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!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Prep Time
1 hour 10 minutes
Cook Time
1 hour
Proof Time
8 hours
Total Time
10 hours 10 minutes
Servings
10 Slices
Difficulty
Easy
Calories *
138 kcal per serving
Technique
Mix dough, rest, shape, proof and bake!
Flavor Profile
Mild, slightly salty, with a soft chewy crumb and crisp crust
* Based on nutrition panel
Mmmm!! This bread is amazing!! I was in the baking mood over the weekend and baked your whole wheat bread which was incredible!! This is the second time I have baked this No-knead bread and let me just say it’s a family favorite!!?????⭐⭐⭐⭐⭐
Moema Bentley
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
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!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!
I have an 8 qt Dutch oven. Is this going to be too big to make bread?
Hi Keller! An 8-quart Dutch oven can work, but it’s definitely on the larger side. Since your pot is bigger, the steam has more room to escape, which can make the crust a little less crisp. To help with that, I’d recommend covering the dough tightly with the lid and making sure your parchment isn’t too oversized, so you trap as much steam as possible. You’ll still get a lovely loaf, just a slightly thinner crust! ~gvd team
Can I add walnuts and cranberries to this recipe
Hi Diana! You definitely can, you can add some flavorful mix-ins to the dough… or go in a sweet direction with dried fruit and nuts. Cranberries and walnuts are a great combo (I also use them in my cranberry bagels!). For this bread, I’d add about ½ cup dried cranberries and ½ cup roughly chopped toasted walnuts when you mix in the flour and salt. Lightly press a few extra on top before baking if you’d like a pretty finish. Happy baking! ~gvd team
I received a dutch oven from my husband. I had no idea how to use it. Thank you so much for the clear and detailed information and the recipe. I am going to try it tonight. I’ll let you know how I did.
Hi Mary Ellen! That’s so wonderful, he sounds like a keeper! 😉 Dutch ovens are total game-changers, especially for bread baking. I’m so glad the step-by-step details were helpful! I can’t wait to hear how your first loaf turns out! ~gvd team
The bottom of the bread is VERY hard to cut. Is there a tip to make it less dense?
Hi Sharon! An extra-crusty bottom can sometimes happen with Dutch oven breads. A few things help: try placing a baking sheet on the rack below your Dutch oven to diffuse the heat or move the oven rack up one notch. You can also dust a little extra flour or cornmeal under the parchment paper before baking, it creates a tiny buffer that keeps the bottom from getting too dense. Also, the preheat step is key for the perfect crust. Hope that helps and happy baking! ~gvd team
Absolutely amazing that I can make bread without kneading. I made sure to get the bread flour, and I really think it made all the difference!
I would love to halve this recipe, but what changes would I need to make to the baking time?
Hi Anne! You can definitely halve the recipe. Since the loaf will be smaller, start checking it about 5–10 minutes earlier, and pull it when the crust is deep golden and it sounds hollow when tapped on the bottom. Happy baking! ~gvd team
I made this bread in a dutch oven and just on a baking pan, and it turned out perfect both times. I have tried adding some toasted walnuts, and it was delicious.
Most likely on me, but I followed it exactly with active yeast and it did not rise much after 18hrs and I kept it in a warm place to do so. Super dense at the end :(. I do have a Dutch oven and used it like instructed. It was much more watery than your video. Any tip on where I went wrong?
Hi Sofia! I can’t know for sure what happened since I wasn’t there with you and there are so many variables when it comes to bread, but your comment gives me a few clues. Dry active yeast should rise within 8 hours even without blooming it, so either your yeast had expired (a nice way to say that they died) or you over-proofed the bread. If you grossly over-proof bread, the structure begins to break down and it won’t hold any additional air (making it fall flat during baking and a dense loaf results) AND the yeast will run out of food near them so they can’t actually produce any more gas. This is why you can knead and reshape an over-proofed loaf to save it, because you are redistributing the yeast to its food source and it will get active again. The only other possibility based on your comment is that you mis-measured. This happens to everyone, even professionals like myself. Too much water will separate the gluten molecules and make it more difficult for them to form the strong network needed for a light, airy loaf. This is particularly true of a no knead bread. I hope that helps! I hope you’ll give it another try! I know I threw a lot at you! ~Lindsey
Used 2 different brownie pans one for boiled water & other for dough.steam was coming out of the oven & usually means product is done. French dinner rolls recipe that calls for ice water to be sprayed or a pan with ice water in bottom of a casserole pan. Took out the steaming pan before the bread was done & it was almost dried & sizzled. Added ice water while it sat in the sink. But when I had opened the oven to check the bread to see if it was done the fire alarm went off
Even with the stove fan running.
Oh no! With this recipe, you actually don’t need a separate steaming pan because the Dutch oven acts like a mini steam oven. It traps the steam from the dough itself, which gives you that crispy crust and open crumb. Also equals fewer fire alarms! Hope it turned out great in the end!
~gvd team
When I use the 2x recipe function the instant yeast amount stays the same. Is this correct? Thanks!
Hi Brooke! That’s because this recipe officially calls for Active Dry Yeast which is what is in the recipe block, and the instant yeast amount is just a side-note so it doesn’t auto-double! You should double the amount of all ingredients, including the instant yeast. I’m so glad you asked and happy baking! ~gvd team