No Knead Bread (Dutch Oven Bread)
This No Knead Bread (Dutch Oven Bread) is my favourite go to bread recipe! It’s incredibly easy to make, with a beautiful golden crust. It’s soft and fluffy on the inside and tastes ridiculously delicious. It only takes 2 hours to rise and requires no special ingredients!
If you’ve ever wanted to bake bread and thought it would be too hard or complicated: friends, I’m here to tell you that making bread is incredibly easy. So easy, you don’t need to knead it. That’s where No Knead Bread, or Dutch Oven Bread, comes in. Crusty fancy looking bread with a soft and fluffy inside that’s just begging to be torn into chunks or slices, heavily buttered, and dipped into your favourite soups and stews.
As someone who has always loved baking and has been baking for over 10 years now, I get it. Sometimes you want an easier recipe. That’s why I’m such a huge fan of mug cakes, actually. While I love a recipe that’s low and slow and gets you really involved, I also love (and love more) an easy, foolproof, forgiving recipe such as this No Knead Bread. If you’ve never baked bread in your life, I guarantee you can make this bread.
What Is No-Knead Bread?
No-knead bread was pioneered by bread baker Jim Lahey (you can see the post here) about 10 years ago when Mark Bittman published the recipe in the New York Times. It’s basically the simplest bread recipe possible. You mix all the ingredients until just mixed, cover it, then let it rise. That’s it.
The yeast works it’s magic, then you bake it in a Dutch oven! You can get artisan style bread with little to no work. You can allow the bread to rise fully overnight, or in just a few hours. As someone who loves bread as quick as possible, we’re making the faster version today. I’ll definitely do the long version very soon, too.
My recipe is a variation of the original. It uses more flour, more liquid to balance it out, and more yeast to compensate for the shorter rise time. And it’s perfect.
No Knead Bread Ingredients
The ingredients in this recipe are so simple, but crucial.
- instant yeast – You want to ensure you’re using instant yeast here since it doesn’t need to proof separately, and can just be mixed into the dry ingredients Always check to ensure that your yeast is fresh before you start (I’ll show you how to below).
- warm water – since we’re speeding up the rise time of this recipe, you want to use warm/hot water instead of room temperature water. This means that instead of rising for 8 to 24 hours, we’re only rising for 2 hours. You don’t want your water to be hotter than 120°F else you’ll kill your yeast. Just test the heat before. If you don’t have a food or candy thermometer, use touch. You don’t ever want boiling water, you want water that’s pretty warm to touch.
- flour – I use all-purpose sifted flour for this recipe. If you have bread flour, go ahead. I know some people who use half whole wheat and half white and that also works.
- maple syrup, agave, or granulated sugar – a little bit of sugar in the recipe feeds the yeast and helps with the rising process of the bread. It won’t make it taste sweet.
- sea salt – I use sea salt, and salt helps to boost/enhance flavour in this bread. If you’re using table salt, you’ll want to cut back since it has finer granules and might be too much, probably to 1 teaspoon.
- olive oil – this is optional, but I love adding 1 teaspoon of olive oil into my bread because it creates an extra beautiful crust, while helping with the moisture inside the bread. That means you can leave it out for a few days before it begins to get stale!
How To Make
I go into much more detail in the recipe, but here’s the long and short of it:
- mix the dry ingredients together. You want to thoroughly combine them. Then, create a well, and add in the wet ingredients.
- Stir with a spatula to combine until you get a shaggy dough (like in the photos). Fold over into a ball and cover and let it rise on your counter.
- The dough will double in size (mine sometimes triples!) with beautiful bubbles on top. Pour the dough onto a well floured surface and then add some flour to your hands and the top. You want to fold it in on itself using a dough scraper. If you don’t have a dough scraper, you can use a large floured spatula or a large floured knife. You just want a surface that’s sturdy since the dough is so loose.
- Put the dough on your parchment, then your parchment into your preheated dutch oven. Cover, bake, remove cover, bake further, then you’re done!
- Let it cool as long as you can (what can I say, we all love warm bread right?) then tear or slice and enjoy! Slather some vegan butter on it and devour!
Key Steps for No-Knead Bread
- ensure your yeast is fresh. Your yeast is your (pun intended) bread and butter of this entire recipe, so it’s crucial that it’s fresh. You can test. You can test it by putting about a teaspoon of it into warm water (about 100°F). Stir to combine, and let it sit for about 5 minutes. It should foam or bubble slightly. You’re good to go!
- Be sure to let it rise for the full time! Just set a timer and leave it alone. If you play with it too much it’ll affect the rise.
- Ensure your dutch oven is preheated. I’ll remind you in the instructions, but I always just set a timer about 30 minutes before I know my dough is going to be done. This is the key to that stunning crust because it gets our home ovens to the temperature of bakery ovens. Feel free to preheat your dutch oven for up to 30 minutes at 450F or even longer.
