This no knead Dutch oven bread is the easiest bread you’ll ever bake! You just need 3 ingredient for a perfect loaf that is soft and chewy inside but crusty and crunchy outside!

I am all about that no-knead lifestyle: everything from no knead pizza dough, to no knead ciabatta, and no knead naan bread! A crusty loaf of artisan-style, no knead Dutch oven bread seemed like a natural next step!
I know this artisan bread looks intimidating, but I promise you it isn’t! I’ll guide you step-by-easy-step through this recipe below, so you can join the thousands who have made and loved this bread!
Table of Contents
- Why You Will Love this Dutch oven bread Recipe
- What are the benefits of a Dutch oven for bread?
- Ingredients & Substitutions
- Possible Variations
- How to Enjoy No Knead Dutch Oven Bread
- Watch How to Make This Recipe
- How to Make this No Knead Dutch Oven Bread Recipe
- Frequently Asked Questions
- No-Knead Dutch Oven Bread Recipe
- Before You Go
Why You Will Love this Dutch oven bread Recipe
- A no knead bread recipe without any sets of stretch and folds. This recipe couldn’t be simpler: As in, you stir a few ingredients together, let them sit overnight, and the next morning, you shape and bake a loaf of bread. You don’t even need to do any folds to develop gluten like in no-knead sourdough bread.
- This simple recipe is actually flavorful. It’s slightly salty and not at all boring, like some basic breads tend to be.
- It’s mega-soft on the inside but with a light, tender, almost flaky crust on the outside. Essentially the texture of this bread is perfect especially considering all the work we didn’t have to do! And the air pockets in the bread slices just slay me.

What are the benefits of a Dutch oven for bread?
- A Dutch oven imitates the results of a professional steam-injected oven. Professional bread ovens have a steam injection option, which allow you to add steam at the beginning and then release the steam from the oven deck to continue baking and crisping the crust. You are essentially using the Dutch oven as a miniature deck oven, whereby you can control the release of the steam by removing the top.
- Preheating the Dutch oven with the lid, creates a small, hot mini-oven. This mini oven is small enough to trap the steam released by the bread during baking. A regular oven or even a large Dutch oven are too large and will allow the steam to dissipate. This trapped steam keeps the crust soft (delays crust formation), which allows for maximum expansion and the largest, most open crumb possible.
- Removing the lid of the Dutch oven allows that steam to escape like releasing the steam on a professional bread oven. Once the steam dissipates, the crust will begin forming and you will get that nice thick, crusty, crunchy crust!
- This technique is not just for no-knead breads. You can use this same baking technique for any bread where you want a soft, chewy interior and crunchy crust. I use this same technique for my whole wheat sourdough bread, sourdough bread recipe for beginners, and even this peasant bread.
Ingredients & Substitutions
- All-Purpose Flour: I use all-purpose flour in this easy bread recipe but you could also take a page from my same day sourdough bread recipe and use bread flour to develop more gluten, faster.
- Sea Salt
- Active Dry Yeast: I include measurements for both active dry yeast and instant yeast in the recipe card below, but I recommend using active dry yeast. It has a slower, more consistent rise and will allow your bread enough time to develop a strong gluten network before attempting to shape it.
- Warm Water: I use tap water for my yeasted bread recipes but you can use filtered water if you want.
See the recipe card for full information on ingredients and quantities.
Possible Variations
- Add some flavorful mix-ins to the dough: Add fresh rosemary and garlic like in my rosemary garlic bread or go in a sweet direct with dried fruit and nuts like cinnamon raisin sourdough bread. Add chopped sun-dried tomatoes like this sun dried tomato bread or parmesan cheese like this tomato basil bread.
- Add a little substance: Add some whole grains and seeds like in this whole grain seeded bread or by substituting some whole wheat flour and adding multigrain hot cereal like in my multigrain bread. It will take a little experimentation but isn’t that what baking is all about?!
- Master this easy Dutch oven bread and then try a no knead sourdough bread! If you don’t already have an active starter, start with my sourdough starter recipe, then read all about how to feed sourdough starter and finally bake your very first loaf with my sourdough bread recipe for beginners!
How to Enjoy No Knead Dutch Oven Bread
- As the most versatile side dish. Dip this bread in soup like 13 bean minestrone, homemade tomato soup or healthy Italian wedding soup. Brush it with garlic butter and bake for easy garlic bread or serve it next to a salad to make a light lunch. Use it to soak up all the juicy goodness from sheet pan shakshuka or slow cooker Italian meatballs.
- Transform any sandwich into a filling meal! This easy bread makes fantastic grilled cheese, bacon turkey bravo, spicy Thai veggie sandwich, or open faced caprese sandwiches.
- Use leftovers in creative ways. Make croutons or make a panzanella like this Summer tomato panzanella salad. You can even make homemade bread crumbs.

