Easy Crusty No-knead Dutch Oven Bread

The Nordic countries are home to a rich and varied collection of traditional breads, many of them featuring rye, oats and/or barley in addition to standard wheat flour. From soft Swedish Limpa bread to dark and seedy Danish Rugbrød, there is a Scandinavian bread recipe to suit just about eveyone.

This collection of easy and reliable Scandinavian bread recipes is the perfect entry point for your exploration into the delicious world of Nordic breads.

Need bread in a hurry? This easy no-yeast bread loaf is the answer. There’s no waiting for it to rise and barely any kneading. All you need is four store cupboard ingredients and it can easily be made vegan.

• Emergency No Yeast Bread
• How to Make Emergency No Yeast Bread
• Any Questions?
• Troubleshooting – Mistakes to Avoid
• Serving Suggestions

My emergency no yeast bread is variation on soda bread. It is much better as a standby, however, as it uses ordinary milk and baking powder rather than buttermilk and bicarbonate of soda. I much prefer this loaf to soda bread, as I find that soda bread can taste bitter.

• You are more likely to have baking powder in your cupboards all the time than baking soda.
• Because baking powder is a quick-acting leavening agent, you don’t need time for the dough to rise before baking.
• The recipe doesn’t use strong bread flour, as there’s no need to knead the dough to develop the gluten.
• There are only four ingredients (flour, plain milk, baking powder and salt) and they are all everyday basics found in your fridge and store cupboard, which means you can easily make a fresh loaf whenever you need one. You can even substitute water and oil for the milk.
• It is really easy and straightforward to make this emergency no yeast bread. I recommend, however, that you read the whole post and watching the video to see how to handle the dough before you start to cook.

These Bread Rolls are sweet, buttery, soft, and fluffy. It’s not only super easy to make, but it’s also super tasty and addictive!

These dinner rolls are so soft and tasty, and the flavor in them is really fabulous. Plus the recipe is quite easy and straightforward. We actually make these all the time and no matter the quantity I make, it takes a little time before it’s off the table.

Bread is a staple in most homes, and my home is definitely not an exclusion from that. Everyone in my home and my friends that have tasted these Bread rolls are all in love with it. In fact, I used this bread roll dough for making my famous sausage bread rolls where I wrapped this dough around sausage meat. You can also check out 22 Bread Recipes For The Foodie In You; you will love them!

Flour to use

Just like all my other Bread recipes, I used Bread Flour for these rolls as well. The bread flour gives the rolls a reliably high-rising loaf, with a soft, and springy texture. However, all-purpose flour can also be used. The taste will be fine, and the bread will be soft, but it will lack that super springy texture. I’ve got reviews from people who used the all-purpose flour, and they have no complaints.

This recipe requires a lot of patience but the time spent is well worth it. You can read the reviews yourself. However, if you don’t have much time on your side, you can make these easy no-knead Bread Rolls here or the no-knead garlic knots. They are soft, light, and fluffy and there’s no kneading!

Can I freeze the bread dough?

The good thing is that you can make the dough in excess and freeze it. To do this, simply shape the rolls after the first rise, lay the rolls on a parchment-lined tray, and place them in the freezer. Once the rolls are frozen, just transfer them to a ziplock back and return them back to the freezer.

How to thaw the dough

When you are ready to bake them, just remove the quantity you need from the bag, place them on a baking tray rubbed with oil and dusted with flour, or just line the pan with parchment paper. Leave the dough to thaw for about two to three hours or just leave them in the fridge overnight. Once it’s well thawed just pop it in the oven and bake as directed.

Other Bread Recipes you may want to try

• If your Bread Rolls appears to be dense, then it means you did not allow enough proofing time for your dough. Make sure the dough rises well before shaping it!
• Yeast is very sensitive to high heat. Make sure your milk is warm, not hot otherwise, you will kill the yeast. I personally don’t use a thermometer for reading the temperature of my liquid. However, if you are not sure you can use a thermometer. A temperature range between 105°F and 110°F works best.
• This recipe works better if you don’t make your rolls too big. Otherwise, the Bread Rolls will not cook so well on the inside.

Watch the video on how to make these amazing Bread Rolls Below

• plus 1 more for Egg wash
• for proofing the Yeast

• In a small bowl, whisk together the Eggs and the melted butter and set aside.
• In another large bowl, combine the Flour, salt, and sugar. Make a well at the center and add the proofed yeast, and the Egg and Butter mixture. Mix together until a soft dough is formed.
• Transfer the dough inside a very large oiled Bowl (making sure you smear some oil on the surface of the Dough) this will prevent the dough from forming a skin.
• Cover the dough with a lid or a plastic wrap and leave to rise in a warm place for 1 hour or till doubled in size.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls – 20 balls for mini rolls and 12 balls for large rolls.
• Make the Egg wash by whisking together one Egg together with a tablespoon of Water.
• Brush the surface of the Bread rolls with the Egg wash and place in a 425°F preheated oven. Bake for 10 to 15 minutes or till golden brown.
• Remove the bread rolls from the Oven and rub the surface with some butter while the rolls are still very hot.
• Leave to cool for a few minutes and Enjoy!

