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. Whip up some of my honey butter with it for a delicious pairing!

For more delicious bread recipes try my homemade white bread, herbed beer bread, sweet cornbread and Mexican cornbread.

this recipe!

Easy Artisan Bread Recipe

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 easy artisan bread recipe. Who knew that making rustic bread recipes could be so easy?

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.

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.

Why you’ll love the recipe

• Easy to make homemade bread
• Takes less than 10 minutes to prep!!
• Enjoy for breakfast lunch or dinner

Ingredients

• All purpose flour
• Instant yeast – Active dry yeast
• Walnuts – chopped
• Muesli
• Liquid honey
• Sea salt
• Water – at room temperature

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 artisan bread 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 Recipe

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

1/4 cup butter at room temperature

1 tbsp. honey

1/8 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.

Sandra’s top tips for making the best crusty artisan bread

• Allow the dough to rise for at least 18 to 24 hours
• To help prevent over-browning place an empty cookie sheet on the bottom rack of the oven
• Allow to cool for 30 minutes before slicing

Storage and freezing instructions

Stored covered at room temperature for 2 to 3 days or in the fridge for up to 7 days.

Freeze using a freezer-safe container for 1 to 2 months.

Thaw at room temperature before serving.

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

Cheddar & Herb Soda Bread

Herbed Beer Bread

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