Watch How to Make This Recipe
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How to Make this No Knead Dutch Oven Bread Recipe
Use these instructions to make the easiest Dutch oven bread! Further details and measurements can be found in the recipe card below.
Step 1: In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.
Step 2: Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.


Step 3: Heat oven to 450°F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking. You can also preheat the Dutch oven with the oven.
Step 4: Generously flour a smooth work surface or counter. Turn out the dough onto the floured surface with floured hands or a bowl scraper.
There is no need to degas or punch down the dough because just the act of transferring it will do that for you and you won’t get all sticky. This will make shaping easier.
Step 5: Dust the top with more flour and working quickly, with floured hands, fold two sides in towards the center then flip over. Re-flour hands and gently shape the dough into a ball by rotating it with both of your hands and pulling it under itself.
It will not form as tight of a ball or have a smooth surface like a more developed dough such as whole wheat bread. That is expected and don’t try to force it or it will just get more and more sticky!
Step 6: Re-flour your hands and scoop up the dough and place it on a piece of parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes. Cut the parchment to be just a little larger than the bottom of your Dutch oven, as needed.
Step 7: Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with the parchment paper beneath. Place the lid on the Dutch oven and return it to oven.
Step 8: Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool completely before slicing, at least 1 hour.



Frequently Asked Questions
A Dutch oven is an enameled cast iron pot with a tight-fitting lid. You can use an uncoated cast iron pot but you will not want to skip the parchment paper. It will keep it from sticking.
To preserve the bread’s crunchy crust, you’ll need to store it at room temperature unwrapped either cut side down on a cutting board or in a bread box. You can store it in an airtight container at room temperature but it will lose the crispy crust almost immediately. Store at room temperature up to 5 days. It doesn’t keep as long as sourdough, so watch for signs of mold!
You can also store well wrapped in the freezer, however, I like to slice my bread before freezing so I don’t need to thaw the whole loaf at one time.
The best oven-spring, most open crumb and crusty crust will occur if baked in a Dutch oven or Challenger bread pan, but you can also preheat a baking sheet on the center rack and a large roasting pan on the bottom of the oven. When ready to bake, place the parchment paper with the scored loaf directly on the hot baking sheet and pour at least 2 quarts of hot water into the baking pan on the bottom. Close the door as quickly as possible. Release the steam after 30 minutes by opening the door.
If you haven’t sliced the loaf yet, but would like to rewarm it for serving, preheat an oven to 400° F. Place the loaf directly onto the oven rack and bake until heated through. It will take about 15-20 minutes. You can also toast a slice at a time. Reheating a partially sliced loaf will dry it out on one side.
No knead bread and bread baked in a Dutch oven are two separate techniques that sometimes overlap! This bread recipe happens to be a no knead bread that is baked in a Dutch oven to get the most open crumb and crusty crust! You can bake any lean dough in a Dutch oven to achieve that ideal crusty crust. I bake all sourdough bread recipes using this technique.
If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
No-Knead Dutch Oven Bread

Ingredients
- 3 cups all-purpose flour, plus more for shaping
- 2 teaspoons sea salt
- 1 teaspoon active dry yeast , OR ¾ teaspoon instant yeast
- 1 ½ cups warm water, about 110 to 115°F
Instructions
- In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.
- Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.
- Heat oven to 450°F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking. You can also preheat the Dutch oven with the oven.
- Generously flour a smooth work surface. Turn out the dough onto the floured surface with floured hands or a bowl scraper.
- Dust the top with more flour and working quickly, with floured hands, fold two sides in towards the center then flip over. Re-flour hands and gently shape the dough into a ball by rotating it with both of your hands and pulling it under itself.
- Re-flour your hands and scoop up the dough and place it on a piece of parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes. Cut the parchment to be just a little larger than the bottom of your Dutch oven, as needed.
- Remove the hot Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with the parchment paper beneath. Place the lid on the Dutch oven and return it to oven.
- Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool completely before slicing, at least 1 hour.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.

