Name: Easy Dutch Oven No-Knead Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: PT-491237H1M10S
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 teaspoons active dry yeast; 1½ teaspoons sea salt; 1½ cups warm water (105°F)

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Introduction

This easy Dutch oven no-knead bread recipe yields a deliciously crusty loaf with minimal effort. Perfect for beginners, it requires just a few simple ingredients and a long, slow rise to develop rich flavor and texture.

A close-up image of a round loaf of bread cut in half, placed on a wooden board over a white marbled texture. The top half shows a golden brown crust with irregular patterns of white flour dusted on its surface, creating a textured look with some cracks and a crispy appearance. The bottom half reveals the inner soft crumb, pale cream in color with an open, airy structure that has uneven holes scattered throughout. The loaf looks freshly baked with a crunchy outside and a tender, fluffy inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
2 teaspoons active dry yeast
1½ teaspoons sea salt
1½ cups warm water (105°F)

Instructions

Step 1: In a spacious mixing bowl, thoroughly whisk together the flour, active dry yeast, and sea salt until well combined.
Step 2: Pour in the warm water and stir until all ingredients come together to form a shaggy, somewhat sticky dough ball. The mixture should look slightly rough and uneven.
Step 3: Transfer your dough to a lightly greased bowl. Cover the bowl loosely with plastic wrap, then place a dampened kitchen towel over top to maintain optimal humidity.
Step 4: Place the covered bowl in a draft-free location at room temperature and allow the dough to rise for 18 to 24 hours. The dough will become bubbly and develop a complex flavor during this time.
Step 5: Position your oven rack in the middle and place your Dutch oven inside. Preheat to 450°F and allow the Dutch oven to heat for at least 30 minutes.
Step 6: Turn the dough onto a generously floured surface. With floured hands, gently gather and shape the dough into a round loaf, being careful not to deflate it too much.
Step 7: Carefully transfer the shaped dough into your preheated Dutch oven. Cover and bake for 30 minutes, then remove the lid and continue baking for an additional 15 minutes until deeply golden brown.
Step 8: Remove the finished loaf from the Dutch oven and place it on a wire rack to cool completely before slicing.

Tips & Variations

For a richer flavor, substitute half of the all-purpose flour with bread flour.
You can add herbs like rosemary or thyme to the flour mixture for a savory twist.
If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid to create steam and retain heat.

Storage

Store leftover bread in a paper bag or bread box at room temperature for up to 2 days to maintain crustiness. For longer storage, freeze the loaf wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, thaw completely and warm in a 350°F oven for 10-15 minutes.

How to Serve

A round loaf of rustic bread with a golden-brown crust dusted with patches of white flour sits on a wooden board, cut in half to show the soft, airy inside with its light cream color and uneven holes. The crust has a rough texture with cracks and a toasted look, while the inner crumb looks moist and fluffy with a slightly spongy texture. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast in the same quantity. There’s no need to dissolve it in water first; just mix it directly with the dry ingredients.

Why does the dough need such a long rise time?

The extended rise allows the yeast to slowly ferment, developing deeper flavor and improving the bread’s texture without the need for kneading.