This recipe is deceptively simple and oh so delicious! I mean is anything yummier than freshly baked bread? I don't think so. This is my go-to bread recipe these days and I bake in my home oven in my size 2 flat bottom potjie pot. You can also use a dutch oven or bake over a campfire using one of our traditional potjie pots.

The Easiest Cast Iron No Knead Bread Recipe

3 Cups Flour

1 1/2 teaspoons Coarse or Kosher Salt (I use Himalayan pink salt)

1/2 teaspoons Active Dry Yeast

1 1/2 Cups Lukewarm Water (Check the suggested temperature on your yeast, usually about 100 degrees)

That's it, though experiment with different types of flour (whole wheat makes for a chewier texture for example) and add-ins like minced garlic, onions or herbs, garlic or onion powder, etc. 

To make it, all you need to do is combine the dry ingredients together in a large bowl. I use a whisk to make sure it is well combined. 

1. Add water and mix to combine. Don't overmix! You just want to mix until all dry ingredients are wet.
2. Cover with a dish towel and let it rest for 8-24 hours until doubled in size in a warm (not hot!) spot. 
3. Cut a piece of parchment paper to fit inside your cast iron pot (this will make it safer to add your dough to the pot).
4. Remove the paper and preheat your oven and pot and lid to 450 degrees. 
5. Roll dough onto a floured surface into a ball and put in the center of the parchment paper.  Cut small slits into the top of the bread and optionally, brush with egg white mixed with a splash of water.
6. Carefully lower your parchment paper and dough into the hot pot (remember it is HOT so be careful!) 
7. Put the lid on the pot and bake for 30 minutes. Thumping the center of the bread should give a solid, deep thud.
8. Remove the lid from the pot and cook an additional 7-10 minutes until your bread is golden brown. 
9. Remove from oven and carefully transfer your beautiful bread out by the parchment paper onto a cooling rack (leaving it in the pot can overbake your bread)
10. Allow to cool slightly before slicing.