Salt Bread

Salt Bread

Several of you have asked for my salt bread recipe, so here it is at last!  Though, I cannot take credit for it.  I was reading one of my favorite historical fiction series a few years ago and kept reading about how ‘the salt dough rose well’.  Hmm… What’s salt dough?  So I looked it up and it is SO SIMPLE!

Like I think I could have avoided make a lot of bricks, I mean bread, when I was a newly wed had I had this recipe!  The ‘hardest’ part is planning ahead as the dough needs 12 hours to set though I prefer at least 24 hours before I bake it.  That allows all of the flour to get thoroughly broken down so my gut can handle it!  Do everything you can for your gut in this day, it is bombarded with C.R.A.P.

So, super simple.  In a stand mixer mix together

3 1/4 Cups Bread Flour (I use King Arthur)
1/2 tsp Yeast
1 tsp Mineral Salt (I like Himalayan Pink)
And water!  enough to make the dough tacky but not sticky.


Mix it up, cover with plastic and let it set 24 hours.

I quadruple this recipe :O as I’m usually blessing someone else with a loaf and our family devours it.  I like to bake it on Friday so I can take a loaf to Bible study on Saturday.

After those 24 hours, preheat your oven to 450.

Next, the secret! so !!  You need a dutch oven.  Sorry, not sorry.  It’s a must.  Place that in the oven while it is warming then for an additional 30 minutes after the oven is preheated.  THIS IS IMPORTANT.  It’s how you get that crispy crust!

15 minutes into that 30 minutes of heating your dutch oven, remove your dough, form a round loaf and place on a sheet of parchment paper.  Let set (I leave it on the stove top so it’s on a warm surface) 15 minutes.

Score the top with a sharp knife and spray with water.

Open your oven and your dutch oven and place in on the parchment paper.  Let replace the lid and close your oven and let bake for 30 minutes.  After 30 minutes, remove the lid from the dutch oven and bake another 5 minutes to brown the top.

When sufficiently browned, remove from oven and place on a cooling rack.  This is important.  If you leave it in the dutch, it could make the bottom very hard.

NOW, slice and ENJOY!


3 1/4 Cups Bread Flour
1/2 tsp Yeast
1 tsp Mineral Salt
Water.  Enough to make dough sticky.  About 1-2 Cups.


  1. Mix all ingredients into a tacky dough.
  2. Let sit 24 hours.
  3. Preheat oven with dutch oven inside to 450.
  4. Let heat 30 minutes after temperature is achieved.
  5. 15 minutes in, place rounded dough on a sheet of parchment paper to rest 15 minutes.
  6. Score the top.
  7. Lightly spray with water.
  8. Place in dutch oven, replace lid, and let bake for 30 minutes or until beginning to brown.
  9. Remove lid and let top brown 3-5 minutes or until desired color is reached.
  10. Remove from oven and place on cooling rack.
  11. Slice. Butter. ENJOY!

A secret favorite way I like to eat this is obviously, right out of the oven… but while the steam is still rising from that slice of bread, I add some Enjoy Life Chocolate Chips and let them melt.  Then I munch.  SOOO GOOOOODDDD!

If you’re here because of my Mother The Mother Facebook post, I’m so GLAD!  This is the bread that goes into my new mama boxes some of the time.  They LOVE it!  And the mothers you take food to will also.

Coming over the next two weeks are the soup recipes that I often take to new moms.  So like, follow, and subscribe so you don’t miss those nourishing recipes that you will love and so will the new mom in your life.  Share these recipes too.  You’re not the only one who has a new mama to love!

Below are photos of some New Mama Boxes I took out this week.

2 thoughts on “Salt Bread

    1. Hi Coco,

      They don’t last very long around here. They store in open air fine for 3 days unless cut. Then you’ll want to cover the cut end. We usually just leave it cut side down on the cutting board.

      If you plan to store them beyond 3 days, you could freeze them, plastic wrap them, or store in a container big enough.

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