Sometimes, the best bread is the one you don’t spend hours fussing over. This no knead bread in a cast iron Dutch oven is exactly that — a straightforward loaf with a golden, crackly crust and a soft, airy inside that feels like a small celebration every time you tear into it.
The last time I made this bread, I left the dough resting on the counter overnight, the house filling with a faint, yeasty scent that somehow made the morning feel warmer. I remember standing by the oven, stirring my tea, distracted by a phone call that ran longer than expected — and suddenly, the bread was ready to come out. The crust was a bit darker than usual, but that only added to its rustic charm. It wasn’t perfect, but it was real, and that imperfection made it taste even better.
Why You’ll Love It:
- No kneading means less mess, more magic — and yes, the dough can be a little sticky and awkward, but that’s part of the fun.
- Using a cast iron Dutch oven creates a crispy crust that feels like it came from a bakery, without any special skills.
- The long, slow rise develops flavor in a way that quick breads simply can’t match.
- It’s simple — and that’s kind of the point. No fancy ingredients, just good bread.
- Perfect for both beginners and those who just want a fuss-free loaf to enjoy with butter and jam or alongside dinner.
Don’t worry if your dough looks a little rough or you forget it in the fridge a bit longer — bread like this is forgiving and welcoming.
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No Knead Bread in Cast Iron Dutch Oven
- Total Time: 16 hours
- Yield: 8 slices 1x
Description
A simple and rustic no knead bread recipe baked in a cast iron Dutch oven to create a crispy crust and soft, airy interior. Perfect for beginners and bread lovers alike.
Ingredients
3 cups all-purpose flour
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
1 1/2 cups warm water (about 75°F)
Instructions
In a large mixing bowl, combine 3 cups of all-purpose flour, 1/4 teaspoon instant yeast, and 1 1/4 teaspoons salt.
Add 1 1/2 cups of warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and the dough has doubled in size.
Lightly flour a clean work surface and turn the dough out onto it. With floured hands, fold the dough over itself once or twice to shape it into a rough ball. Do not knead.
Place a large piece of parchment paper on the work surface and sprinkle it with flour. Place the dough seam side down on the parchment paper and cover it loosely with a kitchen towel. Let it rise for 1 to 2 hours until it has nearly doubled in size.
About 30 minutes before baking, place a 5 to 6 quart cast iron Dutch oven with its lid in the oven and preheat to 450°F.
Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the Dutch oven. Cover with the lid.
Bake the bread covered for 30 minutes. Then remove the lid and bake for an additional 15 minutes until the crust is deep golden brown and crisp.
Remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Kitchen Notes: I usually bake this bread in my trusty cast iron Dutch oven, which handles the heat beautifully and locks in moisture to create that signature crust. Serving it warm with a smear of butter or alongside soup is a quiet joy. Sometimes I add a handful of herbs or a sprinkle of cheese on top before baking, though I haven’t tested all variations thoroughly — it’s a bit of a kitchen experiment every time. Also, you can swap the flour for whole wheat or a blend if you want a heartier loaf, but expect the texture to shift a bit.
FAQ
Can I use a different pot? You can, but cast iron is ideal for its heat retention and steam-trapping qualities.
Do I really not knead it? Nope, just folding it gently before the final rise is enough.
How long does it keep? A couple of days at room temperature is best; freezing slices works well for longer storage.
Ready to fill your kitchen with the aroma of fresh bread? This no knead bread in a cast iron Dutch oven might just become your new weekend ritual. Give it a go and see how simple comfort can taste.