A crusty on the outside, soft on the inside, no-knead Dutch oven bread that’s so easy to make!
My 5-ingredient no-knead Dutch oven bread is better than bakery bread! You don’t need any special equipment. It comes together in five minutes, and the rising does the work for you—no hands necessary! It’s crispy on the outside, soft on the inside, and made with good-quality ingredients. Simple, delicious, and healthy!
I have a quick-rise method, but I prefer to slow-rise my dough overnight because the results are slightly better. The loaf comes out a little rounder and has held its shape better. Plus, it’s a little tastier with a slightly tangy flavor similar to sourdough. However, the texture of the crispy outside and soft inside are the same. So, try both and use the method you like best.
Why will I make this bread often?
Super simple,
No-knead,
5-ingredient,
Crunchy crust,
Soft pillowy bread!
What do I need for this easy bread?
All-purpose flour -I use this because I always have it on hand, but you can use bread flour, and it may come out even better.
Salt -helps form the dough ball, makes the crust brown, and flavors the bread.
Lukewarm water -activates the dry yeast to help the dough rise.
Granulated sugar -this feeds the yeast and helps keep the bread moist.
Active dry yeast -rises the dough and is perfect for no-knead, slow-rise bread.
How do I make no-knead Dutch oven bread?
Combine all the ingredients together in a large mixing bowl. Mix together with a spatula and then switch to your hands. Mix until combined, and there are no more streaks from the flour.
How long do I let the dough rise?
Cover with plastic wrap or a clean kitchen towel and set aside at room temperature to rise until doubled in volume, about 12-18 hours.
How do I prepare the dough for the oven without kneading?
Lightly flour your work surface and roll the dough into a ball. Transfer the dough onto a lightly floured piece of parchment paper. Loosely cover with a clean kitchen towel and set aside to rest while the oven preheats.
Is there a trick to this?
Place a cold Dutch oven in the oven and preheat to 450 °F, 230 °C. Once preheated, remove the pot from the oven wearing oven mitts. Be careful! Then, carefully transfer the parchment with the dough into the pot and cover with the lid.
How long do I bake the bread?
Place the pot into the preheated oven and bake for 30 minutes. Carefully remove the lid and bake for an additional 15 minutes until golden brown.
How do I serve no-knead Dutch oven bread?
Allow the bread to rest for 30 minutes before serving. You can eat it just as it is, dunk it in some good quality extra virgin olive oil, or slather it with butter. My family loves to sop up every drop of a saucy dinner or submerge it in a beautiful soup. Kali Orexi!
How do I follow the quick-rise version?
Add two teaspoons of yeast to the dough instead of half a teaspoon. Set aside to rise until doubled in volume, 1-2 hours. Shape the dough, turn on the oven, and allow the bread to rest until the oven reaches 450 °F. The dough will spread out while resting, resulting in a flatter bread loaf. However, you can reshape the dough back into a ball right before adding it to the Dutch oven to help prevent this. Follow the same baking instructions.
What if I don’t have a Dutch oven?
The Dutch oven creates a crusty, crisp exterior, but a cast-iron skillet is a good substitute if you do not have one. Brush the top of the dough with water before it goes into the oven, and spray the pan once it is inside the oven to create some steam.
Can I freeze this bread?
Bake the loaves and let them cool completely. Transfer to freezer-safe bags or wrap them in plastic and then foil. They will keep fresh in the freezer for up to a month. Thaw the bread before using it and warm it in the oven.
More Delicious Bread Recipes:
- Olive-filled Flatbread
- Cheesy Feta Stuffed Flatbreads
- Horiatiko Psomi: Greek Country (Village) Bread
- Greek Feta Bread: Tiropsomo: Soft & Delicious!
Watch the Video:
No-Knead Dutch Oven Bread
This No-Knead Dutch Oven Bread is so easy to make. It's crusty on the outside and soft on the inside. Simply delicious!
