No Knead Bread

Using a Dutch Oven – get creative if it’s this easy!

There are many No-Knead Bread recipes out there – this one was compiled from the best! Yield: 1 loaf


Bake 450 degrees, bake time 45 minutes - 30 with lid on, 15 with lid removed
3 cups MG wheat flour of choice - Whole Wheat, Kamut, Oland, Red Fife...
1 1/2 tsp salt
3/4 tsp instant yeast
1 1/2 cups room temp water
Cornmeal for dusting dough pre-baking
Dutch oven with lid
Additions you may want to add to the dough or the top - chopped olives, seeds, nuts, herbs, kosher salt, etc.


  1. In a large bowl combine: flour, yeast, salt and water to make a loose dough.
  2. Fold in any additions you’d like: herbs, chopped olives, seeds, nuts, etc. 
  3. Prep a sheet of parchment paper with cornmeal. The parchment should be larger than the dough and long enough to be able to lift the dough and place into the Dutch oven – like a sling. 
  4. Shape dough and place on the prepped, large sheet of parchment paper that has been  sprinkled with the cornmeal.
  5. Rest 6-8 hours on the counter or a proofing board.
  6. Heat the Dutch oven (empty) and lid in the oven when dough is ready – just enough to warm the oven – about 5 minutes.
  7. Transfer the dough, using the sides of the parchment paper to lift it into the warmed pot.
  8. Put the lid on and let double on a trivet or other area not hurt by the heat of the Dutch oven.
  9. Top with add-ons if you like before putting the lid back on, kosher salt, seeds, nut, etc.
  10. After dough has doubled bake for about 30 minutes with the lid on.
  11. After 30 minutes remove the lid and bake an additional 15 minutes till loaf is browned.
  12. Remove Dutch oven from oven, turn bread out onto a rack or wood board and let cool before slicing and devouring.  


Course: Breakfast, Main Dish, Side Dish, Snack