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It’s about that time of year when I begin to crave bread baking, and this cheaters no-knead dutch oven sourdough bread is my newest homemade obsession.
Did anyone else’s moms bake bread when they were growing up? As I’ve mentioned…over and over, my mom is not much of a cook, but she has always loved to bake. Most of the time her baking was limited to chocolate chip cookies and pecan pies, but during the fall and winter months my mom would bake up a fresh loaf of bread for Sunday night dinner.
The woman loves bread like no other. Give her fresh, homemade bread and there’s a good chance she’ll end up eating the entire loaf within a day…the warmth, the carbs…the butter!
Anyway, mom baking bread on Sunday night is always such a relaxing and comforting memory for me. The house smelled incredible, the kitchen was warm from the oven, and often times there was also a roaring fire.
So basically the perfect fall night.
Recently, I’ve been seriously craving those comforting smells of homemade bread. A lot of this is due to my anxiety being kicked into high gear lately, but it’s also the extremely chilly nights and much cooler days we’ve been experiencing here that totally have me wanting to bake.
Also, it snowed up in the mountains while I was hiking on Saturday morning, so yeah, there’s that too.
Warm, baked things are clearly what needs to happen over here.
One of my favorite loaves of bread is a really good loaf of crusty sourdough. For years now I have been wanting to develop a sourdough bread recipe for the blog, but the involvement of making homemade sourdough always scared me off. It can take weeks to make a really great loaf of sourdough and let’s just be honest, that’s kind of way too much time for most of us.
I mean, right?
I make my homemade naan with plain greek yogurt, and it’s probably the most popular recipe here on the site…and with good reason. It’s incredible and I’m not sure I can really top that naan, but the use of yogurt in the recipe got me thinking.
Greek yogurt has some of the same cultures as a sourdough starter, so I thought I might try adding some to a no-knead bread recipe and see how it turned out.
The results? Sourdough bread perfection. YES.
Like any other no-knead bread recipe, this cheater’s sourdough is EASY. The dough is made with a total of six ingredients, including the water, and it all goes into one bowl, gets mixed up, and is then left to sit and rise. You can literally be done with the actual mixing of the bread in five to ten minutes. The rest of the time involved is rising and baking time.
Meaning hands-on work is so minimal. Mix. Let Sit. Bake. EAT. Simple as that.
As the title of this recipe states, you need a good dutch oven for baking the bread. It’s a must for getting a bread that’s crusty on the outside, but extra soft on the inside. I love my Staub 5 1/2 Quart Cocotte for this bread, it’s the perfect size. Any heavy cast iron pot that’s 4 quarts or larger will be great though!
Another key to success? A super hot oven and keeping the lid tight on the pot for the first half of baking. This traps the heat inside the pot, which in turn creates the extra hard crust, but extra soft interior.
Again, perfection and so easy!
I’ve made this multiple times now in the last few weeks, most of the time on Sunday, because I just love the smells and memories it brings.
Plus, serving it up with a bowl of chili is pretty much the best Sunday night dinner.
And of course, any leftovers are delicious when toasted the next day for breakfast, or used as a base for your favorite lunchtime sandwich. I’ve been spreading my homemade apple butter over toasted pieces of this bread, and it’s quickly becoming my go-to breakfast and/or afternoon snack…and yes, the apple butter recipe is coming soon. I’ll be sending out the recipe exclusively to all the HBH email subscribers, so if you aren’t signed up yet, I’d do so soon!
Cheaters No Knead Dutch Oven Sourdough Bread
Servings: 12 servings
Calories Per Serving: 241 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 cups warm water
- 2 teaspoons instant yeast
- 1 tablespoon honey
- 5 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 cup plain greek yogurt (any % fat will do, but I use full fat)
Instructions
- 1. In the bowl of a stand mixer, combine the water, yeast, honey, flour, salt, and yogurt. Using the dough hook, mix until the flour is completely incorporated. Alternately, you can mix the dough with a wooden spoon until it comes together. Cover the bowl with a wet towel or plastic wrap and let sit at room temperature 2 hours or until it doubles in size.2. If time allows, punch the dough down, cover the bowl, and transfer to the fridge to let sit overnight. This will help develop a stronger "sourdough" flavor. 3. Generously dust a work surface with flour. Scrape the dough out of the bowl. It should be loose and sticky. Form the dough into a ball and place in a parchment lined 4 quart or larger dutch oven. Allow to rise 1 hour or until doubled in size. 4. Preheat to 475 degrees F. Bake, covered for 20-25 minutes. Using oven mitts, remove the hot lid and continue baking until the bread is a deep, golden brown, about 20-30 minutes more. Remove from the oven. Carefully lift the bread out of the pot and place it on a rack to cool completely, about 2 hours. Don't slice into the bread right out of the oven, the bread continues to cook as it cools. Enjoy!
Honestly though…it’s doesn’t get better than this bread…with a little salted butter. YUM.
Hi there! I love this recipe and I haven’t made it in a while, but plan to this week. Can you add herbs or cheese to the loaf to jazz it up even more? Thanks in advance! Love your recipes 🙂
Hey Brooklyn,
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you! Sure, I bet that would work well for you! xx🎁🎅
I have made this bread 4 times now and it has become a new staple in my home. Whether for a snack for my husband and I, or just something to offer friends and family who pop by, we always love it!! Thank you for this recipe since I do not have the patience or time to maintain a sourdough starter.
Hey Madelyn,
Happy Sunday!!☃️ Thanks a lot for making this recipe, I love to hear that it turned out well for you! xT
Hi,
I always make this every week. But last night I left it to sit for 2 hours and I fell asleep. I just woke up it’s been in my cold kitchen for 7 hours. Is is still okay to bake?
