Crispy No Knead Dutch Oven Bread
This easy rustic loaf delivers a golden, crackling crust and soft, airy crumb with minimal effort—no kneading required. Perfect for family gatherings, brunch, or cozy weekends, it brings bakery-quality bread to your home kitchen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 13 hours (including overnight rise)
- Yield: 1 loaf (about 12 slices) 1x
- Category: Bread
- Cuisine: American, Rustic
Ingredients
- 3 cups (375g) all-purpose flour (unbleached preferred)
- 1 1/2 teaspoons (8g) fine sea salt or kosher salt
- 1/2 teaspoon (2g) instant or active dry yeast
- 1 1/2 cups (355ml) warm water (about 100°F)
- Optional: 2 tablespoons sunflower or pumpkin seeds
- Optional: 1-2 teaspoons chopped fresh rosemary or thyme
- Optional: Substitute up to 1 cup whole wheat flour for all-purpose flour (add 1 tablespoon extra water if using)
Instructions
- In a large bowl, combine flour, salt, and yeast. Stir until evenly mixed.
- Pour in warm water and mix until a shaggy, sticky dough forms. Fold in seeds or herbs if using.
- Cover bowl tightly with plastic wrap or a damp towel. Let rest at room temperature for 12–18 hours until doubled and bubbly.
- Dust parchment paper with flour. Scrape dough onto it, sprinkle flour on top, and gently fold edges toward center to form a rough ball. Cover loosely and let rest for 30–60 minutes.
- Place Dutch oven (with lid) in oven and preheat to 450°F for at least 30 minutes.
- Carefully remove hot Dutch oven. Lift dough (on parchment) and set inside. Score top with a sharp knife if desired.
- Cover and bake for 30 minutes.
- Remove lid and bake uncovered for 15–20 minutes until crust is deep golden and crackly. Loaf should sound hollow when tapped.
- Lift bread (with parchment) onto wire rack. Cool for at least 1 hour before slicing.
Notes
For best results, use a kitchen scale for precise measurements. Longer rises build flavor and texture; overnight is ideal. Preheating the Dutch oven is crucial for a crispy crust. Add-ins like seeds, herbs, or whole wheat flour are flexible—just adjust water as needed. Let bread cool fully before slicing for best crumb. Store wrapped in a towel at room temperature for up to 2 days, or freeze slices for longer storage.
Nutrition
- Serving Size: 1 slice (1/12 of loa
- Calories: 110
- Sodium: 220
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
Keywords: no knead bread, Dutch oven bread, rustic loaf, easy bread recipe, homemade bread, artisan bread, bakery bread, vegan bread, dairy-free bread, crusty bread