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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.
This post was originally published on September 19, 2017
Can this be made without the honey or substitute for something? Thank you!
Hi Rachael,
Sure, you could use maple syrup in place of the honey. Please let me know if you have any other questions!
This recipe is delicious! Would it work as rolls?
Thanks so much, Erin! So sorry, I have never done that before, but you could certainly give it a try! Happy Thanksgiving!
Have you ever made it in a 6 quart?
Hi Kim,
Sorry, I have not, but that should be okay for you to do!
Tieghan, thank you for posting this wonderful recipe! I had all my ingredients together, then realized my instant yeast was from 2022. So, I proofed it, and it was still good! I let it rise for 2 hours then popped it in the fridge. Followed all your instructions and even let it sit for 2 hours after baking, which is usually an impossible feat in this household!!! The bread is sturdy enough to slice, soft and “holey” on the inside. What a fantastic taste! The yogurt gives it such a nice ‘mild’ sourdough flavor. My hubby usually will not eat sourdough bread, but he devoured this one. This is definitely a keeper!
Hey Valerie,
Thanks so much for making this recipe, I am so glad to hear this turned out nicely for you!
Can I use active dry yeast?
Hey Ashlee,
Totally, you will just want to mix that with the water and honey first and then follow the recipe as written. I hope this helps!
Can I skip the refrigerating? Just form my loaf after the double in bulk and then let it rise in the Dutch oven and bake in the same day
Hi Paulette! The refrigeration will just help with more of a fermented flavor! Hope you enjoy! xT
Is it possible to use active sourdough starter for this recipe? Would it replace the active yeast?
Hey Amy,
I haven’t tested this myself, but I’m sure it would work well for you! Let me know if you give this recipe a try, I hope you love it! xx
I’ve made this several times and the taste is just great, my husband is always asking me to make it. HOWEVER – the first time I made this is turned out perfectly, looked just like your photos. Every other time during the second rise it seems to flatten and spread rather than rise, if that makes sense. Ends up baking a lot “flatter”. Still tastes good but visually it doesn’t look right. Ideas? Following the instructions to the letter.
Hey Stacy,
So glad to hear you have been enjoying this recipe, thanks for making it:) I would check your yeast and make sure the water you are using is not too hot, that can kill the yeast. I hope this helps! xx
I absolutely love this recipe! I make it twice a week and we use it as our daily bread rather than buying store bought! The whole family really loves it, and honestly, it’s the best bread I’ve ever made! I’ve been trailing various recipes on the internet and this one wins!
I do have one question though, the last few batches I’ve had trouble with the bottom getting a bit burnt. Is there something I can do that would alleviate that?
Hey Angie,
Thanks so much! Love to hear this recipe always turns out well for you! I would try a higher rack in your oven or try another layer of parchment paper. I hope this helps! Have the best weekend:) xx
Hi! May I use wholewheat flour for this recipe?
Hi Carmel,
Yes, that will work nicely for you. I hope you love this recipe, please let me know if you give it a try! xx
I don’t usually comment on recipes I try. But I made this today and it was so easy it was almost too good to be true. I followed the recipe except I added just a little of my sourdough starter, and the bread came out light and airy with a beautiful golden brown crust. It was very good. The company I had for dinner asked for the recipe.
Hey Shelli,
Fantastic! So glad to hear this recipe turned out nicely for you, thanks for making it! Happy Friday:)
I’m in the process of making this, saw your Instagram. I thought it would be quick, but then I went to your website to read the directions and it said it had to sit for 12 hours. So I put it together last night. My concern was that room temperature beer would not activate the yeast. I don’t think it did, it doesn’t seem to have risen and as there was no mention of oiling the bread , I didn’t do it and the top has some dried out spots. I used Active Dry Yeast, which apparently can make a big difference? I haven’t baked it yet, but I think I will just have a flour rock. Should I have activated the yeast in warm water, added it to the flour mixture and then added the beer?
Hi Patricia,
Thanks for trying this recipe. Yes, instant yeast and active dry yeast are very different. Are you sure this is the recipe you are following? Or is it this one?
https://fett-weg.today/easiest-no-knead-bread/%3C/a%3E%3Cbr /> Unfortunately, if you used active dry yeast and did not active that first, you are going to need to start over. Please let me know if I can help in any other way! xx
I wish I could post a picture – it’s the most beautiful thing. LOL Absolutely delicious too. Texture is perfect. This was my first time making it but it will be making regular appearances in my house.
Thanks so much, Alexis! I appreciate you trying this recipe and your feedback, so glad it turned out well for you! xx
Hi! Do you know if I could substitute the flour for gluten free flour in this no knead sourdough bread? (I was going to use Caputo’s GF flour. Thanks !
Hey Linda,
Yes, that should work nicely for you. I hope you love this recipe, please let me know if you give it a try! xx
We are in the mountains of Colorado skiing now and I was a little nervous if the cold climate would have an affect on the finished product. Followed the recipe exactly and it was beautiful and delicious! I had made your other bread recipe (not sourdough) a couple days prior and everyone preferred the sourdough, although the non sourdough was loved and fully enjoyed too! 🙂
I now have a love for baking bread, thank you for giving us an easy way to do it! I’ve tried starters myself and been very frustrated. This is a keeper!!! xo
Hey Clare,
Love to hear this! Thanks a lot for making this recipe and your comment! Enjoy your skiing! Have a nice day:) xxT
Hello! Love this recipe. I’ve made it 7 times and added everything bagel seasoning which really compliments the bread. My question, in step 3, are you letting the dough rise with just the dutch oven lid on or are you putting plastic wrap across the pot? Also, is this at room temp or in the fridge? I’ve just been using the lid and at room temp but curious if I could improve my method. Thanks!
Hey Chris,
Amazing! Thanks a bunch for trying this recipe and your feedback, so glad to hear it has been turning out well for you! I leave the lid off and just cover with a clean dish towel. XxT