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5 from 3 votes

Dutch Oven Bread {No Knead!}

With just 5 ingredients and about 10 minutes of hands-on prep, you can bake an artisan loaf of crusty no knead Dutch Oven Bread that's better than the local bakery's!
Course bread, Side Dish
Cuisine American
Keyword dutch oven bread, dutch oven bread recipes, no knead bread, no knead dutch oven bread
Prep Time 10 minutes
Cook Time 40 minutes
Rising Time 3 hours
Total Time 3 hours 50 minutes
Servings 1 loaf (about 10-12 slices)
Calories 187kcal
Author Blair Lonergan


  • 2 cups warm water (about 105˚-110˚F)
  • 1 (0.25 oz) envelope active dry yeast (about 2 ¼ teaspoons)
  • 1 tablespoon sugar
  • 4 cups all-purpose flour or bread flour
  • 1 tablespoon salt


  • In a large measuring cup or medium bowl, stir together the warm water, yeast and sugar. Set aside for 5-10 minutes while the yeast softens and becomes foamy.
  • Meanwhile, in a large bowl, whisk together the flour and salt.
  • Make a well in the center of the flour mixture. Pour the water and yeast mixture into the well and use a wooden spoon to combine until a shaggy, rough dough comes together and pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
  • Transfer the dough to a greased bowl, cover, and leave in a warm spot to rise until doubled in size, about 1 ½ - 2 hours.
  • Dust a piece of parchment paper with flour. Nudge the dough from the bowl and dump it onto the floured parchment paper. Form the dough into a loose ball by gently folding in the edges. I pat my hands with flour since the dough is very sticky. Don't stress -- this doesn't have to be perfect. We're making a rustic loaf of bread!
  • Lift the parchment paper and dough into another smaller bowl. Cover the bowl and let rise for about 30-60 minutes.
  • While the dough is rising for the second time, place a 4-6 quart cast iron Dutch oven with its lid into the oven. Preheat the oven to 470°F.
  • When the oven reaches temperature and the dough has risen for the second time, carefully remove the Dutch oven from the oven. Transfer the dough from the bowl to the Dutch oven using the edges of the parchment paper to lift the dough. Cover with the lid.
  • Bake the bread for 30 minutes with the lid on the Dutch oven. Remove the lid and bake for an additional 10-15 minutes until crust is nicely browned (keep a close eye on it).
  • Remove the bread from the Dutch oven carefully (it’s still very hot) and place on a cooling rack. Allow to cool for at least one hour before slicing.


  • Make sure that you use warm water when preparing the dough -- not too hot and not too cold. You want the water to feel like warm bath water (about 105˚-110˚F). If it's too hot you will kill the yeast; too cold and the yeast will not be activated.
  • If your no-knead bread does not rise, it could be due to any number of reasons. For instance, your yeast may not be fresh. Even with a good expiration date, yeast has a short shelf life once a package is opened (I recommend keeping it in the freezer). It's also possible that your water was the wrong temperature (see my note above regarding water temp).
  • Rise in a warm spot. If your dough isn't rising, check the temperature of your kitchen. You want a warm spot that's about 70-75° F.
  • If the inside of your bread is dense and gummy, this is likely the result of two main culprits. First, the dough may not have proofed long enough to give the gluten a chance to fully develop. Alternatively, the bread may not be cooked through all of the way. When the bread comes out of the oven, it's still "cooking" and steaming. That's why it's important to wait and let the bread sit for at least an hour before slicing into it.


Serving: 1slice (1/10 of a loaf) | Calories: 187kcal | Carbohydrates: 38g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 699mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg