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No Knead Dutch Oven Bread

No-Knead Dutch Oven Bread is the perfect easy bread for new bakers. This simple vegan homemade bread recipe has a short ingredients list and doesn’t require a stand mixer.

a loaf of crusty bread in a teal dutch oven

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No-Knead Dutch Oven Bread is the perfect comfort food when you want homemade bread but have never actually made homemade bread before. It truly is that simple. Congrats…you’re about to be a bread baker!

What’s in this recipe?

  • Flour – a mixture of bread flour and whole wheat
  • Yeast – either rapid or active dry works!
  • Sea or table salt

Equipment Needed

Here’s How to Make It:

This recipe is broken down into three steps: the initial rise, second rise/rest, and baking. You’ll find a detailed and printable version of this at the bottom of the post.

Step one: the initial rise

Mix all the ingredients in a medium bowl. The dough shouldn’t be wet, but it will be shaggy and sticky. If it is too wet, add flour 1 tbsp at a time until the side of the bowl are mostly clean. Cover and allow to rise for 12-18 hours. The dough will be ready when it has tripled in size and is dotted with lots of air bubbles.

4 process steps showing how to mix no knead bread

If you’re pressed for time, you can let it rise in an Instant Pot fitted with a glass lid. Drizzle a bit of olive oil in the Instant Pot insert and add the dough. Press “Yogurt”, and adjust the time to 4 hours. 

Bread dough in an instant pot

Step two: second rise/rest

When the dough has tripled in size, sprinkle flour on a clean surface. Flour your hands and sprinkle a bit around the inside edges of the bowl. Grab the dough (it usually won’t come out in just one piece) from the bowl and place on top of the floured surface. Sprinkle a bit more flour on top of the dough and fold it over itself 1-2 times. Allow it to rest for 15 minutes.

Add a thin clean towel in a bowl and sprinkle liberally with flour. Flour the dough again until you can form it into a ball without it sticking to the counter. Place in the bowl and cover with the edges of the towel. Allow it to rest for 1 hour.

3 photos showing the second rise for making dutch oven bread

Step three: Baking

Fit the dutch oven with a piece of parchment paper. Place the lid on it and put it in the oven. Preheat to 450 degrees F. Once preheated, remove the lid of the dutch oven. Reduce the oven temp to 400 degrees F.

Gently tip the dough out of the bowl and into the dutch oven. Place the lid back on it and bake at 400 F for 30 minutes. Remove the lid after 30 minutes, and bake for an additional 15 minutes. Remove from the dutch oven immediately and allow it to fully cool on a baking rack. 

2 photos showing a dutch oven for bread baking

FYI, the dough is still unbaked in the right photo

Pro Tips/Recipe Notes

  • Do not attempt to cut into the bread until it has fully cooled.
  • This bread does not freeze well as it tends to get crumbly upon thawing.
  • Do not use waxed paper in place of the parchment – it will fuse to the bottom of the bread.

Variations

hands holding no knead bread in a teal dutch oven

All the cool people match their fitness trackers with their dutch ovens.

More Delicious Bread Recipes

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

no knead bread
Print
5 from 3 votes
No Knead Dutch Oven Bread
Prep Time
10 mins
Cook Time
40 mins
Rise Time
12 hrs
Total Time
12 hrs 50 mins
 

The perfect easy bread for new bakers.

Course: Side Dish
Cuisine: American
Keyword: no knead bread
Servings: 15 slices
Calories: 115 kcal
Ingredients
Instructions
  1. Mix all the ingredients in a medium bowl. The dough shouldn’t be wet, but it will be shaggy and sticky. If it is too wet, add flour 1 tbsp at a time until the side of the bowl are mostly clean.

  2. Cover and allow to rise for 12-18 hours. The dough will be ready when it has tripled in size and is dotted with lots of air bubbles.

  3. Flour a work surface and your hands. Sprinkle a bit of flour around the inside of the bowl, and remove the dough from the bowl.

  4. Sprinkle the dough with flour, and fold it over itself once or twice. Let it rest for about 15 minutes.

  5. Add a thin clean towel in a bowl and sprinkle liberally with flour. Flour the dough again until you can form it into a ball without it sticking to the counter. Place in the bowl and cover with the edges of the towel. Allow it to rest for 1 hour.

  6. At least 20 minutes before the dough is ready, preheat the oven to 450 degrees F. Place a sheet of parchment inside your dutch oven and put the lid on it. Place the dutch oven in the oven while it is preheating.

  7. Once preheated, remove the lid of the dutch oven. Reduce the oven temp to 400 degrees F.

  8. Gently tip the dough out of the bowl and into the dutch oven. Place the lid back on it and bake at 400 F for 30 minutes.

  9. Remove the lid after 30 minutes, and bake for an additional 15 minutes.

  10. Remove from the dutch oven immediately and allow it to fully cool on a baking rack. 

Recipe Notes

Courtesy of Mother Earth News, adaptations by me.

 

If you're pressed for time, you can let it rise in an Instant Pot fitted with a glass lid. Drizzle a bit of olive oil in the Instant Pot insert and add the dough. Press "Yogurt", and adjust the time to 4 hours. 

Nutrition Facts
No Knead Dutch Oven Bread
Amount Per Serving (1 slice)
Calories 115 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 233mg10%
Potassium 39mg1%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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19 comments on “No Knead Dutch Oven Bread”

  1. Does the Instant Pot method of rising give the same results as the12-18 hours? I never think the night before about making bread!

  2. I miss bread! My elimination diet revealed that I have a gluten sensitivity aka major gas, bloating & gastric unhappiness 🙁 Wonder if I could find a way to make this gluten free.

    • So I think what makes this bread rise over time is the gluten in the bread flour. I’m so sorry.

      Have you tried sourdough or soaked grain bread? Often times people who have gluten issues do better with sourdough and soaked grains.

      • Oh well, I’ve only baked real bread once so I’m not very seasoned in this department.

  3. This is my go to when I want to impress people. It never fails!