Easy Dutch Oven No Knead Bread recipe is made with only 4 ingredients and takes 5 minutes of prep time! If you want to make delicious homemade bread that looks & tastes like it came from a fancy bakery but actually takes very little effort, this dutch oven bread recipe is for you!
I cannot think of a time when I would turn down a slice (or two) of warm homemade bread fresh from the oven. However, I know that some people are intimidated by the idea of making their own bread.
Well, you’re in luck because this Easy No Knead Bread is the perfect recipe if you want to bake some homemade bread but aren’t fully confident in your bread making skills! It’s a no knead dutch oven bread that tastes like you slaved for hours – when you really only spent 5 minutes preparing it!
This dutch oven bread is incredibly moist and tastes like a less sour, sourdough bread! It is both dense and fluffy at the same time, and is the perfect companion to any meal (like this tortellini soup, vegetable soup, or this kale sweet potato soup)! I seriously make it all the time, because I love that it’s prepped the day before and just popped in the oven right before company comes over!
How to make no knead bread
Like I said above, if you’ve been dying to make bread from scratch, THIS is your recipe! It looks like a beautiful loaf of artisan bread from a high-end bakery, but takes minimal time, effort and ingredients!
Seriously, this No Knead Dutch Oven Bread couldn’t be any simpler. It’s made with 4 ingredients and takes only 5 minutes of active prep time! There is no kneading, no waiting for the perfect rise (twice), and no exhaustive list of instructions to follow.
Step 1. Mix together dry ingredients
The first step in making this no knead bread is to mix together the dry ingredients, flour, sea salt and yeast.
Step 2. Add Warm Water
Next, add warm water and stir. Be sure the water is around 105 degrees F, anything warmer could kill the yeast and prevent the dutch oven bread from rising.
Step 3. Stir
Stir the dough until a sticky ball forms. As you can see in the photo on the right, the dough should hold a ball shape but it will be stick to the touch, and not very smooth.
Step 4. Cover & Let Set overnight
First cover the bowl with greased plastic wrap and wrap the bowl tightly. Then place a damp tea towel over the plastic wrap. Set it in a secure, warm place in your kitchen to rest for at least 18 hours, preferably 24.
Form Dough Ball
After 24 hours, the no knead bread should look like the left photo below. The dough will rise in the bowl and have holes in it. Flour your hands and press the dough down. Then use a little extra flour to make the dough into a ball, and cover it to let it rest.
Important note: The dough ball will be loose and “floppy.” It will be a little difficult to transfer to the baking pan. That is how it should be as this is a very moist bread which is what makes it so irresistible. So you will not have a firm ball, it will look a little flat (as pictured below).
Preheat Dutch Oven & Bake
Right before you pull the dough out of the bowl, place the dutch oven into the oven and preheat it to 450 degrees F. Placing the artisan bread dough into the warm dutch oven results in a golden-brown crispy crust. When the oven is preheated, carefully remove the heated dutch oven from the oven, spray with cooking spray and put the dough inside.
Use a dish with a lid (a Dutch Oven).
This Easy No Knead Bread needs to be baked for 30 minutes covered and 15 minutes uncovered, so a lidded baking dish is critical. I use this Le Creuset 2.75 qt. dutch oven to bake mine, but most round baking dishes with a lid will work.
Cool & Serve.
Once the no knead bread is done baking, remove it from the dutch oven and place it on a wire rack to cool slightly before serving.
Serving suggestions:
Everyone who tastes this easy no knead dutch oven bread recipe loves it! My favorite way to eat it is with a warm bowl of soup or dipped into a swirl of balsamic vinegar and olive oil! Plus, the leftovers make killer sandwiches! Some of our favorite recipes to enjoy with this artisan bread:
- Homemade vegetable soup
- Easy Tortellini Soup
- Balsamic Slow Cooker Pot Roast
- Kale and Sausage Soup
- Roasted Root Vegetable Soup
FAQs about dutch oven bread
Here are some frequently asked questions about making this no knead bread recipe!
