No Knead Dutch Oven Bread is easy to make with 4 ingredients and overnight (12 – 18 hour) rise time. Thanks to the long-rise, this fail-proof recipe bakes into an incredibly flavorful homemade bread with an open crumb and golden crust!
I’ve made beautiful loaves of bread with this easy no knead bread recipe using a dutch oven, recreating the scrumptious bread made in great bakery houses right in my kitchen.
And it’s just about foolproof – proving that anyone can make yeast bread!
What Is No Knead Dutch Oven Bread?
No knead Dutch Oven Bread is made with flour, yeast, water, and salt. You quickly mix the ingredients, cover, and let rest overnight (12 – 18 hours). When ready, shape dough into a ball, place in a preheated dutch oven and bake in a very hot oven. With no kneading involved, it’s the absolute simplest recipe and results in a delicious crusty bread with a golden crust and tender center with an open crumb!
I’ve done another no knead Artisan Bread, which requires only 2 hours of rise time and is baked in a skillet. This Dutch Oven No Knead Bread is a long-rise version. The longer rise time results in the MOST FLAVORFUL bread because it gives the flavors a chance to develop – greatly enhancing the flavor. And using the covered dutch oven will steam the bread during baking, creating an extra crispy crust!
What If I don’t have a Dutch oven?
No worries! You can still make no knead dutch oven bread in any 5 – 8 qt. oven-safe pot or pan (cast iron, enamel, Pyrex, or ceramic) with a fitted lid.
Can I Make No Knead Dutch Oven Bread Gluten Free?
Yes, you can make any artisan, no knead, dutch oven bread gluten free by using a 1-to-1 gluten-free all-purpose flour that contains xanthan gum. If it doesn’t contain xanthan gum, add 3/4 teaspoons for this recipe. No other changes are needed! Just note that it will have a slightly different taste and may not rise as much.
How To Make Dutch Oven Bread
Here’s a look at the ingredients and steps with photos for reference. (Note, the full printable recipe card is below.)
Ingredients You’ll Need
- 3 cups flour – We’ve made this dutch oven bread using spelt, whole wheat, all-purpose, and bread flour. Most of the time, we use a combination of bread flour and spelt.
- 1/4 teaspoon instant yeast – Since instant and dry yeast is interchangeable, you can easily substitute instant yeast 1-1 for any active dry yeast.
- 1 teaspoon salt – Use sea salt or our favorite, pink Himalayan sea salt, which contains beneficial minerals and trace elements.
- 1 and 1/2 cups + 2 tablespoons water – Water should be at room temperature.
Make the dough
- Add the flour, salt, and yeast to an extra large mixing bowl, and mix well (*be sure to use a large enough bowl since the dough will expand and bloom, doubling in size as it rises).
- Add the water and quickly mix to combine – using your fingers is fine, or a wooden spoon. The trick here is to mix just until there are no streaks of flour, 30 seconds or so is all it takes, no kneading. Dough may be shaggy looking (above right), but this is just right!
Let dough rise
- Cover the bowl tightly with saran wrap and place it on the counter, away from drafts, and preferably at a room temperature of 70 degrees F.
- Let dough rest, undisturbed, for at least 12 hours and up to 18. When done rising, the dough will have doubled in size and have a plump, bubbly texture (shown above left).
Shape the dough
- Lightly flour a flat working surface. Tilt the bowl on its side, and using a rubber spatula, scrape the dough onto the floured surface. The dough will be tacky but should peel away from the bowl fairly easily.
- Add a little flour to your hands and top of the dough, fold it over onto itself once or twice, then gently shape the dough into a ball.
- Transfer dough to a piece of parchment paper, cover loosely with a smooth cotton towel and let rest for 30 minutes – 2 hours.
Heat the oven
- We want the oven to get nice and hot! Turn the oven to 450 degrees F, and place a Dutch oven with the lid on in the center of the oven. If you don’t have a Dutch oven, a stock pot, or other 6 qt. oven-safe pan or pot will do just fine.
- Let the oven preheat for at least 30 minutes.
Bake the dough
- Place dough on parchment paper, if you haven’t done this already, using a sharp knife, slice an X or zigzag, cutting 1/4 inch deep (this is optional), and sprinkle with a few seeds if you have some on hand (shown above left). I added sesame and poppy seeds to the top.
- Grab the parchment paper ends and place the dough in a Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10 – 15 minutes to allow the top to turn golden brown.
