Introduction
No-Knead Bread, often referred to as Dutch Oven Bread, is one of the most rewarding bread recipes you can make at home with minimal effort. I remember the first time I tried this method, I was genuinely surprised by how little work was involved compared to traditional bread baking. There is no kneading, no complicated shaping, and no special equipment beyond a sturdy Dutch oven. Yet the result is a loaf with a crisp, crackly crust and a soft, airy interior that rivals bakery bread. The long resting time allows the dough to develop flavor naturally, giving it depth without extra steps. I have made this bread countless times, sometimes adding seeds or herbs, and it always turns out beautifully. Whether you are new to bread baking or simply want a reliable recipe that delivers consistent results, this no-knead bread is a must-have in your kitchen.
Why You’ll Love This Recipe
This recipe requires minimal hands-on time, uses simple pantry ingredients, and produces bakery-quality bread. The Dutch oven creates steam during baking, resulting in a perfectly crisp crust and tender crumb. It is forgiving, versatile, and ideal for beginners.
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No-Knead Bread / Dutch Oven Bread – Artisan-Style Bread Made Easy
- Total Time: 13 hours
- Yield: 1 loaf
- Diet: Vegetarian
Description
A simple no-knead Dutch oven bread with a crisp golden crust and soft, airy interior, made with minimal ingredients and no kneading required.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant or active dry yeast
- 1 1/2 cups warm water
Instructions
- In a large bowl, mix flour, salt, and yeast.
- Add warm water and stir until a sticky dough forms.
- Cover the bowl with plastic wrap or a towel and let rise at room temperature for 12–18 hours.
- Preheat the oven to 230°C (450°F) with a Dutch oven inside for 30 minutes.
- Turn the dough out onto floured parchment paper and shape gently into a round loaf.
- Carefully place the dough (with parchment) into the hot Dutch oven.
- Cover and bake for 30 minutes.
- Remove the lid and bake for an additional 10–15 minutes until deeply golden.
- Remove bread and cool on a wire rack before slicing.
Notes
- The dough will be sticky—avoid adding extra flour.
- Long fermentation improves flavor and texture.
- Let bread cool completely to set the crumb.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: European
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Flour
All-purpose flour works perfectly for this recipe, creating a balanced texture with a soft interior and sturdy crust.
Yeast
Instant or active dry yeast helps the dough rise slowly, developing flavor over time without kneading.
Salt
Salt enhances the overall flavor and strengthens the dough structure.
Water
Water hydrates the flour and activates the yeast. Lukewarm water works best to encourage fermentation.
Directions
In a large bowl, combine flour, yeast, and salt, stirring until evenly mixed. Add the water and stir until a shaggy, sticky dough forms. There is no need to knead; simply ensure all the flour is moistened. Cover the bowl and let the dough rest at room temperature for 12 to 18 hours. During this time, the dough will rise and develop bubbles on the surface.
When ready to bake, preheat the oven with the Dutch oven inside until very hot. Turn the dough out onto a lightly floured surface and gently shape it into a round loaf. Place the dough onto parchment paper and carefully transfer it into the hot Dutch oven. Cover with the lid and bake until the bread has risen and set. Remove the lid and continue baking until the crust is deeply golden. Allow the bread to cool before slicing.
Equipment needed
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe yields one round loaf, serving about eight slices. Preparation takes roughly 5 minutes, resting time is 12 to 18 hours, and baking time is approximately 45 minutes.
Storage/reheating
Store bread at room temperature in a paper bag or loosely wrapped for up to two days. For longer storage, slice and freeze. Reheat slices in the oven to restore crispness.
Variations and Customizations
This no-knead bread is easy to customize. You can add herbs like rosemary or thyme for savory flavor, or mix in seeds such as sesame or sunflower for texture. Whole wheat flour can replace part of the all-purpose flour for a heartier loaf, though additional water may be needed. For a rustic touch, dust the loaf with flour before baking. You can also shape the dough into smaller loaves or rolls, adjusting baking time accordingly. This bread pairs beautifully with soups, stews, and spreads.
Nutrition and Dietary Info
No-Knead Bread is made with simple ingredients and contains no added fats or sugars. It provides carbohydrates for energy and can fit well into a balanced diet.
Expert Tips & Customizations
Dough Hydration
A sticky dough is normal and necessary for an airy crumb.
Long Rest
Do not rush the resting time, as flavor develops during fermentation.
Dutch Oven Heat
Preheating the Dutch oven is key for oven spring.
Cooling Time
Allow the bread to cool fully before slicing to set the crumb.
FAQs
Why is my dough so sticky?
No-knead dough is meant to be sticky for proper texture.
Can I shorten the resting time?
Longer resting yields better flavor and structure.
What if I do not have a Dutch oven?
A heavy oven-safe pot with a lid can work as an alternative.
Can I use whole wheat flour?
Yes, substitute partially and increase water slightly.
Is this bread beginner-friendly?
Yes, it is ideal for first-time bread bakers.
Can I add toppings?
Seeds or herbs can be added before baking.
Why is my crust too hard?
Reduce uncovered baking time slightly.
Can I double the recipe?
Yes, but bake loaves separately for best results.
Does this bread need sugar?
No, yeast ferments naturally without added sugar.
Can I make this gluten-free?
A gluten-free flour blend designed for yeast baking is required.
Conclusion
No-Knead Bread / Dutch Oven Bread is a simple yet impressive recipe that proves homemade bread does not have to be complicated. With minimal effort and maximum reward, this loaf delivers artisan-quality results that you will want to bake again and again.
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