No Knead Dutch Oven Bread

Name: No Knead Dutch Oven Bread
Prep time: 5 min
Cook time: 40 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 2 cups warm water (105-110F); 1 tablespoon granulated sugar; 1 envelope (1/4 ounce) dry active yeast; 4 cups all-purpose flour; 1 tablespoon salt; olive oil for greasing the bowl

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No knead Dutch oven bread is a deceptively easy recipe for a crusty, artisan loaf of bread. The 5 simple ingredients mix up in just 5 minutes, there is no kneading to messy your hands, and only a short two hour rise time. Once you try this easy bread recipe you’ll be a convert!

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Imagine a warm, crusty bread with a soft and chewy center that perfectly pairs with your favorite toppings or dips. With no knead Dutch oven bread, you can enjoy all of that and more, without spending hours kneading or rising the dough.

Why I love this recipe

This recipe is effortless, foolproof, and will make you feel like a bread-baking pro, impressing everyone with your delicious homemade bread. It requires no fancy ingredients, you probably have everything you need already in your pantry. Plus, there’s nothing quite like the aroma of freshly baked bread wafting through your kitchen!

Ingredients

warm water
sugar
dry active yeast
all-purpose flour
salt
oil

Step by step

Make the dough

Combine warm water, sugar, and yeast in a small bowl and set aside for 5 minutes or until frothy. You want the water about 100 degrees, I recommend using a meat thermometer to check it if you aren’t sure if it is warm enough.
In a large mixing bowl combine flour and salt, stir to mix.
Add yeast mixture to flour mixture and stir to form the dough.

Let it rise

Grease a separate large bowl and transfer the dough to the second bowl to rise. Turn the dough in the bowl to lightly coat with oil on all sides.
Cover the dough with a clean towel or paper towels and set in a warm place to rise for 2 hours, or until doubled in size.
Dust a large pice of parchment paper lightly with flour. Turn the dough out onto the paper and form into an oval. Cover and allow to sit at room temperature as the oven preheats.

Bake

Preheat oven to 470 with empty Dutch oven and lid inside as it preheats.
Once the oven is preheated, carefully remove the Dutch oven and lower the dough AND parchment paper into the Dutch oven. Cover carefully with hot lid.
Bake for 30 minutes covered, then remove lid and bake an additional 10-15 minutes or until bread is golden brown.
Remove from oven and cool on a wire rack for 30 minutes before slicing.

Tips for best results

If your house is cold, I recommend preheating your oven for just a few minutes, then turning it off and placing the dough in the oven to rise. If your oven is occupied you can heat a mug of water in the microwave for 2 minutes then place the bowl of dough in the microwave with the mug and shut the door.
Be VERY careful handling the hot Dutch oven and lid, they are very heavy and will be extremely hot.
You may substitute honey for the sugar if desired.

FAQs

Can I make this recipe without a Dutch oven?

You must use a Dutch oven for this recipe, a regular bread pan will not work. We recommend a 5 to 7 quart Dutch oven. The Dutch oven ensures a crispy, crusty outer surface and a soft interior

Can I make this Dutch oven bread without parchment paper?

You must use the parchment paper for this recipe, do not omit it or try to use wax paper or aluminum foil, it will not work.

Why do I need to bake the bread with the Dutch oven lid on?

The bread needs to bake in a closed, humid environment to keep the bread moist inside while achieving that artisanal crust on the outside. The lid traps the steam inside the Dutch oven for the first portion of the baking time, giving you the perfect bread texture!

Can I use a different kind of flour?

You can make this with bread flour if you have it on hand. You can also substitute up to one cup of the flour with whole wheat flour if desired.
Do not use non-wheat flour like almond flour or coconut flour, those will not work with this recipe. I have not tested it with gluten-free baking mixes.

Dutch oven bread loaf with one slice cut

Storage

This bread is best eaten fresh but you can keep leftovers in an airtight container at room temperature for up to 3 days.

You can easily freeze Dutch oven bread for up to 3 months. Wrap tightly in two layers of plastic wrap and store in a freezer bag. Thaw overnight in the refrigerator.

You can also freeze individual slices on a plate or baking sheet after they are completely cooled then transfer them to a freezer bag. Thaw for 15-30 seconds in the microwave.

Serving suggestions

This bread can be eaten on its own with butter, jam, or your favorite toppings. You can also serve it on the side of a hearty soup like our Instant Pot Beef Stew, Crock Pot Guinness Beef Stew, White Chicken Chili, or Broccoli Cheese Soup.

This bread is also delicious made into a grownup sandwich or grilled cheese, as toast, or served with a topping like bruschetta or artichoke dip!

If you try this recipe please comment and rate it below, I love hearing from you!