A super simple bread made in Dutch Oven, no knead, over night , easy recipe of a crusty bread, which is an artisan type of European bread- crusty on top and chewy on inside. Similar to Sourdough in texture and appearance , this is one of my favorite breads to make on a weekend to last for the whole week.
- Why you should make this overnight bread?
- Recipe at a Glance
- Step by Step Process
- Do I need to grease my Dutch Oven for Bread?
- Can I let bread dough rise overnight?
- Do you bake bread covered or uncovered in Dutch Oven?
- Can you bake bread in aluminum Dutch Oven?
- Can I make no knead bread without Dutch Oven?
- How to store fresh bread?
- Can I substitute instant yeast for active dry yeast or vice versa?
- What are some common reasons for yeast dough not rising properly?
- Can I increase the ratio of whole-wheat flour to all-purpose flour in this recipe?
- Serving Suggestions
- Substitutions and Variations
- Storage and Make Ahead
- Related Recipes
Ok, so if you are somewhat convinced and thinking that oh well, may be I can give it a try the start here as this is a super easy, four-ingredient (including water), no knead recipe that requires no special ingredient or tools or even a big chunk of time.
Simply get the ingredients, stir, leave it for 12 hours (overnight is easy), collect and bake. So grab your yeast and give it a try. And if you are even tiny bit scared of yeast, give this post a read where I answer all your questions and concerns.
Why you should make this overnight bread?
You don’t need to be a baker or foodie to realize that a homemade fresh bread is way better and tastier (as well as cheaper and healthier) than supermarket brought. And I am not even taking into consideration the factory processed one! Any bread with more than four to five ingredients cannot be classified as bread. Period. So don’t think twice and give this super easy recipe a try. Trust me, you will not regret it!
Recipe at a Glance
Flour – All purpose flour
Whole wheat flour – your regular aata for chapatis
Yeast – Instant yeast
Water – Room temperature
Step by Step Process
Do I need to grease my Dutch Oven for Bread?
No, You should not grease your Dutch Oven as the high baking point might create smoke as a result of burning the oil you grease with. Also that is not necessary.
Can I let bread dough rise overnight?
Yes, and that is the way I prefer to enjoy my freshly made bread in the morning. Mix it night before, bake it in the morning.
Do you bake bread covered or uncovered in Dutch Oven?
This bread should be baked covered for 30 minutes and then uncovered for additional 15 minutes to get that golden crusty top.
Can you bake bread in aluminum Dutch Oven?
Yes before I had my traditional dutch oven, I always baked in a large aluminum pot or daigchi in Urdu with aluminum lid. Make sure the handles and top of the cover is of aluminum too and not plastic as in some cases.
Can I make no knead bread without Dutch Oven?
Dutch oven is not technically an oven, its the method using a high heat resistant pot with lid which is used to make this type of bread as well as sour dough.
How to store fresh bread?
Wrap the bread well and place it in a plastic bag or ziplock bag and keep it at room temperature for up to 2-3 days. Alternately, you can slice the bread and freeze.
Can I substitute instant yeast for active dry yeast or vice versa?
Yes you can, take the same amount and dissolve in equal quantity of room temerature or slightly warm water )if winters, with a pinch of sugar. Let it foam up before adding it to the dough.
What are some common reasons for yeast dough not rising properly?
Expired yeast, yeast that has been exposed to moisture or heat and sometimes a non reputable brand. Always check for above before using.
Can I increase the ratio of whole-wheat flour to all-purpose flour in this recipe?
Yes, this recipe can be made healthier by using 50% whole-wheat flour and 50% all-purpose flour. You might want to add a little more water if the dough is not coming together and there are lot of dry flour pockets.
This is a versatile bread and can be used in a variety of ways. Serve it as it is with soup or with chili oil dip or simply have it in breakfast with some garlic herb butter slathered on top.
Substitutions and Variations
This recipe can be made healthier by using 50% whole-wheat flour and 50% all-purpose flour.
I plan to try with some oats and almond flour in the future.
Storage and Make Ahead
This bread stores really well at room temperature, properly wrapped for up to three days.
For long term (1 week supply) simply cool it completely, slice it and then freeze it. When needed, take out one slice and use as needed.
- 3 cups flour
- 1 ½ cup whole wheat flour
- 1 ½ teaspoon instant yeast *
- 1 ½ teaspoon salt
- 2 ½ cups water
- Mix both flour, salt and yeast with a whisk in a large bowl.
- Add in water and mix with a spatula.
- Cover well and leave to proof overnight on kitchen counter.
- Next morning (or after 12 hours), gather the dough on a lightly
floured surface and make it into a rough ball tucking the seams inside and making it smooth on top.
- Lift carefully and place it on a parchment/ baking paper.
- Preheat the oven at 400 F with the Dutch oven and its lid. You
can use heat proof aluminum pot.
- Carefully place the dough in the pot and cover.
- Bake for 30-40 minutes covered until double in size and puffed up.
- Remove the lid and bake for another 15 minutes until nice and
- Remove the lid, cool completely and slice.
- You can freeze slices and toast and enjoy them when needed.
* if using granules yeast, dissolve in some water and pinch of sugar for 5 minutes, use the foam.
Amount Per Serving: Calories: 499Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 803mgCarbohydrates: 105gFiber: 8gSugar: 0gProtein: 16g