The Dough will be soft and sticky you don’t have to worry about this just continue to work the dough sprinkling as little flour as possible on your work surface with time the Dough will become less sticky and more springy but still soft.

Please don’t be tempted to add excess Flour otherwise the rolls will come out tough and if you’ll be using the mixer or food processor you may need to add about 1 Tablespoon (not more than that please).

• If your Bread Rolls appears to be dense, then it means you did not allow enough proofing time for your dough. Make sure the dough rises well before shaping it!
• Yeast is very sensitive to high heat. Make sure your milk is warm, not hot otherwise, you will kill the yeast. I personally don’t use a thermometer for reading the temperature of my liquid. However, if you are not sure you can use a thermometer. A temperature range between 105°F and 110°F works best.
• This recipe works better if you don’t make your rolls too big, otherwise, the Bread Rolls will not cook so well on the inside.

No knead, no loaf pan, no Dutch oven, no problem! Our rustic bread recipe is so simple, using only 5 ingredients that you likely have stashed in your cupboards. In just a few hours, you’ll have the most delicious bread that has an amazingly crispy crust and is pillow-soft inside!

There’s nothing better than homemade bread, fresh out of the oven. It’s perfect for breakfast, lunch, dinner, snacktime, or any time of the day, really! But one of our favorite things about it? It’s one of the best ways to stretch a meal and get those bellies full!

*Note: When you click the links in this post, we may receive a commission at no extra cost to you.

TIPS FOR MAKING THE EASIEST CRUSTY RUSTIC BREAD

Here are some tips for preventing a heavy, or overly doughy, loaf:

• Weigh out your flour using a food scale! This will keep you from using too much or too little. If you don’t have a food scale, fluff the flour and use a spoon to add flour to the measuring cup versus scooping it out in the measuring cup.
• Start by using two cups of water and slowly add in the third until your batter is the correct consistency.
• Dough should be slightly sticky to the touch, but not so that much comes off on your hands. If it’s too sticky to handle, add ¼ cup more flour at a time.
• You can also bake your bread in loaf pans, but the outside won’t get crispy. The normal cook time should be enough.
• If your crust is getting too brown, you can tent foil over it so the outside won’t keep cooking.
• Use a thermometer to check the inside. It should read at least 190°F before you take it out of the oven.
• Tap the bottom of the loaf to check for doneness. If it sounds hollow, it’s perfect.
• If the bread is hard, lower the oven temperature by 25°F and cook for 5-10 minutes longer.
• Don’t cut the bread for at least an hour, as the crumb is still forming. This will keep it from deflating!

We’ve made this so. many. times. and it has turned out so delicious every time. It’s so dang good!

STORING RUSTIC BREAD

If you manage to have any bread left over (and that’s a big if!), store the sliced bread in an airtight bread bag or zipper bag at room temperature. If it’s a full loaf, store it in a brown paper bag to keep the crust from going soft. If it’s half a loaf, place the open side face-down on a cutting board.

Rustic bread usually only lasts for a few days before it starts going stale. At that point, you can repurpose it for something else, if that’s your thang. (Those ideas are comin’ atcha below!)

Rustic bread also freezes really well! Wrap your whole loaf in plastic wrap and aluminum foil to help prevent freezer burn. When you’re ready to thaw, just leave it wrapped up on the counter for a few hours and it’ll be good as new. You can also freeze slices of bread, so don’t be afraid to throw those in a freezer baggie if you have any leftover as well! They’re handy for when you just need a slice or two of bread versus the whole loaf.

WAYS TO USE YOUR NEW FAVORITE CRUSTY BREAD

Alright, here are our favorite ways to eat this rustic bread, both fresh and when it’s starting to go stale. Don’t even think about wasting it because it’s too delicious for that! 😉

• Alongside Soup – You can never ever ever go wrong with soup and bread!
• With Pasta – The same goes for pasta dishes! The bread tastes so good sopping that sauce up.
• Fancy Grilled Cheese – Take your grilled cheese to the next level by using this delicious bread versus plain ‘ol white bread.
• French Toast – Don’t sweat it if your bread is starting to go stale! Our French toast recipe is the perfect way to revive it.
• Cinnamon Toast – Bread + butter + cinnamon sugar topping = Heaven. Seriously, all it takes is popping it in the oven for 5-10 minutes until everything gets warm and gooey and you’ll be on your way to paradise!
• Turn into Bread Crumbs – It’s so easy to make your own bread crumbs!

Pro Tip: Plan your meals around when you’re making your bread. This will help you use it up before it goes stale! You’ll know when to make it fresh to accompany your favorite meals, then turn it into something else before it goes bad.

