Ingredients
Here’s everything that goes into this rustic farmhouse bread and the role each ingredient plays.
- 3 cups all-purpose flour — Provides the structure for the loaf while creating a soft and pleasantly chewy interior.
- 1 ½ cups warm water — Hydrates the flour and helps produce the soft, sticky dough needed for this no-knead method.
- 2 ¼ tsp instant yeast — Allows the dough to rise and creates the airy texture inside the loaf.
- 1 tbsp honey — Adds a subtle sweetness that complements the rustic bread flavor.
- 1 ½ tsp salt — Enhances the flavor of the bread and balances the sweetness from the honey.
- 1 tbsp olive oil — Adds richness and contributes to the bread’s tender texture.
- 1 tbsp melted butter, for brushing — Adds buttery flavor and a beautiful finish to the freshly baked crust.
- 1 tsp sesame seeds, optional — Adds a lightly nutty flavor and decorative finish.
- 1 tsp dried rosemary, optional — Gives the loaf a fragrant herbal flavor that works beautifully with the olive oil.
Instructions
The hands-on preparation takes only about 10 minutes. Most of the process is simply allowing the dough plenty of time to rise.
Step 1: Combine the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, instant yeast, honey, salt, and dried rosemary if you’re using it.
Stir everything together until evenly distributed.
Step 2: Add the Water and Olive Oil
Pour in the warm water and olive oil.
Use a wooden spoon or sturdy spatula to stir until all the ingredients come together and a sticky, shaggy dough forms.
Don’t worry if the dough looks much wetter and stickier than traditional bread dough. That’s exactly what you want, and there’s no need to knead it.
Step 3: Let the Dough Rise
Cover the bowl with plastic wrap or a clean kitchen towel.
Leave the dough to rise at room temperature for 8–12 hours, or overnight.
After the long rise, the dough should look noticeably expanded, puffy, and bubbly.
Step 4: Shape the Farmhouse Loaf
Lightly flour a sheet of parchment paper.
Gently turn the risen dough onto the parchment and carefully shape it into a rustic round loaf.
Avoid kneading or aggressively handling the dough. Gentle shaping helps preserve the air that developed during the long rise.
Step 5: Let the Dough Rest Again
Loosely cover the shaped loaf and allow it to rest for another 30–45 minutes.
Meanwhile, preheat your oven to 425°F (220°C) with the Dutch oven and its lid inside.
Heating the Dutch oven beforehand prepares a hot baking environment for the dough.
Step 6: Transfer to the Dutch Oven
Carefully remove the hot Dutch oven from the oven.
Keeping the dough on the parchment paper, gently lower it into the pot.
Use caution during this step because the Dutch oven and lid will be extremely hot.
Step 7: Bake the Bread Covered
Place the lid on the Dutch oven and bake for 25 minutes.
The covered Dutch oven traps moisture around the loaf during this first stage of baking.
Step 8: Finish Baking Uncovered
Carefully remove the lid and continue baking for another 10–15 minutes.
The loaf is ready when the exterior is deeply golden brown and crisp.
Step 9: Add the Finishing Touches
Remove the finished bread from the Dutch oven and transfer it to a wire cooling rack.
Brush the warm crust with melted butter.
If desired, sprinkle the top with sesame seeds for additional texture and a rustic finishing touch.
Step 10: Cool Before Slicing
Allow the farmhouse bread to cool for at least 30 minutes before cutting into it.
This gives the soft interior time to finish setting and helps produce cleaner slices.