This Dutch oven no-knead bread is crusty on the outside, soft and airy inside, and incredibly easy to make with just 4 simple ingredients. No kneading, no fancy techniques, and practically foolproof—even for beginner bread bakers.
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5-Star Review
"O.M.G This is the first time something has actually been easy and perfect as the Insta video suggested. For anyone on the fence like I was, please try this recipe. I literally plopped my dough onto the floured surface, pushed it twice to get it round and BINGO, a round shape was formed and it went in the oven. I have been burned trying so many recipes before that claim to be quick and easy. I’m deleting all bread pins. I have found THE bread. This will be toast in the morning, this will be sliced for stew. So versatile. Thank you to your video who made it seem so easy. I’ll be checking out your other stuff on your site."
-Jen
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If you’ve ever wanted homemade bread without all the kneading, folding, and fuss, this Dutch oven no-knead bread is for you. With just 4 simple ingredients and a hands-off rise, you get a bakery-style loaf with a crisp crust and soft, airy center—no experience required.
When I want a warm, crackly loaf, I want it today. And that’s exactly why this Dutch Oven No Knead Bread exists — stupid simple, wildly delicious, and impossible to mess up.
Why You'll Love Dutch Oven No-Knead Bread
- High hydration = amazing texture. The wetter dough creates that crisp, crackly crust and soft, open crumb without any kneading or fancy technique.
- Long, hands-off rise builds deep flavor. Time does all the work here. No added work at all.
- Beginner-proof process. If you can stir ingredients in a bowl, you can make this bread. No kneading, no stress.
- Four ingredients. That's it. Flour, water, yeast, salt — everyday ingredients that turn into something wildly impressive.
- Consistently reliable. This recipe works the same way every time, even if you’ve never baked bread before.
What You'll Need & Why
- All-Purpose Flour – The base of our beautiful, bakery-style loaf.
- Instant Yeast – No proofing needed; it wakes up and gets to work fast.
- Kosher Salt – For flavor and balance.
- Water – Yep… that’s the whole list.
Optional but so good:
- Flaky Sea Salt + Fresh Cracked Black Pepper – Sprinkle on top of your Dutch oven no-knead bread before baking for a salty crunch and a little personality. Totally optional, but highly recommended.
The Recipe Rundown
The Dutch oven no-knead bread could not be simpler. Here's the brief overview of how to make it.
- Mix the dough: Stir the flour, yeast, salt, and water together until a shaggy, sticky dough forms.
- Let it rise: Cover and let the dough rise until puffy and doubled in size.
- Shape: Gently form the dough into a rough ball without overworking it.
- Bake: Transfer to a hot Dutch oven and bake until golden and crisp.
Buy Now → Swaps & Variations
This loaf is simple enough to keep classic, but easy to dress up when you feel like it. I've got several fun options below!
Add any dry spices in with the flour, and fold in cheeses or fresh herbs right before shaping the Dutch oven no-knead bread dough so you don’t knock out all those lovely air bubbles. Keep it loose, rustic, and imperfect — that’s the charm.
- Garlic + Herb - 1–2 tsp dried Italian herbs, ½–1 tsp garlic powder
- Everything Bagel - 1–2 tbsp everything bagel seasoning on top (Optional: mix 1 tsp into the dough.)
- Cheddar & Jalapeño - ¾ cup shredded sharp cheddar, 1 jalapeño, seeded + finely diced
- Olive & Rosemary - ½ cup chopped olives (blotted dry), 1 tsp fresh rosemary
- Parmesan & Black Pepper - ½ cup finely grated Parmesan, 1–2 tsp freshly cracked black pepper
Note: See my recipe for No Knead Olive Bread to see how to incorporate fresh add-ins.
For My Sourdough Lovers
If you’re a sourdough person (same, hi), you’ve probably got extra starter hanging out in your fridge. The good news? You can absolutely turn this Dutch Oven No-Knead Bread into a sourdough-style loaf.
Just whisk ⅓–½ cup of room-temperature sourdough discard into the warm water before mixing the dough. That’s it — no extra steps, no extra stress. Carry on with the recipe as written and you’ll get a gorgeous sourdough-kissed loaf without waiting three weeks for a full ferment.
Tips For The Best Dutch Oven No-Knead Bread
A few small details make this simple Dutch oven bread recipe consistently easy and bakery-worthy.
- Sticky dough is normal: A wetter dough is what gives you that airy crumb and crisp crust, so resist the urge to add extra flour.
