Breads and Muffins Dairy-Free Plant Based By Kristen Chidsey | 467 Comments | *This post may contain affiliate links. Read my disclosure policy.
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This is the EASIEST method for making Whole Wheat Bread! This recipe for No-Knead bread is made without special equipment, only a few minutes of prep and produces the most delicious hearty, rustic bread.
Not only is this Dutch Oven Bread incredibly easy to make, but it is also one of my favorite bread recipes. It toasts up perfectly but is divine when served with a smear of butter next to homemade Potato Corn Chowder or Lasagna Soup.
I am a bit of a bread snob. I want hearty, rich, and crusty bread that is full of flavor and texture and worthy of every calorie consumed.
And friends, this No-Knead Dutch Oven bread not only meets my high standards for bread, but it is also the EASIEST bread recipe to make.
- One Bowl
- 4 Ingredients
- No-Kneading!!
This no-knead dutch oven bread is just perfection!!
Crusty on the outside and tender on the inside. It reminds me of a fresh loaf of bread that I would pick up from an expensive bakery. Instead, it is something I made with a few simple staples and hardly any effort at all--FOR PENNIES!
How to Make No-Knead Dutch Oven Bread
- In a large mixing bowl, mix together the flour, yeast, salt, and water until just combined.
- Cover the bowl with plastic wrap or a kitchen towel and set on the counter to rest overnight.
- After the dough has risen, place the dutch oven in the oven and turn the oven to 450 degrees. You must preheat your dutch oven for this bread to turn out perfectly.
- Dump onto a floured cutting board and shape into a circle.
- Carefully remove dutch oven from oven and then place the rounded dough into the pan. Cover and bake for 30 minutes.
- Remove cover and bake for an additional for 20 minutes.
- Let cool and enjoy!
Important Notes on this Recipe
- You will know your bread is done cooking when it reaches a temperature on an instant-read thermometer of 207-209 degrees.
- I use whole wheat flour for this recipe, but you can use half whole wheat and half all-purpose or whole white wheat flour as well.
- Be sure to use a spoon/scoop to add flour to your measuring cup--if you just scoop from canister using the measuring cup, you will end up with significantly more flour than this recipe calls for.
- Use regular active dry yeast, not rapid rise or instant yeast.
- Do NOT forget the step to preheat your dutch oven in the oven while the oven preheats, that is crucial to achieving the right texture.
More Bread Recipes
- Easy Whole Wheat Cranberry Walnut Bread
- Whole Wheat Cinnamon Raisin Bread
- Homemade Italian Bread
- Honey Whole Wheat Bread
This is a great starter recipe for homemade bread. It is simple, easy, and delicious! I hope you give a try and enjoy!
No-Knead Whole Wheat Dutch Oven Bread
This recipe for No-Knead bread is made without special equipment, only a few minutes of prep, and produces the most delicious hearty, rustic bread.
4.85 from 215 votes
Print Pin Rate
Course: Bread
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 55 minutes minutes
Servings: 12
Calories: 130kcal
Author: Kristen Chidsey
Ingredients
- 2 cups warm water between 100-115 degrees Fahrenheit
- 2 teaspoons salt
- 1 teaspoon dry active yeast
- 3 ¾ cups whole wheat flour or 480 grams
Instructions
In a large mixing bowl, combine the flour, yeast, and salt. Slowly mix in the water using a wooden spoon or spatula.
Cover the mixing bowl with plastic wrap or a clean kitchen towel, and let sit out overnight at room temperature--or for at least 8 hours.
After the dough has risen, turn out the dough onto a lightly floured surface and with floured hand, shape it into a circle. Let the dough rest while the oven preheats.
Place a dutch oven pan, fitted with a lid, into the oven. Preheat the oven to 450 degrees F, with the pan in the oven.
Once the oven is preheated, carefully remove the pan from the oven and drop the shaped bread into the heated pan.
Bake the bread covered for 30 minutes. Carefully remove the lid and bake for an additional 20 minutes.
Remove bread from dutch oven and let cool on wire rack for 10-15 minutes before serving.
Equipment Needed
Notes
How to Tell When Bread is Fully Baked: You will know your bread is done cooking when it reaches a temperature on an instant-read thermometer of 207-209 degrees.
Dutch Oven Pan: Anywhere from a 3.5 to a 6-quart dutch oven with a lid will work to bake this bread. I use a 4.5 quart myself.