- Use a kitchen scale. I can’t stress this enough – this is the single kitchen tool that’ll make you an incredible baker. All the patience, effort and hard work in the world doesn’t replace the precision of a scale. I never have to worry if I’m scooping enough flour or adding in too much water because I just follow my scale! Before your next baking project, I recommend ordering one. This is the scale I used for years.
- Don’t overthink it. Yes, the dough will be loose, but together enough to pick up and put on the parchment paper. Yes, it’ll work! You got this.
Recipes to enjoy No Knead Bread with
- Chickpea Tuna
- Lentil Soup
- A good ole Grilled Cheese Sandwich
- Coconut Curry Lentil Soup
- My Vegan Lentil Stew
Look how beautiful that crumb structure is! I hope you enjoy this recipe, friends, and send me photos!
Enjoy friends! If you make these No Knead Bread (Dutch Oven Bread), please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
No Knead Bread (Dutch Oven Bread)
This No Knead Bread (Dutch Oven Bread) is my favourite go to bread recipe! It's incredibly easy to make, with a beautiful golden crust. It's soft and fluffy on the inside and tastes ridiculously delicious. It only takes 2 hours to rise and requires no special ingredients!
Ingredients
- 4 ¾ cups all purpose flour + some extra for flouring, (570g)
- 2 ½ teaspoons instant yeast, (about 1 packet) (7g)
- 2 teaspoons sea salt, (12g)
- 2 cups very warm water (about 120°F/48°C), (472 ml)
- 2 teaspoons maple syrup, agave or granulated sugar, (13.5g)
- 1 teaspoon olive oil or any oil, (4.4g)
Instructions
- In a very large bowl, whisk the dry ingredients together until thoroughly combined. Create a well in the centre and add the warm water, maple syrup and the oil. Stir the water into the dry ingredients to form a dough. You want to stir until it’s all incorporated and the dough looks shaggy but mixed together, about 1 minute.
- Lightly grease the sides of the bowl, and turn the dough over in it to grease the dough. Cover with greased plastic wrap, an alternative wrap or light kitchen towel and let it rise on your counter for 2 to 3 hours. If your kitchen is cold, place it in your oven with the oven light turned ON and the oven OFF for a warm, draft free area for it to rise. The dough will double in size so be sure to use a bowl tall enough to manage this rise.
- In the last 30-40 minutes of rising, place your Dutch oven in the oven and preheat at 450℉/230°C. You want to add your Dutch before preheating so it preheats with the oven (this will ensure it doesn’t crack).
- After two hours, the dough should have bubbles on the top. Flour a surface with at least 1 tablespoon flour spread out, then pour the risen dough onto it. Sprinkle another ½ tablespoon of flour onto the top of the dough and flour your dough scraper/knife/large spatula.
- Using your dough scraper or large knife or spatula, fold the dough on top of itself. Do this by pulling the outer edges up and onto the centre. Rotate the dough and do it a few more times, about 6 to 12 times. You want the dough to feel a bit tighter and to start forming a shape. Feel free to lightly sprinkle more flour during this process. It should take you less than a minute.
- Scoop the dough and place onto a piece of parchment paper. Using your hands, scoop/shape it into a circle.
- When the oven is preheated, remove the dutch oven carefully with oven mitts. Take the lid off and place the dough (on the parchment paper) into the Dutch oven. Place lid back on (remember it’s hot!!) and place it all back into the oven.
- Bake for 45 minutes. After that time, open the oven, carefully remove the lid and continue to bake for an additional 15 to 20 minutes until the crust is at your desired level. If you're using a gas oven/convection oven, only do it for 5 to 10 minutes so the bottom and tips don't burn. I love mine golden brown.
- Remove from the oven, and set down. Lift up the edges of the parchment to transfer the bread to a wire cooling rack. If you want to test it for doneness, you can turn it over and lightly tap on the bottom. It should sound hollow.
- Completely cool, then slice, serve and enjoy! If you can't wait, cool it for at least 30 minutes!
Notes
Dutch Oven Options
This is the dutch oven I use - a white Le Creuset 5.5 QT Enameled Cast-Iron Round French (Dutch) Oven. It is my baby! I also absolutely adore the Lodge version which is a lot more afforable.
Calories: 143kcal, Carbohydrates: 30g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Sodium: 333mg, Potassium: 18mg, Fiber: 5g, Sugar: 2g, Calcium: 27mg, Iron: 2mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
My goodness! This was so delicious and easy. Thanks so much Jessica,
Hi Jodi,
So so happy you loved this recipe. Thank you for sharing.
Got this recipe from my daughter and I’m experimenting with sourdough starter. Great recipe.
