About
There’s nothing quite like the aroma of fresh-baked bread filling your home. But if the thought of kneading, proofing, and complex techniques has ever intimidated you, this No-Knead Dutch Oven Bread is about to change everything!
With just a few simple ingredients and almost no effort, you can create a golden, crispy-crusted loaf with a soft, airy interior—the kind that looks like it came straight from an artisan bakery. The best part? No kneading, no special equipment, and no preheating required!
Whether you’re a seasoned baker or trying homemade bread for the first time, this recipe is practically foolproof. A few minutes of prep, a warm place to rise, and your trusty Dutch oven will do all the magic. The result? A bakery-quality loaf that’s perfect for sandwiches, dipping in soup, or simply slathering with butter.
Ready to bake the easiest homemade bread ever? Let’s get started!
Serves: 1.6kg bread loaf
Cook time: 3 hours (with most of it being hands-off)
Difficulty: easy
Ingredients
- 8 cups (1kg) all-purpose flour (+ 1 tablespoon for dusting)
- 3 ¼ cups (750ml) warm water
- 2 ¼ (7g) teaspoons dried yeast
- 1 teaspoon honey
- 1 tablespoon salt
- 3 tablespoons olive oil
Step-by-step
1
In a large mixing bowl, combine warm water (35°C), honey, and dried yeast. Stir and let sit for 5–10 minutes until foamy.
2
Add the olive oil, flour, and salt to the yeast mixture. Start mixing with a spatula, then use your hands to fully incorporate the flour until a dough forms. No kneading is required—just mix until combined and shape it into a dough ball.
3
Cover the bowl with plastic wrap or a damp towel and let the dough rest in a warm place for 1.5 hours. If needed, you can turn your oven to a warm setting for 7 minutes, then turn it off and place the bowl inside. The dough should double in size. If not, let it rest longer at room temperature.
4
Lightly dust a work surface with flour, then transfer the dough onto it. Fold the dough a few times to release most of the air.
5
Shape the dough into a smooth ball, then place it on a piece of parchment paper inside the Dutch oven. Cover with the lid and let it rest in a warm place for 20–30 minutes.
6
After the resting period, set the oven to 400°F (200°C) and place the Dutch oven (with the lid on) inside. No need to preheat the oven. Bake for 60 minutes.
7
After baking, carefully remove the Dutch oven from the oven. Lift the bread out using the parchment paper and transfer it to a wire rack. Let it cool for 20 minutes before slicing and serving.
Flavorjazz 
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