Flour: Whole white wheat flour will produce lighter bread while still being full of whole grains, than if you use whole wheat flour. If you opt to use all-purpose flour you will need to use 4 cups instead of 3 ¾ cups. It is best to scoop your flour into a measuring cup with a spoon to ensure you don't use too much flour.
Yeast: Be sure your yeast is NOT expired and use dry active yeast (NOT quick-rise or instant yeast.)
Rising Time: Be sure to not allow the dough to rise over 12-14 hours or it may deflate.
Storage: To store, let the bread cool to room temperature and then wrap it in plastic wrap and foil or place it in an airtight container. Use within 3 days or freeze.
Prevent Sticking: If your pan is high-quality, you should have no issues with the dough sticking to the pan. However, some people have reported this issue. To prevent this from happening, use parchment paper, or be sure to dust your bread with flour before transferring the bread dough to the pan. I don't recommend greasing the pan, as the oil can burn at the high temperature the bread is baked at.
Baking at a high altitude? Check out these adjustments that you may need to follow.
Nutrition
Calories: 130kcal | Carbohydrates: 27g | Protein: 5g | Fat: 1g | Sodium: 388mg | Potassium: 145mg | Fiber: 4g | Calcium: 13mg | Iron: 1.4mg
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This post was originally published in 2017 but has been updated in 2020 with new tips.
« Mediterranean Frittata
About Kristen Chidsey
Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.
Reader Interactions
Comments
Mary Lou M.
I've been baking dutch oven bread for two years now, and this recipe is a keeper! I used the 120 grams bread flour + 360 grams wheat flour that was listed as an option. I also like to add 1 Tbsp. vital wheat gluten flour (to give it more "rise"). Plus, I added 1 Tbsp. flax seeds as well. Before putting in the oven, I always do an egg wash (1 egg + 1 Tbsp water and pinch of salt) and sprinkle sesame and/or poppy seeds on top for an extra yum. I like to score an "X" in my bread before baking, too. Five stars for sure!Reply
Kristen Chidsey
Thank you for sharing Mary Lou! I am thrilled you have been enjoying this homemade bread.
Reply
Chez
I can only get instant yeast where I live...nwhat adjustments should I make?
Reply
Kristen Chidsey
Hi Chez. For this recipe there is no substitute for the regular yeast. Instant yeast won't allow the proper slow rise this bread needs to have its structure, flavor, and texture. You can purchase dry active yeast on Amazon.
Reply
Ruby Trujillo
I followed the recipe as stated, but when I let to proof my dough overnight, this morning the bottom of my bowl had a lot of water and the dough was very wet… The only thing I did differently was that I sifted my flower other than that I am not sure what went wrong. Maybe the temperature of the water wasn’t warm enough? I was also cooking before I started making my dough so the kitchen was warm.
Reply
Kristen Chidsey
Hi Ruby! I am sorry you experienced issues. Did you happen to sift your flour before or after measuring? Before may have aerated the flour and caused you to use less than needed. This is a moist dough, but should not have water on the bottom of the bowl--be sure to fully incorporate dough before letting the dough proof. I hope that helps 🙂
Reply
Lynda
Hi there, I'm looking forward to giving this recipe a try! If I want to do 1/2 whole wheat flour and 1/2 AP flour, would you recommend 2 C of each? Do I need to make any adjustments to the amount of water? TIA!
Reply
Kristen Chidsey
Hi Lynda! I have done half and half with no need to adjust water. Enjoy!
Martha W Ewalt
Can this bread be made with gluten free flour such as Cup for Cup Ancient Grains flour?
Reply
Kristen Chidsey
Hi Martha! I haven't tried that brand but did experiment with another 1:1 brand and it didn't work at all, unfortunately.
Reply
Christine
Hi there! If the recipe is doubled, does the rising or cooking time need to increase at all?
Thanks!
Reply
Kristen Chidsey
Hi Christine! Unless you plan to bake in two Dutch Ovens, I wouldn't double the recipe. The outside would burn before the bread is fully cooked and your Dutch oven would need to be quite large.
Averette C
Hi, the recipe doesn't specify self-rising or all purpose but then comments indicate it should be self-rising. Does anything need to be added on top of using 4 cups) in order to use all purpose?
