Description
A rustic, crusty bread inspired by German Bauernbrot, made quickly with a no-knead method and baked to golden perfection in under 30 minutes.
Ingredients
Scale
For the Crust:
- 3 cups all-purpose flour
- 1 1/2 cups warm water
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil
- Cornmeal for dusting
Instructions
1. Prepare the Crust:
- In a large bowl, mix warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
- Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms. Cover and let rest for 10 minutes.
- Preheat oven to 450°F (230°C) with a Dutch oven inside. Shape dough into a round loaf, dust with flour, and place on parchment paper sprinkled with cornmeal.
- Carefully transfer dough with parchment into the hot Dutch oven. Cover and bake for 20 minutes, then uncover and bake 5-10 minutes until golden brown. Cool before slicing.
Notes
You can customize the seasonings to taste.