Easy Dutch Oven No Knead Bread recipe is made with only 4 ingredients and takes 5 minutes of prep time! If you want to make delicious homemade bread that looks & tastes like it came from a fancy bakery but actually takes very little effort, this dutch oven bread recipe is for you!
Servings1 loaf (10 people)
Calories121kcal
Equipment
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Dutch Oven (2 ¾ Quart)
Ingredients
- 3 cups all-purpose flour
- 2 tsp active dry yeast
- 1 ½ tsp sea salt
- 1 ½ cups warm water 105 degrees F
Instructions
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Combine the flour, yeast, and salt in a large bowl and stir to combine.
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Add the water and mix until the dough forms a ball.
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Cover the bowl with plastic wrap (sprayed with cooking spray) and a damp tea towel.
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Let dough sit covered at room temperature for 18-24 hours.
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After 24 hours (or at least 1 hour before you want to serve) preheat the oven to 450 degrees F.
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Place a 2 ¾ quart dutch oven (or a 2.4L baking dish) with a lid in the oven while it is preheating. (Note: Readers have used a 5 qt. dutch oven with success).
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While oven is preheating, transfer the dough from the bowl onto a floured surface.
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Form the dough into a ball, adding a few TBS more flour if needed. The dough should still be slightly loose. Then cover it with a floured towel while the oven is preheating. (Important note: The dough ball will be loose and “floppy.” That is how it should be as this is a very moist bread which is what makes it so irresistible. You will not have a firm ball, it will look a little flat).
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Carefully remove the hot baking dish from the oven. Remove the lid and spray the dish with cooking spray or line it with parchment paper.
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Gently put the dough ball into the baking dish so it’s evenly distributed.
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Cover and bake for 30 minutes.
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Remove the lid and bake for an additional 15 minutes, or until the loaf is golden brown.
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Remove the loaf from the baking dish and let it co
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ol on a rack before slicing. To keep it warm, cover with a tea towel.
Notes
Ingredient Notes/Substitutions:
- All-purpose flour. You can replace up to 1 cup of the flour with white whole wheat flour, but I don’t recommend making any other changes. This dutch oven bread is best when made with all-purpose flour.
- Sea salt. I recommend pure, fine sea salt for the best outcome!
- Yeast. Active dry yeast is the best choice for this no knead bread recipe, however you can use rapid rise yeast but you will still need to let it rise overnight.
- Water. Make sure to use warm water (105 degrees). It should feel warm to the touch but not hot.
- Optional mix-ins. If you’d like to create fun varieties, try mixing in parmesan cheese, fresh herbs, roasted garlic, etc.
Dutch Oven Size
You can bake a single batch of this bread in a 5-6 quart dutch oven.
Doubling this recipe
You can double this recipe and bake it in a 6 quart dutch oven according to the recipe instructions.
Nutrition
Serving: 1slice | Calories: 121kcal | Carbohydrates: 26g | Protein: 3.8g | Sodium: 212mg | Potassium: 49mg | Fiber: 1.2g | Calcium: 2mg | Iron: 1.4mg
