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NO KNEAD DUTCH OVEN BREAD

No Knead Dutch Oven Bread – No kneading required for this easy 4 ingredient artisan bread with only 5 minutes hands on, this fail-proof recipe bakes into a flavorful, rustic homemade bread.

fresh baked no knead bread in a dutch oven just pulled from the oven

There are some beautiful breads that have come from this simple, no knead recipe across the web. Rustic with the wonderful characteristics of the breads in great bakery houses, made right in your very own kitchen. And it’s just about foolproof too – anyone can make yeast bread!

What Is No Knead Bread

No knead bread is made with flour, yeast, water and salt, and does not require any kneading of the dough at all. You simply mix the dough quickly, cover, and let rest overnight. When ready, shape into a ball, place in the preheated dutch oven and bake in a very hot oven. It’s the absolute simplest bread ever, only requiring 5 minutes hands on, and results in a wonderful crusty bread with a tender, chewy center!

I’ve done another 4 ingredient, Artisan Bread, which requires only 2 hours of rise time, and is not baked in a Dutch oven. This No Knead Bread is a long rise version, taking 12 – 18 hours. The longer rise time results in the most flavorful bread ever as it gives the flavors a chance to develop, greatly enhancing the flavor. And using the covered dutch oven to bake it in will steam the bread, creating an extra crispy crust.

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!

Can I Make No Knead Bread Gluten Free?

Yes, you can use gluten-free all purpose flour with good results. Bread will form hard crust, center is nice, but it will taste different and may not rise as much.

ingredients for no knead bread, dough has been mixed

How To Make No Knead 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
  • 1/4 teaspoon instant yeast
  • 1 teaspoon salt
  • 1 and 1/2 cups + 2 tablespoons water

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), this is just right!
no knead bread dough has rested and risen, and shaped into a ball

Let dough rise

  • Cover the bowl tightly with saran wrap and place on the counter, away from drafts, and preferably with 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. Dough will be tacky, but should peel away from the bowl fairly easily.
  • Add a little flour to your hands and top of dough, and fold it over on 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.
bread has rested, been scored and placed into a dutch oven

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), 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 Dutch oven, cover and bake for 30 minutes. Remove lid and bake 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.

Serving Suggestions

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 few other ideas to pair with your loaf:

If you try this vegan yeast 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

A simple homemade bread, no kneading and only 4 ingredients, that’s absolutely easy to make and so delicious!  Recipe adapted from The New York Times. Takes about 5 minutes to prep, plus 14 to 20 hours rising.

  • Author: Julie | The Simple Veganista
  • 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

Ingredients

Units Scale
  • 3 cups all-purpose or bread flour, more for dusting
  • 1/4 teaspoon instant yeast
  • 1 teaspoons salt
  • 1 5/8 cups water (1 and 1/2 cups + 2 tablespoons)

Instructions

Mix: In a large bowl combine flour, yeast and salt. Add the water, and stir until blended; 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 and let rise for 30 minutes – 2 hours. 

Bake: At least a 30 minutes before 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. When ready, carefully remove the pot, uncover, lift the edges of the parchment paper with dough and placed it straight in the pot. Cover with lid, place back in the oven and bake 30 minutes. Remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Once done, carefully pull bread up using the edges of the parchment paper, let cook on wire rack.

Makes one 1 1/2 pound loaf

Notes

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!

Can I Make No Knead Bread Gluten Free? Yes, you can use gluten-free all purpose flour with good results. Bread will form hard crust, 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 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 RiseI 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: no knead bread

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15 Comments

  1. HEATHER CADWALLADER says:

    My Dutch oven is 2.75 at. Could I split the dough after rising and make 2 loaves?

    1. Julie | The Simple Veganista says:

      Yes, halving the dough or recipe should work just fine baking in a smaller pot! I used a 6 qt for whole loaf in the photos and there was still plenty of room around the edges once baked. If prepping the whole recipe, you can refrigerate the other half for later if you don’t plan on making both loaves. Would love to know how it goes, it’s super helpful to others as well. Enjoy!

