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No-Knead Artisan Bread

No-Knead Artisan Bread

Carolyn Howe


  • 3 cups of flour — I use Early Morning Harvest, Better for Bread from New Pioneer

  • ¼ teaspoons of yeast, regular or rapid

  • 1 teaspoon of salt

  • 1 ½ cup of very hot water, about 130 degrees Fahrenheit


Put your dry ingredients in a bowl and mix.

Add your hot water and stir until it's mixed; your mixture will be wet.

Cover with plastic and let it sit on your counter for 3-5 hours — whatever works for you.

Preheat your oven to 450 degrees. Place your Dutch oven inside to heat — 30 minutes is a good length.

Flour a surface and dump out your dough, sprinkling about 3 tablespoons of flour on top and folding over the dough with a pastry scraper about six times. Form the dough into a ball and place it on a piece of parchment paper. Now is when I add some sesame seeds to the top.

Let your dough rest on the parchment paper while your Dutch oven heats.

After about 30 minutes, lift your dough ball — with the parchment — into the Dutch oven.

Put your covered Dutch oven (kettle with lid) into the oven for 30 minutes.

After 30 minutes, remove the cover and brush the top of your loaf with olive oil (if desired).

Bake 10 minutes more, uncovered, until browned. Let cool for 10 minutes, slice and enjoy!


  • It is not a typo: You only use ¼ teaspoon of yeast. You are mixing the yeast with the dry ingredients, so you do not need to worry about killing the yeast with the hot water.

  • The flour I use is 100% whole wheat, hard red spring wheat, Early Morning Harvest, Better for Bread.

  • I have also baked this after mixing it and refrigerating overnight. I think it is even better! Just remember to add an hour to your resting time at room temperature. I plan to experiment with garlic, olives and other additions, too.

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