Homemade Crusty Artisan Bread

This hearty, moist, chewy, no-knead crusty bread can be adapted with so many different flavours. You're going to love the simplicity of this recipe. Mix it, leave it overnight and then bake this heavenly loaf the next day.

this recipe!

Perfect Bread-Baking Weather

I'm sharing our view from the the front porch with you today. The fall colours are more beautiful every day. We've had some sunny and warm days, but also a few cool ones which are perfect for......bread baking!

As I type this post, the aroma from the Cranberry-Walnut Artisan Bread is still wafting through the air. It is amazing to me how much joy soars through my heart at the simple scents of baked bread.

I have to warn you that making this bread is a bit addictive. It's so easy and delicious that you will not want to stop! We've been toasting it in the mornings and enjoying it with peanut butter and honey. Be sure the try out the Honey Butter recipe below also!

It doesn't get easier than this!

I often hear that people don't make their own bread at home because it takes so much time. Kneading, letting the dough rise, punch down, rise again. Well guys, this is not the case with this Homemade Crusty Artisan Bread. Who knew that making rustic bread recipes could be so easy?

This bread takes less than ten minutes and that includes the clean up! The dough sits covered for 18 to 24 hours overnight. You can bake it anytime within that window.

So many variations!

The recipe card below includes the Homemade Muesli Crusty Artisan Bread. The Cinnamon-Raisin and Cranberry-Walnut variations are included in the recipe notes.

The dry and wet ingredients never change except for the extras that you want to add in. You could even have it plain!!

How to make this recipe

1. In large mixing bowl, combine flour, yeast, and sea salt. If you're making the muesli variation, add in the dried muesli now.

2. In a glass bowl, combine water and honey. Stir well to combine.

3. Pour water/honey mixture into dry ingredients and mix with wooden spoon. Once the mixture is combined, it will appear rough.

4. Grease a large glass bowl with butter and set dough inside and cover with plastic wrap.

5. Allow to rise overnight for at least 18 hours and up to 24 hours.

6. Tear off sheet of parchment paper large enough to fit inside Dutch oven. Place the parchment paper on your work surface. 

7.  Using lightly floured hands, form dough into a ball and place on piece of parchment paper large enough to fit into Dutch oven and come up the sides. It will be easier if you can do this on a cutting board or close to the oven. It will be transferred to a piping hot Dutch oven!

Don't worry about the shape being perfect. Do you best to shape it into a round shape. It will bake and take shape and be beautiful. 

8. Let the dough rise for 30 minutes.

9. While the dough is rising, preheat the oven to 450F. Check your parchment paper box for instructions about how hot the oven can be for cooking with the paper. If the temperature of your paper does not go to 450F, then use a 425F (assuming your paper goes to 425F, most will) and bake it for 40 minutes, then the additional 5 to 10 without the lid. 

My oven tends to cook a bit on the high/hot side so I found that placing the extra baking sheet in the bottom really helped to prevent the bottom from over-browning.

10. Once the oven reaches 450F, place the empty Dutch oven into the 450F oven with the lid on and preheat it for 30 minutes.

8. Place an empty cookie sheet on the bottom rack of the oven. This will prevent the bottom of the bread from over-browning.

9. Carefully remove the very hot Dutch oven and place the dough inside. Cover with lid.

9. Place another empty cookie sheet on the rack where the Dutch oven will be place. (again, to prevent over-browning). Set the Dutch oven on top of the cookie sheet. 

9.  Bake covered in 450F oven for 30 minutes. Remove lid and cook for another 5 to 10 minutes. 

10. Carefully lift the bread from the Dutch oven and place on a cooling rack.

11. Cool for 30 minutes before slicing. It is important to let the bread sit for 30 minutes as it will continue to cook after you remove it from the oven. 

Makes 1 loaf.

Cranberry-Walnut Artisan Bread

Try this artisan bread with Homemade Honey Butter!

Honey butter is quick and easy to make and delicious spread on the artisan loaf. To make the honey butter, combine

¼ cup butter at room temperature

1 tbsp. honey

⅛ tsp. vanilla

Mix well to combine and to serve, spread on baked beer bread.

Store leftover honey butter in the refrigerator for up to 1 month.

If you like this recipe than you might want to try these!

Cheddar & Herb Soda Bread

Herbed Beer Bread

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