Reply
Kristen Chidsey
Hi there! This recipe specifies whole wheat flour--not all-purpose or self-rising. While you can use all-purpose flour, don't use self-rising flour.
Reply
Catie
I am a beginner when it comes to baking bread. I was so pleased with how this turned out. Definitely gave me a little more confidence and the whole family loved it.Reply
Kristen Chidsey
Fabulous! Thank you so very much for sharing!
Reply
Carla
Everything about this bread turned out so easy and amazing! We loved every single slice. Using the Dutch oven was a game changer.Reply
Kristen Chidsey
Thanks for sharing Carla! It is a favorite here as well!
Reply
wilhelmina
This is my new go-to for no-knead bread, it's basically foolproof!!Reply
Kristen Chidsey
So happy to hear you are enjoying this Dutch oven bread.
Reply
JoAnn
What a wonderful recipe, it is so simple but very delishous, my hubby loves this bread. Thank you ♥️Reply
Kristen Chidsey
You are very welcome! Thank you for taking the time to leave a review as well!
Reply
Rick in Seattle
I tried making bread about 20 years ago & found that I could buy better bread than I could make. I've made your bread three times now, and it's delicious plain or toasted, and smells wonderful. My wife agrees, and the last go round she was the first to cut into it when it cooled. I learned that you need parchment paper rated for 450 degrees, otherwise it can fuse to the bottom of the loaf, but that was no big deal. This is an excellent recipe and I've added it to our recipe book. Thanks very much! Nice work.Reply
Kristen Chidsey
Thank you so much for sharing Rick! I am so happy to hear you enjoy the bread!
Reply
Gabriella
I’ll be honest I didn’t think this would work especially after reading some of the reviews. Also the amount of yeast seemed small compared to other breads I’ve made. It came out beautifully though! I proved for around 7 hours in the oven with the light on and the dough doubled up nicely. It is a bit soft and difficult to shape/transfer to the preheated pan but baked nicely and tasted really good. Less yeasty than other homemade breads thanks to the long proving. The recipe says you need a larger Dutch oven than I have so I made two loaves but I think it could have fit fine in my 2.75 quart. Great recipe and very little hands on for bread! Love it!!!Reply
Kristen Chidsey
Hi Gabriella! I am glad you tried the recipe and followed as written. It is a different recipe, but I agree, the results are well worth it! Thanks for sharing and leaving a review. I appreciate it.
Reply
DB01
Wet dense bread. Not sure if more yeast or a mix of whole wheat and AP flour would help.Reply
Kristen Chidsey
Hi! I am sorry you had issues. You may have needed a bit more flour, or more time to rise. The dough is wet and sticky, but should not be overly dense after baked.
Reply
Amanda
Yikes, mine only rose a little bit so it was super dense. I used a T salt and it had great flavor but i think next time I will weight the flour if i want to try this recipe again. I just felt like it wasn't enough yeast. I used warm water and let it sit on the counter overnight with a lid. When i mixed it up it was like a paste. The bottom also burned despite the parchment paper.
Reply
Kristen Chidsey
Hi Amanda! I am sorry you had issues. My guess is that it came from mixing the dough after it rose. It is supposed to just be turned out and quickly shaped. Mixing after rising will cause the bread to deflate and be dense.
Reply
Alex
What costiintesy the dough should be? I added only one cup of water and it's already like a porrige.
Reply
Kristen Chidsey
Hi Alex! The dough is fairly wet, but should come together to form a cohesive ball.
Reply
shirley kirby
Is there an alternative to a Dutch oven if you don't own one?
Reply
Kristen Chidsey
Unfortunately, no this bread must be baked in a dutch oven. The way the heat is conducted in a dutch oven pan and the high heat it can handle is key to its success.
Reply
Melissa
I've heard people say they use the crock pot liner and 2 layers of foil and that works! I don't have a dutch oven either and am going to try it like this.
Reply
Jan
Actually there are other ways. I used to bake it in a glass pie plate with an oven-safe glass mixing bowl covering it. I've also made it in a glass loaf pan, using another upside-down loaf pan as the "lid".
Reply
Kristen Chidsey
Thanks for sharing, Jan! Most glass pans are not safe for at this temperature, so I would proceed with caution.
Ute
I love this bread and I add a quarter cup each of sunflower and pumpkin seeds, flax and cia seeds.Reply
4.85 from 215 votes (137 ratings without comment)
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