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Close up picture of the No-knead Dutch Oven Bread in a dutch oven

Crusty No-knead Dutch Oven Bread

This delicious bakery-style bread has a golden crisp outer crust and a soft, chewy interior with a great taste. If you use the dutch oven, you will achieve a crunchy artisan-type crust. This is a fantastic rustic bread!
Course Main Course
Cuisine American
Keyword Bread Recipe, homemade, Homemade Bread, No-Knead Bread
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 3 hours
Total Time 50 minutes
Servings 1 loaf
Calories 307kcal
Author Lola Osinkolu


  • 4 cups bread flour
  • 2 tsp instant yeast
  • 2 tsp salt or use 1½ tsp if you want less salt
  • 2 cups hot water about 125° F (54°C)


  • Add the flour to a large bowl and make a well in the center. Add the salt, yeast, and warm water, and stir until the flour completely absorbs the water.
  • Cover the bowl with a tight-fitting lid or a cling wrap and leave it to rest for 2 hours.
  • After 2 hours, uncover the dough and press it down to remove the trapped air. Then roll the dough into a tight ball, and place it on a large piece of parchment paper.
  • Cover with a wet towel and leave to rest for another 1 hour.
  • Meanwhile, set the oven to 450°F and place the dutch pot inside it for 30 minutes to get heated up.
  • After one hour of resting the dough, take the dutch pot out of the oven and carefully place the dough inside.
  • Cover it up immediately, return it to the oven, and leave it to bake for 30 minutes covered and 10 minutes uncovered.
  • Leave to cool for some minutes before serving. Enjoy!



  1. I used bread flour for this recipe; it works best. However, you can use all-purpose flour too.
  2. You can use a very heavy bottom pot, crockpot bowl, or a pyrex dish with a lid.
  3. 5 quarts dutch oven pot or larger will work for this recipe.


Calories: 307kcal | Carbohydrates: 64g | Protein: 9g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 781mg | Potassium: 101mg | Fiber: 2g | Sugar: 0g | Calcium: 15mg | Iron: 3.9mg