YOUR NEW FAVE RUSTIC BREAD RECIPE

Alright, it’s the moment you’ve been waiting for! 😉

A warm, crusty rustic bread goes with just about any meal and it’s so simple to make! Throw it together, let it rise, and you’ll have a yummy bread that’s ready for dinner in just a few hours’ time. No bread pan needed!

• tsp (1 pkg) active dry yeast
• cups (750 g)

• Add flour and salt. Mix until combined into a soft dough. (The dough should be slightly sticky to the touch, but not so that much comes off on your hands. If it’s too sticky to handle, add ¼ cup flour at a time.)
• Cover loosely with plastic wrap and kitchen towel. Let rise for 1-3 hours, if possible! I’ve run out of time before and let it rise for only 30-60 mins and it still works, but the longer, the better!
• Preheat oven to 450°F and put a pizza stone or flipped-over cookie sheet in the oven to heat up.
• Fill a baking dish with 2 inches of water and place on the bottom rack to create steam for an extra crispy crust.
• Sprinkle flour on the counter, turn out the dough, fold on itself, divide in half and form it into 2 balls. Don’t knead or handle it more than you need to. Add a little flour if it’s too sticky.
• Cut an X shape on the top of the balls with a sharp knife.
• Place on a lightly floured pan, then place on top of the hot pizza stone or cookie sheet.

*You can bake it right on the hot cookie sheet and it’ll be just fine. Just be careful handling the hot pan while putting your dough on it and in the oven!

crusty, easy, no-knead

Sounds so good, right? It’s such an easy recipe and the bread comes out perfect every time!

Crusty No-knead Dutch Oven Bread –  An amazing bakery-style bread with a golden crisp outer crust and a soft, chewy interior with great flavor. If you use the dutch oven you will achieve a crunchy artisan-type crust. This is a fantastic rustic bread!

A very easy and astonishingly tasty, crispy artisan bread with no kneading involved.  All the hands-on time you need is altogether less than 10 minutes because no kneading is required in making this Bread. Hence the fermentation time will be extended. All the other time involved is just resting time.

The resting time of this type of Bread usually takes between 18 to 24 hours, but this method does not require that much time which is why I call it the quick No-Knead Dutch Oven Bread. All the resting time you need is just about 3 hours, and you will have a beautiful loaf of crusty, no-knead dutch oven bread on your dining table.

Yes, I have a love affair with Bread. From sweet soft white Bread to Dinner Rolls, to No-knead Baguettes, to No-knead Bread rolls, and more. I think that has more to do with childhood Nostalgia. I remember the smell coming to my house every morning from a nearby bakery. The smell is irresistible. To date, when I perceive the aroma of Bread, I just can’t resist it.

HOW TO MAKE THE CRUSTY NO-KNEAD DUTCH OVEN BREAD

All you need is hot water, salt, flour, and yeast, then mix everything together – don’t knead, just mix till the dough absorbs all the water. That’s all for the dough. Cover up the dough and leave to rest for two hours – get yourself a good movie to watch at this time. For me, being a busy mom. What I do is either clean up, run a quick grocery trip or do some laundry.

After two hours, open up the dough, at this time, you will have a kind of jiggly dough. Sprinkle a bit of flour on the surface of the dough, just for easier handling. Then, punch it down to remove the trapped air.

The dough is a very soft one but try to gather the dough together in a ball, lift it from the bowl, and transfer it to parchment paper laid on a flat table surface. Cover it up with a kitchen towel and leave it to rise again for another 1 hour.

Meanwhile, preheat your oven to 450°F and place the Dutch Pot inside the Oven. This will help to start cooking the dough as soon as it touches the pot.

After one hour, you can now score the bread with a sharp knife or a blade. However, scoring is entirely optional. The bread will still rise and tear open by itself in the oven. But I like to score the bread just for aesthetics!

At this point, you can now bring out the dutch pot from the oven and carefully transfer the dough inside the pot – Be careful it’s very hot! Cover up the pot immediately and take it back to the preheated oven.

Let it bake covered for 30 minutes. After 30 minutes, open up the dutch oven and leave the bread to bake for another 10 minutes to perfect that brown, crispy crust.

There you have it, your wonderfully crusty No-knead dutch oven bread, crispy on the outside and chewy inside!

SO WHAT IS IT WITH HOT WATER?

If you’d like to use the original overnight method, simply switch to warm water and let the dough rest in a warm place overnight for 8 to 24 hours;

Often time, when I bake dutch oven bread, especially when it’s still fresh. I just tear off a chunk and eat it as is. However, you can dip this bread in olive oil or sauce, and it’s also a great accompaniment to a hot bowl of soup.

So here is my technique for making a flavorful artisan kind of bread at home using a no-knead baking method. Enjoy!

TROUBLESHOOTING THE DUTCH OVEN BREAD

Why is my bread sticking to the parchment paper?

What is the purpose of the Dutch Oven?

I don’t have a dutch oven, can I use a baking pan?

Why do I need to cover my Dutch Oven during the baking process?

