Briana Milner The dutch oven no knead bread is a very easy recipe to follow, using only 4 ingredients, and tastes like the artisan bread you might buy at the bakery or be served in a fancy restaurant!
The dutch oven no knead bread is a very easy recipe to follow, using only 4 ingredients, and tastes like the artisan bread you might buy at the bakery or be served in a fancy restaurant! Even if you have not tried baking your own bread before, you will find this recipe simple to follow and you won’t be disappointed when you taste your own baked bread!
What does this no-knead bread taste like?
The dutch oven no knead bread is delicious! It has a crispy crust, yet is so moist inside! It truly is mouth-watering good! If you enjoy the smell of fresh-baked bread, this recipe is great! No kneading needed, and unlike traditional bread recipes, you don’t need to let the dough rise for several hours or even overnight! You only need 20 minutes for prep time, then let your dough set (rise) for 1 hour, before baking it for 45 minutes, and then, you will be enjoying fresh baked bread in your own home!
What is a no-knead bread?
No knead bread was first published in the New York Times about 10 years ago. Basically, no knead bread is a recipe where no kneading is required. It takes very little effort as all of the ingredients are added together into one bowl, and the active yeast does the work!
What do you eat with this no-knead bread?
No knead bread pairs well with a bowl of delicious soup or with a salad. It would be great to make sandwiches with, or enjoyed as a slice of garlic bread with pizza or any other favorite Italian meal. I personally love using this bread as a sandwich!
For a variation, add some grated cheese or parmesan cheese to your dough. Raisins or dried cranberries would be a nice change as well. If you prefer, you could add herbs such as rosemary or thyme to the dough before baking.
You may also use 1-1/2 cups all purpose flour and 2-1/2 cups whole wheat flour if you prefer more whole wheat.
Tips for success!
Active yeast – make sure the yeast is fresh. The bread will not rise will baking if the yeast is old. Once your yeast jar is opened, you have 6 months before you should toss it out. I take a marker and mark the date in which it will expire; so 6 months once I open it.
If your home is cold, heat your oven for a few seconds and place the dough in the oven. Or, you can also place a cup of very hot water in the microwave, then place the dough in the bowl next to it, and shut the microwave door. This will help the dough to rise properly.
I don’t have a dutch oven. Is there something else I can use to make this recipe?
Yes, if you don’t have a dutch oven, you can use a metal pot that has a cover as long as it can stand the 450 degree temperature used in this recipe. If your pot doesn’t have a lid, you can cover the pot with heavy duty aluminum foil, making sure the pot is well sealed.
What can I do if I have some leftover after a meal?
No knead bread can be sliced to make toast, or enjoyed the next morning as French toast!
Store leftover bread at room temperature for 1-2 days in an airtight container or in a plastic wrap.
Can I freeze my bread?
Yes! Your no-knead bread can be frozen up to 3 months in an air-tight freezer bag. Make sure the bread is completely cooled before preparing it for the freezer. If you slice the bread before freezing, you can pull out the number of slices needed and put them directly into the toaster.
Ingredients:
All-purpose flour – All-purpose flour works the best for this recipe, though you can add some whole wheat flour if you like. Coconut flour and oat flour do not work as well, but if you do try it, let me know!
Coarse kosher salt – does not contain the iodine that most table salts contain. If you are wanting to add potassium to your diet, you can try pink himalayan salt. It does not alter the flavor in the salt, nor this recipe! It helps lower your blood pressure, and even prevents high blood pressure!
Active dry yeast – make sure to use active dry yeast not self-rising yeast for this recipe and check your yeast to make sure it is fresh. Once your yeast jar is opened, you have 6 months before you should toss it out. I take a marker and mark the date in which it will expire; so 6 months once I open it.
Hot water – Hot water somewhere in the range of 105° and 115°F is ideal for proofing dry yeast. You can use a food thermometer to check your water. See below for the one I use!
Add yeast to hot water and let sit for 5 minutes.
Add 3 cups of flour and salt to a mixing bowl. Once the yeast is foamy, add to the flour and begin to work the mixture into a sticky but firm dough.
Cover with a damp cloth or plastic wrap and let sit for 1 hour.
Lightly dust a flat dry surface and gently work the dough into a round loaf. Add a large sheet of parchment paper to the Dutch oven and place your dough inside. Cover with the lid and cook at 450°f for 30 minutes.
At 30 minutes, remove the lid and cook for 5-10 minutes until the crust is golden brown. Tap the loaf as it should sound like a hollow drum. Let cool before slicing open.
Let cool before slicing open.
Supplies and ingredients I used for this recipe!
Dutch Oven
This is the Dutch Oven I used for my No Knead Bread!
If you don’t have a dutch oven, you can use a metal pot that has a cover as long as it can stand the 450 degree temperature used in this recipe. If your pot doesn’t have a lid, you can cover the pot with heavy duty aluminum foil, making sure the pot is well sealed.
Thermometer
It’s important to make sure that your yeast is at the ideal temperature before mixing with your yeast. That’s why I suggest this food thermometer. Hot water somewhere in the range of 105° and 115°F is ideal for proofing dry yeast.
If you like this Dutch Oven No Knead Bread, you should try it with this recipe! The salad with the bread is a delicious combo!
Dutch Oven No Knead Bread
Equipment
- Dutch Oven
Ingredients
- 1 tbsp active yeast
- 1 1/2 cups water hot
- 3 cups all purpose flour aerated and more for dusting
- 1 tsp kosher salt coarse
Instructions
- Add yeast to hot water and let sit for 5 minutes.
- Once the yeast is foamy, add to the flour, salt, and begin to work the mixture into a sticky but firm dough.
- Cover with a damp cloth or plastic wrap and let sit for 1 hour.
- Preheat the oven to 450°f.
- Lightly dust a flat dry surface and gently work the dough into a round loaf.
- Add a large sheet of parchment paper to the Dutch oven and place your dough inside.
- Cover with the lid and cook at 450°f for 30 minutes.
- At 30 minutes, remove the lid and cook for 5-10 minutes until the crust is golden brown. Tap the loaf as it should sound like a hollow drum.
- Let cool before slicing open.
