This No Knead Crusty Dutch Oven Bread is the easiest bread I have ever baked. Only four ingredients, and it turns out perfect every single time.
There is nothing better than the smell of fresh baked bread, is there? I was so happy how this crusty bread turned out, I was literally patting myself on the back! When my hubby came home from work that night, I held the dutch oven in my hot pad mittened hands and said “Welcome Home Honey, I baked you a fresh loaf of bread.” and batted my eyelashes. To this he smiled and said “You’re such a DORK!”
Somehow, we manage to make it work. 😉
^Love it?? PIN It!!^
I was making Chicken Linguine Carbonara and wanted to have some bread. I decided that it was time I made some of my own. I scrolled through my Pinterest Bread Recipes Board for inspiration, and there it was. The recipe claimed that it was so easy to make. Now mind you, I make all kinds of quick breads, but I am not much for baking with yeast. For some reason it intimidates the heck out of me. If that is how you are, you need to start here and TRY THIS!
What Do I Need for this No Knead Crusty Dutch Oven Bread?
- All Purpose Flour
- Yeast
- Salt
- Water
This bread calls for 4 ingredients. FOUR. How hard could it be? Plus, I had just gotten a new cast iron dutch oven, and I was anxious to try it out.
Mix up all purpose flour, yeast, salt and water. Place it in a covered bowl to rise on your counter for 12-18 hours.
Turn the dough out onto a floured surface. Dough will be sticky. Form it into a ball.
Place in preheated Dutch oven with lid. Cover and bake.
Isn’t it PERTY??
Slightly cool and serve warm with butter.
Looking for some other great recipes to try your hand at baking with yeast?
This dutch oven bread really is as easy it it seems, I promise. What little was left was gobbled up as toast the next morning. It makes sensational toast!
Just remember, you have to plan ahead. If you decide to have this bread for dinner tonight, it aint happenin.’ You need to give yourself like 18 hours to have this one. Trust me, though, it’s 100% worth the wait! Perfect for soup season and dunking, too!
Who’s ready to get to that recipe?? As always, let me know what you think of it, if you try it?
{No Knead} Crusty Dutch Oven Bread
This Crusty Dutch Oven Bread requires no kneading and only 4 ingredients!
Ingredients
- 3 cups all purpose flour
- 1¾ teaspoon salt
- ½ teaspoon active dry yeast
- 1½ cups water at room temperature
Instructions
In a big bowl mix together flour, salt and yeast. Add water to the bowl and using a rubber spatula mix it until it is all incorporated. Cover the bowl with plastic wrap and sit on your counter for 12 to 18 hours.
When ready to bake, preheat oven and your cast iron dutch oven to 450 F degrees. (your dutch oven needs to have a lid, preheat along with the oven)
Flour your work surface and your hands really well. With your floured hands gently remove the dough from the bowl and shape it into a ball.
Remove pot from oven when preheated, and remove the lid.
Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven.
Bake for 30 minutes with the lid on, then remove the lid and bake for another 15 to 20 minutes or until golden brown.
Remove from the oven and let cool.
Slice and enjoy!
Notes
recipe from Jo Cooks
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 114Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 310mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 3g
nutrition isn't guaranteed accurate.
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Pam Graham says
I would like to know. Do you grease the Dutch oven, or do you just pre heat and bake bread?
Michaela Kenkel says
Nope! You don’t even grease the pan, just plop it in the preheated dutch oven, cover and bake! 🙂
Mike B. says
I love baking bread, I’m on vacation in, Indonesia. …. Would this work in a slow cooker?
Michaela Kenkel says
Mike, I have no clue? I know there are recipes for bread in the slow cooker, but I don’t know how it would possible get golden brown? I am sorry I can’t give you more information. 🙁
ALLY says
I am sooooooooooo making this!! THANK YOU for this artistry and fab recipe!! I shared on my FB page and it’s like WOW viral! xo PS…I need 10+ stars!!
