The no-knead Dutch oven bread is deliciously crusty on the outside and soft and chewy on the inside. This beginner-friendly no knead bread recipe is so easy and quick. It needs only 4 ingredients and 5 minutes of prep!
The amazing Jim Lahey, the pioneer of no-knead bread, inspires my 4-ingredient Dutch oven bread. In my books, that’s the next best thing to sliced bread! My recipe is a variation of his. I love to serve it alongside my roasted carrot and lentil soup or top it with my small-batch stovetop apple butter. Delicious!
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Why We Love This Recipe
- Needs no kneading, no attention, and no effort.
- Easy, 4-ingredient, and 5-minute prep recipe.
- Great for beginners and pro-bakers.
- It’s so versatile; you can add - cheese, herbs, or even this delicious garlic confit!
- Prep it a day before and bake it just before lunch or dinner for freshly baked bread.
Recipe Ingredients
Flour: I stuck to my trusted all-purpose flour for this no-knead bread. But bread flour will work too. If you’re in the mood to experiment, try whole wheat flour. My suggestion would be to use half whole wheat and half all-purpose.
Yeast: Use dry active or instant yeast; just ensure it’s fresh. Always test it beforehand by mixing half a teaspoon in half a cup of warm water. If it becomes frothy and bubbly, in 5 -10 minutes, the yeast is good to go!
Salt: I used sea salt to make it more flavorful.
Water: The ideal temperature at which yeast blooms is 105 (40.5 °C). So, use warm water—not hot, not cold. Hot water will kill your yeast. Cold water will not activate it.
See the recipe card for full information on ingredients and quantities.
How To Make No-knead Dutch Oven Bread
Step 1: Combine all-purpose flour, yeast, salt, and water in a large bowl. This is a very sticky dough.
Step 2: Cover the dough and let it proof for 3-4 hours until doubled in size and dotted with small holes/ bubbles on top.
Step 3: Flour your hands well and fold the no-knead bread dough on top of itself, 8 times.
Step 4: Carefully transfer the dough to a floured parchment paper. This dough is wet, sticky, and flat. That's the way it's meant to be, so don't worry!
Step 5: Sprinkle a little flour on the dough and cover with a kitchen towel. Let it rest for 30 minutes.
Step 6: While the dough is resting, place your Dutch oven (with lid) in the oven and heat the oven to 230 C / 450 F.
Step 7: After the dough has rested, carefully remove the hot Dutch oven from the oven and take the lid off. Gently place the dough with the parchment paper in the pan, and cover it with the lid. Transfer to the oven.
Step 8: Bake for 40 minutes with the lid on. Carefully remove the lid and continue baking for another 10-15 minutes until the no knead Dutch oven bread is cooked through and is golden brown.
Remove the bread loaf from the baking dish and let it cool completely for at least 2 hours before slicing.
Pro Tips
- Let your Dutch oven heat well. Put it in the oven with the lid on for 30 - 40 minutes before you're ready to bake your bread. A hot pan will give your bread a nice crust and also the "oven spring"!
- You'll be handling a scorching hot baking dish, so please be careful and wear your oven mitts.
- Even though this is a no-knead bread, a few folds of the dough are important to give the bread some structure. Flour your hands well when you're handling the dough, it's a sticky one! Or use a floured spatula.
- Yes, the dough is supposed to be sticky, floppy, and wet!
- Give the no-knead artisan bread ample time to rise. Don’t be in a hurry.
- I highly recommend weighing your ingredients. A small kitchen scale is a good investment to get the best results when you're baking.
How To Serve The No Knead Dutch Oven Bread
This glorious and beautiful loaf of no-knead bread can be served in so many ways.
- Have it as-is.
- Smear it with butter or the more delicious cinnamon honey butter.
- Pair it with a warm bowl of creamy velvety pea soup or a garlicky roasted pumpkin thick soup.
- Dip into your favorite dip, like an easy creamy avocado dip or whipped goat cheese.
- It’ll taste delicious even with a drizzle of easy Chinese chili oil.
- Use the leftover bread to make this delicious veggie breakfast or French toast casserole!
