The smell of fresh bread is one of my favourite things in the world. And clearly, I’m not the only one who feels this way. The scent of fresh bread, fake or real, is one of the tricks supermarkets use to entice us into buying more. I always shop with a grocery list, which helps me to resist the temptation of buying more than I need. But that bread scent does make me leave the supermarket incredibly hungry!
Fresh crusty bread is the main reason I’ll never even try going Paleo or low carb. Imagine never sinking your teeth in a crunchy bread, straight from the oven and still warm. Missing out on that sounds like complete horror to me.
That’s why I’m giving you the recipe for this super easy, no knead bread. It’s not my own and I know it’s been shared by many people before, but since I’m still handing it out to friends who’ve never heard of this fantastic recipe, I think it deserves to be mentioned yet another time!
The great thing is that you don’t need any kneading. Though a bit of aggressive kneading is sometimes just what you need to unwind, if that’s the case, make pizza dough. It’s literally just 5 minutes of work, and after that the dough does all the work for you. The only thing you’ll need to remember, is to invest those 5 minutes about a day in advance. The dough takes at least 12 hours (but even better is 16-24 hours) to rise.
Besides 5 minutes of work you’ll also need a cast iron pot (Dutch oven) with a lid, one that you use in the oven at very high temperatures. As you can see on the pictures I have a cute blue one. When my grandmother passed away, my grandfather felt like he didn’t need a lot of kitchen tools anymore. So he gave away a lot of her pans, and I was the lucky one to receive this fantastic blue one. Imagine all the dishes this pan made throughout the years, first by my grandmother and now by me. I really like that idea.
PS Need a Dutch oven? Find my preferred one on Amazon!
My Dutch Oven Easy Homemade Bread Recipe
- 400 gr (2 + ⅔ cups) of spelt flour*
- 2 tsp of salt
- ¼ tsp of dried instant yeast
- 300 ml (1 + ½ cup + 3 tbsp) of lukewarm water
- Mix the flour, the salt and the yeast together in a big bowl
- Add the water and stir briefly, just until it has mixed
- Cover the bowl with plastic foil and leave it to rise slowly over 12-14 hours (I usually do this overnight)
- After the dough has risen dramatically, and is all bubbly and sticky, flour your work surface
- Pour/scrape it out of the bowl and with well flowered hands you shape the dough into a ball
- Place this in a bowl and leave to rise for about an hour
- Meanwhile preheat the oven to 250C/480F WITH the cast iron pot, including the lid, inside.
- The pot needs to get just as hot as the oven before you put in the dough
- After the hour of extra rise, place the dough inside the hot pot and cover it with the lid
- Bake for 30 minutes at 250C/480F with the lid on
- After 30 minutes, take the lid off and bake for another 15 minutes
- Take the bread out of the oven en let it cool a bit
- You can test if the bread is well baked by tapping on the bottom of the bread, if it sounds hollow, than it’s done.
Notes* Spelt flour can be substituted for normal white flour or any other kind of flour