Michaela Kenkel says
Ally, thank you for sharing! I wish I would have made this bread a long time ago. IT makes super fantastic toast —and I see it accompanying many a bowl of soup in my future! 😉
Aunt Bee says
This looks phenomenal! I can’t wait to try it!
Anna Conti says
What if one doesn’t have dutch oven? Can we use something else?
Michaela Kenkel says
I have only ever made it that way — you could try another covered baker? Cast iron Dutch ovens get hot and hold heat, not sure if that’s a trick? If you try it in another baking vessel I’d love to know how it worked?
Jim Trogdon says
Are there any adjustments for high altitudes?
Michaela Kenkel says
I have never baked at high altitude, I would advise following any instructions on the flour you are using. If I can find any more information I will get it to you. 🙂
Alda W Kop says
Could you add grains to this recipe or add some oatmeal and melted butter to the top
Michaela Kenkel says
I never have. I know some have used wheat flour? If you try it and love it, please come back and tell me!
PENNY says
I WOULD LIKE TO KNOW.. IS THIS TO FORM AN ACTUAL BALL FORM OR A BLOB FORM LOL.. NO KNEADIN’ I WAS GUESSIN’ I AM NOT KNEADIN’ ADDITIONAL FLOUR INTO IT. JUST SCOOPING A BLOB BALL AND DOING A DROP INTO THE DUTCH OVEN…I AM ABOUT HALF DONE WITH THE FIRST OF FOUR..WAS JUST WORRIED CAUSE IT DIDNT HAVE A HIGH BALL LIFT LIKE IN PIC…BUT WHEN I LOOKED AT YOUR CUT SLICES IT MATCHED UP ABOUT THE SAME… A 3-4 AT TOP LIFT.. IS THIS ABOUT RIGHT.???
Michaela Kenkel says
You are basically just removing it from the bowl it was in with floured hands, then placing it in a floured surface and forming into a ball. No kneading. Place the (it won’t be perfect) ball into the Dutch oven ( its VERY IMPORTANT to preheat as instructed) and bake according to the directions. No, it’s not a perfect ball, and yes, it’s about 4” or so high it’s not a huge loaf. Will you let me know how it turned out, Penny?
Lisa@Lisa's Dinnertime Dish says
This bread sounds so crazy easy to make! I love crusty bread, so I can’t wait to give this a try!
Tammy Roberts says
This look so good!! What about adding some roasted garlic chunks to it?? I love crusty garlic bread!!
Michaela Kenkel says
Brilliant!!
Nancy says
Can you use a stainless steel soup pot instead?
Michaela Kenkel says
As long g as it has a lid that can be placed in the oven?
Carroll says
Can this bread be made without a dutch oven?
Michaela Kenkel says
You have to have a pan that has a lid that can be placed
In the oven.
Sandra Shaffer says
I can see why you are so proud of this recipe. Four ingredients? How simple is this! Time to break out my Dutch oven!
Michaela Kenkel says
It’s simple and delicious!
Jennifer A Stewart says
I need this, no pun intended! That is one of the things I have the hardest time making is bread form scratch!!
Michaela Kenkel says
You won’t with this one!
Madi says
This bread looks so awesome! I love having homemade bread for breakfast!
Shelly Freiberger says
I just tried this for the first time. I followed the directions exactly and it turned out great! Fresh baked bread on a weekend morning is the best. I may try it with a little wheat flour, just for the fun of experimenting. Thank you for sharing this recipe, it’s going to become a family favorite.
Michaela Kenkel says
Shelly- thank you so much for taking the time to come back and let me know you liked it! There really just isn’t anything like fresh baked bread!
Gail Sprague says
This bread was very good. I made it last weekend camping. Rainy gloomy weekend, made crock pot stuffed pepper soup & this bread…perfect fall meal.
Michaela Kenkel says
Even in a camper! Perfect testament to its ease! 🙂 thank you!
Sheryl says
Can this be made in a black cast iron pot with it being oiled ?