Notes

• After the second rise, the dough can be kept in the fridge for up to two weeks.
• Minimal handling is needed to keep the awesome texture of this Bread. If you keep on manipulating the dough, you will not achieve that.
• This recipe calls for a two-hour rise time, and you will get an amazing crusty Artisan Bread. It is advisable not to go below the two hours to achieve the best texture in your Bread.
• If you like the giant holes in the interior of your bread, you can choose to proof it longer up to 24 hours. The longer you proof it, the more holes you get in the bread.
• This Bread is also very versatile. You can add any spice, seasoning, or herbs if you wish.
• You can also spread some butter or olive oil on top of the bread and sprinkle seeds, oats, or grains over it.
• Use a large bowl when making this Dutch Oven Bread because the dough has a high tendency to rise so high.

You may also like these bread recipes:

• Add the flour to a large bowl and make a well in the center. Add the salt, yeast, and warm water, and stir until the flour completely absorbs the water.
• Cover the bowl with a tight-fitting lid or a cling wrap and leave it to rest for 2 hours.
• After 2 hours, uncover the dough and press it down to remove the trapped air. Then roll the dough into a tight ball, and place it on a large piece of parchment paper.
• Cover with a wet towel and leave to rest for another 1 hour.
• Meanwhile, set the oven to 450°F and place the dutch pot inside it for 30 minutes to get heated up.
• After one hour of resting the dough, take the dutch pot out of the oven and carefully place the dough inside.
• Cover it up immediately, return it to the oven, and leave it to bake for 30 minutes covered and 10 minutes uncovered.
• Leave to cool for some minutes before serving. Enjoy!

• I used bread flour for this recipe; it works best. However, you can use all-purpose flour too.
• You can use a very heavy bottom pot, crockpot bowl, or a pyrex dish with a lid.
• 5 quarts dutch oven pot or larger will work for this recipe.

Crusty on the outside, soft and flavorful inside, this small no knead bread is perfect for feeding one or two people. Great for beginner bakers, the scaled-down recipe requires just a few ingredients and no special skills.

If you’ve ever wanted to bake fresh bread at home but felt intimidated, then today’s recipe is for you!

Why is no knead bread so perfect for beginners?

It’s super easy, almost impossible to screw up, and tastes fantastic. As a newbie bread baker myself, it’s my favorite recipe to make.

The only problem is that most recipes create more bread than any small household needs. Plus they call for a 5 or 6-quart Dutch oven which is crazy heavy and would never fit in our toaster oven.

So we took the best parts of our favorite large recipes (like the famous one from Jim Lahey of Sullivan Street Bakery and this scalable recipe from Le Creuset that adds vinegar and skips preheating the dutch oven!) and combined them for a small batch version that’s just as crusty, chewy, and delicious.

How Long Does it Take to Make?

The secret to this recipe is time. A lot of it. In total, the bread takes about 15 to 22 hours to make.

Wait, did I just lose you? Come back! While this is definitely not a quick recipe, most of the time is hands-off.

Here’s a little rundown of how the timing works out:

• Mixing the Dough – 10 minutes
• 1st Rise / Fermentation – 12 to 18 hours
• Prepping Pan and Shaping Dough – 10 minutes
• 2nd Rise – 1 hour (longer if it’s cold)
• Baking – 45 to 50 minutes
• Cooling – 1 hour

The bolded items are the only time where you have to actually be present/paying attention. So just a little over 1 hour!

In our house, we call this Weekend Bread. I mix up the dough on a Friday evening and let it rise overnight.

Saturday morning I shape it, let the dough rise again, and then I pop it in our countertop oven to bake. By lunchtime the bread’s cooled and ready to be devoured.

If you’re looking for a quicker bread option, try our mini soda bread that’s made without yeast. Or this toaster oven bread recipe. It makes a cute little loaf of bread in under 90 minutes!

Ingredients List

Here’s what you’ll need to make this small loaf of bread:

• Flour: All-Purpose flour works great. You’ll get a bit more structure and a chewier texture with bread flour but you don’t have to run out and buy it.
• Yeast: Instant or Rapid Rise. We use the little blue packets from Fleischmann’s.
• Salt: Table salt works fine, sea salt is another good option.
• Water: Cool or at room temperature.
• Apple Cider Vinegar: This gives the bread a little tangy flavor.
• Oil: To keep the dough from sticking to the bottom of the pot.
• Cornmeal: Extra insurance your bread won’t stick, plus it adds a tiny crunch and artisan-style feel to the bread.

You’ll also need a large mixing bowl plus something to cover it with, a rubber spatula, a cooling rack, and a 2 to 3-quart Dutch oven (that’s oven safe to at least 425°F).

Smaller Dutch Oven Options

We own two small enamel-coated dutch ovens. A 2-quart one made by Martha Stewart and a 2 ¾-quart shallow dutch oven made by Le Creuset. I’ve baked this recipe in both of them with great results.

