Easy Dutch Oven No-Knead Bread

Golden, Crusty Artisan Bread With Almost No Effort

Introduction

There’s something deeply comforting about the smell of freshly baked bread filling your kitchen. It signals warmth, home, and simplicity—especially when that bread is rustic, crusty, and made with your own hands. What if you could achieve bakery-style artisan bread without kneading, special equipment, or years of baking experience? That’s exactly what this Easy Dutch Oven No-Knead Bread delivers.

This recipe is perfect for beginner bakers and seasoned home cooks alike. Using just a handful of pantry staples, a bit of patience, and a Dutch oven, you can create a loaf with a crackly golden crust and a soft, airy interior. The long, slow rise does all the work for you, developing incredible flavor and structure without any kneading at all.

Whether you’re serving it warm with butter, pairing it with soup, or using it for sandwiches, this no-knead bread is one of those “forever recipes” you’ll come back to again and again.

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Why You’ll Love This Recipe

1. No Kneading Required

If traditional bread recipes intimidate you, this one is a game-changer. There’s no kneading, no stand mixer, and no complicated techniques. You simply mix the ingredients until combined and let time do the rest.

2. Minimal Ingredients

This bread uses basic pantry staples you probably already have on hand: flour, water, yeast, salt, and sugar. No fancy flours or additives required.

3. Incredible Crust and Texture

Baking the bread inside a hot Dutch oven traps steam, which is the secret to achieving that crisp, crackly crust and soft, chewy interior—just like artisan bakery bread.

4. Flexible Timing

The dough can rise anywhere from 8 to 24 hours, or even be refrigerated for several days. This makes it easy to fit into your schedule, whether you plan ahead or bake on a whim.

5. Perfect for Any Occasion

Serve it with butter and jam for breakfast, alongside soups and stews for dinner, or slice it for sandwiches. This loaf is endlessly versatile.

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Ingredients

Here’s everything you’ll need to make this simple yet impressive loaf:

• 4.5 cups (585 grams) all-purpose flour, plus more for dusting
• 1 tablespoon (15 grams) sugar
• 2½ teaspoons (14 grams) fine sea salt
• ¾ teaspoon (2 grams) active dry yeast
  (or 1 teaspoon instant yeast)
• 2¼ cups (17.8 ounces) warm water (105°F / 40°C)
• Cornmeal, optional, for dusting
• Butter and/or jam, for serving

Ingredient Notes

• Flour: All-purpose flour works beautifully here. Bread flour can be used for a slightly chewier crumb.
• Yeast: This recipe uses a small amount of yeast and a long fermentation to develop flavor.
• Water temperature: Warm, not hot. Too hot can kill the yeast; too cool will slow fermentation.

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Instructions

Step 1: Make the Dough

In a large mixing bowl, combine the flour, sugar, salt, and yeast. Pour the warm water over the dry ingredients. Using a wooden spoon, spatula, dough whisk, or your hands, mix until everything is fully incorporated.

The dough should look shaggy, wet, and sticky. This is exactly what you want. If the dough feels impossible to work with, you can add one or two tablespoons of flour, but avoid adding too much.

Step 2: Let It Rise

Cover the bowl with a clean kitchen towel or plastic wrap lightly sprayed with nonstick spray. Let the dough rise at room temperature for 8 to 24 hours.

• For best flavor: Let it rise overnight
• Short on time? You can bake after about 3 hours, but the flavor won’t be as developed
• Make-ahead option: Refrigerate the dough for up to 7 days

During this time, the dough will bubble and expand as fermentation works its magic.

Step 3: Shape the Dough

Generously flour your countertop and hands using about ¼ cup of flour. Gently turn the dough out onto the floured surface. Do not knead or punch it down.

Using floured hands, gently pull the edges of the dough toward the center to form a loose round shape. Transfer the dough into a lightly floured glass bowl. Dust the top with more flour, cover, and let it rest for 30 minutes.

Step 4: Preheat the Oven

About 1½ hours before serving, preheat your oven to 450°F (232°C). Place a 4–6 quart Dutch oven with its lid inside the oven and let it heat for 30 minutes.

This step is essential for creating steam and achieving a beautiful crust.

Step 5: Bake the Bread

Carefully remove the hot Dutch oven from the oven. Sprinkle cornmeal into the bottom or line it with parchment paper.

Gently place the dough into the hot pot. If desired, use a sharp knife or bread lame to make 1–3 shallow slashes on top.

Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15–20 minutes, until the bread is deep golden brown and sounds hollow when tapped.

Step 6: Cool the Bread

Transfer the bread to a cooling rack and let it cool for at least 30 minutes before slicing. The interior continues to cook as it cools, so resist cutting into it too soon.

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Variations

One of the best things about this recipe is how customizable it is. Try these variations to switch things up:

Whole Wheat No-Knead Bread

Replace up to 1½ cups of all-purpose flour with whole wheat flour. Add an extra 2–3 tablespoons of water if the dough feels dry.

Garlic & Herb Bread

Add 1–2 teaspoons garlic powder and 1 tablespoon dried herbs (rosemary, thyme, or oregano) to the dry ingredients.

Seeded Bread

Mix in ¼–½ cup sunflower seeds, pumpkin seeds, or sesame seeds for added crunch and nutrition.

Cheesy Bread

Fold in ½ cup shredded cheddar or parmesan before shaping the dough for a savory twist.

Olive Oil & Rosemary

Drizzle 1 tablespoon olive oil into the dough and sprinkle fresh rosemary over the top before baking.

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Frequently Asked Questions (FAQ)

Can I make this bread without a Dutch oven?

Yes, but the crust won’t be quite the same. You can bake it on a baking stone or sheet pan and place a pan of hot water in the oven to create steam.

Why is my dough so sticky?

That’s normal. No-knead dough is wetter than traditional bread dough. This high hydration is what gives the bread its airy texture.

Can I use instant yeast instead of active dry yeast?

Absolutely. Use 1 teaspoon instant yeast and follow the same instructions.

How do I store leftover bread?

Store the bread at room temperature in a paper bag or wrapped in a clean towel for up to 2 days. Avoid plastic bags, which can make the crust soft.

Can I freeze this bread?

Yes. Slice the bread, wrap it tightly, and freeze for up to 3 months. Toast slices directly from frozen.

Why did my bread turn out dense?

This usually happens if the dough didn’t rise long enough or if too much flour was added. Measuring flour accurately and allowing enough fermentation time makes a big difference.

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Final Thoughts

This Easy Dutch Oven No-Knead Bread proves that homemade bread doesn’t have to be complicated. With minimal effort and maximum reward, it’s a recipe that builds confidence and delivers incredible results every time.

Once you try it, you’ll realize just how satisfying it is to bake your own bread—and how hard it is to go back to store-bought loaves. Serve it warm with butter and jam, share it with family and friends, or enjoy it as part of a cozy homemade meal.

Happy baking 🍞✨

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