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.
Make No Knead Bread Without A Dutch Oven
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 theNew 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.
Rosemary Thyme No Knead Dutch Oven Bread
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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!
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.
Easy Two Hour No Knead Bread
Calories: 143 kcal , Carbohydrates: 30 g , Protein: 5 g , Fat: 2 g , Saturated Fat: 1 g , Sodium: 333 mg , Potassium: 18 mg , Fiber: 5 g , Sugar: 2 g , Calcium: 27 mg , Iron: 2 mg
Disclaimer: Although 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. 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.This Dutch Oven No Knead Bread is the perfect way to make a delicious, crusty artisan loaf in the comfort of your own home! Best of all? It takes only FIVE MINUTES of prep, and you don’t have to ever touch the sticky dough with your hands! With a short, two-hour total rise time, you can make this for dinner tonight.
I’m a good cook. I mean, I’m allowed to brag about that… I’ve built a career out of it with this website. But until now, I’ve had the HARDEST time making a good homemade bread.
The Only No Knead Bread Recipe You'll Ever Need
Am I alone in this? Homemade bread has always eluded me and been a real challenge. My homemade breads have always been too flat, too dry, too hard, too annoying and sticky to work with, etc.
YOU GUYS. I finally cracked the code for homemade bread that isn’t a hassle and is so amazingly delicious, moist, with fluffy holes, and with the perfect crusty crust!
This is the only no knead bread recipe you’ll need, and it’s great for beginner bread bakers. The Dutch oven is key for developing a perfect crusty crust and keeping the inside perfectly moist, and best of all, you don’t EVER have to touch the super sticky dough with your hands!
Easy Dutch Oven Bread (no Knead)
You can let this dough rise for only 2 hours and bake it right away, OR you can keep the dough in your fridge for up to 7 days and use when you want to. Unlike other no-knead bread recipes that require 12 hours minimum rise time.
No knead bread is, as the name suggests, bread that can be made without kneading the dough. No need to knead. Hah!
No knead bread loafs do not need a second rise time, like a traditional loaf. The bread doesn’t have enough structure to rise “up, ” and instead will flatten out and fill the shape of whatever you are making
No Knead Overnight Crusty Bread
The lack of a second rise results in two things: first, a faster overall time to make. And the second: it won’t have as many holes as a kneaded bread dough.
While I love a good fluffy artisan bread with holes for days, I think the pros here outweigh the cons. The bread DOES have some good holes, it’s got a great texture, and the fact that it’s so easy and hassle free is enough to make me never want to make a kneaded artisan loaf again!
I like to use a silicone spatula to scrape the dough off the wooden spoon, as it will be quite sticky and loose.
Better No Knead Bread Recipe
Once the dough is mixed, just cover it with a kitchen towel and let it rise in a warm-ish spot for two or three hours. It should double in size at least.
If your house is cold, I recommend turning your oven on for a few seconds, turning it off, and placing the bowl in the warm oven with the door closed to trap the heat in.
You can also get some really hot water in a mug or glass measuring cup, stick it in the microwave, and place the bowl next to it. Shut the door to the microwave- this will trap the warmth and steam inside.
No Knead Dutch Oven Bread
After the dough has risen for 2 hours, you can bake it immediately. But if you like, you can stick it in your refrigerator for up to 7 days until you’re ready to bake it!
I recommend using plastic wrap or something more airtight to cover the bowl when you put it in the fridge. If you know you are making this dough days in advance, you can mix it up in a container, keep the lid on ajar while it’s rising and then seal the lid when you put it in the fridge.
The taste will get funkier as time goes on- by the 7th day, the bread will taste more like sourdough. And the dough will collapse over time- don’t worry about this.
No Knead Bread Recipe
You want your Dutch oven to be good and hot for baking the bread so it gets a chance to crisp up properly on the outside.
About 30 minutes to an hour before you want to bake the bread, place the Dutch Oven, with the lid on, on the center rack of your oven and turn your oven on to 450 degrees F. Once it reaches 450, keep preheating the Dutch Oven for about 20 minutes.
Here’s my favorite part! This is how to make the sticky mess of a dough into a loaf without having to touch it with your hands.
No Knead Bread Without Dutch Oven
At this point, before putting it in the Dutch oven, you can use a very sharp knife or clean razor blade to make a few cuts about 1/2″ deep in the top of the loaf. I did this with mine in a cross shape from end to end in both directions. This will help it rise up a little more in the oven and get some browner crustier bits. But it’s totally optional.
Once you have the loaf shape in the center of your parchment, open your oven door and take the lid off the Dutch oven
Then, grab the sides of the parchment paper and transfer the loaf to the Dutch oven. Place the cover BACK ON (USING POTHOLDERS FOR THE LOVE OF GOD), and bake at 450 degrees for about 35 minutes.
No Knead Bread Recipe (easy Dutch Oven Bread)
I know I keep yelling about potholders but too often I’ve reached absentmindedly for the lid of a Dutch oven thinking it’s going to be cool but it’s searing hot. It’s easy to make that mistake!
Finally, remove the bread by holding the parchment paper,
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