There’s something magical about the smell of freshly baked bread wafting through the house. It takes me back to childhood Sundays when my grandmother, with flour-dusted hands and a warm smile, would lift the lid off her heavy cast-iron pot to reveal a perfect golden loaf. This Easy Dutch Oven No Knead Bread is inspired by her love for rustic, home-baked goodness—but with a modern twist that makes it foolproof for bakers of any level.
Whether it’s a crisp winter morning or a summer afternoon picnic, this bread is the comforting, crusty staple that pairs with any season and occasion.
Why You’ll Love This Recipe
- No kneading required – just mix and let it rise!
- Crispy crust and soft interior, just like artisan bakery loaves.
- Only 4 simple ingredients needed.
- Bakes perfectly in a Dutch oven, giving it that professional finish.
Ingredients (Serves 4)
- 3 cups all-purpose flour
- 2 tsp active dry yeast
- 1 ½ tsp sea salt
- 1 ½ cups warm water (around 105°F)
That’s it! With just these few pantry staples, you’ll be on your way to creating bakery-quality bread at home.
Step-by-Step Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the flour, active dry yeast, and sea salt. Stir the dry ingredients together, then slowly add the warm water.
Use a wooden spoon or silicone spatula to mix everything together until it forms a rough, sticky dough ball. Don’t worry if it’s shaggy—this is exactly how it should look.
Step 2: Let It Rise
Transfer the dough to a clean, lightly greased bowl. Cover it loosely with plastic wrap, then place a moistened kitchen towel over the top. Let the dough rise at room temperature in a draft-free area for 18 to 24 hours.
By the end of this slow rise, the dough should have doubled in size and be filled with small air bubbles—this is the secret to its chewy, airy texture.
Step 3: Preheat Your Dutch Oven
About 30 minutes before you’re ready to bake, preheat your oven to 450°F (230°C). Place your Dutch oven (with the lid on) into the oven while it preheats. This ensures the pot is piping hot, which gives the bread its beautiful crust.
Step 4: Shape the Dough
Flour your countertop generously and gently turn out the dough onto the surface. With floured hands, shape the dough into a loose ball. Don’t over-handle it—this dough loves to be treated gently.
Step 5: Bake
Carefully remove the hot Dutch oven from the oven (use oven mitts—it’s extremely hot!). Gently place the dough into the pot. Cover with the lid and bake for 30 minutes.
Then, remove the lid and bake for an additional 10–15 minutes, or until the top is a deep golden brown and the crust sounds hollow when tapped.
Tips for Success
- Water Temperature Matters: Ensure the water is warm, not hot. Around 105°F is perfect to activate the yeast without killing it.
- Use Parchment Paper for Easy Transfer: Place the dough on a sheet of parchment paper before lowering it into the Dutch oven. This prevents sticking and makes cleanup easier.
- No Dutch Oven? You can use a heavy oven-safe pot with a lid, though a true cast iron Dutch oven gives the best results.
Storage & Reheating
- Store: Once cooled, wrap the bread in a clean kitchen towel or store in a paper bag. Avoid plastic wrap, which can soften the crust. Best enjoyed within 2–3 days.
- Reheat: To revive the crust, place slices in a 350°F oven for 5–7 minutes or toast in a skillet.
Final Thoughts
Baking bread at home doesn’t have to be intimidating. With this Easy Dutch Oven No Knead Bread, you get the satisfaction of homemade artisan bread without the effort of kneading or fancy equipment. It’s rustic, hearty, and soul-warming—the kind of loaf you’ll want to make again and again.
Serve it with a pat of butter, a bowl of soup, or just on its own. However you slice it, this bread is a timeless classic that brings comfort to your table all year round.
Easy Dutch Oven No Knead Bread
Ingredients
- 3 cups all-purpose flour
- 2 tsp active dry yeast
- 1 ½ tsp sea salt
- 1 ½ cups warm water around 105°F
Instructions
Step 1: Mix the Dough
- In a large mixing bowl, combine the flour, active dry yeast, and sea salt. Stir the dry ingredients together, then slowly add the warm water.
- Use a wooden spoon or silicone spatula to mix everything together until it forms a rough, sticky dough ball. Don’t worry if it’s shaggy—this is exactly how it should look.
Step 2: Let It Rise
- Transfer the dough to a clean, lightly greased bowl. Cover it loosely with plastic wrap, then place a moistened kitchen towel over the top. Let the dough rise at room temperature in a draft-free area for 18 to 24 hours.
- By the end of this slow rise, the dough should have doubled in size and be filled with small air bubbles—this is the secret to its chewy, airy texture.
Step 3: Preheat Your Dutch Oven
- About 30 minutes before you’re ready to bake, preheat your oven to 450°F (230°C). Place your Dutch oven (with the lid on) into the oven while it preheats. This ensures the pot is piping hot, which gives the bread its beautiful crust.
Step 4: Shape the Dough
- Flour your countertop generously and gently turn out the dough onto the surface. With floured hands, shape the dough into a loose ball. Don’t over-handle it—this dough loves to be treated gently.
Step 5: Bake
- Carefully remove the hot Dutch oven from the oven (use oven mitts—it’s extremely hot!). Gently place the dough into the pot. Cover with the lid and bake for 30 minutes.
- Then, remove the lid and bake for an additional 10–15 minutes, or until the top is a deep golden brown and the crust sounds hollow when tapped.
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