4-Ingredient Dutch Oven Bread

I have seen this artisan bread before, and it still amazes me every time I see the whole process of making it. Would you believe that it only requires 4 ingredients? Yes, it does. It’s dairy-free and does not require eggs! This Dutch oven bread is crunchy and chewy, making it a great option for a sandwich or toast.

RELATED: No-Knead 4-Ingredient Air Fryer Bread Recipe

To make this Dutch oven bread, you’ll need all-purpose flour, lukewarm water, salt, and dry active yeast. Make sure to measure your flour correctly, as it can make a big difference to your bread. My favorite part about this bread recipe is that it does not require kneading! So, if you don’t like kneading, give this no-knead bread recipe a try. Learn the step-by-step instructions with Tasty’s video tutorial below.

Homemade Dutch Oven Bread Ingredients

• 600 grams of all-purpose flour (approximately 4 cups, lightly packed and leveled off)
• 2 cups of lukewarm water (between 90F to 110F)
• 1 1/2 tablespoon salt
• 1 envelope of dry active yeast

How to Make Dutch Oven Bread

Step 1:

Add 2 cups of lukewarm water in a bowl, then stir in the yeast packet. Allow the yeast to bloom. At the 5-minute mark, a light foam should appear on top. This means the yeast is alive and active.

Step 2:

In a different bowl, add flour and salt. Mix using your hand. Create a small well in the center, then pour the water-yeast mixture. Mix it by hand. To keep the dough from sticking to your fingers, wet your working hand before mixing. It should form into a rough dough that pulls away from the sides of the bowl.

If the dough is too sticky, add more flour, about 1 tablespoon at a time. If it’s too dry, add more water, 1 tablespoon at a time.

Cover and let it rise until it doubles in size. It will take about 1.5 to 2 hours.

Step 3:

Once it doubles in size, remove the cover and poke it with your finger. If the dough has risen properly, it should indent and slowly deflate.

Step 4:

Fold the dough using your hand or spatula. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Rotate the bowl 90 degrees and repeat the process. Once done, cover it and allow the dough to continue to rise for another 1.5 to 2 hours.

Step 5:

Once the dough has doubled in size again, remove it from the bowl, then transfer it onto a lightly floured surface. Sprinkle it lightly with flour on top. Shape it into a loaf. Fold the dough under itself several times to form a ball. Pinch the seams of the dough underneath. Place the dough seam side down in a clean bowl greased with olive oil and flour. Cover it and let it rise for an hour.

Step 6:

Take a 6-quartDutchh oven or heavy cooking pot with an oven-safe lid and place it in the oven. Preheat the oven to 450F. Heat it with the pot inside for 45 minutes. Using your oven mittens, remove the pot from the oven and place it on a heat-safe surface.

Step 7:

Turn the proofed dough onto a lightly floured surface and carefully place it inside the pot. Place the lid and return the ack to the oven.

Step 8:

Bake the dough at 450F for 45 minutes. For the last 15 minutes, remove the lid.

Step 9:

Once done baking, remove the bread from the pot and allow it to cool for about 10 minutes before slicing.

4-Ingredient Dutch Oven Bread