A 2-quart Dutch oven is the smallest size you can use for this recipe. I don’t know if you can see it in the picture but the bread filled the entire pot and came all the way to the top.

A slightly larger Dutch oven (like a 2 ¾ or 3-quart one) will give the bread room to expand and result in a more rustic-style loaf.

If you don’t have a dutch oven you can try something like this DIY one we made using two metal 8 x 8 pans and some metal clips.

I got the idea from a site called No-Knead Bread Central which has lots of helpful videos and even a few toaster oven bread recipes!

The bread rose a little less and had a slightly different crust but overall it tasted yummy.

Beginner Tips From a Beginner

Lastly, here are a few of the things I wish someone had told me before I made my first no knead bread:

• Don’t aim for perfection. I’ve made this bread at least 30 times now and it’s never been “perfect” (sometimes it looks more like a football or the crust gets over-browned) but it always tastes delicious. Especially when it’s slathered with raspberry jam, dunked in pea soup, or used in a toaster oven grilled cheese sandwich!
• Learning something new takes time. The more you get used to the process the easier it will be. Eventually, you’ll barely even need a recipe.
• It helps if you can see what things should look like at each step. So we’ve included step-by-step photos after the recipe card. Take a minute and check them out before you get started.

• 2 cups (266 grams) Unbleached All-Purpose Flour or Bread Flour
• 3/4 teaspoon Table Salt or Sea Salt
• 1/4 teaspoon Instant Dry Yeast (Rapid Rise)
• 3/4 cup plus 2 tablespoons (200 grams) Water, cool or at room temperature
• 1/2 teaspoon Apple Cider Vinegar (optional)

For Baking

• 1/2 teaspoon Oil (Olive Oil, Avocado Oil, or Canola Oil)
• Cornmeal

Instructions

• In a large bowl, mix together the flour, salt, and yeast. Add the water and vinegar. Using a rubber spatula stir and fold the mixture until a shaggy dough ball forms. You want the dough sticky, if it’s too dry or there’s still flour in the bottom of the bowl you can stir in an extra teaspoon or two of water.
• Cover the bowl with a lid, plastic wrap, or a large plate. Let rise for 12 to 18 hours at room temperature and out of direct sunlight until the dough is more than doubled in size and the surface is dotted with lots of air bubbles.
• Once the dough has risen, rub the bottom of a 2 to 3-quart dutch oven with oil and dust with cornmeal.
• Using a rubber spatula or bowl scraper, scrape the sticky dough out of the bowl and onto a well-floured surface. Gently fold it a few times, then pull all of the edges towards the middle, flip the dough over, and shape it into a tight ball.
• When ready to bake, adjust the oven rack to the middle position and preheat to 425°F. If using a large toaster oven instead, adjust the rack to the bottom placement and select the BAKE setting.
• Using oven mitts, carefully remove the bread and transfer to a rack. Let cool for at least an 1 hour before slicing and serving.

Recipe yields one small loaf of bread weighing about 14-ounces.

The bread tastes best the day you bake it and should be eaten within 2 days of baking. On the first day, we usually leave the loaf out with the cut side facing down on a cutting board. It can also be stored in a paper bag on the counter. After that, it will be pretty stale and hard. If your bread ends up stale, you can use it to make a batch of toaster oven croutons.

The bread can also be wrapped and frozen. I’d recommend slicing it before freezing, that way you can just remove one or two pieces and let them thaw at room temperature.

1 Slice
Amount Per Serving:
0.4g 0.1g

How to Make a Small Loaf of No Knead Bread

Start by combining the flour, salt, and yeast in a large bowl. I like to use a kitchen scale to measure out the flour. It’s more accurate and also means fewer dishes to wash.

If you’re using measuring cups, just spoon your flour into the cup and then level it off with the back of a knife.

Next, pour the water and vinegar into the bowl. Use a rubber spatula to stir and fold the dough until it’s sticky and shaggy (not smooth).

There should be no flour left in the bottom of the bowl. If the dough feels dry you can stir in an extra teaspoon or two of water.

Cover and Let Rise

Cover the bowl with a lid, plate, a piece of plastic wrap, or even an unused shower cap.

Place it in an out-of-the-way area, that’s warmish (around 72 degrees) but not in direct sunlight.

Let the dough rise at room temperature, for a minimum of 12 hours and up to 18 hours maximum. This long fermentation is what gives the bread structure and a richer flavor.

So the longer the dough rises the better it will taste but you’ve also got to do what’s practical for your schedule. For us, 12 to 14 hours works pretty well.

Shape and Rise Again

After fermenting, the dough will have magically transformed from a shaggy mess into a sticky dough blob dotted with lots of air bubbles.

But before you start grabbing on it you’ll want to prepare the Dutch oven. Pour a tiny bit of oil (about 1/2 teaspoon) into the pot and rub it around the bottom. If you’re using a 2-quart dutch oven I find it helps to keep the bread from sticking if you rub the oil up the sides too.

Then lightly dust the bottom with cornmeal.