  2. David Rivera says:

    If I don’t have a dutch oven or an oven-safe pot what would be another alternative baking container for the bread? At the moment I cannot afford a dutch oven

    1. Julie | The Simple Veganista says:

      Yes, you can still make this no knead bread in any oven safe pot or pan (cast iron, enamel, Pyrex or ceramic), at least 5 quarts, with a fitted lid! You can check out my no knead Artisan Bread which where you can use a skillet. Do let us know how it goes for you or if you have any other questions!

  3. We followed to a T… our dough was completely liquid after 12 hours…

    1. Julie | The Simple Veganista says:

      Sorry you’re having trouble! It could be the yeast was expired or the temperature was not warm enough in the room for it to rise. Maybe you can shape it and try baking it anyway, or move it to warmer spot for another 6 hours or so and see it if rises.

  4. Miranda Bond says:

    I made this and it turned out flat. I let it rise for 18 hours and it did rise significantly, but it seemed to deflate after I shaped it and it never recovered. Does anyone have any suggestions? I did use the right yeast and make sure the water was not too hot or cold.

    1. Julie | The Simple Veganista says:

      Hmm, sometimes it just may not work. Maybe it’s a bit too cool in the room. If you have a microwave above your oven, try turning on the over overhead light and place the dough in the microwave, where it should do better with the warmth from the light beneath. Honestly, I think you’ll be just fine! In fact, you will end up with a nice holey interior, unless you’re preferring a denser bread. I would say go ahead and bake it! Do let us know how it goes, I think you’ll be pleasantly surprised!

    2. Third time’s a charm! The first time I made this bread, I went right by the recipe. It was super sticky, no rise, looked like a thick pita. Then I realized I didn’t proof my yeast. I made it a second time but changed it up with 2.5 cups all purpose flour (Bob’s Red Mill unbleached) and 1/4 cup flaxseed meal and 1/4 cup whole wheat flour (Bob’s) AND proofed my yeast in warm water for 5-10mins until a nice bloom. BUT I forgot to cut in slits. Taste was good and the dough was very bubbly which was good. THIRD TIME, did same as above, long 12 hour rise, 45 min rest, AND I CUT IN SLITS…now is finishing up baking and the rise is beautiful. Remember people, proof the yeast, cut slits in the dough for the dough to breathe and rise!! LOL. Thought this recipe was a bust until I paid closer attention to what I was doing! Very easy recipe, thanks!

  5. I’d love to try these. My house gets quite cool overnight 55 deg F. Will this still work?

    1. Julie | The Simple Veganista says:

      Hi Robin, you will be just fine with cool temps, it just may need the full 18 hours to rise. I would place it in the oven or microwave overnight so it’s in an enclosed placed without any drafts. Please do let us know how it goes!

  6. Hello! I couldn’t find instant yeast at my local stores, but did find fast rise yeast (Hodgson Mill). Do you think this will work ok for a bread with a long rise such as this? Thank you!

    1. Julie | The Simple Veganista says:

      Hi Bee, you can definitely use the fast rise yeast in this long rise recipe. Use the same 1/4 teaspoon called for and do everything the same. It will be just as wonderful, the long rise is what really makes the bread flavorful, and really both rapid and active yeast will work! Do let me know how it goes, so we can document here for others. Enjoy!

      If you’d like to read more, I enjoyed reading The Fresh Loaf forum discussion on Yeast: Dry vs. Rapid Rise

  7. Could you make this with wjolemeal flour?

  8. No knead bread? That’s so cool! I’ve only made bread once before, and since the seal on the oven door had gone it was DISASTROUS (that’s my excuse, and I’m sticking with it). I’ve moved house (and oven) since then though, so I’ll have give this a go!

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