And that’s it, with only 4 ingredients and simple to put together, making vegan yeast bread at home will be a pleasure!
See it in action!
If you’d like to watch this no knead bread being made in action, check out this Youtube video with Mark Bittman & Jim Lahey – takes 5 minutes to watch and is super helpful!
Adjusting Cups To Grams
For those baking using weight instead of cups, here is a handy guide King Arthur’s Ingredient Weight Chart. Simply use the search filter to find the flour you are using.
This no knead has a nice textured crumb with a wonderful crusty shell and is so good straight from the oven as is. Here are a few other ideas to pair with your loaf:
- Dip it: Dipping it in extra virgin olive oil and balsamic vinegar or smearing it with a little vegan butter wouldn’t be so bad either!
- Pasta: It’s great for swiping up every last bit of sauce in this Spinach and Ricotta Vegan Stuffed Shells or Eggplant Puttanesca.
- Soup: Of course, soups are almost always better with a chunk of bread! Soak up the juices from this Tomato Basil Soup, Lemon Chickpea Orzo Soup, or Potato, Leek and White Bean Soup.
- Jam: For breakfast, toast up a slice and top with this Triple Berry Chia Seed Jam and/or Homemade Almond Butter!
If you try this dutch oven bread recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
NO KNEAD DUTCH OVEN BREAD: LONG RISE
Making no knead Dutch Oven Bread is SO easy, requiring only 4 ingredients, with virtually no hands-on, and a long rise time for flavorful fresh from the oven homemade bread!
- Prep Time: 12 – 18 hours
- Total Time: 12 – 18 hours
- Yield: Makes 1 loaf, serves 8 – 10 1x
- Category: Bread
- Method: bake
- Cuisine: American
- Diet: Vegan
- 3 cups flour (all-purpose or bread), + more for dusting
- 1/4 teaspoon instant yeast
- 1 teaspoon salt
- 1 5/8 cups water (1 and 1/2 cups + 2 tablespoons)
Mix: In a large bowl, combine flour, yeast, and salt. Add the water, and stir until blended; the dough will be shaggy and sticky.
1st Rise: Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Shape: Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. The easy way is to tilt the bowl and use a rubber spatula to scrap down the sides, turning the dough out onto the floured surface. Sprinkle the dough with a little more flour and fold it over on itself once or twice. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
2nd Rise: Lightly sprinkle your parchment paper with flour, wheat bran, or cornmeal, and put dough seam side down, dust lightly. Cover with a smooth cotton towel or large round mixing bowl, and let rise for 30 minutes – 2 hours.
Preheat oven: At least 30 minutes before the dough is ready, heat oven to 450 degrees. Place a 6 to 8-quart heavy-covered pot (cast iron, enamel, Pyrex, or ceramic) in the oven so it heats up nice and hot.
Bake: When ready, carefully remove the pot, uncover, lift the edges of the parchment paper with dough, and place it straight in the pot. Cover with a lid, place back in the oven and bake for 20 – 30 minutes. Remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Once done, carefully pull the bread up using the edges of the parchment paper and let cool on a wire rack.
Makes one 1 1/2 pound loaf
What If I don’t have a Dutch oven? No worries, you can still make no knead bread in any oven safe pot or pan (cast iron, enamel, Pyrex or ceramic), at least 5 quarts, with a fitted lid will do great!
What if I don’t have instant yeast? No worries, you can safely substitute instant yeast 1-1 for any active dry yeast in this recipe.
Can I Make No Knead Bread Gluten Free? Yes, you can use 1-to-1 gluten-free all-purpose flour with good results. Bread will form hard crust, the center is nice, but it will taste different and may not rise as much.
To make pizza dough: Follow the steps to make the dough, if making the larger master recipe, use ¼ of the dough and shape it into a square or round pizza. Par-bake the dough for 7 – 10 minutes at 450 degrees F, carefully remove from oven, top with sauce and pizza topping, and bake for another 10 – 15 minutes.
Using Grams: For those baking using weight instead of cups, here is a handy guide King Arthur’s Ingredient Weight Chart. Simply use the search filter to find the flour you are using.
Here is my other recipe for Artisan Bread: Short Rise. I would suggest taking hints from both recipes and creating something unique and wonderful to suit your needs. Together these recipes will give you great fresh bread whenever you want. Here is an article from Huffington Post about the different uses of flours you may find helpful as well – Flour Guide: Which Types To Use For Baking
Keywords: dutch oven bread, no knead, overnight long rise