Once you’ve got your pot ready, use a rubber spatula or a bowl scraper to scrape the sticky dough onto a well-floured surface.

Gently fold the dough over itself a few times, then pull all of the dough edges towards the center and turn it over. Cup your hands around the dough and quickly shape it into a tight ball.

Place the dough (seam side down) in the center of the prepared pot and cover with the lid. Let it rise at room temperature until the dough has almost doubled in size, about 1 to 2 hours.

To see if it’s ready for baking gently poke the dough with a lightly floured finger.

• If the bread springs back immediately and fills in the space it needs more time.
• If the dough slowly springs back and mostly holds the impression – you’re ready to preheat the oven.

Bake and Cool

If you’re cooking with a traditional oven, adjust the rack to the middle position and preheat to 425°F.

Most days (and especially during the summer) we like to bake in our countertop oven to avoid heating up the whole house. For this recipe, I keep the temperature the same but use the bottom rack placement as that’s the only way I can get our Dutch oven to fit.

Once your oven of choice is fully preheated use a knife or razor to slash/score the bread across the center. Then cover the pot and place it in the oven.

Bake for 30 minutes. And no peeking! You don’t want to let out any of the steam that’s trapped in the pot.

After 30 minutes, reduce the temperature to 400°F and carefully remove the lid from the pot. Continue baking the bread until the crust is nicely browned, about 15 to 20 minutes longer.

Toaster Oven Tip

In a countertop oven or toaster oven, the heating elements will be close to the top of the bread.  If you see the bread is over-browning after you remove the lid, it’s okay to lower the temperature even more.

This is especially important for bread cooked in a DIY dutch oven (using metal pans). As it will already have some browning on the crust when you remove the top pan.

When ready, the bread should have an internal temperature of 200°F to 210°F and sound hollow when you tap on the bottom of it.

Using oven mitts, carefully transfer the bread to a rack and let it cool for at least 1 hour before slicing and devouring.

Recipe FAQs

Can you bake this recipe in a larger dutch oven?

Yes! We tried it in an oval 6-quart Dutch oven, the little loaf spread about the same and baked up great without any changes needed to the baking temperature or time.

Would gluten-free flour work in this recipe?

No. We made the recipe above using Bob’s Red Mill 1 for 1 Gluten-Free Baking Flour and the results were not good.

The dough looked like spackling paste, and once baked it was squat, heavy, and dense with a wet and doughy interior. You can see in the last photo above how little it rose in comparison to the original recipe.

Can whole wheat flour be used?

Yes, whole wheat flour can be substituted for half of the flour. The loaf below was made using 1 cup of white whole wheat flour and 1 cup of bread flour (plus some cinnamon, raisins, and a few chopped walnuts).

The cooled loaf did have a denser texture but was very tasty, it even earned a thumbs up from our 7-year-old nephew!

Any Questions?

Absolutely yes! Use your favourite soy or nut milk, and add one tablespoon of lemon juice just before mixing the dough. Alternatively, you can use water and oil (see I’m Out of Milk below).

Can I Make Emergency No Yeast Bread with Gluten Free Flour?

This recipe doesn’t work with gluten free wheat flour, so I’m afraid not. Sorry! We are working on it though, so watch this space!

I’m Out of Milk! What Can I Do?

You have three alternatives:

• You can use a 50:50 mixture of yogurt and water instead. Mix the two well together before adding to the flour.
• You can use powdered milk. Stir the milk powder into the flour with the baking powder and salt. Then add the water and stir to form the dough, and continue with the rest of the instructions.
• If you don’t have milk, yogurt, or milk powder you can make this bread with water and half a tablespoon of vegetable oil (or a knob of melted butter, margarine or baking spread instead of the oil).  The milk makes it fluffier, lighter and softer, but at a pinch water and oil will do, and will result in a vegan loaf.

Can I Freeze Emergency No Yeast Bread?

Yes, this no yeast bread freezes well. I like to slice it, wrap in a plastic bag, freeze, then toast from frozen.

Can I make Emergency No Yeast Bread using cup measures?

Yes! But never mix cups and metric measurements. I have included conversions in the recipe below, but please check using your favourite trusted conversion tool.

Having said that, I recommend buying kitchen scales. They are inexpensive and will result in far better baking as they are so much more accurate than using cups. Once you get used to them, weighing ingredients will become second nature.

Swedish Cinnamon Buns (Kanelbullar)

These traditional Swedish cinnamon buns (Kanelbullar) are made with a sweet, buttery cardamom dough and a brown sugar cinnamon filling. They are exceptionally soft and tender thanks to a special technique called the tangzhong method: A small amount of the flour and liquid is cooked on the stove for a very short period of time creating a roux-like mixture. This process gelatinizes the starches in the flour allowing them to absorb more liquid and results in a higher rise and a more tender, moist bun that stays that way for a longer period of time. The dough is silky and smooth, and the buns emerge from the oven soft and tender with a golden brown crust. This simple, 5 minute technique is well worth your time!

