No-Knead Bread in a Dutch Oven: The Easiest, Most Delicious Loaf Ever!

You know that feeling when you pull a golden, crusty loaf of bread out of the oven and it smells like heaven? Well, imagine if I told you that you could make that magic happen without kneading a single thing. Yup, you read that right—no kneading. I’m talking about no-knead bread made in a Dutch oven. It’s one of the easiest ways to get a bakery-worthy loaf at home and trust me, you’ll be hooked after your first bite!

This recipe is so simple, you won’t believe it. All you need is a few pantry staples, a little patience, and a Dutch oven. Let’s dive in, shall we?

Why Dutch Oven Bread? 

First off, let’s talk about why the Dutch oven is the MVP here. When you bake bread in a Dutch oven, it creates a mini oven effect— trapping steam inside and giving you that glorious, crunchy crust with a soft, airy inside. It’s like having a professional bakery set up in your own kitchen.

Plus, the no-knead aspect means no intense workout for your arms. You mix, let it rise, shape it (with very minimal effort), and bake. That's it. No dough hooks, no kneading on a floured surface. Just pure, unadulterated bread bliss.

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No-Knead Bread

Yield: 12

Author: Jennifer Cartier

Prep time: 10 MinCook time: 45 MinInactive time: 18 HourTotal time: 18 H & 55 M

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Ingredients

• 3 cups all-purpose flour
• 1 ½ teaspoons salt
• ½ teaspoon instant yeast
• 1 ½ cups water (room temperature)
• A dash of olive oil (optional, for greasing)

Instructions

1. Mix the dough: In a large bowl, combine the flour, salt, and instant yeast. Stir it together until evenly mixed. Then add the water. Stir everything until you have a shaggy dough (it’ll be sticky, but that’s perfect!).
2. Let it rise: Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rise for about 12-18 hours at room temperature. I know it sounds like a long time, but this slow rise is what gives your bread that gorgeous, airy texture. Just set it and forget it—while you dream of fresh bread.
3. Shape the dough: Once your dough has risen and doubled in size (yay, magic!), turn it out onto a well-floured surface. Gently shape it into a rough ball by folding the dough’s edges inward toward the center, then flip it over. No need to knead, just gently coax it into shape.
4. Preheat your Dutch oven: While you’re shaping the dough, preheat your oven to 450°F (230°C), and place your empty Dutch oven with its lid on inside. You want it to be nice and hot when you add the dough (this helps with that perfect crispy crust!).
5. Transfer the dough: Once your Dutch oven is preheated, carefully remove it from the oven. Place a piece of parchment paper on your work surface and transfer your dough onto it. If you want to get fancy, you can score the top of the dough with a sharp knife or razor blade for a nice decorative touch (this helps the dough expand evenly as it bakes). Carefully lower the dough with the parchment paper into the hot Dutch oven.
6. Bake: Cover the Dutch oven with its lid and bake for 30 minutes. After 30 minutes, remove the lid and continue baking for another 10-15 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
7. Cool and slice: Let your bread cool on a wire rack for at least 30 minutes before slicing. I know it’s tempting to cut right into it, but trust me, the cooling time makes all the difference. It’ll set that perfect crumb and give you that irresistible texture.

Recommended Products

La Cuisine Enameled Cast Iron Covered Dutch Oven

Nutrition Facts

Calories

116

Fat

0 g

Sat. Fat

0 g

Carbs

24 g

Fiber

1 g

Net carbs

23 g

Sugar

0 g

Protein

3 g

Sodium

293 mg

Cholesterol

0 mg

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A Few Pro Tips for Bread Success 

• Flour type: All-purpose flour works perfectly for this recipe, but you can experiment with bread flour if you want a chewier texture.

• Yeast: Instant yeast is ideal here since it doesn’t require proofing, but you can also use active dry yeast. Just make sure to dissolve it in water before mixing it in!

• Flavour add-ins: Want to get fancy? Try adding herbs (like rosemary or thyme) or a sprinkle of cheese to the dough before the first rise. You can also add a handful of olives or even a cup of roasted garlic. The possibilities are endless!

• Don’t stress the time: If you’re in a rush, you can reduce the rise time, but keep in mind that the longer you let it rise, the more flavour the bread will develop. 12 hours is the sweet spot for that perfect balance of flavour and texture.

• Storage: This bread is best enjoyed within the first couple of days, but it’ll stay fresh wrapped in a clean kitchen towel for about 3 days. For longer storage, slice it up and freeze it—then just toast it up whenever you need a slice of happiness.

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Why You’ll Love This Recipe

• It’s foolproof: No need for special equipment or experience—just mix, rise, and bake. Even if you’ve never made bread before, you’ll be amazed at how easy this is.

• It’s hands-off: You do the tiniest bit of work, and then you let time do its thing. No constant attention, no tricky techniques.

• It tastes AMAZING: Seriously. It’s warm, rustic, and has that bakery-level crust with a soft, chewy center. There’s nothing quite like pulling a homemade loaf of bread out of the oven and slicing into it fresh.

• The smell: Oh, the smell. It’s like the kitchen is saying, “Come here and take a bite, you know you want to.” And, trust me, you will.

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The Best Part? Eating It! 

There’s nothing like warm homemade bread. Serve this no-knead bread with butter, olive oil, or your favourite dip. You can pair it with soups, and salads, or just eat it straight-up with a little sea salt. Whatever you do, you’ll be left with the best homemade bread experience.

So, go ahead and give this easy, no-knead Dutch oven bread a try. I promise you, your kitchen will smell so good, and your taste buds will thank you!

Happy baking! 

What’s your favourite way to enjoy homemade bread? Let me know in the comments below!