The magic of no-knead Dutch oven bread lies in its simplicity—a recipe that transforms a handful of pantry staples into a loaf so impressive, you’d swear it came from an artisan bakery. This bread is all about maximum reward for minimal effort.
With just five minutes of hands-on prep and a trusty Dutch oven, I had bread that rivaled anything I’d ever bought from a bakery. It’s one of those recipes you’ll come back to time and time again, whether it’s to impress dinner guests or just to elevate your morning toast.
This recipe is trending for a reason: It proves that you don’t need fancy equipment or hours of labor to create bakery-level bread. Did you know that home-baked bread is not only cost-effective but also contains fewer additives than store-bought loaves? That’s a win for flavor and health.
Flavor Bomb Alert!
- The Crispy Crust: Baking in a Dutch oven creates an unbeatable, bakery-style crust. Every bite is pure crunchy bliss.
- The No-Knead Method: Perfect for beginners or anyone who just doesn’t want to spend hours in the kitchen.
- Endless Possibilities: Sprinkle in rosemary, cheddar, or garlic to make it your own—it’s a recipe that loves creativity!
- Cost-Effective Comfort: Freshly baked bread for pennies a loaf, with no mystery ingredients—what’s not to love?
No Knead Dutch Oven Bread Recipe
This No Knead Dutch Oven Bread is a simple, fuss-free recipe yielding a crusty, artisan-style loaf with minimal effort. Just mix, let it rise, and bake in a hot Dutch oven. Perfect for beginners and anyone who loves fresh homemade bread.
Equipment
- Silicone spatula
- Large mixing bowl
- Parchment paper
- Dutch oven with a lid
- Whisk or spoon for mixing
Ingredients
- 1½ cups warm water
- 3¼ cup all-purpose flour
- 1½ tsp fine-grain salt
- 1 packet of yeast
Instructions
Step 1: Combine 1.5 cups warm water, one packet (2.25 tsp) yeast, and ½ tbsp salt in a large bowl, stirring until dissolved.
Step 2: Add 3.25 cups of flour and mix into a sticky dough.
Step 3: Adjust with flour or water as needed.
Step 4: Cover the bowl and let the dough rise in a warm place for 2-3 hours until doubled.
Step 5: Preheat the oven to 450°F and place the Dutch oven with the lid on inside to heat for 20 minutes.
Step 6: Scrape the dough onto floured parchment paper and shape into a loaf by folding the edges.
Step 7: Flip the dough so the floured side faces up and center it on the parchment.
Step 8: Optionally, score the top of the loaf with shallow cuts for decoration.
Step 9: Remove the hot Dutch oven from the oven and carefully take off the lid.
Step 10: Transfer the dough, along with the parchment, into the Dutch oven.
Step 11: Cover with the lid and bake for 35 minutes (40 if the dough is cold).
Step 12: Remove the lid and bake for another 5-10 minutes until golden brown.
Step 13: Let the bread cool on a wire rack for at least 10 minutes before slicing.
Step 14: When the bread is cooled, it is ready to be served.
No Knead Dutch Oven Bread Recipe
Equipment
- Silicone spatula
- Large mixing bowl
- Parchment paper
- Dutch oven with a lid
- Whisk or spoon for mixing
Instructions
- Combine 1.5 cups warm water, one packet (2.25 tsp) yeast, and ½ tbsp salt in a large bowl, stirring until dissolved.
- Add 3.25 cups flour and mix into a sticky dough.
- Adjust with flour or water as needed.
- Cover the bowl and let the dough rise in a warm place for 2-3 hours until doubled.
- Preheat the oven to 450°F and place the Dutch oven with the lid on inside to heat for 20 minutes.
- Scrape the dough onto floured parchment paper and shape into a loaf by folding the edges.
- Flip the dough so the floured side faces up and center it on the parchment.
- Optionally, score the top of the loaf with shallow cuts for decoration.
- Remove the hot Dutch oven from the oven and carefully take off the lid.
- Transfer the dough, along with the parchment, into the Dutch oven.
- Cover with the lid and bake for 35 minutes (40 if dough is cold).
- Remove the lid and bake for another 5-10 minutes until golden brown.
- Let the bread cool on a wire rack for at least 10 minutes before slicing.
- When the bread is cooled it is ready to be served.
Notes
- Adjust flour or water in small amounts to achieve a sticky, yet workable dough consistency.
- Scoring the bread improves the rise and creates a beautiful finish, but it’s optional.
| Nutrition | Value |
| Calories | 188kcal |
| Carbohydrates | 39g |
| Fibre | 2g |
| Fat | 1g |
| Protein | 6g |
Tips To Ease Your Job!
- Mix Without a Mess: Use a whisk to dissolve yeast and salt and a silicone spatula to mix and scrape to minimize sticky hands.
- Create a Warm Spot: If your kitchen is cold, briefly preheat your oven, turn it off, and let the dough rise inside.
- Use Parchment for Easy Transfer: Floured parchment paper not only keeps the dough manageable but also makes transferring it to the Dutch oven simple.
- Avoid Overthinking Shape: Rustic loaves look beautiful—don’t stress about perfection when shaping.
- Don’t Skip Preheating the Dutch Oven: A hot Dutch oven ensures the bread’s signature crust.