Traditional Swedish cinnamon buns (Kanelbullar) made with a sweet, buttery cardamom dough and a brown sugar cinnamon filling. Golden brown on the outside and soft and tender on the inside, they are cinnamon bun perfection!

Check out this recipe

Easy Overnight Danish Rye Bread (Rugbrød)

In the world of Nordic cuisine, this dense rye bread is an absolute essential. Danish Rugbrød serves as the base for the famous Scandinavian open sandwiches known as smørrebrød, and is an integral part of the Scandinavian diet, not just in Denmark but throughout the region.

Rugbrød simply means “rye bread” in Danish. It is a sturdy, dense loaf that is comprised of rye flour, chopped rye grains (or a seven grain cereal mix) and is often studded with sunflower, pumpkin and/or flax seeds. It is almost always baked in a 13 x 4 inch pullman pan with a lid. This helps the rye bread bake properly and gives it its characteristic square shape.

Easy Overnight Danish Rye Bread (Rugbrød)

An easy and foolproof recipe for traditional Danish rye bread known as rugbrød. Made with instant yeast (NO sourdough starter required), rye flour, whole grains and a variety of wholesome seeds, this dense rye bread is as nutritious as it is delicious. Perfect for smørrebrød, the famous Nordic open sandwiches served in Denmark!

Troubleshooting – Mistakes to Avoid

This no yeast bread recipe really works. We and many other people have made this loaf successfully many many times. Here are some of the problems that can arise and how to make sure you avoid them.

• The baking powder is stale – test it before you start and open a new packet if necessary.
• The wrong flour  – you need to use everyday plain / all purpose flour. You do not want bread, strong, gluten free or wholegrain flour.
• The measurements are wrong – I always weigh my ingredients, cup conversions are not always accurate. Watch the video before you start to get a sense of the right consistency. If the dough is too dry, add more liquid. If the dough is too wet, add more flour.
• The dough is over handled – it needs a light touch and gentle shaping.
• The dough is too thick and hasn’t been scored. Those score marks are not just for decoration. The bread will not rise and it will not cook in the middle.
• The oven is at the wrong temperature. Too hot and the outside will burn before the inside is cooked. Too cool and the bread won’t rise.  Most oven thermostats are inaccurate and will be consistently too hot or too cold. If you plan on baking more than once a month, buy an oven thermometer and adjust the thermostat to reflect the real temperature.

How to Make Emergency No Yeast Bread

Before you start, test your baking powder to make sure it still good. If it is stale, the bread simply won’t rise.

How to test your baking powder is fresh

Put a teaspoon in a small pot and pour over boiling water. The baking powder should bubble and fizz vigorously. If it doesn’t, throw the baking powder away and buy fresh.

If the powder is past its best before date, it may still be good, so don’t throw it away without checking. The one shown in the photo is two years past the ‘best before’ and fizzing away just fine.

Step 1 – Gather your ingredients. Heat the oven to 190°C Fan (210°C regular) / 375°F /Gas Mark 6. Put a baking sheet or stone in the oven to heat.

Step 2 – Mix the dry ingredients (flour, salt and baking powder) in a large bowl.

Step 3 – Add the milk, and mix the ingredients until they come together into dough. It’s easiest to do this with your hands rather than a wooden spoon. Turn the dough out onto your work surface, and give it a very quick knead to make sure the milk is evenly distributed. It doesn’t need a lot of work.

Step 4 – Form into a flat loaf – no more than about 1½”/3 cm thick. Important! Your no yeast bread mustn’t be too thick; otherwise, it won’t rise or bake through properly. Then score the top in a deep cross (or make three or four parallel score lines if you prefer).

The photo shows the dough before it goes in the oven. As you can see, it’s formed into a round pancake, about 1½” (3 cm) thick, and deeply scored with a cross across the top.

Step 5 – Put the loaf on the baking sheet or stone. Then place in the oven and cook for about 35 minutes. The bread will still be quite pale once cooked. Don’t expect, or wait for it to be golden brown.

Step 6 – Check the bread is cooked by flipping it off the baking sheet and giving it a tap. If it is done, it will sound hollow.

Swedish Limpa (Rågsiktlimpör)

If you are new to Scandinavian breads, particularly those containing rye flour, THIS is the place to start. Swedish Limpa is one of the easiest and most delicious rye breads out there and an excellent starting point if you are new to bread baking.

The word “limpa” simply means loaf in Swedish. Unlike some Scandinavian rye breads which can be dense and seedy, Limpa is slightly sweet with a fine crumb. In the United States there are many recipes for Swedish Limpa, most of which contain orange zest and spices such as anise, fennel and/or caraway.

Limpa is a classic Swedish rye bread with a tender crumb and a hint of fragrant orange and anise seed. While some rye breads can be tricky to work with, this recipe is incredibly simple. If you are new to baking rye bread at home, this Swedish Limpa is the perfect place to start.

