This Dutch Oven No Knead Rustic Lemon Thyme Bread is an easy bread recipe!
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I love homemade bread and how great it makes the house smell. Plus you can shake it up with fun flavors, like this No Knead Rustic Lemon Thyme Bread. Rustic bread is my favorite type of bread to make. It is more dense than French breads so it hols up well for soup dunking, buttering, etc. I have been having some fun with different bread flavors as well as different kinds of breads lately. Find more of our bread recipes here!
This dutch oven bread is SO easy to make! Just mix all of the ingredients together and let it sit for 8-24 hours. No kneading, no transferring it to another bowl, nothing. Then bake it in a Dutch oven, and you have rustic bread! This bread had more of those air pockets than normal!
Sometimes the bottom of this Italian bread starts to cook too quickly and verge towards burnt. If this is happening to you, place a baking sheet on a rack under the Dutch oven rack to help disperse direct heat from the bottom. I also will put extra flour on the bottom of the pot before adding the dough. It is not absorbed by the bread, and acts like another barrier, so I can just scrape that flour off the bottom. I have the heat issue randomly, so I figure better safe than sorry!
The lemon and thyme bring subtle Italian flavors to the homemade bread without overwhelming it. I want my bread to taste like something, which is where the thyme and lemon helps. But the flavors are not so strong that it overpowers anything else you are making. I hope you enjoy making this bread, whether as part of a meal or on its own!
No Knead Rustic Lemon Thyme Bread
Ingredients
- 3 cups all purpose flour
- 3/4 teaspoon instant yeast
- 1 lemon zest and juice
- 1 Tablespoons dried thyme
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 cups water
Instructions
- Combine all of the ingredients in a large mixing bowl (including both the zest and then juice of one lemon). The dough will not be overly sticky but should come together. Add just a little water at a time if needed to incorporate all the flour.
- Cover the dough with plastic wrap and put a towel over the top to help it seal. Set the bowl aside for at least 8 hours to rise (I have gone as long as 24 hours).
- When ready to bake, heat oven to 450F. Place a large cast iron pot (dutch oven) on the medium or medium low rack while preheating for it to get hot.
- Use a spatula to scoop the dough into the hot pot. (If preferred, shape the dough on the counter during preheating but I find it is easy to drop the dough in a rough circle straight into the pot).
- Place the lid on the pot and cook at 450F for 30 minutes.
- Remove the lid and let cook an additional 15 minutes to further brown. If it looks or smells done sooner, remove from oven sooner.
- Let the bread cool completely on a cooling rack.
OMG was this ever the best. dipped in a little olive
This recipe was perfect for our dinner!
I did need it to rise in an afternoon, so I added more yeast and a bit of sugar to help it along. I also used fresh thyme in the bread.
Definitely a do-over! Perfectly crunchy crust and just the right amount of chewiness for a Rustic loaf!
I am so glad you loved it!
What size Dutch oven did you use? Is a 6 quart adequate?
Yes a 6 qt will work just fine!
Is there a way to make this without a Dutch oven? Made it before and my boyfriend said it was his favorite thing I’ve ever made! Staying at a family’s house now and they do not have a Dutch oven. Thanks!
Hi Sarah,
You could try a heavy pot (think large stock or soup pot for the stove) with a tight lid. Or even try to secure a lid over it with foil maybe, if it is not tight fitting? If you do it this way with a pot, put the rack up higher in the oven as you can to help prevent scorching and burning at the bottom. Also I would add a good layer of flour on the bottom of the pot to help with potential burning at the bottom (or a baking sheet/foil under the pot).