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This No Knead Artisan Dutch Oven Bread delivers a golden, crackly crust with a soft and airy center—all without the hassle of kneading. Made with just a few simple ingredients and baked in a Dutch oven for that bakery-style finish, it’s the perfect recipe for beginner and seasoned bakers alike. Whether you’re serving it with soup, slicing it for sandwiches, or enjoying it warm with butter, this rustic loaf is a must-try!
See the quick process video below!
No Knead Breads seem to be all the rage, right now and I have to say…I’m hooked. It’s just so hearty and delicious and EASY. Honestly! This Dutch Oven version makes a super crusty loaf that we love.
You can see a few more of my No Knead Bread recipes below. More to come in the future!
- No Knead Rosemary Bread
- No Knead Honey Oat and Seed Bread
- No Knead Cheese and Herb Bread
- No Knead Cinnamon Raisin Bread with Whipped Maple Butter
Ingredients
- 3 C bread flour
- 2 tsp yeast (instant or active dry)
- 1 tsp salt
- 1 1/2 tsp sugar
- 1 1/2- 2 C hot water
Instructions
- Take a butter knife and use it to toss your flour around a bit, before you measure it. This will fluff it up a bit, making your loaf not quite so heavy.
- Grab a large bowl and add your flour, yest, salt and sugar. Toss it around to combine.
- Pour 1 1/2 C of the hot water into the bowl and stir to combine. You don't want the loaf to be too dry. Add a bit more water, until the dough is nice and sticky and looks like a shaggy ball.
- Cover and allow the dough to rise for 1 hour, or until doubled in size.
- When the dough has risen for about 45 minutes, place your 4-6 quart Dutch oven (with the lid on) into your oven and preheat it to 450 degrees.
- When the hour rising time is over, spray a rubber dough scraper (or rubber spatula) with cooking spray and use it to fold the dough over itself, 10-12 times. I like to just leave it in the bowl while I do this. The dough will deflate a bit and build up a bit of a stretch. It will still be sticky, but that's ok. It will make for a super soft crumb. (See the short video above).
- Grab a 9 inch pie plat and lay a big piece of parchment paper over the top of it (it should drape over the sides a bit). The paper will work as a kind of "basket" for the dough. Use the rubber dough scraper to lift up the loaf and place it onto the paper. Don't be worried if the paper sticks to the dough. We are going to use it as a way to transfer to dough to the Dutch oven. Once the dough has baked, it will un-attach itself from the paper. Like a magic trick, everyone. 🙂 You'll be so proud.
- When the dough has rested in the bowl for about 15 minutes, and has puffed up again, use the paper to lift the dough up and out of the bowl and into the hot Dutch oven. Cover it with the lid, close the oven and bake for 30 minutes.
- Remove the lid from the Dutch oven, slip the parchment paper out from underneath the loaf and bake for an additional 15 minutes, or until a thermometer reads 200-205 degrees.
- Carefully place the baked loaf on a wire rack to cool. It will retain its lovely crusty shape if you let it cool for 30-60 minutes. If you can't wait to cut into it, I certainly won't tell anyone. 🙂
Hope you love it, friends. Enjoy!
Recipe adapted from Jenny Can Cook