Quick Finnish Flatbread with Oats and Barley (Rieska)

Rieska is leavened with baking powder and baking soda so there is NO YEAST in this quick and easy recipe.

Quick Finnish Flatbread with Oats and Barley (Rieska)

An easy, everyday flatbread made with oats, barley and buttermilk. Only 30 minutes from start to finish!

Rye and Oat Crispbread (Knäckebröd)

Simple, delicious and full of good things like dark rye flour and oats, this homemade crispbread is a serious step up from store bought crackers.

Easy Swedish Crispbread (Knäckebröd)

A simple recipe for Swedish Crispbread (Knäckebröd) featuring dark rye flour and oats.  A delicious and nutritious accompaniment to snacks and meals at any time of day!

When you need bread in a hurry, or the shop has run out? This no yeast, no rise loaf that anyone can bake, that uses only 4 everyday ingredients is the answer. Egg Free.

• (regular cake or all purpose flour not bread or wholewheat / wholegrain)
• ( ) (or water with a spoon of oil or melted butter)

• Test the baking powder is still good by putting a teaspoon in a small dish and pouring boiling water over. It should immediately bubble and fizz vigorously.
• Heat the oven to 190°C Fan (210°C regular) / 375°F / GM 6. Place a baking stone or heavy baking sheet in the oven to heat.
• Mix the dry ingredients. Stir in the milk, and stir the ingredients until the milk is mixed with with flour and forms a dough. It’s easiest to do this with your hands rather than a wooden spoon.
• Turn the dough out onto your work surface and knead briefly until the dough has a uniform consistency.

• Important! We cannot stress enough that the dough needs to be a flat pancake – not more than 1.5″ (3 cm) deep when it goes into the oven, or it will not cook properly in the middle.
• If you don’t have milk you can make some up with powdered milk, mix up yogurt and water, or use water with a spoon of oil or melted butter or spread.
• Delicious served freshly baked for breakfast with our homemade Seville Orange Marmalade

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

% Daily Value*

Vitamin A 40IU

* Percent Daily Values are based on a 2000 calorie diet.

Bread, no yeast bread

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This recipe was originally posted in March 2011, and updated in November 2017. Here’s the rather rustic loaf from our original post.

Danish Oat Bread (Havrebrød)

This Danish Oat Bread is soft, tender, mildly sweet and easy to make in the course of an afternoon. Kid-friendly and yet wholesome with the addition of both old-fashioned oats and whole wheat flour, this bread is also as nourishing as it is delicious. Another excellent choice if you are new to bread baking or simply prefer a soft, comforting loaf.

A soft, tender and comforting yeast bread made with old-fashioned oats and whole wheat flour.  A real crowd pleaser, this oat bread is as nourishing as it is delicious.

Soft Nordic Flatbreads with Garden Herbs (Tunnbröd)

Nordic cuisine boasts a variety of flatbreads ranging from pillowy soft to cracker-like in texture. This delightfully soft and slightly chewy version hails northern Sweden where it is known as tunnbröd (literally “thin bread”). Usually made from some combination of wheat, barley and/or rye flour, tunnbröd is traditionally baked quickly in a hot wood-fired oven.

This recipe includes a shower of fresh garden herbs (feel free to omit them for a more basic version) and cooks up quickly in a skillet on the stove. The result is a soft, thin flatbread perfect for dipping into hummus or making into lunchtime wraps.

Soft Swedish Flatbreads with Garden Herbs (Tunnbröd med Trädgårds Örter)

Soft Swedsh-style flatbreads made with barley flour and studded with fresh garden herbs. Perfect for dipping into hummus or soups and stews or making easy wrap sandwiches!

Easy Finnish Rye Bread Rings (Ruisreikäleipä)

Leavened with easy-to-use instant yeast and naturally sweetened with honey, these Finnish Rye Bread Rings (Ruisreikäleipä) are a beautiful, moist and delicious Scandinavian rye bread that’s easy enough for beginning bakers.

Ruisreikäleipä means “rye hole bread” in Finnish. This bread was historically baked in large batches and then hung on a pole near the kitchen rafters to age. Because the bread was intended to keep for a long period of time, the maturing process yielded a rather tough rye loaf by the time that it was eaten. While this recipe for Finnish Rye Bread Rings is in the spirit of the original, the texture is pleasantly soft and tender and is not meant to be dried for long-term storage.

Easy Finnish Rye Bread Rings

An easy, updated version of a Finnish classic rye bread naturally sweetened with honey.

Serving Suggestions

Because the loaf doesn’t have much time to rise, it will never have a particularly light texture. This no yeast bread recipe will always result in a hearty, rustic loaf that’s at its best fresh from the oven and dripping with butter.

Serve your bread hot from the oven or freshly toasted. We like to eat it with soup, spread with homemade cherry jam, for Coronation Chicken sandwiches or to mop up the juices of wetter dishes like Bean chilli or Homemade curry when you can’t be fussed to make pilau rice.