Hi Marco,
So happy to hear that this recipe is working well for you! Appreciate you taking the time to share
Can this be made without a Dutch oven. I love bread but would prefer not having to buy a Dutch oven
Hi Phyllis,
Not to worry! In a pinch, you have a few options! The first is with a sheet pan: you’re going to want to do what I did with my pizza recipe, what I call the steam method. Add a baking dish/pan with boiling hot water in your oven under the shelf of the bread. This is similar to what the dutch oven is doing.
Shape your dough as best as possible on a parchment paper-lined baking sheet in the rack above it. Then bake! You want to work fast, so you want to shape etc first, then add in your pan with boiling hot water then close the door right away!
Alternatively I have seem some readers comment methods they have used, like a large oven-safe frying pan, with the above steam method, or a large (oven-safe) pot or pan with a solid lid.
Please make sure that all parts of the vessel you choose are, in fact, oven-safe! Not all cookware is.
I hope this helps!
Can you add ingredients to this dough before cooking, such as pieces of roasted garlic? Thank you, I can’t wait to try this recipe.
Hi Herald,
You bet—inclusions are always a fun thing to add. Just be sure not to use anything that is too moist, and keep the amount of inclusions moderate so as to not overwhelm the dough, impacting its ability to cook! Enjoy!
Mine turned out perfect. Did not need any second bake as it was beautifully golden brown!
Hi Lori,
So so happy to hear this! Thank you for taking the time to share.
I think I know the answer to my question but here goes: I use a one-to-one gluten free flour mix. It works great in your vegan waffles recipe. Any chance it would work in this recipe? Figuring you know more about bread science then me. The gf flour mix does have tapioca starch and Xanthum gum in it.
Hi Libby,
This recipe won’t work with gluten free flour, but not to worry. I have a few recipes that will work instead:
Gluten Free Sandwich Bread
Gluten Free Foccacia
and lastly,
Gluten Free Dinner Rolls
Happy baking!!
I used to make this recipe with regular flour. Today I made it using King Arthur GF Bread Flour. I used 2.5 cups plus 1 T water and 2-3 t of apple cider vinegar. Unfortunately, I didn’t accurately measure the vinegar. I let it raise 2 hours, and gave it 45 mins baking with cover on, 22 mins with cover off. Baked it in the bottom third of the oven. I am very pleased with the texture.
Hi Lynn,
So happy to hear that this worked out for you despite the vinegar measurement, and that it was a really nice texture for you!
I will keep tweaking it. I keep learning new things for gf baking, like adding the vinegar for a lighter texture.
Love that. It’s always going to be an evolution, which is the fun part!
Hi is it possible to proof the dough and bake the following day? If só, do I proof at room temp or fridge? Thanks!
Hi Andréa!
Great question — and yes it’s definitely possible. You’ll want to reduce the instant yeast to about ¾ teaspoon, and when you’re letting your dough rise, be sure to cover it with a plastic wrap or a shower cap or some sort of reusable wrap just to keep everything inside.
Let it rise overnight on the counter at room temperature for about 12-18 hours. Then proceed with the rest of the recipe.
So to recap – the only differences are to reduce the yeast to ¾ teaspoon and to let it rise overnight covered tightly for 12-18 hours at room temperature on the counter. I hope this helps so much! Enjoy your bread!
I’ve used this recipe three times now and I love it! It has always worked with no problems!
I was wondering if you know how I could make this one loaf into a couple bread bowls? Maybe just adjusting the baking time and temp? I’m not too good at figuring stuff like that out but I just love it so much and think it would be so yummy with soup in it!
Please please let me know if you know any tips!
Hi Mae!
While we haven’t tested making smaller loaves out of this, you could definitely give it a whirl. Be sure to reduce the cook time, and plae the smaller rolls on a lined baking sheet and a baking sheet in the rack in the oven underneath with boiling water to create a similar steam effect to the dutch oven. I would test about 20 mins to start and go from there, monitoring closely as it cooks.
If you’re looking for smaller bread recipes, you can take a peek at the Dinner Rolls and Garlic Parmesan Rolls.
Of all the no knead bread recipes I have tried, I like this one the best. I get consistently good results every time. I do like to replace one cup of white flour for wheat and I add 1/2 cup 7 seed mix before adding the water and oil.
Hi Jo Anne,
Thank you so much for sharing and I am thrilled to hear that you’re loving this one best. Sounds like a great modification as well!
how would this recipe vary when using regular (Non Instant) yeast?
Hi Lake Lady!
Great question. You can use regular active dry yeast in place of instant yeast, but there’s a small adjustment needed. Since active dry yeast takes a little longer to activate, you’ll want to use the same amount of yeast, but activate it first by dissolving it in the warm water + sugar from the recipe (not hot) and letting it sit for about 5–10 minutes until bubbly before mixing it with the other ingredients.
Then proceed with the recipe as written…no other changes needed. Just note that rise times may be slightly longer with active yeast, so be sure to go by dough texture and volume rather than the clock!
Hope this helps and happy baking!