No Knead Bread Dutch Oven recipe is one of the easiest ways to enjoy homemade bread without all the hard work. I started making this bread on quiet weekends when I wanted something simple, rustic, and comforting without spending hours kneading dough. It’s amazing how just a few ingredients, a little time, and a Dutch oven can turn No Knead Bread Dutch Oven into the most beautiful loaf that is crispy on the outside, soft and chewy inside. This No Knead Bread from Dutch Oven has become a family favorite, perfect for pairing with soups, stews, or just slathering with butter and jam for a cozy snack.
Ingredients for No Knead Bread Dutch Oven
You only need a handful of simple pantry staples to make this beautiful rustic loaf:
- All-purpose flour
- Instant dry yeast
- Salt
- Warm water
That’s it! Just four ingredients and a little time, and you’ll have a fresh, golden loaf ready to enjoy with your favorite meals.
Instructions for No Knead Bread Dutch Oven
- In a large mixing bowl, combine the flour, salt, and instant dry yeast. Stir to mix well.
- Pour in the warm water and stir with a wooden spoon until a shaggy, sticky dough forms.
- Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 3 to 4 hours, or until it has doubled in size and looks bubbly on the surface.
- When the dough has risen, turn it out onto a well-floured surface. Sprinkle a little extra flour on top and gently shape it into a ball. Avoid kneading, just fold the dough over itself a few times.
- Place the dough onto a piece of parchment paper. Cover it loosely with a towel while you preheat the oven.
- Place your Dutch oven (with the lid on) inside the oven and preheat to 450°F for about 30 minutes.
- Carefully lift the dough with the parchment paper and transfer it into the hot Dutch oven.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and continue baking uncovered for another 10 to 15 minutes, until the crust is deep golden brown.
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.
Tips & Substitutions
- Don’t overwork the dough:
A few gentle folds are all you need. No kneading required! That’s the magic of my No Knead Bread Dutch Oven recipe! - Dutch oven matters:
A heavy, oven-safe Dutch oven traps steam and creates that perfect crispy crust. Preheating the pot makes a big difference. - Let it cool:
As tempting as it is, let the bread cool completely before slicing. It finishes cooking inside as it cools and keeps the crumb tender.
How To Store
- Storing:
Let the No Knead Bread Dutch Oven cool completely, then wrap it loosely in a clean kitchen towel or place it in a bread bag. Store at room temperature for up to 2 to 3 days. Avoid sealing it tightly in plastic, as this can make the crust lose its crispness. - Freezing:
No Knead Bread Dutch Oven freezes wonderfully! Once fully cooled, wrap the loaf tightly in plastic wrap and then in foil, or place it in a freezer bag. Freeze for up to 3 months. Thaw at room temperature, then refresh the crust in a 350°F oven for about 10 minutes if desired.
No Knead Bread Dutch Oven
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons instant dry yeast
- 1½ cups warm water about 110°F
Instructions
- In a large mixing bowl, combine the flour, salt, and instant dry yeast. Stir to mix.
- Pour in the warm water and stir with a wooden spoon until a shaggy, sticky dough forms. It will look rough, and that is perfect!
- Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise at room temperature for 3 to 4 hours, or until doubled in size and bubbly.
- When the dough has risen, turn it out onto a well-floured surface. Sprinkle a little extra flour on top and gently shape it into a ball. Don’t knead, just a few folds is enough.
- Place the dough on a piece of parchment paper. Cover it loosely with a towel while you preheat your oven.
- Place your Dutch oven (with lid) into the oven and preheat to 450°F for about 30 minutes.
- Once the Dutch oven is hot, carefully lift the dough with the parchment paper and place it inside the pot.
- Cover with the lid and bake for 30 minutes.
- After 30 minutes, remove the lid and bake uncovered for another 10 to 15 minutes, until the crust is deep golden brown.
- Carefully remove the bread and let it cool on a wire rack for at least 30 minutes before slicing.
