, it will work but the bread may not be super high like it would be in a single 12″ pan. I’d still go with the 30 minutes and the recommendations in the notes below.
Let me know what approach you went with!
Best Kitchen Wishes!
1. Take a 12″ round cast iron pan (with preferably a 2-3″ side wall) and place that into your 450F degree oven (just like the directions on the site). This pan will go on the middle rack.
2. WHILE you are heating that up, place a metal pan on the lowest shelf/rung in the oven at the same time. I just use an old cake pan that has seen better days.
3. When you remove the VERY HOT skillet from the oven and put your dough in it (have the dough resting on parchment paper so the bottom doesn’t get that ‘black’ color from the pan).
4. AND as soon as you put it in the oven put about 3 cups of ice cubes in the hot baking pan. DO THIS FAST as you want to trap the steam in the oven!
5. This will create steam (just like a dutch oven).
6. After 30-35 minutes check the bread. It should be done but if it’s not cook for 10-15 min more. If at 30 minutes it’s getting dark but not done (will sound hollow when tapped), just tent some foil over top for about 10 minutes.
7. Cool as normal.
★★★★★
Eileen says
August 3, 2013 at 11:40 pmSo’kay….found it on line…I didn’t really expect an answer late Saturday night.
Eileen says
August 3, 2013 at 10:25 pmRe the Almond, Cranberry Citrus Bread…can you tell me the typeof almond: chopped or sliced, etc and what citrus? I want to make this and bring to work.
Thanks,
Eileen
PS Toasted my chive black pepper bread and topped with Gorgonzola….With a glass of white wine…soooo good.
TKWAdmin says
August 4, 2013 at 12:16 pmFor the almonds I used chopped though you could easily use sliced. I wouldn’t use whole as I’d be afraid someone would chip a tooth biting into something that big. The citrus I used Flora di Sicilia extract, a tsp of orange zest and tsp of lemon zest. Those both compliment the cranberries VERY well.
Take a pic of your breads and post them to our Facebook wall! I, along with the rest of the TKW Family, would love to see your creations ESPECIALLY when you make your own; i.e., the chive black pepper Gorgonzola!
Best Kitchen Wishes!
★★★★★
Eileen says
August 2, 2013 at 11:45 amThanks for this recipe…great crust and so easy. I added snipped, fresh chives and coarsely ground black pepper. The hardest part?: getting the 20 ton dutch oven in and out of the oven. When you add dried fruit like the cranberries, do you hydrate them first or add them as is? Thanks again.
TKWAdmin says
August 2, 2013 at 6:41 pmHi Eileen,
You are most welcome! Yep, this is the most simplest bread recipes ever! Oh… the fresh chives and pepper sounds awesome! Yeah, the dutch oven are heavy to say the least.
No, I don’t hydrate them; just them in as is. If you hydrate them the bread tends to be “too” wet.
Have you tried the other No Knead recipes yet?
Cheddar Chive Garlic Ale – http://www.thekitchenwhisperer.net/2013/06/29/awesomest-cheddar-chive-garlic-ale-crusty-no-knead-buns/
Awesomest Double Chocolate Chunk Crusty No Knead Bread http://www.thekitchenwhisperer.net/2013/05/12/awesomest-double-chocolate-chunk-crusty-no-knead-bread/
Best Kitchen Wishes!
★★★★★
Gene Peters says
July 8, 2013 at 9:28 pmI can make toast and Koolaid, but I’m not a baker. My wife talked me into trying this protocol. It came out absolutely the most awesomest,custy, no knead bread, ever! The loaf looked exactly like the one pictured above for all 10 minutes of it’s life. What a blast. Thanks.
★★★★★
TKWAdmin says
July 9, 2013 at 6:34 pmGene you just made me giggle like a little kid with your Koolaid and toast comment! LOVE IT! I’m THRILLED to hear that this turned out awesome for you! I keep telling people that if you’ve never made bread or if you’ve tried and it’s failed, this bread is truly the easiest bread ever!
Thank you wife for me to talking you into it! 🙂 Keep it up!
Best Kitchen Wishes!
★★★★★
Sue says
January 22, 2013 at 10:19 pmWell….I could have screwed that up good huh??? 😉 Aren’t you glad I asked first…;)
Thanks for clearing things up. I was just nervous about messing up another heavy duty Dutch Oven. I’m still stuck with burnt on Wheat Bran from The NY Times recipe from years ago….;)
Dough is ready to wait it’s 12 hours now….I’ll let you know….;)
Thanks again!!!!!
TKWAdmin says
January 23, 2013 at 6:54 pmDon’t get me wrong Sue, just like baking in any dutch oven/clay pot it gets dirty but you won’t ruin it. Again if you’re unsure go with the parchment.
I can’t wait to see how yours turns out!
Best Kitchen Wishes *hugs*
Sue says
January 25, 2013 at 8:24 pmhehehehe…Burnt wheat bran DOES ruin a good dutch oven…;) That stupid NY Times/Martha Stewart version was just pure evil….;) Burnt beyond burnt….;) I think it’s out in the north 40 with a toilet and a bathtub to hold plants (weeds)…;)
TKWAdmin says
January 25, 2013 at 11:31 pmAw Sue 🙁 I can’t believe that recipe of hers ruined your pan 🙁
Sue says
January 27, 2013 at 7:17 pmhehehehe…..trust me, the pan was ruined. And…I followed it to the letter…I even had a thermometer in my oven at the time so I know it was at the right temp…plus everything else always came out baked to perfection. It was the wheat bran….it just burnt and became permanently part of the inside coating of the dutch oven…;) I SHOULD have put a layer of parchment paper down before adding the bran and then the bread ball but….it don’t even remember having any laying around at the time. I don’t think it was used as much then as it is now maybe??? Who knows…..but I have learned from that experience….;)
Sue says
January 22, 2013 at 7:51 pmOk honey….questions already…;)
Line 10. Shape into a ball, tucking the sides under. It will be stick but that’s good.
You mean stiff instead of stick right???
Should we oil the casserole dish before placing the dough into it? What about a piece of parchment paper, cut to the size of the casserole? I suppose that would be ok since your step 9 says that’s an alternate way to do this.
I’m just so excited to try this…I wanna’ do it right…;)
Hugs and talk to you later.
TKWAdmin says
January 22, 2013 at 8:12 pmHey Sue,
Line 10 – I fixed it. No, it should be ‘sticky’; tacky like. It’s a wet dough with a higher hydration percentage. Thus is why I say to heavily flour your board. You don’t want it caked on but you want enough so it won’t stick completely to the counter/surface.
NO NO NO no oil, no nuffin. Trust me on this. If you’re leery about it, put the dough on floured parchment paper and then plop the whole paper/dough down inside but please be careful not to burn yourself.
As for the size of the parchment paper, I have 16×16″ squares and 16×24″ pieces. You don’t have to cut it you just need to make sure it has a long enough sides (if you’re using it) that you have a good 3-4″ extra all around to plop it in without burning yourself.
Let me know if you have any more questions.
Best Kitchen Wishes! 🙂
★★★★★
Mary-Alice DeSpain says
January 22, 2013 at 6:30 pmTKW,
You had me at No Knead! I have been waiting for this recipe to appear ever since you posted the pictures of it on Facebook. Love to make homemade bread and this sounds easy peasy! Can’t wait to try it.
TKWAdmin says
January 22, 2013 at 8:08 pmMary-Alice,
You are going to LOVE LOVE LOVE this! Definitely post a pic of your bread on our Facebook page and tell us how you made it your own!
Best Kitchen Wishes!
★★★★★