Easy Dutch Oven No Knead Bread
Posted Feb 23, 2020, Updated Jul 23, 2024
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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 (like this homemade french bread). However, I know that some people are intimidated by the idea of making bread from scratch.
Well, you’re in luck because this Easy No Knead Bread is the perfect recipe if you want to bake homemade bread but are working on your confidence in the kitchen! It’s a no knead dutch oven bread that tastes like you worked 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, chicken noodle soup, etc.)! I 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.
No Knead Bread: Ingredients & Substituions
- 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.
How to Make No Knead Bread
Like I said above, if you want to make bread from scratch, this is your recipe! It looks & tastes 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.
Everyone who tastes this easy no knead dutch oven bread recipe loves it! My favorite ways to eat it is with a warm bowl of soup, dipped into this baked goat cheese dip, or in a swirl of balsamic vinegar and olive oil!
Store/Freeze
Store leftover bread in an airtight container (silicone or plastic bag) for up to 3 days at room temperature or 1 week in the refrigerator. Or, freeze it in an airtight container for up to 2 months.
Dutch Oven Bread Recipe FAQs
Here are some frequently asked questions about making this no knead bread recipe!
I recommend using a 2 3/4 quart (2.4L) dutch oven to make this bread!
Let it rise for up to 24 hours overnight at room temperature, or up to 3 days in the refrigerator.
Yes, many readers (including myself) have had success baking this recipe in a larger dutch oven.
Yes, you can double the ingredients and bake it in a 5-6 quart dutch oven according to the recipe.
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Easy No Knead Bread (Dutch Oven Bread)
Equipment
- Dutch Oven (2 ¾ Quart)
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1 ½ teaspoons 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe. So easy and delicious. Grandsons request a fresh loaf every week. Have passed this recipe on to numerous friends.
Can I bake it in my cast iron Dutch oven?
Yes!
I’m giving it 5 stars because I’m sure it’s great but I think I messed up somewhere, my load is pretty hard, it looks gorgeous but very very tough. Do you know where I went wrong?
What about the inside?
If I want to use my sour dough starter, how do I adjust the recipe?
Thought it was great. Kids loved it. I used a 5qt dish and used parchment paper instead of spraying the bowl. The part about using a few tbls of flour to make the ball before cooking…unnecessary if using the parchment. Just flour your hands and put a little down on the paper.
Will this work well for sandwiches, grilled cheese, etc?
Fantastic taste, easy recipe! I used a 4 qt pot and it came out great. I’ll be making this a lot. So easy!
Love this recipe – taste is excellent and crust is perfection! One question – mine loaf is still relatively flat. I would love for a higher rise. The bowl and pot I am using are tall enough. The flour, yeast, and salt are all new and water was the right temperature. Suggestions?
This is my go to bread! I have given this recipe to so many others as well—my dad makes it every Sunday! Easy and delicious!
I did it! I used a 4 quart DO. It was not as pretty as the ones pictured — a little flat and misshapen (any insight as to what I might have done wrong is appreciated). But it was good! Golden brown crust and moist inside. My three sisters where quite impressed.