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Dutch Oven Bread (Overnight, No Knead)

This Dutch oven bread recipe is an overnight no knead recipe - vegan, egg free, and dairy free! Made with instant yeast, flour, and salt.  This bread is our Saturday morning ritual! This pantry staple bread recipe transforms 3 simple ingredients + water into a delicious loaf of bread.
5 from 7 votes
Prep Time 12 hrs
Cook Time 45 mins
Total Time 12 hrs 45 mins
Course Bread, Breakfast, Side Dish
Cuisine American
Servings 20 slices
Calories 99 kcal


  • 6 Quart Dutch Oven *see below for notes
  • Banneton Proofing Bowl *see below for notes



  • In a large mixing bowl, add flour, salt, and yeast, mix to combine. Add water and stir together until the dough is soft and sticky. Cover with a tea towel, and let rise 12-18 hours (I usually do it overnight).
  • Once the dough has risen, place a bread board on the counter and sprinkle with enough flour to cover the surface. Remove the dough onto the board, and begin folding. Take the corners closest to you and fold over the corners farthest from you, and repeat with the far corners and bring them in. Fold 5 or 6 times, and place back in the mixing bowl. Sprinkle the top of the dough with flour, and cover with a tea towel and allow dough to rise again for an additional 1-2 hours.
  • When ready to bake, place a large cast-iron dutch oven pot into the oven. Heat the oven to 475 degrees Ferenheit with the pot inside. Once the oven reaches temperature, carefully remove the hot dutch oven pot, and place the dough into the pot. Cook covered for 30 minutes. Then remove the lid and cook uncovered for an additional 10-15 minutes.
  • When bread is finished, carefully tip the bread from the pot onto a cooling rack. Cool until you can no longer resist (at least 45 minutes)


I use a 6-quart Dutch Oven which is just the right size for this recipe. There are some majorly *pricey* Dutch Ovens out there, but honestly any enameled cast iron one will work - I got my brother this inexpensive one from Amazon and he loves it!
And if you want the perfect little swirl design on top, I use this Banneton proofing bowl for the second rise. It's also super inexpensive and the bamboo allows the dough to pull air in for the perfect crumb. Can you make bread without a proofing bowl?  Absolutely!  But I make this bread so often it was worth the small investment for me to get a banneton bowl... and plus perfect swirl design makes me feel like a pro baker.

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I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!


Calories: 99kcalCarbohydrates: 21gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 235mgPotassium: 34mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 5mgIron: 1mg
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