Hey Raquel,
It should be okay! Let me know how it turns out:) Thanks for making it so often! xTieghan
Hi,
It turned out even more sour. It was delicious! Thanks
Glad you enjoyed:)
Soooo … not so much no-knead *sourdough* bread? I’m new to the sourdough world and was looking for bread recipes to use my starter. I thought I understood that when starter was used, no yeast is used. I see yeast in ingredients list. Don’t see starter. (but I’m known for missing things when I skim to read!) Recipe looks yummy, just not what I am looking for since I do want to use my starter. If anyone can educate if I’m missing the obvious, would appreciate it, thanks!
Hi there,
I did not use sourdough starter for this recipe because most people don’t have that:) Yeast works just as well! Here is a recipe you can use your starter with:
https://www.halfbakedharvest.com/sourdough-bread-bowls/
Please let me know if you have any other questions! xT
Amazing bread! Literally everything you have posted has been amazing! Quick question-I usually sub the yogurt for sour cream but, sadly I am out of it this morning. Any other recs for a sub or can I just leave it out this time? Thanks!
Hey JoEllyn,
Wonderful!! I appreciate you taking the time to make this recipe, I am so glad it was a hit! Sorry, you will need the yogurt or sour cream! Happy Wednesday:)
I am trying this out for my first time and I was wondering when you let it rise the second time do you do it with the lid on or off? Does it matter? Also I am out or parchment paper. Anything else I can do to make it not stick? Thanks!
Hi Sasha,
The second rise is optional if you have time, but you will cover the bowl. I would suggest heading out to get the parchment paper:) Let me know how the recipe turns out! xx
Thank you! It turned out amazing. I ended up just using a little oil and brushing it on the sides and it worked out! My family loved it.
Awesome!!
Hi!
I really believe I used this recipe to make pizza dough based on a recommendation of yours. Does that sound familiar? If I’m right, I remember it being particularly yummy.
Thanks!
Hi Shelby,
Sorry not sure if it was this recipe:) I do have a recipe in the HBH Super Simple cookbook. Maybe it was that one? xTieghan
This bread is ridiculously amazing. Takes 5 mins to put together and tastes chewy and delicious and like I picked it up from a 5 star bakery. I did the method where I let it sit overnight in my fridge. Then let it come up to room temperature the next evening before dinner (around 3 hours in the pan) before baking. I will make this over, and over, and over. Thank you for sharing this thing of brilliance!
Hey Lindsay,
Happy Wednesday!! I so appreciate you giving this recipe a try and love to hear that it was enjoyed! Thanks for your feedback:) xT
Can I use some whole wheat flour
Hi Sandra,
Sure, that will work well for you!! I hope this recipe turns out amazing, let me know if you give it a try! xx
Hi! I love this recipe and it’s my go to bread recipe. However, it seems that the bottom of my bread always gets burned, is there anyway to prevent that? I use a le creuset Dutch oven for reference. Thanks!
Hey Sarah,
So glad you have been enjoying this recipe!! Have you try baking the bread on a higher rack in your oven? Let me know! xx
Easiest bread I’ve ever made! My kids ate the entire thing in 1 night! Delicious! I followed the directions step by step and it was so simple. Thank you!
Hi Mary-Kay,
Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan
I have never made bread with yeast but this looks like the easiest one I have seen yet. Cannot wait to try it.
I hope you love the recipe!
Hi, I just made this today. It was so delicious and easy like all your other recipes! But my top didn’t come out all cute like yours . Mine was just flat.
Hi Raquel,
Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT
Can I use sour cream?
Hi Angie,
Yes, sour cream will work well for you!! Let me know if you give the recipe a try, I hope you love it! xTieghan
This looks so good! I wanted to try making dutch oven bread but lacked a dutch oven, so I bought one – now I need to make more things in it 🙂 I’ve successfully made bread a few times, and we love sourdough but a starter seems like too much of a commitment, so this recipe seems perfect. Couple of question – could I use bread flour instead of AP flour? (Just bought a giant bag of it lol) and second, to confirm you DO NOT pre-heat the dutch oven? All the ones I’ve made so far were baked in a hot pan, not sure how this will work. Thanks!
Any tips on making this in a loaf pan? I love this recipe and this bread so I want to try it as sand bread too!
Hi Christy,
Sorry, for this recipe, the dutch oven is key! xTieghan
Hey Niki,
Sure, bread flour will work here! You do not need to pre-heat the pan, but if you want to that is okay as well! I hope you love the recipe, please let me know if you give it a try! xTieghan
Oh my! This is fantastic bread! My husband has been raving about it. I followed your recipe, but used bread flour and 2% skyr for the yogurt (because that’s what I had) and let it rest overnight in the fridge. Then I heated up my pan and baked at 450 covered for 30 mins then 10 mins more uncovered. Smells and tastes divine.
Hi Niki,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan
Sounds fabulous, I’m just wondering if I can use plant based yogurt?
Hi Beth,
Yes, that will work well for you!! I hope this recipe turns out amazing, please let me know if you give it a try! xT
I have a smaller Dutch oven, so I’ve been halfing the recipe but struggling with the bake time as the bottom always comes out burnt and not fully cooked on the inside. I’ve tried a higher shelf, Any advice?
Hey there,
Thanks so much for trying the recipe, so sorry to hear you are having issues! Next time, try leaving the temp at 400F for the entire baking period, that should help! xx
This has become my go to for ‘sourdough’ on the quick (still make using the traditional when time allows).
Having 2 Dutch ovens allows me to save some and turn into croutons for soup.
Any chance of listing ingredients as grams too as never been a fan of cups
Hey Dave,
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Yes, I will add the metrics for this recipe. Have the best weekend:) xT