No-Knead Artisan Crusty Bread with Hunter Valley Damper Twist

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rustic, crusty yeast bread with an Australian damper influence, featuring a soft crumb and simple preparation without kneading. This Australian-inspired quick recipe, ready in about 60 minutes, pairs all-purpose flour, instant yeast, fine sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 8 Australian cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 3 cups all-purpose flour, 1/4 tsp instant yeast, and 1 1/4 tsp fine sea salt. Stir well to evenly distribute the yeast and salt.
  2. Step 2: Pour in 1 1/2 cups warm water (about 110°F/43°C) and 2 tbsp melted unsalted butter. Mix with a wooden spoon until a shaggy, sticky dough forms, ensuring all flour is hydrated.
  3. Step 3: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 1 hour until it has doubled in size and is bubbly.
  4. Step 4: Preheat the oven to 450°F (230°C). Place a heavy Dutch oven with lid inside to heat for 30 minutes.
  5. Step 5: Lightly flour a clean surface and gently turn the dough out onto it. Shape it into a rough ball without kneading, folding edges to the center.
  6. Step 6: Carefully remove the hot Dutch oven, place the dough ball inside, cover with the lid, and bake for 30 minutes.
  7. Step 7: Remove the lid and bake for an additional 15 minutes until the crust turns golden brown and crisp.
  8. Step 8: Transfer the bread to a wire rack and cool for at least 1 hour before slicing to enjoy the airy crumb reminiscent of classic Australian damper bread.

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