Before You Go
I hope you enjoyed this easy bread recipe. Explore our lunch and dinner recipes for ways to use this delicious and easy bread!
So easy AND so delicious. It takes less than 5 minutes to put together and next day bake.
Hi Angie! We love to hear it! Thanks for coming back to rate and comment, always makes our day. ~gvd team
I’ve been making this bread for years. It’s easy and delicious. Be sure to wait for it to cool down before digging in.
Hi Susan! Thank you so much for taking the time to rate and comment! We’re so happy this has been your go-to for years, happy baking! ~gvd team
wonderful!
Hi Trisha! I’m so glad you loved this one, happy baking!
WOW! I was totally impressed with the beautiful round and crusty loaf of No-Knead Dutch Oven Bread that I baked! Delicious…
Could I substitute a light rye flour and get the same results? Also, would adding a little lemon juice or vinegar to give it a slight sourdough taste spoil the rising process? I’d like to experiment but I don’t want to waste ingredients. Hoping I can get your advice. Thank you.
Hi Jay! First-off, thank you for coming back to rate and comment. That’s what we love to hear! You can experiment with adding a little light rye flour, but start slowly. Swap out just ¼ cup of the all-purpose flour for light rye, and see how the dough behaves. Rye has less gluten, so too much can affect structure. Our peasant bread is an example of a no-knead yeasted bread with rye that I adore!
As for lemon juice or vinegar: a small amount (think 1 or so teaspoons) would likely be ok to add. Just be careful not to add too much, since yeast is sensitive to pH. You could also try subbing in a few tablespoons of sourdough discard if you have some, which would be a safer way to get a bit of tang. Happy baking! ~gvd team
I want to make smaller loaves..can i half this recipe for 3 qrt dutch oven
Hi Rene! Yes, you absolutely can. Just keep an eye on it, since the bake time might be a little different. Happy baking! ~gvd team
How is this sourdough? Where is the starter?
Hi Barb! This is no-knead dutch oven bread, if you’re looking for no-knead sourdough that’s a different post and yes there’s absolutely starter. Hope you give it a try and happy baking! ~gvd team
The use of the Dutch oven creates such a beautifully golden crust while keeping the inside soft and fluffy. The step-by-step instructions are super helpful, especially for those new to bread-making. I tried it, and the result was better than anything I’ve bought at the store. Thank you for such an easy and rewarding recipe—definitely adding this to my regular rotation.
Hi Supriya! I’m so happy to hear that this recipe gives you everything you need! Thanks for taking the time to come back and rate/comment. Always makes our day! Happy baking! ~gvd team
I followed the recipe exactly but mine did not rise at all.
Hi Bonnie, Most likely your yeast were old :-/ They do “expire.” I keep mine in the refrigerator or freezer to slow down their activity and it helps prolong their life. They will still eventually die and it is totally sad if you are waiting and waiting for your bread to rise. ~Chef Lindsey
My dough is very flat and won’t stay in the shape of a bread loaf. Not sure what I did wrong. Any way to fix this? should I add more flour?
Hi Lucky! It sounds like your dough needs a bit more structure. The mixture will be wet and very sticky to the touch (a shaggy dough). But if it’s not holding its shape, you could add just a tiny bit of flour at a time. It’s also important that you make sure your dough has risen properly, it should be more than doubled in size, bubbly and flattened on top. If it’s too wet, add a bit more flour and gentle shape it into a ball again before allowing it to rest for 30 mins. When I say add a bit of flour, I mean a tablespoon at a time until you reach the consistency where it holds its shape but isn’t dry. It’s all about the balance! You can do it! ~gvd team