- Flour your hands well: Gentle shaping works best when your hands and counter are lightly floured.
- Preheat the Dutch oven fully: A hot pot creates steam fast and gives you the best oven spring.
- Use parchment paper: It makes transferring sticky dough into a blazing-hot pot much easier.
- Score the top: One quick cut helps the Dutch oven no-knead bread loaf expand beautifully as it bakes.
- Cool before slicing: Give it at least 15–20 minutes so the crumb sets properly.
Buy Now → 
Dutch Oven No Knead Bread Recipe
Equipment
- large mixing bowl
- dutch oven
- parchment paper
Ingredients
- 3½ cups all-purpose flour
- 2¼ teaspoon instant yeast
- 2 teaspoon kosher salt
- 2 cups warm water
- flaky sea salt and course ground pepper optional for topping
Instructions
Dough Prep
- Add flour, yeast, and salt to a large mixing bowl and whisk together.
- Make a well in the middle of the flour and add the warm water.
- Mix until a shaggy dough forms. Cover with plastic wrap. Let rise for 3 hours.
Preheat the Oven
- When you have about 45 minutes left of rise time, preheat the oven to 450° F with your dutch oven and the lid.
Dough Formation
- Scrape the dough out onto a well-floured surface. Make sure your hands are well floured. The dough is very sticky and loose.
- Form the dough into a very simple ball being as delicate as you can be.
- Carefully, place the dough ball down in the middle of a piece of parchment paper. Score it with either a bread lame or a very sharp knife. I did a simple cross.
- Sprinkle with a little flaky sea salt and course ground pepper.
First Bake
- CAREFULLY, remove the lid from the VERY HOT dutch oven and gently lay the parchment paper and dough inside. CAREFULLY, put the lid back on and let this bake for 30 minutes.
Second Bake
- After 30 minutes, CAREFULLY remove the lid from the VERY HOT dutch oven and bake uncovered for an additional 15 minutes.
- CAREFULLY remove the VERY HOT dutch oven and let the bread cool on a cooling rack for at least 15 minutes...if you can wait that long.
- Enjoy!
Notes
Nutrition
Storage
- Store: Keep cooled bread in an airtight container or bread bag at room temperature for up to 2 days. For longer storage, keep it in the refrigerator.
- Freeze: Freeze the whole loaf or individual slices in a freezer-safe bag for up to 3 months. Sliced is especially handy because you can grab what you need.
- Reheat: Toast individual slices or warm the whole loaf in a 300°F oven until heated through.
recipe testing notes & troubleshooting
A few things I've learned for making the best Dutch oven no-knead bread every time.
- Room temperature is fine for rising: If your kitchen is particularly cold, place the covered dough somewhere slightly warmer. Avoid excessive heat, which can harm the yeast.
- If your dough isn't rising: Check your yeast first. Old or inactive yeast is often the culprit. A cold kitchen can also slow the rise considerably.
- If your bread is dense: Handle the risen dough gently during shaping. You want to preserve as many of those air bubbles as possible for a lighter loaf.
- A Dutch oven gives the best crust: It traps steam while the bread bakes, helping create a crisp crust and beautiful rise. Another oven-safe pot or a sheet pan can work, but the results won't be quite the same.
You'll Also Love
If working with dough sounds like your kind of kitchen therapy, here are a few more worth saving.
- No-Knead Sheet Pan Pizza: Crisp edges, chewy center, and no complicated dough work.
- Fluffy Cinnamon Rolls With Cream Cheese Frosting: Soft, gooey layers that make any morning better.
- Savory Monkey Bread: Pull-apart, buttery, and packed with bacon and cheese.
- Cottage Cheese Bagels: High-protein, easy, and surprisingly satisfying. With 4 ingredients, they're perfect for breakfast or as a sandwich vessel.
- Homemade Flour Tortillas: Soft, flexible, and worth making from scratch.
- Gluten-Free No Knead Bread: The GF version of this bread that anyone can enjoy!
Who's Stirring The Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Jai Knoot says
It is the fastest and easiest recipe for a loaf of bread.
My entire family was impressed with its taste and texture.
Rufus says
Hi, Jai! I'm so happy to hear you guys liked it! Have a wonderful day!