Michaela Kenkel says
Sheryl- the pot is supposed to have a lid. You preheat them together. It’s the only way I have ever made it. Some have said they oil the pan, I never do. If you try it, I’d love to hear how it turns out?
Berlinda says
Your recipe for the no knead bread looks very interesting. This may be something I may try.
Michaela Kenkel says
I sure hope you do! It’s been a no fail recipe we have always loved.
Alice McKinney says
can this be made in a deep Glass casserole dish with lid
Michaela Kenkel says
Alice – I have never tried to make it that way? If you do and it works will you come share?
David MacIver says
I made this and it was SOOOOO good! I want to double the recipe, do you know if I will need to increase the baking time? Thanks!
Michaela Kenkel says
David, thank you!! to make a larger loaf? I have never tried that. I bet it would work? I’d watch it after the normal baking time and make sure your Dutch oven is large enough. If you’re worried you can just make two loaves! 🙂 thank you for commenting.
Dawn says
Hi Michaela,
Mine was super wet and would not form into a ball? Super sticky. What did I do wrong?
Michaela Kenkel says
Dawn, it is really sticky. Flour your counter and your hands, it doesn’t really form an actual ball, you just plop it into your preheated Dutch oven and it just bakes up that way. 🙂
Sue Balentine says
Hi Michaela….What size cast iron dutch oven do you use? I went to buy one and didn’t realize so many different quart sizes…..
Michaela Kenkel says
Sue – I have a 4 quart and a 6 quart. Either would work for the bread. I’d say get whatever you think you’d make more use out of.
Diane Bresee says
What size Dutch oven?
Michaela Kenkel says
Any will work, I have a couple sizes and use my smaller one (3 quart) but I’ve used my larger one too! It bakes fine either way!
Karen Helene says
Would a glass dutch oven with a lid work? I don’t own a cast iron dutch oven.
Michaela Kenkel says
One of these days I’m going to try it. I haven’t ever experimented.
Jean says
Don’t understand why the prep time is so long, what am I missing?????
Michaela Kenkel says
It’s because it has to rise so long. 🙂
Brianne says
Made this today. It looks amazing and tastes even better! Wanted to post a pic but it won’t let me. Will definitely make this again!
Michaela Kenkel says
Brianne- I am thrilled you liked
It!! I would love to see what you made! Feel free to post your photo on my Facebook page! 🙂
Kristin Nelson says
All I can say is “Wow!!!” As I prepared for a snowstorm I tried this bread. Easy, there’s no words for it. Very little skill or work involved. It is PERFECT. Even with my imperfect oven, it turned out nice and crusty, with a rich bubbly center. I would prepare this for guests or to bring to another dinner party. Next (during this snow-in) I’m going to use 1/2 reg flour and 1/2 King Arthur’s Sprouted Flour, and add dried rosemary to make a rosemary loaf. Maybe I’ll never BUY bread again!!!
Michaela Kenkel says
I am THRILLED that you loved this!! I am so excited that my readers are sharing their creative twists with me, too! Thanks, Kristin!
Lynne Reed says
I made this bread last weekend. So easy and my husband loved it. I’m making it again this weekend to go with our homemade soup. Thank you!
Michaela Kenkel says
YIPPEE!! I am tickled you loved it and want to make it again!
Nicolee says
I am definitely going to try this. I had an awful experience with yeast years ago and swore I would never make a recipe again that called for it. This sounds really easy and looks so good!!! We live in high altitude and will follow your advice you gave someone else for that. Can’t wait to try this. Also loved reading about you and your family! (I’m from Nebraska too!)
Michaela Kenkel says
Waving!! Hi to a fellow Nebraskan! I hope you love the bread — I haven’t had anyone tell me that it hasn’t turned out for them!
Jayne says
What will happen if I used 1 packet of rapid raise instant yeast, it’s a 1/4 oz. it appears to be raising quickly.
Michaela Kenkel says
I have never tried that, Jayne — I always measure the same.
