Crusty No-Knead Dutch Oven Bread

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Last updated on April 7th, 2022 at 11:40 pm

The one recipe I’ve made once or twice a week every week for the past couple of years is an amazing no-knead Dutch oven bread. It’s simple and hearty, crusty and fluffy. Nothing speaks better to the art of homemaking than this lovely bread.

My sister-in-law first told me about this recipe. Since then, this recipe has become a staple in our house. It’s also the item we bring to potlucks and many family holidays.

I always thought bread-making was difficult. My grandmother’s recipe, while extremely good, takes a lot of time and work. While I like to cook, if I’m going to commit to making something twice a week, it’s got to be quick and easy.

This crusty no-knead Dutch oven bread is made from only 4 ingredients and is easy to mix up in the evening and bake first thing in the morning.

Handling Yeast

This recipe does require yeast. I know some people are afraid of yeast because it can be a little tricky. But here’s how I determine the warmth of the water to activate the yeast: make sure it’s as warm/cool enough as a baby’s bathwater.

The recipe calls for 1 ½ cups of warm water; however, I typically use a little less than that. I add enough water to wet all the ingredients. Doing it this way makes the dough rise better, making for a taller loaf.

Tips and Recommendations

Last Christmas, my sister-in-law, who knows I’m obsessed with this recipe, got me this Danish dough whisk. It was always a struggle to wash the dough off my wooden spoon, not to mention how much the dough stuck to it! If you plan on making this bread often, this dough whisk is a good little investment.

I mix up the dough in the evening before I go to bed, allowing it to rise overnight. It’s best to bake early in the morning, especially during the hotter months because the bread bakes at 450 degrees.

The Dutch oven bakes with the lid on for 30 minutes while the dough is punched down and shaped into a ball to rest. Once the Dutch oven is heated, the dough is dropped inside and the lid replaced to bake for 45 minutes.

I prefer to set my dough on parchment paper and drop it inside the Dutch oven on the parchment paper. You can certainly add flour to the bottom of the Dutch oven and then drop the dough directly inside.

My favorite Dutch ovens are from Le Creuset. We did have to replace the handle with a stainless steel one after the rubber one disintegrated from the heat (oops). 

Also, since the Dutch oven is HOT, I recommend a really good pair of oven mitts. I switched to these ones a few months ago and they haven’t shown any signs of falling apart.

After the bread bakes for 45 minutes, remove the lid and bake for 5-10 more minutes to make the outside of the bread crusty and crispy. Definitely keep an eye on it for your preferred crispness (and so it doesn’t burn) and take note of the time for the next time you bake.

Storing

For storage, I wrap the bread in parchment paper or paper toils with a layer of foil tightly closed around it. Since we eat this bread within a couple of days, I keep it out on the counter. If you plan on saving it for a while, you might want to keep it in the fridge.

Some mornings I’ll bake a loaf and over half of it will be gone by lunchtime. It’s best when it’s fresh out of the oven (which is why so much of it gets eaten), but this no-knead Dutch oven bread is still good and hearty after a couple of days.

Be warned …this bread probably won’t last very long because it’s THAT good!