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 - yum). 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!
I recommend using a 2 ¾ 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.
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!
- Try these homemade hamburger buns - they'll change burger nights forever.
- For sweet breads, try these homemade cinnamon rolls (the best ever), and this Povitica!
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!
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 ¾ 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
Ingredient Notes/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.
Dutch Oven Size
You can bake a single batch of this bread in a 5-6 quart dutch oven. Doubling this recipe You can double this recipe and bake it in a 6 quart dutch oven according to the recipe instructions.Nutrition
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Lynne
Oh oh. In my excitement to get started, I neglected to stir the dry ingredients. Do I start over?
Thanks
Lynne
Wendy
Do I score the dough ball?
Laura
No you don't have to.
Wendy
Thank you! It turned out delicious. Can I ever substitute with instant yeast?
Kristen
Hi, I have a 7 qt le creuset.
1. Should I double the recipe to get the same result?
2. Does the cooking time change?
3. If I don't double the recipe should I mold the parchment paper in advance to get the same round shape to avoid the bread coming out flat?
Thank you in advance!
Katie
I use a larger Dutch oven also. I recommend using tin foil and balling it up to make the space in the Dutch oven smaller, otherwise it will come out flatter with the standard recipe if you don’t double it.
david gute
Yes, add 10 minutes to the cook time.
Greta
What is the inside diameter of your 2.75 quart Le Creuset?
I am frustrated, having read lots of recipes for No Knead bread that specify the VOLUME size in quarts, when it seems to me that the most important dimension is interior bottom diameter. A bread cookbook recommends a 2-Quart Lodge Cast Iron Dutch Oven for No-Knead bread. I see that its diameter is 8.6" but it is only 3.6" high. I own a 4-quart Staub Coquette (dutch oven). Its bottom diameter is 7.56". If I buy a Staub 2.75 Qt, it is 6.73" diameter at the bottom, so still too much volume, but even smaller interior diameter. I can't figure out what flour amount to use for my "too big" 4-Quart size, when the VOLUME seems too big, but it seems it may be "too small" based on interior bottom diameter. I would rather have the exact right pan and exact right amount of flour, but I already own this dutch oven. What is the interior diameter of that turquoise Le Crueset in your picture? Is that the 2.75 qt round pan?
david gute
Do a double batch for the larger Dutch Oven..... Simple