How To Store
Cool the easy no-knead Dutch oven bread completely (at least 2 hours) before you slice. Store the leftovers in an airtight container. They'll last 2-3 days on the countertop or 4-5 days if refrigerated.
You can even freeze no-knead bread for up to a month. Just remember to wrap it well in foil or plastic wrap.
Recipe FAQs
I recommend proofing the bread for 3 to 4 hours at least. Look for visual signs to know if your dough has risen enough. It should be doubled in volume, flat on top, with a few holes in it. You can even refrigerate the quick, no-knead Dutch oven bread for 12 to 15 hours if you want to bake the next day.
I used a 3.3-liter (3.5-qt) Le Creuset Dutch oven. You can use a smaller 2 3/4 qt size too.
You can use any oven-safe, lidded dish. The lid is important to trap the steam and make crusty, no-knead Dutch oven bread.
Alternatively, you can place the dough on a parchment paper-lined baking tray. On the lower rack of your oven, place a cup or two of boiling water for 5 minutes before sliding in the bread dough. Bake for 30 to 35 minutes.
More No-Knead Bread Recipes
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this no-knead Dutch oven bread as much as we do!
📖 Recipe
Easiest No Knead Dutch Oven Bread
Ingredients
- 3 1/4 cup All-purpose flour
- 1.5 tsp Sea salt
- 1.5 tsp Active dry yeast or instant yeast
- 1.5 cup Warm water ( about 40.5 C or 105 F)
- 2-3 tbsp All-purpose flour for sprinkling
Instructions
- Whisk together the flour, salt, and yeast in a large bowl. Add the warm water and mix well to form a shaggy dough. This is a very sticky dough.
- Cover the bowl and let the dough rise for 3-4 hours until it's doubled and has small holes or bubbles on top.You can also refrigerate the dough for 12-15 hours.
- Heat oven to 230 C / 450 F and place your Dutch oven with the lid in the oven. I used a 3.5 QT / 3.3 ltr Dutch oven. You can use a smaller or bigger size too.
- Sprinkle a tablespoon of flour on the dough. Flour your hands well and fold the dough on top of itself. Turn the bowl a quarter of the way and fold the dough over itself again. Do 3 more quarter turns of the bowl with folding over the dough each time.Repeat this step one more time.You can also use a spatula for this step.
- Sprinkle a tablespoon of flour on a piece of parchment paper and carefully transfer the dough on it. Sprinkle another tablespoon of flour on top.This dough is loose, sticky, and will look flat. It's okay!
- Cover loosely with a kitchen towel and let the dough rest for 30 minutes.
- Take the hot Dutch oven out of the oven carefully and remove the lid. Uncover the dough and place it in the Dutch oven holding the sides of the parchment paper. Cover the Dutch oven and place it in the oven.
- Bake for 40 minutes with the lid on. Carefully remove the lid and bake for another 10-15 minutes until golden brown.
- Cool the bread completely at least 2 hours before slicing. Enjoy!
Video
Notes
- Be careful when handling the Dutch oven. Please wear your oven mitts, the pan and its lid will be very hot!
- Make sure your yeast is fresh. To check, dissolve half a teaspoon in a cup of water, let it sit for 5-10 minutes. If the mixture is frothy and bubbly, your yeast is good!
- Don't have a Dutch oven? No problem! Place the dough on a parchment-lined baking tray. Add 2 cups boiling water to a baking dish and place in the lowest rack of your oven 5 minutes before putting the baking tray in. Bake for 35-40 minutes.
- I bake this bread in my 3.5 quart Le Creuset Dutch oven. You can also use a 2 3/4 quart Dutch oven to or a cast iron pot.
Cindy says
I made this for Thanksgiving. It was delicious! Is it possible to substitute almond flour for the all purpose flour?
Natasha Minocha says
I'm so happy to hear that, thanks for trying! I've never done an almond flour variation with this recipe, so I'm not sure how it would turn out. If you do try that, would love to hear your insights 😊
Natasha Minocha says
Baking this no knead bread is such a joy! So easy to make, and so flavorful. I love it!