Crusty on the outside, soft and pillowy on the inside, this No Knead Dutch Oven Bread requires just 4 ingredients. Simple, easy, and irresistible when served warm with salted butter!
Easy Dutch Oven Bread Recipe
This no knead dutch oven bread is a great recipe for first-time bread makers, as well as anyone else who simply wants an easy homemade bread recipe. You’ll need just 4 ingredients, a large bowl, and a dutch oven to make this bread.
A loaf of this crusty dutch oven bread does require 12 to 18 hours to rise, so there is some advance prep to plan for, but it’s super easy to put together – there’s no kneading or second rise time necessary. There’s literally just 5 minutes of hands-on time and it bakes in under an hour.
The end result is crusty on the outside, softy and pillowy on the inside with an incredible chew. Add some salted butter to a slice while it’s still warm and you have absolute nirvana!
No Knead Bread Ingredients
There are only 4 ingredients, including water, needed to make this no knead bread.
(Scroll below to the printable recipe card for details and measurements.)
- All-purpose flour – Measure the flour using the spoon and level technique for accurate amount.
- Kosher salt – For flavor.
- Instant dry yeast – Avoid yeast past the expiration date or the bread won’t rise properly.
- Water – Water should be between 100°F and 110°F.
How to Make Dutch Oven Bread
If you’ve ever wondered how to make bread in a dutch oven, the process may be easier than you thought! Here’s a summary:
(Scroll below to the printable recipe card for complete details.)
- Prepare the dough. Stir together the flour, salt, and yeast. Add the water and stir to form a shaggy, wet dough. Mix it well, making sure there’s no leftover flour on the bottom of the bowl.
- Let the dough sit. Cover with plastic wrap and let sit in a draft free area for 12 to 18 hours.
- Preheat the dutch oven. Preheat your oven to 450F. Place the dutch oven, with the top on, into the oven. Heat for 30 minutes.
- Bake. Lightly dust parchment paper with flour. Place the dough in the center and dust the top with more flour. Try to form into a ball. Using the parchment paper for help, lower the dough into the body of the dutch oven. Cover and bake for 30 minutes. Uncover and bake for an addition 10 to 15 minutes until golden brown.
- Let cool. Remove the bread from the dutch oven and take off the paper. Cool completely on a wire rack before slicing.
Tips for Success
If this is your first time making no knead dutch oven bread, here are a few helpful things to consider.
- What size dutch oven for bread? You’ll want a round dutch oven between 5 and 7 quarts. Smaller dutch ovens won’t provide enough room for the dough while larger ones can result in the dough spreading to become more a flat bread versus the thick loaf you ideally want from this recipe.
- Preheat the dutch oven. You not only want to preheat the oven for dutch oven bread, but the dutch oven itself should also be preheated before placing the dough inside of it.
- Don’t worry too much about shaping it into a ball. The dough is EXTREMELY WET, which makes it pretty much impossible to form into a ball. Just do the best you can. The bottom of the dutch oven will help form the bread into its round shape, so don’t be too concerned if it looks funny going in.
- How to tell when the bread is done. The outside of the bread should be golden brown and the bread should sound hollow when tapped. If it doesn’t, continue baking for a few more minutes.
There are so many ways to serve this artisan dutch oven bread. Here are a few ideas:
- Serve with butter. For a morning option, try this bread toasted with a layer of sweet maple butter. For a savory option, try herb butter instead. Or simply serve warm with regular salted butter. Absolutely irresistible!
- As a side with soup. From classic tomato soup to beef stew, this bread is perfect for dipping and soaking up every last drop.
- Make the BEST sandwiches. Whether you’re making a grilled cheese, a Cuban, or a simple tuna melt, using freshly made bread is guaranteed to make it better.
How to Store
- Storing leftovers. Store any leftover dutch oven bread in an airtight container on the counter at room temperature.
- How long will leftovers last? Homemade dutch oven bread is wonderful to make, but it doesn’t stay fresh long. It’s best eaten the first day but it will last for up to 2 days.
- How to freeze dutch oven bread. Extend the life of your baked bread by freezing it. First, make sure it’s completely cool. If you plan to defrost and eat one piece at a time, cut the bread into thick slices, otherwise leave the loaf whole. Wrap snuggly in plastic wrap and then again in foil. For a third layer of insurance, transfer to a freezer-safe bag and then into the freezer. If stored properly, it will keep for 4 months. Thaw a single slice at a time and rewrap the loaf or thaw the entire loaf at once.
More Bread Recipes:
Dutch Oven Bread Recipe
- 5 to 7 quart-sized dutch oven
- 3 cups all-purpose flour , spooned and leveled (plus more for dusting)
- 1 1/2 teaspoons kosher salt
- 2 1/4 teaspoons instant dry yeast
- 1 1/2 cups water (temperature should be between 100-110 degrees F)
- In a large bowl, whisk together the flour, salt, and yeast. Add the water and stir to combine to form a shaggy, wet dough. (Make sure you mix it in well, so there is no leftover flour on the bottom of the bowl.)
- Cover with plastic wrap and let sit for 12-18 hours in a draft free area.
- Preheat the oven to 450°F. Place a 5 to 7 quart dutch oven with the top on into the oven and let it heat up for 30 minutes.
- Once the dutch oven has been preheated, lightly dust a large piece of parchment paper with flour on a flat work surface. Place the dough in the center of the paper and lightly dust the top with more flour. As best you can, form it into a ball or at least a round formation (see note below.)
- Using the parchment paper to help, carefully lower the dough into the body of the dutch oven. Cover with the top and bake for 30 minutes. Uncover and bake an additional 10-15 minutes until golden brown. The bread should sound hollow when tapped.
- Take the bread out of the dutch oven and remove the paper. Place on a wire rack to cool completely before cutting.
- Slice and slather with butter, if desired.