Dutch Oven No Knead Bread Recipe
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Make this simple no knead bread recipe that bakes in a dutch oven to go with dinner tonight and thank me later.
A few days ago I made a very yummy Cheddar Beer Soup. Ever since my trip to Illinois in June, where I had my first taste of the soup at a restaurant/brewery, I have been wanting to make it at home.
I wanted a crusty bread to go with the soup, and knew that anything I found at the grocery store bakery would just be full of fillers. Instead I decided to try making a crusty no knead bread that could be baked in a Dutch Oven, or similar pot.
The best way to achieve a light an airy no knead bread, with crunchy exterior, is by letting the dough sit and “proof” for about 12 hours if possible. This allows the yeast to do its thing and creates lots of little air bubbles inside the dough. Cue light and “airy” dough.
Do you need to let the bread dough rest for 12 hours? Well, no. But bear in mind that not letting the no knead bread dough sit can result in a denser loaf of bread. Does it still taste delicious? You bet!
You may also enjoy these bread recipes:
- Whole Wheat Bread Bowls
- Whole Wheat Pizza Dough in the Bread Machine
- Buttery Dinner Rolls in the Bread Machine
Don’t forget to pin it for later!
Dutch Oven No Knead Bread Recipe
Ingredients
- 3 cups bread flour
- 1-1 1/2 cups whole wheat flour
- 1 1/2 tsp yeast
- 1 tbsp sugar
- 1 1/2 cups warm water
- 1 1/2 tsp salt
Instructions
- In the bowl of a stand mixer, combine sugar, yeast and water. Stir together and let sit for 10 minutes, or until ingredients starts to get foamy and thickens.
- While the yeast is proofing, combine flour with salt in a separate bowl.
- Add flour mixture to bowl 1 cup at a time and mix until just combined. Try not to overwork the dough as this will remove air pockets that make the dough airy and light.
- Cover the dough and let it sit at room temperature for 8-12 hours.
- Turn dough out onto a floured surface, and form into a ball.
- Preheat the oven too 400 degrees and place the Dutch Oven inside while it heats for 30 minutes.
- Place the dough in a greased bowl, cover with a towel and let rise again in a warm area for 30 minutes (while the Dutch Oven heats)
- After dough has risen, place into the Dutch oven careful not to deflate dough. Sprinkle flour on top.
- Bake for 30 minutes, then remove lid and bake 10 minutes more or until the top becomes golden brown.
Ok, this is very dangerous for me…..we have a Dutch Oven and I LOVE homemade bread but never knew you could combine the two! Now I’m going to gain 200 pounds…. 😉 Thanks for sharing!
You and me both Christine! I am happy I found out you could combine the two, but my waistline is definitely going to suffer!
Your bread looks beautiful! And tasty. I’m going to try this. (I agree on the 12 hrs of proofing!)
Thanks Kathy! Who really has time to let it proof for 12 hours?
Wow! This bread looks so yummy! Pinning and sharing!
Thank you for sharing Tara!