No Knead Dutch Oven Bread Recipe

Photo of the interior of dutch oven bread, with the loaf cut in half.

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No Knead Dutch Oven Bread Recipe

This No-Knead Dutch Oven Bread recipe makes THE best bread I've ever had. Crusty, tender inside, and anyone who can stir can make it. This recipe makes 3 loaves. You can bake 1 loaf and store remaining dough in the fridge for up to 2 weeks.

Prep Time5

Cook Time40

Course: Side Dish

Cuisine: American

Keyword: Dutch Oven Bread, no knead bread recipe, no knead dutch oven bread

Servings: loaves

Author: Jennifer Pallian BSc, RD

Ingredients

6 ⅓ cups all purpose flour
½ cup whole wheat flour
1 tbsp yeast
1 tbsp kosher salt
3 cups warm water

US Customary - Metric

Instructions

In a large bowl, combine all-purpose flour, whole wheat flour, yeast, and kosher salt.
Stir in warm water until fully mixed, forming a sticky dough.
Cover the bowl loosely and let the dough rise in a warm place for 2 hours. If not baking immediately, cover and refrigerate the dough.
When ready to bake, line a pie plate (or medium bowl) with parchment paper. This will help the dough hold its shape while it rises.
Dust the dough surface with flour and cut off a piece (about 1/3 of the dough) with a serrated knife or kitchen scissors to make 1 loaf of bread.
*The recipe makes 3 loaves. You can refrigerate remaining dough for up to 2 weeks and bake as desired.
It's a very sticky dough, so wet your hands to prevent it sticking to them.
Shape the dough by stretching the surface and tucking it underneath to create a smooth top.
Place the shaped dough in the parchment paper-lined dish. Let it rest in a warm place for 60-90 minutes.
In the final 30 minutes before baking, preheat the oven to 450°F with a Dutch oven inside.
Once preheated, carefully transfer the dough, along with the parchment paper, into the hot Dutch oven.
Dust the top of the dough with flour then slash a few times with a serrated knife before placing the lid on (with oven mitts!). This allows the bread to expand evenly during baking.
Bake with lid on for 30 minutes.
Remove the lid and bake for an additional 10-20 minutes, until the crust is well-browned and the bread reaches at least 190ºF internal temperature (or sounds hollow when tapped).

Video

Notes

HANDLING DOUGH: The dough will be quite wet and sticky, requiring careful handling. I always wet my hands to avoid it sticking to my fingers while shaping a dough ball.

NO DUTCH OVEN? You can use a cast iron skillet instead, and skip the covering step.

YIELD: The recipe yields 3 large loaves of bread.

NUTRITION: The nutrition values were calculated based on 1/8th of a loaf of bread. So a nice big slice!

FLOUR: If you don't have whole wheat flour, you can substitute with more all-purpose flour.

DOUGH STORAGE: The dough can last up to 14 days in the refrigerator, allowing you to bake fresh bread whenever you like. The flavor develops over time, so the bread baked later in that period may have a more complex taste.

COOLING: Let the bread cool completely on a wire rack before slicing to ensure the crumb sets properly. Cut into it while it's still hot and the texture can be gummy.

BREAD STORAGE: Store leftover bread in a paper bag at room temperature for up to 2 days, or freeze for longer storage. Don't refrigerate it (that makes bread stale faster!)

Nutrition