Tips To Make Rustic Bread Recipe No Dutch Oven Quick

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This rustic bread recipe is a dream come true for anyone who craves bakery-style bread without the fancy equipment. No need for a Dutch oven here – just a baking sheet and a few pantry staples will do the trick.

This recipe yields a beautiful, golden loaf with a satisfyingly crisp crust and a soft, chewy interior. It’s perfect for slathering with butter, dipping in olive oil, or using to build epic sandwiches.

No Knead Bread
No Knead Bread


3 ½ cups (420 grams) all-purpose flour

  • 1 ½ teaspoons (9 grams) instant yeast
  • 1 ½ teaspoons (7 grams) salt
  • 1 ½ cups (350 grams) lukewarm water (about 105°F/40°C)
  • ¼ cup (60 grams) olive oil

  • Instructions:

    1. Combine Dry Ingredients: In a large bowl, whisk together the flour, yeast, and salt.

    2. Add Wet Ingredients: Pour in the lukewarm water and olive oil. Using a wooden spoon or your hands, mix until a shaggy dough forms.

    3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 10 minutes, or until the dough becomes smooth and elastic. You may need to add a little more flour if the dough feels too sticky.

    4. First Rise: Place the dough in a large, oiled bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1-2 hours, or until doubled in size.

    5. Shape the Dough: Gently deflate the dough and turn it out onto a lightly floured surface. Shape it into a round or oblong loaf.

    6. Second Rise: Place the shaped dough on a baking sheet lined with parchment paper. Cover it loosely with plastic wrap and let it rise for another 30-45 minutes.

    7. Preheat Oven: While the dough rises for the second time, preheat your oven to 425°F (220°C).

    8. Bake: Remove the plastic wrap from the dough and slash the top with a sharp knife (making diagonal cuts about ½ inch deep). Bake the bread for 30-35 minutes, or until golden brown and crusty.

    9. Cool: Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.

    Nutrition Facts (per slice):

    Calories: 220

  • Fat: 4 grams
  • Saturated Fat: 1 gram
  • Carbohydrates: 40 grams
  • Protein: 5 grams
  • Sodium: 230 milligrams

  • Conclusion:

    This rustic bread recipe is a great way to impress your friends and family with your baking skills. It’s easy to follow, requires minimal ingredients, and delivers delicious results every time. So next time you’re craving a fresh loaf of bread, ditch the store-bought stuff and give this recipe a try!


    1. Can I use whole wheat flour instead of all-purpose flour?

    Absolutely! Substitute all or half of the all-purpose flour with whole wheat flour for a more nutritious loaf. Keep in mind that whole wheat flour can make the dough slightly denser, so you may need to adjust the baking time slightly.

    2. What if my dough doesn’t rise?

    There are a few reasons why your dough might not rise. Make sure your yeast is fresh and active. Check the water temperature; it should be lukewarm, not hot. The dough also needs a warm place to rise – a sunny windowsill or near a preheated oven works well.

    3. Can I add other ingredients to this recipe?

    Yes, you can definitely customize this recipe to your liking. Try adding chopped herbs, olives, sun-dried tomatoes, or grated cheese to the dough for extra flavor.

    4. How long does this bread stay fresh?

    This bread will stay fresh for up to 3 days at room temperature. You can also store it in an airtight container in the refrigerator for up to 5 days, or slice it and freeze it for longer storage.

    5. Can I make this bread in a bread machine?

    Yes, you can easily adapt this recipe to your bread machine. Simply add all the ingredients to the bread machine pan in the order recommended by your machine’s manufacturer and select the dough setting. Once the dough cycle is complete, shape the dough and follow the remaining instructions for the second rise and baking.