Ingredients
- 3 cups all-purpose flour
- 1 and 1/2 teaspoons salt
- 1 and 1/2 cups lukewarm water
- 1 tablespoon granulated sugar
- 1/2 teaspoon active dry yeast
Instructions
Combine all of the ingredients together in a large mixing bowl.
Mix together with a spatula and then switch to your hands. Mix until combined and until there are no more streaks from the flour.
Cover with plastic wrap or with a clean kitchen towel and set aside at room temperature to rise until doubled in volume. About 12-18 hours.
Lightly flour your work surface and roll the dough into a ball. Transfer the dough onto a lightly floured piece of parchment paper. Loosely cover with a clean kitchen towel and set aside to rest while the oven preheats.
Place a cold Dutch oven into the oven and Preheat to 450 °F, 230 °C.
Remove the pot from the oven wearing oven mitts. Be careful!
Carefully transfer the parchment with the dough into the pot and cover with the lid.
Place the pot into the preheated oven and bake for 30 minutes.
Carefully remove the lid and bake for an additional 15 minutes until golden brown.
Allow the bread to rest for 30 minutes and serve! Kali Orexi!
Notes
The Quick-Rise version: Add 2 teaspoons of yeast to the dough instead of a half teaspoon. Set aside to rise until doubled in volume (1-2 hours). Shape the dough 15 minutes before baking. So, allow the oven to reach 450 °F and then shape the dough. If it sits at room temperature for too long it will not hold its shape and will end up with a flatter bread. Follow the same baking instructions.
Dutch Oven Alternatives: The Dutch oven creates a crusty crisp exterior but if you do not have one, a cast-iron skillet is a good substitute. Brush the top of the dough with water before it goes into the oven. Also spray the pan once it is inside the oven to create some steam.
Freeze the Bread: Bake the loaves and let them cool completely. Transfer to freezer-safe bags or wrap them in plastic and then foil. They will keep fresh in the freezer up to a month. Thaw the bread before using and warm it in the oven
Recommended Products
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J.A. Henckels International 31161-201 CLASSIC Chef's Knife, 8 Inch, Black
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Lodge Enameled Dutch Oven, 6 Qt, Midnight Chrome
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Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch
This looks so good! Do you think I could make it with a 1:1 gluten free flour blend?
Thank you! Yes, you can definitely try making it with a 1:1 gluten-free flour blend. Just keep an eye on the texture and adjust the liquid if needed. Happy baking!
I’ve baked this several times and it turned out great except the bottom. Somewhat burnt and tough. What should I do?
You can bake it on the center rack with a reduced temperature of 400F, but it’s meant to have a crusty exterior. Enjoy baking!
Dying to try this!
Tell me Plse, if u do the slow rise, would leaving it rise for up to 24 hrs wreck it?
I’m trying to work this into my days schedule..
Tk u so much
No it should be okay but it’s best to bake it as soon as it doubles in volume, if not you can refrigerate up to 5 days. Enjoy!
My dough was wet compared to urs, I did reroll it on the fluted parchment paper. Slow rise method, 15 hrs…
I was sooo careful to follow ur measurements, should I have added flour to the dough as I rolled it or something?
It’s in the oven now n I’m excited to c how I’ve done!
Could I add grated chedder cheese nx time?
Hi Pauline, Thanks so much for your message! Yes, this is a sticky dough. That’s what makes it so airy and good. I always add some from flour when rolling it into a ball. Just enough so that it’s no longer sticky. And yes to the cheddar! I’m getting ready to share a version made with roasted garlic, feta, and oregano 🙂 Hope that helps. xxDimitra
Sooooo…u don’t respond to questions….?
Plse, trying hard to get this right!
Have Black Dutch oven. Since Boy Scouts in high school.
