The easiest No Knead Bread! You guessed it, no kneading required! 4 simple ingredients, all baked in a Dutch Oven resulting in a bread that is simply perfection! Hands down the best bread you’ll ever eat!
The simplicity of this no knead bread is what I love the most! The ingredients for this loaf are the same as for my famous artisan bread but the way it’s made is totally different. We’re going to achieve flavor by allowing for a slow rise and a perfect crust by baking this bread in a pot with the lid on.
The thought of baking bread in a cast iron pot with the lid is simply genius. As you bake it with the lid on, it creates steam inside the pot therefore creating a nice crust on the bread. Did I mention it’ll also fill your house with the wonderful aroma of freshly baked bread? With this fool-proof method, you end up with a perfect loaf of bread, every single time!
Easy Dutch Oven No Knead Bread
No Knead Bread was first published in the New York Times about 10 years ago. This bread requires no kneading which is why it’s become so popular. You basically throw everything in a bowl, mix it up, let it sit around for a few hours and let the yeast do its work, then bake it.
The slow rise is what gives the bread that great flavor, and the baking method is what gives it that incredible crispy crust. Super simple right? I promise I’m not pulling your leg, this recipe is super simple and super delicious. It’s a recipe that I make often. This bread makes its way in my kitchen at least once a month so trust me when I tell you, that this really works and it really gives you the best bread ever!
First, you’ll need a big bowl. To it, add the flour, yeast and salt and mix until combined. Pour in the water and using a wooden spoon or plastic spatula, mix everything until well incorporated. For this bread, we do not need to activate the yeast first, even though we’re using active dry yeast. The slow rising process will do the trick.
Dutch Oven Artisan Crusty Bread
Many people have asked me if the salt will kill the yeast. While typically that’s true, in this case it won’t. We have very little yeast in this recipe, so the magic happens during the slow rising process. You can use more yeast to speed up the rising process, if you don’t want to wait overnight.
Do not be tempted to add more flour, this is quite a sticky, shaggy dough, so just trust the process and yes, the ratio of water to flour is correct. Simply cover the bowl with plastic wrap or a clean cotton towel and let it sit on your counter or inside your unheated oven for 12 to 24 hours.
You’ll notice that after 12 to 24 hours the dough has risen and may look even stickier than before. Before starting to work with your dough, preheat the oven to 450°F. At the same time, add a 4 or 5-quartDutch oven to the oven as it’s heating and heat it as well for 30 minutes.
The Best No Knead Bread Recipe!
The easiest way to do this is to place a piece of parchment paper on your work surface and sprinkle a bit of flour over it. Using a bench scraper, scrape the dough from the bowl onto the parchment paper. Sprinkle a bit more flour over the dough and also flour your hands really well. Quickly shape the dough into a round ball, by folding it over on itself a couple times. Place it back on the parchment paper, seam side down and the smooth side up and let it rest until the Dutch Oven is ready.
You can also score the top of the dough with a sharp knife. This will not only make your bread look pretty, but it can also prevent it from cracking.
Use oven mitts to remove the lid from the Dutch oven. Lift the parchment paper with the dough and drop it into the pot with the parchment paper. Place the lid back on the Dutch Oven and close the oven door. Bake covered for 30 minutes, carefully remove the lid and bake for another 15 to 20 minutes until golden brown.
No Knead Bread
Remove the bread from the Dutch oven by lifting it by the parchment paper and transfer it to a wire rack to cool. Let it cool for at least 15 minutes before slicing and serving.
I have made this without parchment paper and the result was the same for me, however, some readers complained that the bread stuck to the bottom of the pot. To avoid this, always use parchment paper, NOT WAX PAPER!
Tap the bottom! Take the bread out of the Dutch oven, turn it upside down and give the bottom a firm thump with your thumb, or a knock – if it sounds hollow, it’s done. You can also use a thermometer to check the internal temperature of the bread, when it reaches between 190°F and 200°F, your bread is done.
Jalapeno Cheddar Dutch Oven Bread (no Knead!)
The difference between bread flour and all-purpose flour is that bread flour has more protein, so yes you can use it, but keep in mind that the crust will be a bit thicker. If you do use bread flour, you’ll need to increase the amount of water by 2 teaspoons per cup of flour.
You can add different herbs such as rosemary or thyme to your bread when first mixing all the ingredients together. Other ingredients you can add are dried cranberries, nuts or seeds or different cheeses.
To prevent your bread from sticking to the pot, make sure your pot is hot enough before adding the dough. If the pan is very hot at the bottom, you bread will instantly begin to cook, letting it rise smoothly. To prevent your bread from sticking, you can sprinkle some cornmeal on the bottom of the pot, or use parchment paper.
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Usually your bread will be chewy when there isn’t enough gluten formation or you’re using a low-protein flour. Make sure you let your bread dough rest for at least 12 hours to give it enough time for gluten formation.
Usually bread will be dense when there is too much flour. Keep in mind this dough will be sticky and shaggy, do not add any more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf. Also, do not over mix the dough in the beginning, there really is no kneading required.
Yes, you can! You’ll need a bigger pot though and you’ll need to bake it a little bit longer. For detailed instructions check out my Fast and Easy No Knead Bread where I doubled the recipe ingredients.
No Knead Whole Wheat Bread
Yes, you can! There will be a slight difference in how your bread turns out as seen in the above pictures. If choosing to use instant yeast, use a bit more. For example I used 1 teaspoon of instant yeast for 3 cups of flour. You’ll also notice that the dough will rise much faster. The dough will be ready anywhere from 2 to 4 hours. If you’re in a rush this is the way to go. The difference between the two is that the bread with active dry yeast and a slower rising time, will have more holes. Taste-wise, it’s the same.
This bread can dry out a little easily so it is best to store it tightly wrapped in plastic wrap or in an airtight container to preserve it longer. You can store it like this for about 3 to 4 days right on the counteror freeze it for up to3 months.
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The Best Homemade Artisan Bread Recipe
No Knead Bread – you guessed it, no kneading required! 4 simple ingredients all baked in a Dutch Oven resulting in a bread that is simply perfection, hands down the best bread you'll ever eat!
Serving: 1 slice Calories: 137 kcal (7%) Carbohydrates: 29 g (10%) Protein: 4 g (8%) Fat: 1 g (2%) Saturated Fat: 1 g (6%) Sodium: 410 mg (18%) Potassium: 40 mg (1%) Fiber: 1 g (4%) Sugar: 1 g (1%) Calcium: 7 mg (1%) Iron: 2 mg (11%)
I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!Ready to bake homemade bread in your own kitchen? This no knead Dutch oven bread is your BFF. You just need three ingredients to make this delicious recipe, and I’ll take you through it step by step. So, what are you waiting for? It’s time to get some delicious carbs in your life.
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