No-Knead Overnight Dutch Oven Bread
Prep time
Cook time
Total time
This no-knead bread adapted from the Washington Post is to die for and the easiest bread recipe you will ever make!
  • 3 cups all-purpose flour
  • ¾ tsp instant (rapid/quick-rise) yeast
  • 1¾ tsp kosher salt
  • 2 tbsp uncooked grits
  • 2 tbsp flaxseeds
  • 1⅓ cups warm water*
  • 1 tablespoon extra-virgin olive oil
  1. Using a large bowl, whisk together dry ingredients (flour, yeast, salt, and grits, flaxseeds) until well combined.
  2. Using a spoon, create a well in the center of the mixture and add water & olive oil and still well until a sticky, wet dough forms.
  3. Grease a piece of plastic wrap and place it over the bowl (you can use olive oil, spray oil, shortening, whatever you have!) allow the bowl to sit covered for 8–14 hours (overnight) in a warm place.
  4. Flour a 14- to 16-inch piece of parchment paper and scoop the dough out of the bowl onto the counter (using a greased spatula or spoon can help!)
  5. The dough will be wet, but DO NOT KNEAD THE DOUGH, instead, flour the top and sides just enough that you can shape the dough into a ball by pulling the edges up toward the center of the dough. (See video in blog for technique.) Then flip the dough so the fold side is face down.
  6. Dust with more flour wherever sticky dough becomes exposed, and loosely cover with a clean, dry kitchen towel. Allow to rest for 30 minutes. During this 30-minute wait, place a 6-quart Dutch oven with lid inside a cold oven and preheat to 450º with the dutch oven inside.
  7. Once the dough has risen slightly (should bounce back when gently poked), remove the Dutch oven from the oven and set the lid aside.
  8. Remove the towel from the dough, make a big "X" in the center of the dough with a serrated knife.
  9. Holding two sides of the parchment paper, lower the paper and dough into the hot Dutch oven. Re-cover the pot and place in the oven.
  10. Bake for 30-35 minutes (my parents SWEAR by 31 min being the perfect amount of time), remove the lid and bake for another 10-15 minutes (my parent's perfect timing? exactly 11 min) until the bread is golden brown and sounds hollow when tapped.
  11. Remove from the oven, carefully lift the parchment paper & bread out of the dutch oven and place on a wire cooling rack and allow to rest until it’s cool enough to handle, slice and serve!
*It's vital that the water be between 105º–110ºF, use a digital thermometer to make sure the temperature is correct.
Recipe by Shannon Leach at