Really haven’t used it. The bread looks so good
Fred (love to get more recipes some how)
Hi Fred! It’s wonderful to hear that you have a Black Dutch oven from your Boy Scout days. You should definitely put it to good use—homemade bread is such a treat! If you’re looking to get more delicious recipes, be sure to sign up for my newsletter. It’s the best way to stay updated with new recipes and cooking tips. Happy baking!
hey Jim, to solve the burnt bottom on my bread I’ve placed a folded piece of parchment in four in the pot, under the bread, so the bread has a bit more distance from the bottom of the pot.
Dimitra, trying your recipe right now, it’s been rising since last night, is the second rise only the time it takes to warm the oven?
Thank you! Could you add rosemary or garlic?
Yes Rosemary and Garlic would be lovely in this!
Dimitra — This looks like the “no-knead” bread that Jim Leahey pioneered at Sullivan Street Bakery in New York City. The recipe and its then-new baking-technique rationale was first published in the New York Times on Nov. 8, 2006:
https://www.nytimes.com/2006/11/08/dining/08mini.html
I made and enjoyed the taste of this bread several times back then … but disliked the flat shape … awkward for use in the toaster or for sandwiches. So I started using a regular bread-loaf pan and crafted a tent with heavy aluminum foil to hold in the moisture during the initial (covered) baking phase. It turns out very well!
I use the same time/temp/covered/uncovered regime for no-knead sourdough breads, too.
(Also, I just finished enjoying the excellent Bougatsa I made using your recipe. 🙂 )
That’s fascinating! Jim Lahey’s no-knead bread method revolutionized home baking, and it’s wonderful to hear about your adaptations to improve the shape and texture. Using a bread loaf pan and creating a foil tent to retain moisture sounds like a great solution for achieving a more toaster-friendly shape.
I’m delighted to hear that you enjoyed the Bougatsa recipe! It’s such a delicious treat. Thank you for sharing your experiences and tips—I’m sure they’ll be helpful to others who enjoy baking bread at home.
Happy baking and cooking!
Warm regards,
Dimitra
Again, I must say you are wonderful❤️❤️❤️❤️❤️❤️❤️❤️💕💕
Thank you so much! Your kind words mean the world to me. ❤️💕 I’m so glad you’re enjoying the recipes. Happy cooking!
Warm regards,
Dimitra
How long do you leave the dough during the second rise, just long enough to get the oven up to 450F temp? Or how long before you put it in the oven to bake?
And what are the ingredients in grams?
Also, can you make a Dutch oven loaf with sourdough starter sometime?
As long as it takes for the oven to heat up. As for the Sourdough I’m working on it and once I get it right I will share it with you.
Best regards
One loave size just isn’t enough for us. Does anyone know the cooking time if I double the recipe for the overnight version please? Made one and it was lovely.
If you’re doubling the recipe, you can either bake two separate loaves (ideal for even baking) or bake a single larger loaf. For a larger loaf, the cooking time will increase slightly, but it will depend on your oven and the size of your Dutch oven.
Start by adding an extra 15-20 minutes to the baking time. Check the bread’s internal temperature with an instant-read thermometer—it should reach about **190-200°F (88-93°C)** when fully baked. If the crust is browning too quickly, you can tent the top with foil during the last portion of baking.
Let us know how it turns out! Doubling is always a great idea for this delicious bread. 😊
Hi there, I noticed you’re using a baking stone under your Dutch Oven. is there and advantage to this? Can’t wait to try this recipe. Thanks
what is the carbohydrate content om this bread
Thank you for your question! I don’t have the exact carb count calculated for this bread, but it’s a traditional white flour loaf, so it’s similar to other basic white breads — roughly 12–15 grams of carbs per slice, depending on how thick you cut it. If you’d like, I can help you figure out a more exact number based on the ingredients and serving size.
The video shows you using 2 teaspoons yeast. this recipe says 1/2 tsp that is a huge difference.
half tsp rise overnight or 10 hours. 2 tsp quick rise 1 – 2 hours. It is in the notes and in the video you may have missed those instructions. I am making the quick rise as I type this message.