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Homemade no knead bread baked in a Dutch oven with crispy crust.

Easy No Knead Bread

A simple, no-knead method for baking a crusty and golden loaf of bread in a Dutch oven, perfect for novice bakers.
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Prep Time 1 minute
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Bread, Side
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups all-purpose flour Can substitute with bread flour for a chewier texture.
  • 2 teaspoons active dry yeast Ensure it's fresh for best results.
  • 1.5 teaspoons sea salt Kosher salt can be used as an alternative.
  • 1.5 cups warm water (105 degrees F) Use caution with temperature to avoid killing the yeast.

Method
 

Preparation
  1. Combine the flour, yeast, and salt in a large bowl and stir to combine.
  2. Add the warm water and mix until a rough dough forms.
  3. Cover the bowl with plastic wrap (sprayed with cooking spray) and a damp tea towel. Let it rise at room temperature for 18-24 hours.
Baking
  1. Preheat your oven to 450 degrees F at least 30 minutes before baking.
  2. Using a floured surface, transfer the dough from the bowl and shape it into a ball, adding more flour if needed for handling.
  3. Let the dough rest on the floured surface, covered with a towel, while the oven preheats.
  4. Carefully place the hot Dutch oven in the oven; then, remove the lid and lightly grease it.
  5. Gently transfer the dough into the baking dish. Cover and bake for 30 minutes.
  6. Remove the lid and bake for an additional 15 minutes, or until the bread is golden brown.
  7. Let cool slightly before slicing. To keep warm, cover it with a tea towel.

Notes

For unique flavors, experiment with herbs or spices in your dough. Store in a paper bag or kitchen towel to preserve crust. Can freeze for up to three months.