No-Knead Dutch Oven Bread

With just 5 ingredients and about 10 minutes of hands-on prep, you can bake a loaf of crusty no-knead Dutch oven bread! This quick recipe doesn’t need to rest overnight, so you can enjoy artisan-style bread the same day you stir it together.

My dad created this recipe for the perfect loaf of homemade bread. It has the taste and texture of classic French bread (a chewy crust and a light, tender crumb) but it doesn’t require a mixer, kneading, or an overnight rest.

If you love homemade bread recipes, be sure to try this baguette bread, this easy beer bread, and this jalapeño cheddar bread, too!

Why a Dutch Oven Works So Well

A cast iron Dutch oven is the secret to bakery-quality bread at home. When you preheat the pot and add your wet dough, the heat reacts with the moisture to create steam. That steam keeps the crust soft longer so it can continue to expand during baking. It also gelatinizes the starches on the surface, creating a golden, glossy crust with beautiful blisters and crackle. 

The tight-fitting lid traps all of that steam inside, giving you artisan results without a professional oven.

Before You Get Started

• Use warm (not hot) water. The water should feel like warm bath water, around 105°F to 110°F. Water that’s too hot will kill the yeast; too cold and the yeast won’t activate properly.
• Expect a wet, sticky dough. No-knead bread relies on a very wet dough. This allows the proteins to form gluten on their own without kneading. Don’t be tempted to add too much extra flour.
• Choose the right size Dutch oven. A 4 to 6-quart Dutch oven works best. Smaller pots (4-quart) yield a taller, rounder loaf, while larger pots produce a wider, flatter loaf. Both taste great, but the shape will differ.

How to Make No-Knead Dutch Oven Bread

This bread comes together in simple stages: mix, rise, shape, rise again, and bake. Here’s how to get perfect results every time.

Step 1: Mix the Dough

In a large measuring cup or medium bowl, stir together the warm water, yeast, and sugar. Set it aside for 5 to 10 minutes while the yeast softens and becomes foamy. You’ll know it’s ready when the surface looks bubbly and smells yeasty.

Meanwhile, whisk together the flour and salt in a large bowl. Make a well in the center of the flour mixture, pour in the yeast mixture, and use a wooden spoon to stir until a shaggy, rough dough comes together. The dough should pull away from the sides of the bowl.

** Tip: If the dough sticks to the bowl, add flour one tablespoon at a time. If it’s too dry with pockets of flour remaining, add water one tablespoon at a time.

Step 2: First Rise

Transfer the dough to a greased bowl and cover it with a kitchen towel or plastic wrap. Let it rise in a warm spot until doubled in size, about 1 ½ to 2 hours.

** Quick Note: If your dough isn’t rising, check the temperature of your kitchen. You want a warm spot that’s around 70°F to 75°F. A cold kitchen will slow the rise significantly.

Step 3: Shape the Dough

Dust a piece of parchment paper generously with flour. Nudge the dough from the bowl onto the floured parchment. Pat your hands with flour (the dough is very sticky!) and gently fold in the edges to form a loose ball.

Don’t stress about making it perfect. We’re making a rustic loaf of bread, not a beauty contest entry. A few cracks and uneven edges add character.

Step 4: Second Rise

Lift the parchment paper and dough ball into a smaller bowl. Cover with a kitchen towel or plastic wrap and let the dough rise again for about 30 to 60 minutes.

Step 5: Preheat the Dutch Oven

While the dough rises for the second time, place your 4 to 6-quart cast iron Dutch oven (with its lid) into the oven. Preheat the oven to 470°F. You want the Dutch oven incredibly hot when you add the dough because that heat creates the steam essential for a crusty loaf.

You do not need to grease or oil the Dutch oven. The parchment paper prevents sticking.

Step 6: Bake the Bread

When the oven reaches temperature and the dough has finished its second rise, carefully remove the hot Dutch oven (use oven mitts!). Use the edges of the parchment paper to lift and transfer the dough into the pot. Cover with the lid.

Bake for 30 minutes with the lid on. Then remove the lid and bake for an additional 10 to 15 minutes until the crust is deep golden brown. Keep a close eye on it during this stage to prevent over-browning.

Tip: If the top is browning too quickly, tent it loosely with foil for the last few minutes.

Step 7: Cool Before Slicing

Carefully remove the bread from the Dutch oven (it’s still very hot!) and place it on a wire cooling rack. Let it cool for at least one hour before slicing.

This step matters more than you might think. The bread is still cooking and steaming inside as it cools. Cutting into it too early can result in a gummy interior.

Once cooled, slice and serve with a warm bowl of chicken vegetable soup, Italian sausage tortellini soup, or Crock Pot potato soup. It’s also perfect for grilled cheese sandwiches or the best piece of morning toast!

Storage

How to Store: This Dutch oven bread is a “lean bread,” meaning it doesn’t contain added fat to keep it soft and moist. As a result, it dries out quickly and is best enjoyed the same day it’s baked. You can store the whole loaf wrapped tightly in plastic at room temperature for 1 to 2 days, but the crust will soften. To keep the crust crispy, store the bread in an open paper bag at room temperature. Day-old bread is delicious when toasted for breakfast!

How to Freeze the Baked Loaf: Wrap the cooled loaf tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before serving.

How to Freeze the Dough: Prepare the dough as instructed and let it rise for 1 ½ to 2 hours until doubled in size. Form the dough into a loose ball, wrap it in greased plastic wrap, and place it in a freezer-safe container. Freeze for up to 2 months. When ready to bake, let the dough come to room temperature on the counter (covered) for 2 to 3 hours for its second rise, then bake as directed.

No-Knead Dutch Oven Bread Variations

Once you’ve mastered the basic recipe, try these easy variations:

• Herb Bread: Add 1 to 2 teaspoons of dried rosemary, thyme, or Italian herbs to the flour mixture.
• Garlic Bread: Mix in 1 teaspoon of garlic powder or 2 cloves of minced roasted garlic.
• Olive Oil Drizzle: Brush the top of the loaf with olive oil before the final bake for extra richness.
• Everything Bagel Topping: Sprinkle everything bagel seasoning on top of the dough before baking.

Frequently Asked Questions

More No-Knead Bread Recipes

• No-Knead Cast Iron Focaccia
• Cranberry Walnut No-Knead Bread
• English Muffin Bread {No Knead!}