No Knead Rustic Dutch Oven Bread Recipe

5 hours ago 1

If you’ve ever dreamed of baking bakery-style artisan bread at home — without all the fuss — you’re going to love this easy No Knead Rustic Dutch Oven Bread recipe!

It’s crispy on the outside, soft and fluffy on the inside, and you only need a few simple ingredients to make it. The best part? No kneading required!

A round loaf of crusty dutch oven bread with one slice cut and placed in front on a white surface.

This homemade bread is perfect for soups, sandwiches, or just slathering with butter and jam.

Related: Homemade Baking Powder

a jar of flour, a jar of water, a salt shaker, a jar of sugar, and a jar of fast rise yeast.

Ingredients for No Knead Rustic Bread

You only need a handful of simple pantry staples to get started:

Warm water Sugar Dry active yeast All-purpose flour Salt Oil

Tip: You can swap the sugar for honey if you prefer a slightly richer flavor.

A round loaf of crusty Dutch oven bread rests on a white surface, partially wrapped in a white cloth with red stripes.

How to Make No Knead Dutch Oven Bread

Full directions on how to make this simple bread recipe are in the printable recipe card below. This is a quick walk through on how it is made.

A bowl filled with dry yeast sits next to an open jar of yeast with a measuring spoon inside, perfect for preparing dutch oven bread, all arranged on a white surface with a white cloth.

Step 1: Activate the Yeast

In a small bowl, mix the warm water, sugar, and yeast.

Let it sit for about 5 minutes until it becomes foamy.

A mixing bowl filled with raw dutch oven bread dough being stirred with a wooden spoon.

Step 2: Mix the Dough
In a large bowl, stir together the flour and salt.

Add the yeast mixture and stir with a wooden spoon until a shaggy dough forms.

Tip: If the dough feels too sticky, add more flour 1 tablespoon at a time. If it feels too dry, add water 1 tablespoon at a time.

A green textured bowl filled with rising dutch oven bread dough is partially covered by a white cloth on a white countertop.

Step 3: Transfer the dough to a greased bowl, turning once so all sides are lightly coated with oil.

Cover with a clean kitchen towel and let it rise in a warm spot until doubled in size (about 1½ to 2 hours).

A round ball of bread dough, perfect for making Dutch oven bread, rests on a floured surface with a white tile background.

Step 4: Lightly flour a large piece of parchment paper.

Turn the dough out onto the paper and gently shape it into an oval.

Cover it with a towel while the oven preheats.

Step 5: Preheat your oven to 470°F. Place your Dutch Oven (with the lid) inside the oven while it heats.

A ball of raw dutch oven bread dough rests on a lightly floured white surface.

Step 6: Once preheated, carefully lift the dough (using the edges of the parchment paper) and lower it into the hot Dutch Oven.

Cover and bake for 30 minutes.

Then remove the lid and bake uncovered for another 10–15 minutes until the crust is golden brown.

A round piece of risen bread dough sits in a parchment-lined pot, ready to become delicious Dutch oven bread on a light surface.

Step 7: Remove the bread from the oven and cool it on a wire rack for at least 30–60 minutes before slicing.

A round loaf of crusty dutch oven bread sits on parchment paper inside a red Dutch oven.

No Knead Bread Tips and Tricks

Use Parchment Paper: Don’t skip it! Waxed paper is not a substitute. Choose the Right Dutch Oven: A 5–7 quart size works best. Storage: Wrap the bread in plastic and store at room temperature for up to 3 days. You can also freeze it for up to 3 months.

What to Serve with Rustic Bread

This easy homemade bread goes perfectly with hearty meals like:

Homemade Beef Stew Creamy Tomato Soup Easy Chicken Noodle Soup

Or just enjoy it warm with a thick pat of butter — trust me, it’s heavenly!

A loaf of rustic Dutch oven bread with a golden crust is shown on a white surface, with one slice cut and placed in front of the loaf.

More Bread Recipes

If you liked this homemade bread, you’ll love these ones too:

Original Irish Soda Bread – This authentic quick bread recipe is the best Irish Soda Bread you’ll serve at your kitchen table! Sourdough Sandwich Bread – This is a delicious sandwich bread recipe that is made completely from scratch. Homemade French Bread – What I love most about this homemade french bread recipe is that it’s actually really simple to make. Round Challah Braided Bread – This Braided Bread is golden brown, delicious, and nothing short of perfection. The Best Homemade Bread – This Homemade Bread Recipe is one you will find yourself making often, it is SO GOOD! Whole Wheat Sandwich Thin Bread – Give this a try the next time you are looking for a wholesome, yet simple sandwich bread.

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No Knead Rustic Dutch Oven Bread

Makes 10 servings

Course Bread

Cuisine American

Servings

Author Kristie Sawicki

Ingredients

2 cups warm water 105-110F1 tablespoon granulated sugar1 envelope 1/4 ounce dry active yeast4 cups all-purpose flour1 tablespoon saltOil to grease the bowl

Instructions

In a small mixing bowl, combine the warm water, sugar, and dry active yeast. Set aside for 5 minutes until the mixture is foamy.

In a large mixing bowl, combine the all-purpose flour and salt. Add the wet yeast mixture and stir together with a wooden spoon until a shaggy dough forms.

Note: If the dough is too sticky to handle, add more flour 1 tablespoon at a time until less sticky. If the dough seems too dry, add water 1 tablespoon at a time until the dough comes together into a shaggy ball.

Transfer the dough to a large generously greased bowl. Turn the dough once to be sure the oil lightly coats all sides of the dough ball. Cover the bowl with a clean kitchen towel and set aside in a warm place to rise until doubled, about 1 ½ to 2 hours.

Lightly dust a large piece of parchment paper with flour, then turn the bread dough ball out onto the paper. Use your hands to form the dough into an oval. Set aside, cover with a clean kitchen towel, and allow the dough to rise while the oven preheats.

Preheat the oven to 470F. Place the Dutch Oven and lid inside the oven while it preheats.

When the oven reaches 470F, remove the Dutch Oven and very carefully lower the loaf of dough into the Dutch Oven by holding the sides of the parchment paper (do not remove the parchment paper; leave it under the bread while it bakes). Cover the Dutch Oven with the lid.

Bake the bread at 470F for 30 minutes, then remove the lid and bake uncovered for an additional 10-15 minutes until the bread is golden brown.

Remove the bread from the oven and cool on a wire cooling rack for at least 30-60 minutes before slicing.

Notes

This recipe does require a Dutch Oven. The results will not be the same using a regular bread pan. The size of the Dutch oven should be 5 to 7 quarts.
• The bread stays fresh at room temperature for up to three days if wrapped well in plastic, but it is best when fresh. It can be frozen for up to three months.
• I used all-purpose flour. Bread flour works well.
• Parchment paper is important for this recipe. Readers should not use waxed paper or similar, it must be parchment paper.
• 1 envelope of yeast is ¼ ounce or 2 ¼ teaspoons.
• Honey can be used instead of sugar.

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