Easy Dutch Oven Bread

There’s nothing better than the taste and aroma of freshly baked homemade bread. With just 5 simple ingredients, this easy, no-knead recipe creates a rustic loaf that’s soft on the inside, crusty on the outside, and completely irresistible. Baked in a Dutch oven, it’s beginner-friendly but yields artisan-quality results.

Unlike sourdough made with a starter, this recipe uses active dry yeast, making it much quicker and easier. My family actually prefers the flavour of this bread over traditional sourdough. Once you try it, you’ll see why it’s become a favourite in our home!

Ingredients & Substitutions

Flour

Forget the myth that you need bread flour. For this recipe, plain all-purpose flour works perfectly. I usually use basic home-brand flour, proving that high-quality bread doesn’t require fancy ingredients.

Salt

Salt is essential for enhancing the taste of the bread and helping to create a crunchy crust. I use course or flaky cooking salt for this recipe. If you only have finely ground salt, you should use a bit less (approximately 1 ¼ tsp).

Yeast

The key ingredient in this recipe is active dry yeast (also called instant dry yeast). It’s reliable, easy to store, and creates a perfect rise every time. I’ve used the same container of Lowan Instant Dried Yeast for years, and it never lets me down.

Water

Plain tap water works perfectly for me, but feel free to use bottled or filtered water if needed. The water should be warm, not hot, about 38°C (100°F), which feels comfortably warm to the touch.

Honey or Maple Syrup

A touch of honey or maple syrup gives the bread a subtle, rich flavour without making it sweet. While honey and maple syrup taste distinct on their own, the difference is negligible in this recipe. Honey is my go-to because it’s budget-friendly, but maple syrup is a great vegan alternative.

Detailed Instructions

Step 1: Combine the Ingredients

In a large mixing bowl, combine the flour, salt, and yeast. In a separate bowl or measuring jug, dissolve the honey or maple syrup in the warm water. The water should be about 38°C (100°F) which is comfortably warm to the touch but not hot.

Add the wet ingredients to the dry mixture, stirring until just combined. The dough will be very sticky and shaggy but don’t worry, that’s exactly what you want!

Step 2: Proof the Dough

Cover the bowl with a lid or tea towel and let the dough rest at room temperature for about 12 hours, or until it has doubled in size. This long proofing time allows the yeast to work its magic, creating a light, airy texture and rich flavour.

The 12-hour rise time is flexible and depends on the room temperature (the dough will rise faster at warmer temperatures). I like to mix the dough in the evening and bake it the next morning. Alternatively, you can mix it in the morning, refrigerate it during the day, and let it finish proofing at room temperature overnight if you plan to bake in the morning.

Step 3: Shape the Dough

About an hour before you’d like to serve the bread, turn the dough out onto a well-floured surface. Using floured hands, stretch and fold the edges of the dough toward the centre 6-8 times to form a rough ball. Flip the dough seam-side down and gently shape it into a neat ball.

Step 4: Rest the Dough

Place the dough on a large piece of baking paper, cover with a tea towel, and let it rest for 30 minutes.

Using baking paper is important to prevent the bread from sticking to the bottom of the Dutch oven causing the pot to wear out. I always use compostable baking paper because it’s better for the environment and works just as well as regular baking paper.

Step 5: Preheat Your Dutch Oven

While the dough rests, place your Dutch oven (with its lid on) into the oven and preheat to 230°C (450°F) fan forced. The high heat ensures a good rise and a perfectly crisp crust. Preheating the pot also helps the bread cook properly on the bottom.

Step 6: Bake the Bread

Use a sharp knife to slash the top of the dough. This allows the steam to escape as it bakes. Lift the corners of the baking paper and gently lower the dough into the preheated Dutch oven.

Cover the pot and bake for 35 minutes, or until the crust turns a beautiful golden brown. Baking with the lid on helps keep the loaf moist while preventing the top from burning. To check if it’s done, tap the bottom of the bread; it should sound hollow.

Let the bread cool for at least 10 minutes on a wooden board before slicing. While it’s tempting to cut right away, it’s important to wait as the centre of the bread finishes cooking as it cools.

Serving Suggestions

Enjoy your homemade loaf warm with butter, or pair it with your favourite toppings. This bread is delicious with honey, jam, cheese, avocado, or even as the base for a delicious breakfast of eggs and bacon.

Storage Suggestions

This crusty bread is best enjoyed fresh or within the first two days, as the texture and flavour are at their peak. After that, it’s ideal for toasting.

Store it in an airtight container for up to 5 days, but in hot or humid climates, refrigeration may be necessary to prevent mould. For longer storage, slice the bread and then freeze in an airtight container for up to 3 months.

If you’re anything like my family, you won’t have to worry about leftovers. This bread is so addictive it’s usually gone within a day!