Tips To Prepare Rustic Bread Recipe In Dutch Oven Quick

Posted on

There’s nothing quite like the aroma of freshly baked bread wafting through your kitchen. It’s a sensory experience that evokes comfort and satisfaction. But baking bread can seem intimidating, especially for beginners. Fear not! This recipe for rustic bread in a Dutch oven is incredibly simple and yields amazing results.

This bread requires minimal ingredients and techniques, making it perfect for novice bakers or those short on time. The magic lies in the Dutch oven, which traps steam and creates a perfect crust.

No Knead Bread - Dutch Oven Bread Recipe  Kickass Baker
No Knead Bread – Dutch Oven Bread Recipe Kickass Baker


3 cups (375 grams) all-purpose flour

  • 1 1/2 teaspoons (7 grams) active dry yeast
  • 1 1/2 teaspoons (9 grams) kosher salt
  • 1 3/4 cups (415 grams) lukewarm water (around 105°F/40°C)

  • Directions:

    1. Combine Dry Ingredients: In a large bowl, whisk together the flour, yeast, and salt.

    2. Add Water and Mix: Gradually add the lukewarm water to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.

    3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5 minutes. The dough will be slightly sticky at first, but continue kneading until it becomes smooth and elastic.

    4. First Rise: Place the dough in a clean, oiled bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place for 1-2 hours, or until doubled in size.

    5. Shape the Dough: Gently deflate the dough on a lightly floured surface. Fold the dough in half a few times to create a round shape.

    6. Second Rise: Place the shaped dough seam-side down in a well-floured Dutch oven. Cover the Dutch oven with the lid and let the dough rise for another 30 minutes.

    7. Preheat Oven: While the dough is rising for the second time, preheat your oven to 450°F (230°C).

    8. Bake: Remove the lid from the Dutch oven and carefully place the entire pot (including the lid) in the preheated oven. Bake for 30 minutes with the lid on, then remove the lid and bake for another 15-20 minutes, or until the bread is golden brown and crusty.

    9. Cool: Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.

    Nutrition Facts (per slice):

    Calories: 220

  • Fat: 1 gram
  • Saturated Fat: 0 grams
  • Carbohydrates: 42 grams
  • Fiber: 2 grams
  • Protein: 8 grams
  • Sodium: 320 milligrams

  • Please note: This is an approximate nutritional value based on the ingredients listed. Actual values may vary depending on the specific brands of ingredients used.


    This rustic bread recipe is a fantastic way to enjoy fresh, homemade bread without a lot of fuss. The Dutch oven creates a beautiful crust and a soft, chewy interior. It’s perfect for sandwiches, toast, or simply enjoying on its own with a drizzle of olive oil and a sprinkle of sea salt.


    1. Can I use bread flour instead of all-purpose flour?

    Yes, you can definitely use bread flour instead of all-purpose flour. Bread flour has a higher protein content, which can lead to a slightly chewier texture in your bread. However, all-purpose flour will still work perfectly in this recipe.

    2. What if my dough is too sticky?

    If your dough is too sticky after kneading for 5 minutes, you can add a tablespoon of flour at a time until the dough becomes less sticky but still slightly soft. However, be careful not to add too much flour, as this can make your bread tough.

    3. Don’t have a Dutch oven? Can I use another baking dish?

    While a Dutch oven is ideal for trapping steam and creating a crispy crust, you can still bake this bread in another baking dish. However, you may not get the same results. If using a different baking dish, preheat the dish along with the oven, then add a couple of cups of water to the bottom of the preheated dish before placing the dough inside to create some steam.

    4. Can I add other ingredients to this recipe?