Morgs Berry says
This recipe is so simple and easy, and the loaf is great! I’ve made it four times this week as I’ve been giving homemade jam to friends. When I made it today I subbed for bread flour (since I was low on ap after already making three loaves), it was a little denser but still good but not quite as good. Maybe it need a bit more water? I’m not sure, I’m brand new to bread and this recipe is fool proof. But I found that the dough wasn’t quite as wet when I used the bread flour, and baked a little denser.
Rufus says
I'm so glad you liked it! It really is a great recipe! As for the denseness, bread flour generally doesn't make things more dense, just a tad chewier. Maybe a tad more water would help if use bread flour instead of ap. Have a wonderful day!
Taylor Wattenbarger says
My family and I have loved your bread since I found your page! It’s so simple and delicious. Ive always tried to master sourdough bread, but couldn’t get it. My husband and I are not even worried about sourdough anymore with your recipe. Hah. Ive made a loaf a week for us, or for friends and invites to dinners.. it’s been a hit every time! Thank you so much!
I was just curious if you had any tips or suggestions about baking time for doubling the recipe?
Rufus says
I am so glad to hear that you guys love this recipe! I've never tried to double the recipe, so I can't say for sure about baking time. I would say just make sure the pot you're using is big enough. Let me know if you have any more questions!
Cindy says
How long do I knead if I don’t have a mixer? Is that even an option on the no knead bread? Lol
Rufus says
You don't knead it at all. That's the beauty of this bread. You mix it, let it rise, turn it into a ball, lightly score it and bake! That's it! You don't need a mixer or bread maker or anything!
Emma says
Can you substitute AP flour for bread flour?
Rufus says
Yes, you can! It's great!
Meg says
I need to purchase a Dutch oven, what size do you recommend? Thank you!
Rufus says
Hi! I would look for one that's about 7 quarts. It's great for bread and everything else! Let me know if you have any other questions. I'd be glad to help!
Rachel says
I have never made bread before, and this came out perfectly! My family of four devoured it! I couldn’t cut the bread fast enough!
Rufus says
I am so very happy to hear it! This is what it's all about! Thank you so very much for letting me know. You guys have a great day!
Ana Barrera says
Hi!! Could you substitute a Dutch over for a bread loaf tin or tins?
Rufus says
Hi!!! I have not tested this, so I'm not exactly how sure it will turn out. If you do that, I would recommend letting it rise in two small loaf pans and baking from there. Just mix the dough, cut it in half, one half into one loaf pan, the second half in the other the loaf pan and let it rise, then bake. Grease the loaf pans well. Just keep an eye on it when baking. Not sure on times. I hope that makes sense! Let me know how it turns out!
Barbara Lay says
Great recipe! It took me a couple of attempts to get comfortable with the recipe as well as method- it’s so much easier than any recipe I’ve used before. I’m now using this to make a Rosemary Garlic bread, and Cinnamon Brown Sugar bread. Not only is the bread phenomenal when warm with butter, but makes amazing toast in the morning. It keeps well for several days when stored in the fridge!
This will definitely be kept as a go-to for a great meal addition!
Rufus says
That is so great! I am so very happy to hear that it worked for you and I love the customization! Have a wonderful day!
Cassie H says
Look no further than this recipe. Easy, foolproof, delicious, no fuss. No need to be "afraid" to bake a loaf of bread. Now get baking & thank Rufus later! No seriously... run to your pantry!
Rufus says
This is amazing. Thank you so much!
Jen says
O.M.G This is the first time something has actually been easy and perfect as the Insta video suggested. For anyone on the fence like I was, please try this recipe. I literally plopped my dough onto the floured surface, pushed it twice to get it round and BINGO, a round shape was formed and it went in the oven. I have been burned trying so many recipes before that claim to be quick and easy. I’m deleting all bread pins. I have found THE bread. This will be toast in the morning, this will be sliced for stew. So versatile. Thank you to your video who made it seem so easy. I’ll be checking out your other stuff on your site.
Rufus says
You've made me the happiest girl ever! I am so, so happy to hear this! You have a wonderful day and let me know if you ever have any questions!
Mary-Ann says
This came out perfectly. This was my first time making bread and it did not disappoint. Thank you so much for the post on Instagram. I am no longer intimidated and this will be a regular for sure!
Rufus says
I am so, so glad you had such success! It means the world to me to hear from you! Have a wonderful day and make some more bread!
Randi says
Love this recipe!! I’m new to the bread baking game and loved the simplicity of this recipe. Question, I’d like to attempt making a sourdough version, do I still add the fast acting yeast in that scenario? Also, I’m thrown by the ‘in 3 weeks you’ll have a great sourdough’? Is that how long it needs to rise??