What is the best size Dutch oven for baking bread?
I recommend using a 2 3/4 quart (2.4L) dutch oven to make this bread!
How long can you let no knead bread rise?
Let it rise for up to 24 hours overnight at room temperature, or up to 3 days in the refrigerator.
No Knead Bread: Ingredients & Substituions
It only takes 4 ingredients to make this drool-worthy artisan bread. And I don’t recommend making any substitutions.
- All-purpose flour. You can replace up to 1 cup of the flour with white whole wheat flour, but I don’t recommend making any other changes. This dutch oven bread is best when made with all-purpose flour.
- Sea salt. I recommend pure, fine sea salt for the best outcome!
- Yeast. Active dry yeast is the best choice for this no knead bread recipe, however you can use rapid rise yeast but you will still need to let it rise overnight.
- Water. Make sure to use warm water (105 degrees). It should feel warm to the touch but not hot.
- Optional mix-ins. If you’d like to create fun varieties, try mixing in parmesan cheese, fresh herbs, roasted garlic, etc.
More Homemade bread recipes
If you are ready to take the plunge and make more bread recipes, check out some of our favorites:
- No holiday is complete without a batch of these Homemade Dinner Rolls !
- This Homemade Pretzel Bread is my husband’s favorite food ever, and everyone who tries it is obsessed!
- We make this whole wheat bread for BLTs and just for sandwiches throughout the week!
- For sweet breads, try these homemade cinnamon rolls (the best ever), and this Povitica!
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Easy No Knead Bread (Dutch Oven Bread)
Equipment
Ingredients
- 3 cups all-purpose flour
- 2 tsp active dry yeast
- 1 ½ tsp sea salt
- 1 ½ cups warm water 105 degrees F
Instructions
- Combine the flour, yeast, and salt in a large bowl and stir to combine.
- Add the water and mix until the dough forms a ball.
- Cover the bowl with plastic wrap (sprayed with cooking spray) and a damp tea towel.
- Let dough sit covered at room temperature for 18-24 hours.
- After 24 hours (or at least 1 hour before you want to serve) preheat the oven to 450 degrees F.
- Place a 2 3/4 quart dutch oven (or a 2.4L baking dish) with a lid in the oven while it is preheating. (Note: Readers have used a 5 qt. dutch oven with success).
- While oven is preheating, transfer the dough from the bowl onto a floured surface.
- Form the dough into a ball, adding a few TBS more flour if needed. The dough should still be slightly loose. Then cover it with a floured towel while the oven is preheating. (Important note: The dough ball will be loose and "floppy." That is how it should be as this is a very moist bread which is what makes it so irresistible. You will not have a firm ball, it will look a little flat).
- Carefully remove the hot baking dish from the oven. Remove the lid and spray the dish with cooking spray or line it with parchment paper.
- Gently put the dough ball into the baking dish so it’s evenly distributed.
- Cover and bake for 30 minutes.
- Remove the lid and bake for an additional 15 minutes, or until the loaf is golden brown.
- Remove the loaf from the baking dish and let it cool on a rack before slicing. To keep it warm, cover with a tea towel.
Video
Notes
- All-purpose flour. You can replace up to 1 cup of the flour with white whole wheat flour, but I don't recommend making any other changes. This dutch oven bread is best when made with all-purpose flour.
- Sea salt. I recommend pure, fine sea salt for the best outcome!
- Yeast. Active dry yeast is the best choice for this no knead bread recipe, however you can use rapid rise yeast but you will still need to let it rise overnight.
- Water. Make sure to use warm water (105 degrees). It should feel warm to the touch but not hot.
- Optional mix-ins. If you'd like to create fun varieties, try mixing in parmesan cheese, fresh herbs, roasted garlic, etc.
Nutrition
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Seraphina L
Great & easy recipe! My look turned out so well….I topped it with some seeds for extra flavor & crunch!
