This Dutch oven no knead bread is one of my favorite homemade bread recipes because it requires very little effort and delivers incredible results. I love how I can mix everything together in minutes, let time do the work, and end up with a crusty, bakery-style loaf that smells amazing and tastes even better.
Why You’ll Love This Recipe
I like this recipe because it uses simple pantry staples and doesn’t require any kneading at all. I enjoy how forgiving it is, even if I’m not an experienced baker. I also love the crispy crust and soft, airy interior that the Dutch oven creates, making this bread perfect for soups, stews, or just eating warm with butter.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 1/2 cups all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons salt
3/4 teaspoon active dry yeast
2 1/4 cups warm water
Directions
I start by mixing the flour, sugar, salt, and yeast together in a large bowl. I pour in the warm water and stir everything until a shaggy dough forms. I don’t worry about how it looks because the dough is supposed to be sticky and rough.
I cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for about 12 to 18 hours. Once the dough has risen and looks bubbly on the surface, I gently shape it into a round loaf using lightly floured hands.
I preheat my oven to 450°F with the Dutch oven inside so it gets very hot. I carefully place the dough into the hot Dutch oven, cover it with the lid, and bake it for about 30 minutes. Then I remove the lid and bake for another 10 to 15 minutes until the crust turns golden brown. I let the bread cool slightly before slicing.
Servings And Timing
I usually get about 10 to 12 slices from one loaf.
Prep time: 5 minutes
Resting time: 12–18 hours
Bake time: 40–45 minutes
Total time: about 13–19 hours
Variations
I like to customize this bread by adding shredded cheddar and chopped jalapeños for a spicy twist. Sometimes I mix in Kalamata olives and minced garlic for a savory flavor. I also enjoy adding fresh rosemary or thyme to the dough when I want an herby loaf.
Storage/Reheating
I store this bread at room temperature in a paper bag or loosely wrapped in a kitchen towel for up to two days. For longer storage, I slice it and freeze it in an airtight bag. When reheating, I warm slices in the oven or toaster until they’re crisp and heated through.
FAQs
Can I Use Instant Yeast Instead Of Active Dry Yeast?
I can use instant yeast in the same amount, and I don’t need to dissolve it separately before mixing.
Why Is My Dough So Sticky?
I expect the dough to be sticky, and I avoid adding extra flour because that texture helps create a light, airy crumb.
Do I Need A Dutch Oven?
I find that a Dutch oven works best for trapping steam, but I can also use any oven-safe pot with a tight-fitting lid.
How Do I Know When The Bread Is Done?
I look for a deep golden crust and sometimes tap the bottom of the loaf to hear a hollow sound.
Can I Make This Bread Gluten-Free?
I can try a gluten-free flour blend, but the texture may be different and require some adjustments.
Conclusion
I love making this Dutch oven no knead bread because it’s simple, reliable, and incredibly satisfying. It’s the kind of recipe I return to again and again whenever I want fresh homemade bread without spending hours in the kitchen.
This Easy Dutch Oven No Knead Bread is a crusty, golden loaf with a soft, airy interior—made effortlessly with just five basic ingredients and no kneading. Perfect for beginners and ideal alongside soups, stews, or with butter.
Ingredients
4 1/2 cups all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons salt
3/4 teaspoon active dry yeast
2 1/4 cups warm water
Instructions
In a large bowl, mix flour, sugar, salt, and yeast.
Pour in warm water and stir until a sticky, shaggy dough forms.
Cover with plastic wrap or a clean towel and let rest at room temperature for 12–18 hours, until bubbly and risen.
Using floured hands, gently shape dough into a round loaf.
Preheat oven to 450°F (232°C) with a Dutch oven inside to heat.
Carefully place dough into the hot Dutch oven, cover with lid, and bake for 30 minutes.
Remove lid and bake another 10–15 minutes, until crust is deep golden brown.
Let cool slightly before slicing and serving.
Notes
Dough will be sticky—resist the urge to add extra flour.
Use instant yeast as a direct substitute if desired.
Enhance with add-ins like cheese, herbs, olives, or garlic.
Store wrapped in a towel or paper bag for best crust preservation.
Freeze slices for longer storage and reheat in toaster or oven.
