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Easy No-Knead Farmhouse Bread

Rustic homemade farmhouse bread with a crisp golden crust and soft chewy center. This easy no-knead Dutch oven bread requires basic pantry ingredients and minimal hands-on preparation.
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Course: Bread, Breakfast, Side Dish
Cuisine: American
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups all-purpose flour (approximately 375 g)
  • 1 1/2 tsp fine salt
  • 1 tsp instant yeast
  • 1 1/2 cups warm water, 100–110°F (360 ml)
  • 1 tsp honey or granulated sugar (optional)
  • 1 tbsp olive oil (optional)
  • 2 tbsp all-purpose flour for dusting, approximately

Equipment

  • large mixing bowl
  • Wooden spoon or sturdy spatula
  • Dutch oven with oven-safe lid Rated for 450°F
  • Parchment Paper Use parchment rated for the baking temperature
  • Measuring Cups and Spoons
  • Kitchen scale Optional for accurate flour measurement
  • Wire cooling rack
  • Oven mitts For handling hot Dutch oven
  • Instant-read thermometer Optional for checking bread doneness

Method
 

  1. Stir flour, salt, and instant yeast together in a large bowl.
  2. Add warm water and optional honey or sugar and olive oil. Stir with a wooden spoon until a sticky, shaggy dough forms. Do not knead.
  3. Cover and let dough rise in a warm, draft-free place for 2–3 hours, until roughly doubled and bubbly.
  4. Preheat oven to 450°F with an oven-safe Dutch oven and its lid inside for approximately 30 minutes. Verify cookware temperature rating.
  5. Transfer dough to a lightly floured surface. Gently fold edges inward and form a loose round loaf without kneading.
  6. Place loaf on heat-rated parchment paper. Carefully lower into the hot Dutch oven using the parchment and cover with the hot lid.
  7. Bake covered for 30 minutes.
  8. Remove lid carefully and continue baking for 10–15 minutes until deeply golden and internal temperature reaches approximately 205–210°F.
  9. Transfer loaf to a wire rack and cool for at least 30 minutes, preferably longer, before slicing.

Nutrition

Calories: 165kcalCarbohydrates: 29gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.2gSodium: 295mgPotassium: 45mgFiber: 1gSugar: 0.6gCalcium: 8mgIron: 1.7mg

Notes

Prep time: 10 minutes. Rise time: 2–3 hours. Bake time: 40–45 minutes. Total time: approximately 3–4 hours including preheating and shaping, plus at least 30 minutes cooling. Yield: 1 loaf, approximately 12 slices. Use a Dutch oven rated for 450°F. Confirm that parchment paper is safe at the baking temperature. Dough should be sticky and bubbly after rising; avoid adding excessive extra flour. Bake to an internal temperature of approximately 205–210°F. Cool before slicing. Store at room temperature for 2–3 days for best quality or freeze for up to 3 months. Nutrition estimates include optional honey and olive oil.

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