Rufus says
Hi! The 3 weeks comment is just a joke. It doesn't take that long to make sourdough. Also, to make the sourdough version, yes you will still add the yeast. By adding discard to the water, you're simply flavoring this bread. It's not technically a sourdough loaf, but tastes just like one. It's just a very quick and easy way to get a sourdough-like loaf, in very little time with very little effort! Please let me know if you have any questions! I'm glad to help!
Perry says
Hi! Any chance you’ve tried this with gluten free all purpose flour?
Rufus says
I have tested it with gluten-free flour and it was a big fail. I'm testing the GF version now. I just need a little more time!
Jill says
Any luck with a gluten free version?
Rufus says
I should be able to get the recipe out in the next week or so!
Alexandra says
This is such a fantastic, easy recipe. We keep our house very cold in the summer and I’ve never had an issue with it rising. It’s also very fool proof. The first several times I made it I definitely made some errors, and even so it turned out delicious. My kids devour this bread and has become my weekend ritual to make 2-3 loaves to get us through the week! Give it a try, you won’t regret it! This is the bread recipe for those that hate making bread. You may end up loving it!
Rufus says
I can not tell you how glad I am to hear this! I'm so very happy you guys love it! Have a fantastic day!
Henry Mider says
Hi, what size Dutch Oven is this recipe used on??
Rufus says
I suggest a 7 quart dutch oven. It's perfect for this bread recipe!
Alexandra Tague says
I will say I also have just been using regular bread pans and it turns out great there as well 🙂
Rufus says
That's so awesome!
Bonnie Richardson says
After many struggles with the sourdough adventure - I threw in the towel! I am so excited I saw your Dutch oven bread post - this is soooo incredibly easy and delish!! This will definitely be on repeat at our house.
Rufus says
Thank you so much, Bonnie! That means the world to me!
Bonnie Richardson says
Love this!! I tried to do the sourdough adventure but threw in the towel. This is such an easy and delish bread! This is definitely on repeat in our home. Thank you and keep on posting!
Joanne says
This was my first time making a bread and this recipe made it totally successful! Love it!!
Rufus says
Thank you so much for letting me know! It truly makes my day to hear from you guys!
Eric says
Hi Ruth, I'm just getting into bread baking, and one thing that's seemed pretty consistent with everywhere I've looked is the importance of weighing ingredients versus using volume measurements. Any chance you've done that for this recipe and can supply the weights or baker's percentages? Thanks in advance!
Rufus says
I haven't weighed the ingredients for this recipe and here's why. Yes, you absolutely can get the most consistent results by weighing your ingredients. However, this recipe is specifically designed for beginning bakers and people who don't own a scale. I wanted everyone to be able to make this bread with nothing more than your typical measuring cups and spoons. And, what's more is that it's super forgiving. It works even it the measurements are just a wee bit off. It's almost impossible to mess this one up.
Kellie Miller says
If you’re not making this recipe do it right now! It is absolutely amazing and so easy. Ruth was beyond helpful when I was questioning my dough. The bread is delicious and my family is now addicted to it. Thank you so much for your help and sharing this incredible bread with us all!
Rufus says
Thank you so much, Kellie! That means the world to me!
Gwen says
Hi! I want to make this bread using slept flour along with AP. What ratio would you recommend? Thanks!!
Rufus says
Hi, Gwen! Thanks for reaching out. As for the ratio with spelt, I'm not sure. I don't use spelt. I would suggest starting small and go up as you see fit. Have a great day!
marcie angle says
Excited about trying this tonight. Question for you. If i wanted to do mix ins - like craisins/walnuts or cheese/jalapenos - at what point do I mix those in or do you NOT recommend mix ins for this recipe? Thank you so much!
Rufus says
Hey, Marcie! You can absolutely do mix-ins! I have a recipe on the blog that shows you how. You'll gently add them just before you shape and bake. Look at this post (https://rufusforreal.com/no-knead-bread/). Let me know if you have any more questions. I'm glad to help. Have a wonderful day!
Joe says
what are your thoughts of using this dough to make rolls? I'm thinking 6-8 smaller Doug balls into a 12 in a preheated cast iron skillet. maybe a 1/4 sheet tray in the shelf below for water to add steam.
Rufus says
I would say go for it. I've never tried myself, but this dough is pretty awesome and very versatile. Let me know how it turns out!!!