Pamela says
I love this recipe! Love hot crusty meat bread and this fits the bill perfectly! I have mixed it up a few times, I don’t always plan ahead a day when I want bread, so I use warmer water, and add a teaspoon of sugar to the water, dissolve the yeast and let it activate and then mix it all together, this way it will rise in an hour or so rather than all day.
I have also used a package of yeast vs the 1/2 teaspoon, and it turns out fine both ways.
My Dutch oven has seen more action in he last few weeks since trying. This recipe than the last couple years. Thank you!
Michaela Kenkel says
You just made me smile!! I am so happy that you liked it! 🙂
rose niemietz says
I have made this bread for years. I am 83 and when we went camping i would pull out my cast iron dutch oven and lid. the one with the little legs. any way i had the pot hanging above the fire preheating it. the dough I brought from home rising.. In the mid afternoon we would head out to our favorate camping spot. I would plop the dough in it and slide it over the fire. While the bread was baking. i had prep at home all veggies and meat. dumped it into another cast iron pot added all the other ingredents set it on the grill to cook. we called it river stew. when all were called for dinner the whole river bottom smelled like bread they came a running. A crusty slice of that bread in that rich river stew. omg nothing like it. your bread and mine are the best. the more smoke the better.
Michaela Kenkel says
This was such an awesome comment! Thank you for sharing with me, Rose!
Caroline says
Thanks for sharing this recipe! I look forward to making it. Water is at room temperature – I usually use lukewarm water. All purpose flour I use bread flour. I like to use SAF instant yeast.
Don says
Hello. What a great and simple recipe. I’ve been making bread for about a year and a half now and I’ve been spending a lot of time on sourdough starter’s and trying different things. I even bought a bread machine. You should have seen some of the routines I went through. Neading and then refrigerating and then needing again and then letting it rise and spending two days on one loaf of bread. UGG. When I made this recipe, my son said “dad this is the best bread you’ve made yet”, and I agree with him. A couple of minutes to mix up the ingredients, get up the next morning, spend a couple minutes heating up the oven and making a ball of dough, bake, and all done. Nice and soft in the middle, and crunchy crust. Now I have to make it once a week to keep him (us) bread happy. Thank you so much.
Michaela Kenkel says
Don – You have no idea how much I LOVE comments like these!! Made my whole weekend knowing that you and your son are enjoying this bread!! Thank you for the sweet comment!
Nicholas Metrokas says
A couple questions:
Can a crockpot be used in place of a Dutch oven?
How did they arrive at 0mg of sodium when they 1-3/4 tsp of salt?
Michaela Kenkel says
I need to make sure I understand. Do you mean MAKE it in your crockpot? Or do you mean using the crock and lid from your crockpot as the vessel to bake it in? You could totally bake it in the crock with the lid AS LONG AS the lid doesn’t have plastic. I just updated the nutrition, too! Thanks for catching that. Sometimes it glitches and does the calories etc for the WHOLE loaf. It also updated the sodium. Hope this helps!
Deb says
Made this for the first time. It looked great but the crust is like cement and so hard to cut. Did I have too much flour on the board? I did knead a little flour into it so I could pick it up or I never would have made a ball because it was so loose and sticky. What did I do wrong?
Michaela Kenkel says
Deb – I am not sure? I never add any extra flour to the dough, it is sticky, so I typically just dust my hands a little bit. This bread does have a crusty exterior? But it’s never ben hard to cut for me? Did you change anything else? Preheat your pot and everything?
Arlene says
I tried the crusty Dutch oven bread. Followed directions perfectly. The dough after 15 hours was too wet to shape into ball.
Michaela Kenkel says
Arlene, The dough is really sticky! Once you turn it out onto the floured surface handle it with floured hands, and plop it into the dutch oven, it’ll be just fine!
JoHelen Tolman says
Could I use this recipe and replace the AP flour and use 2 cups Gluten free flour, 1 cup oat flour or brown rice flour?
Michaela Kenkel says
I have made this recipe using whole wheat flour with success, but when it comes to GF baking, I am no expert, and I know that it can get tricky. If you try it, would you come back and let me know? Thank you!