Andi
I’ve made this a few times, we love it HOWEVER the crust I SO hard to cut through, I am I doing wrong?
Laura
You could try covering the loaf with a slightly damp towel after baking (while it’s on the cooling rack).
Theresa
Thank you thank you thank you!!!!! I have finally been able to successfully make homemade bread. This will be my go to! Can’t wait to try with rosemary mixed in next time.
Morgan
I noticed in the picture you’re using a le creuset dutch oven. What kind of lid knob do you have/did you replace it? Trying to figure out if the one I have is oven-safe. Thanks!
Rin
Can you make rolls out of this by still using the same recipe but just making smaller portions?
Toby Squires
Hi there,
I made it today and was very good just abit small and i have a much bigger dutch oven than is recomended. Can i double the recipe and make a double loaf and if so how does this effect cooking times etc?
many thanks,
toby
Andraya
I made this bread and it turned out beautifully! I’m absolutely not a baker, but it was so easy! Have been trying out different variations like 1/3 whole wheat or flavourings like herb and garlic + parmesan. Sooooo good! Thanks for the recipe, I’ve shared it with all my friends.
Lizzy
I made this bread today and it looks absolutely beautiful. However, it doesn’t have much flavor. Thoughts on what I may have done wrong?
Laura
Did you use the correct amount of salt?
Daniel
I made the bread and it turned out really well, thank you. Laura, can you (or anyone) explain what you mean by ‘greased plastic wrap?’ Is that butter rubbed on Saran wrap? And what is the purpose? Also, why a moist towel over the plastic wrap (seems unlikely to transmit moisture through the plastic. Thanks
Holly Patrick
I am also wondering the same thing as Daniel! I’ve made this three times and I will continue to do so, but want to make sure I’m doing the right thing!
Lisa
Have any of you had problems with the enamel on your dutch oven cracking when you heat it empty?
Carolyn schaff
I read on google that you should never heat an empty enameled Dutch oven because it can damage the ceramic inside. I preheat with water in it, dump out water & dry and then put my bread in the preheated pot.
Liz
Can I make this in the am and cook in the pm or do I have to wait 18hrs plus?
Anna
Liz I have made it after letting it rise only 3 hours and it was still splended! I have made 10+ loaves now. It’s a weekly thing in my household- no more store bought bread for us!
Diana
I let prove over night, baked it for Sunday’s morning breakfast, so after around 14 hours and left it to rest before transferring it into the Dutch pot for 30 minutes. It is crusty, very light, and has an amazing flavour. The only 2 remarks are: first, one side of the bottom got stuck in the pot although I did grease the pot, second, it was well risen and have lots of holes in it, yet, was a small loaf, so my husband and I have already eaten 3/4 of it:) It might be because I used tea cups for measuring the ingredient and I used 2 cups white flour and 1 cup whole wheat. It is tasty but I feel guilty now that we almost ate 2 cups of flower worth bread so loads of carbs!!! Thanks Laura and happy baking everyone.
Erin
During which step do you add in the mix ins like cheese? Before you let it sit overnight? Excited to try it!
Anne
So good, so easy. Who has time to make fresh bread during the work week? I do now! Literally five minutes to get things started at 630pm, then it was ready to go into the oven for a late dinner with Sheppard’s pie. Crusty, golden and delicious with butter. Might just reduce the oven temperature next time as my Dutch oven is cast iron so made for a very crusty bottom but otherwise sooo easy and delicious
Terry
Made your bread recipe today and it turned out great. Thank you for your clear instructions. They were easy to follow.
Audrey
Made this today and it turned out so well! I am NOT a baker and have never made bread successfully. This was so good that my 6 year old said it tasted like it was from a restaurant. ❤️
Dave
Made this in my 4qt Staub. Incredibly good bread on the first time, and such an easy recipe. Thank you!
Judy
I made this in my 6 qt Dutch oven. Turned out perfectly!