No-Knead Dutch Oven Bread

There’s something magical about the scent of fresh bread filling your kitchen—
the crackling crust, the soft, airy crumb, the warm, buttery slices fresh from the oven.

And the best part?

This no-knead bread does all the work for you.
With just four simple ingredients and minimal effort,
you’ll have a beautiful, artisan-style loaf that rivals your favorite bakery.

Whether you’re a seasoned baker or a total beginner,
this foolproof recipe will become your new go-to.

So, grab your flour, let time do the magic,
and get ready to enjoy the easiest homemade bread you’ll ever make!

For No-Knead Bread

All-Purpose Flour – The base of the bread, providing structure and texture.
Salt – Enhances the flavor and strengthens the gluten structure.
Active Dry Yeast – Helps the dough rise slowly over time, creating a light and airy texture.
Water – Warm water (110°F–115°F) activates the yeast and brings the dough together.

Optional Add-Ins

Dried Fruit & Nuts – Adds a touch of sweetness and crunch.
Seeds (Sunflower, Sesame, Flaxseed) – Boosts nutrition and texture.
Fresh or Dried Herbs – Infuses extra flavor into your bread.
Shredded Cheese – Creates a rich, cheesy loaf with a crispy crust.

No-Knead Dutch Oven Bread

Imagine pulling a golden, crusty loaf of bread straight from your oven—without kneading, complicated steps, or special equipment. This no-knead Dutch oven bread takes just minutes of prep, then time and heat do the magic. The result?

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Prep Time: 5

Cook Time: 45

Resting Time: 1

Total Time: 1 50

Servings: slices

Notes

Ingredients

3 cups all-purpose flour
1 ¾ teaspoons salt
½ teaspoon active dry yeast
1 ½ cups warm water (110°F–115°F)

Instructions

Mix the Dough
In a large bowl, combine flour, salt, and yeast. Stir in warm water until fully incorporated. No need to activate the yeast—just mix and let time do the work.
Let It Rise
Cover the bowl with plastic wrap and let it rest at room temperature for 12–24 hours. The dough should be bubbly and sticky when ready.
Preheat the Oven
Set your oven to 450°F (232°C). Place a Dutch oven inside while the oven heats up.
Shape the Dough
Flour your hands and lightly dust the dough. Gently shape it into a rough ball. Optionally, place it on parchment paper for easy transfer.
Bake the Bread
- Remove the hot Dutch oven and carefully place the dough inside. Cover with the lid.
- Bake for 30 minutes, then remove the lid and bake for another 15–20 minutes, until golden brown.
Cool & Serve
Carefully remove the bread from the pot and let it cool completely before slicing.

Tips & Substitutions

If your dough feels dry, add a little more water—it should be sticky.
For added flavor, mix in dried fruit, seeds, herbs, or cheese with the flour.
No Dutch oven? Use a metal pot with a lid or tightly cover a heatproof pot with aluminum foil.
To check doneness, tap the bottom—if it sounds hollow, it's ready! An internal temperature of 200°F ensures it's fully baked.

Nutrition

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1. My dough seems too sticky. Is that normal?

Yes, this is totally normal! No-knead bread dough is usually wetter and stickier than other types of dough. The high hydration helps develop gluten without kneading, giving you that perfect, airy texture. If it’s too sticky to handle, just sprinkle a little flour to make it manageable.

2. Can I use something other than a Dutch oven to bake the bread?

Absolutely! If you don’t have a Dutch oven, you can use any oven-safe pot with a lid, or even cover your regular baking dish with aluminum foil. The key is to create a steamy environment for the bread while it bakes, so it stays crispy and golden.

3. What if my bread turned out dense? What went wrong?

If your bread is dense, it could be due to a few things: not enough rising time, using too much flour, or the dough not being sticky enough. Make sure to let your dough rest for at least 12 hours, and don’t add too much flour—sticky dough is a good thing!

4. Can I add other ingredients, like cheese or herbs, to the dough?

Definitely! You can add things like herbs, cheese, or even dried fruit to your dough. Just mix them in during step 1 when you combine the flour, salt, and yeast. Keep in mind that if you add too many ingredients, it may change the texture slightly, but it will still be delicious!

5. Do I need to use active dry yeast or can I use instant yeast?

You can use instant yeast instead of active dry yeast! There’s no need to proof it in warm water before mixing it into the dough. Just add it directly to the dry ingredients and proceed as usual.