No Knead Dutch Oven Bread

This No Knead Dutch Oven Bread is the kind of recipe that makes you feel like a real baker with little effort. With just a few pantry staples and a slow rise, you get a crusty artisan-style loaf with a soft, chewy center, no kneading required. It’s an easy, beginner-friendly bread recipe that’s perfect for serving with soups, slathering with butter, or turning into the best toast the next morning.

Easy No Knead Dutch Oven Bread Recipe

This simple, no -knead artisan bread comes together really quick and is delicious just as written. It’s a basic bread recipe than can be customizable by adding in herbs, garlic or finely grated cheese to elevate and change the flavor profile, if desired.

Baking the bread in a Dutch oven traps steam, creating that golden, crackly crust everyone loves, while keeping the inside perfectly tender. It’s a simple, one rise recipe that makes a delicious loaf of bread in under 2 hours from start to finish. A golden outer crust and a soft and chewy inside, this is a recipe you’ll want to make on repeat.

Checkout this quick list of ingredients you’ll need to make this No Knead Bread Recipe: (Scroll down for the full printable recipe card.)

• Flour – All purpose flour forms the base of the bread dough.
• Liquid – Lukewarm water (110-115°F) for moisture and to bloom the yeast.
• Yeast – 0.25 ounce packet of dry yeast gives rise and flavor to the dough.
• Sugar – Granulated sugar helps to activate the yeast.
• Leavening – Baking powder and salt give extra lift to the bread while baking.
• Oil – Olive oil adds flavor.
• Whole Egg – One large egg stabilizes the bread dough.

How to Make the BEST No Knead Dutch Oven Bread Recipe

• Bloom the Yeast – Add warm water, sugar and yeast to a large bowl. Allow to stand for about 5-10 minutes until frothy.
• Sift Dry Ingredients – Use a whisk to sift together the flour, baking powder and salt.
• Add Egg and Oil – To the yeast mixture add the egg and oil. Mix on low speed just until combined.
• Add Flour Mixture – Gradually add flour. Mix on medium-high just until the dough is no longer sticky and it pulls away from the sides of the bowl.
• Let Rise – Shape dough into a smooth ball tucking the edges under. Spray the inside of a clean mixing bowl with nonstick cooking spray or brush with oil. Place dough back into the bowl. Cover with a clean cloth and place in a warm draft free place. Let dough rise until doubled in size, for about an hour.
• Heat Dutch Oven -Place the Dutch oven, with the lid into the preheated oven to preheat.
• Place Dough on Parchment – Once dough has doubled, gently transfer to the middle of a piece of parchment paper. Make small slits on top of the dough with a sharp knife.
• Dutch Oven – Carefully remove the lid from the hot dutch oven and lift the dough with the parchment paper transferring to the dutch oven. Be careful it’s hot!
• Oven – Place the lid on it and return the oven and bake per the cooking time in the recipe until the top is golden brown.
• Cool – Transfer to a wire rack to cool completely before slicing.

Kitchen Equipment to Make No Knead Bread Dutch Oven

• 6 quart Dutch oven.
• Stand mixer with a dough hook or paddle attachment.
• Large bowl and medium bowl.
• Measuring cups and spoons.
• Sharp knife and balloon whisk.
• Parchment Paper.
• Rubber spatula or wooden spoon.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Yeast – You can use the same amount of active dry yeast in place of rapid rise yeast, but the bread will take longer to rise. Instant yeast uses a different technique so it’s not advisable to use it here. 
• Flour – You can use bread flour in place of all purpose flour to make homemade bread. Bread flour has a higher protein content and will result in a more dense texture and chewy exterior.
• Whole Wheat Flour – You can replace 1 cup of all purpose flour with whole wheat flour. I haven’t tested using only whole wheat flour for this recipe.
• Sifting – Sifting the flour gives it a more consistent distribution of the ingredients since this recipe doesn’t call for kneading, which manually works out any lumps.
• Fresh Herbs – You can add fresh rosemary or chives. You could also add dried Italian seasoning, oregano or rosemary. You can also sprinkle fresh herbs on top of the bread after the rise, before it goes into the oven to bake.
• Garlic – Add finely minced garlic, granulated garlic or garlic powder.
• Cheese – You could add Finely grated sharp cheddar cheese or Parmesan cheese to create a different flavor profile. These add-ins should be incorporated into the dough when you add the flour.

Storage and Leftovers

• Leftovers – Store leftover no knead bread in an airtight container, wrapped in foil, an old fashioned bread box or paper bag in a cool dry spot on the counter at room temperature for up to 3 days. Avoid using a plastic bag as this may trap moisture and create a softened crust and also creates moisture, which can lead to mold.
• Reheating – Reheat sliced bread in the oven, microwave or toaster or simply slice and serve as a side with soup, chili or sandwiches. 
• Freezer – Store after cooling completely wrapped first in plastic wrap, then heavy duty aluminum foil for up to 1 month.

More Bread Recipes to Make

• Make your own Texas Roadhouse Rolls at home.
• Southern-style Sausage Cornbread is a tasty side for a bowl of beans.
• Sweet Chocolate Chip Pumpkin Bread is a treat with a cuppa hot coffee.
• Easy Cheese Bread can be served as an appetizer or a side dish.
• This crispy Hush Puppies are a Southern classic.
• These delicious Cheese Rolls are like a savory cinnamon roll.
• We love this Southern Spoon Bread with any meal!
• Easy Gluten-Free Bread from King Arthur Baking.

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Helpful Kitchen Items:

• Dutch Oven
• Silicone Spatulas
• Measuring Set
• Mixing Bowls