Easy Dutch Oven Bread (No Knead) - I Heart Naptime (2024)

This no knead Dutch oven bread is the perfect artisan loaf for beginners! With just 4 simple ingredients and 5 minutes prep, you can make homemade bread with a tender crumb, golden crust and best of all it can be baked for dinner tonight!

Unlike traditional homemade bread, whole wheat bread or homemade bagel recipe, there’s no kneading required to make this version in the Dutch oven.

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No Knead Dutch Oven Bread

You may have never thought of making bread in a Dutch oven, but trust me, it’s easy, hassle free and has incredible flavor. With a no knead Dutch oven bread, you simply give the dough a quick stir, let it rise, shape into a ball and then bake in the oven.

This bread is similar to artisan bread, however it is cooked in a Dutch oven instead of on a pizza stone. Cooking it this way gives it a crusty outside and makes the bread soft and tender with airy holes in the center. It only take 5 minutes prep, you don’t need bread flour and there is no kneading!

What is No Knead Bread?

It’s bread you don’t need to knead! Normally, bread dough is kneaded to form gluten. With no knead bread though, the dough is very wet and sticky and this leads to gluten being developed all on it’s own!

There is no need for any equipment or mixer, you just combine the ingredients and then let it rise. There is no need even for a second rise, it’s easy and hassle free! It’s different than white bread with a more shaggy appearance similar to a sourdough. No knead Dutch oven bread is dense and fluffy and looks like you might have picked it up at the bakery.

Why Use a Dutch Oven to Bake Bread?

You’re probably wondering what makes baking bread in a Dutch oven so special. Because the pan is enclosed, it creates extra humidity and evenly distributes the heat. The bread begins to steam, which creates a super moist and tender inside. Then the lid is removed the last few minutes of baking to create a crispy golden crust (without drying out the center).

It’s the easiest way to make an artisan-style bread that yields a loaf with a crackly crust and irresistible flavor.

Recipe Ingredients

This cast iron Dutch oven bread requires only a few ingredients plus warm water and then it’s hands off while it rises! The beauty of this loaf lies in its simplicity.

• Flour: All-purpose flour is my first choice of flour for this recipe.
• Yeast: You use either active dry yeast or instant yeast. Measurements will be slightly different.
• Sugar: This helps feed the yeast.
• Salt: Adds flavor to the loaf.

How to Make Bread in a Dutch Oven

No knead Dutch oven bread recipe is simple to make with no kitchen gadgets required! Just mix, rise and then bake in your Dutch oven.

• Proof yeast. Proof the yeast by adding the flour, sugar ,salt and yeast in a large bowl, then pour the warm water on top.
• Mix dough. Mix together the dough until a shaggy dough forms. I like to use a dough whisk, but a spatula or wooden spoon also work great.
• Rest and rise. Cover the dough with plastic wrap and let rest on the counter for about 8 hours, although it can ready to bake in as little as 3 hours.
• Shape and bake: Turn the dough onto well floured surface and use your hands to quickly shape into a French boule (round ball). Cover and let rest for 30 minutes. Carefully slide your dough into your hot Dutch oven. Close the lid and place pan in oven. Bake for 35 minutes, then remove lid and bake an additional 10 to 15 minutes. Let cool and then slice and serve.

Baking Tips

• Dough texture. After mixing, the dough should look shaggy and slightly sticky/wet to touch. If it’s too sticky to work with, add 1-2 more Tablespoons of flour.
• Rise time. The longer it rises, the more chewy and flavorful it will be. It can rise on the counter for up to 24 hours or in the fridge for up to 1 week. If you’re short on time, you can bake after rising for 3 hours.
• Flour your hands. Because of it’s sticky texture, make sure to generously flour your hands before shaping the dough. No need to punch it down, knead or roll it out. Simply use your hands to gently shape it into a round ball.
• Hollow insides. To test if it’s done, knock on the bread loaf. It should sound hollow inside when knocking.

Serving Suggestions

This easy no knead bread recipe is a favorite! Everyone who tries it loves it. It’s amazing slathered with butter, goes perfect with a warm bowl of soup or just dip it into olive oil with some balsamic.

It tastes great when used for a chicken salad sandwich! Here are some favorite recipes to pair with this artisan no knead bread:

• Vegetable beef soup
• Pot roast
• Tomato tortellini soup
• Chicken gnocchi soup
• Oven roasted chicken

Storing Dough and Baked Bread

If you had good intentions to bake your bread at night but ran out of time, simply store the dough in the refrigerator up to 1 week! When you are ready to use it, bring it to room temperature, let it rise again, then proceed with baking it in your preheated hot Dutch oven.

For best results, store the Dutch oven bread in a paper bag so that it doesn’t soften. Do not store in a plastic zip top bag, as it will trap moisture and make the crust soft and soggy. The paper bag let’s more air in, keeping the crust crispy and delicious.

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