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Dutch oven bread on a wood cutting board

Dutch Oven Bread

Dutch Oven Bread is the easiest, no-knead bread I have ever made. It has a crunchy, flaky outside and a soft, flavorful inside.
Course Bread
Cuisine American
Keyword dutch oven
Prep Time 45 minutes
Cook Time 1 hour
Rising Time 8 hours
Total Time 9 hours 45 minutes
Servings 12 slices
Calories 117kcal
Author Echo Blickenstaff


  • Enamel Coated Dutch Oven



  • In a large bowl, whisk flour, salt, and yeast until combined.
  • Pour water over the dry ingredients.
  • Mix with a wooden spoon or spatula until a shaggy dough forms.
  • Cover tightly and let rise for 8 to 18 hours. Dough will be done rising when it has almost doubled in size and the top is flat and bubbly.
  • Heat oven to 450. Place empty dutch oven and lid in the oven and bake for 30 minutes.
  • While the dutch oven is heating up, punch the dough down and using floured hands place dough on a floured sheet of parchment paper. Quickly shape the dough into a ball. Cover with plastic wrap and let rest for 30 minutes.
  • Once dutch oven is done baking and the dough has been resting for 30 minutes, uncover the dough and transfer the dough and parchment paper to the dutch oven. Sprinkle the top of the dough with a little bit of flour.
  • Bake covered for 45 minutes. Remove cover and bake for another 10-15 minutes, or until the top is golden brown.


Serving: 1slice | Calories: 117kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 1mg