Sea Salt Rosemary Dutch Oven No Knead Bread

Sea Salt Rosemary Dutch Oven No Knead Bread

Sea Salt Rosemary Dutch Oven No Knead Bread

Savory and moist, this Sea Salt Rosemary Dutch Oven No Knead Bread will become a staple addition to any meal.

The Facts:

Most No Knead bread recipes want a long rest time, on average 13 hours. With this recipe, we aimed to provide the same results with less time. By increasing the yeast to a full packet of 2.25 teaspoons versus the average 0.5 teaspoon, we are able to get a faster rise but still get the airy texture and perfect golden crust for this Sea Salt Rosemary bread.

We also found that using all Almond Milk versus a 50/50 Milk/Water ratio or all Water, we were able to get a chewier texture and a softer flavor. Although any type of Milk will work, we opted for Almond Milk to help cut some calories and to keep this a dairy free recipe.

We would love to hear what you decided to pair with this delectable bread and how it turned out for you! 

Sea Salt Rosemary Dutch Oven No Knead Bread

Sea Salt Rosemary Bread is the perfect pairing to a warm bowl of soup or just to eat on its own!
Prep Time 3 hrs 30 mins
Cook Time 40 mins
Total Time 4 hrs 10 mins
Course Side Dish
Cuisine American
Servings 10
Calories 109 kcal


  • Stand Mixer
  • Dutch Oven (I recommend a 5qt)


  • 3 cups All-Purpose Flour (428g)
  • 2.25 tsps Instant Yeast (1 0.25oz packet or 7g)
  • 1 tsp Kosher Salt (4g)
  • 1.5 cups Almond Milk (or any type of Milk) (at ~115 degrees Fahrenheit) (12oz)
  • 1 tsp Sea Salt
  • 1 tsp Dried Rosemary


  • In a bowl of a stand mixer fitted with a dough hook, combine the 3 cups of All-Purpose Flour, 2.25 tsps of Instant Yeast, and the 1 tsp of Sea Salt.
  • Heat the 1.5 cups of Almond Milk in the microwave. Usually takes my microwave about 1 minute to get the milk heated to about 115 degrees Fahrenheit, but make sure to check the temperature of the milk with a thermometer in 30 second intervals of microwaving the milk.
  • Add the heated Almond Milk to the Flour mixture and begin mixing, scraping down the sides as needed.
  • While the stand mixer is creating the dough, spray a large mixing bowl or glass bowl with oil and sprinkle with flour.
  • Once the dough has formed, scoop the dough into the mixing bowl coated in oil (to prevent sticking) and cover with plastic wrap.
  • Place the bowl in a warm place (I like to use the Proofing setting on my oven) and allow the dough to rise for at least 3 hours (or longer if you'd like!).
  • After the 3 hours, turn on your oven to 450 degrees Fahrenheit and place your Dutch Oven (I use a 5qt sized Dutch Oven) inside to preheat with the oven.
  • While the oven is preheating, turn the dough out onto a floured surface. If it lost some of its shaped, simply fold the dough back together with an oiled spatula.
  • Transfer dough onto a piece of parchment paper and place back into the bowl you let it rise in.
  • Sprinkle the Sea Salt and Rosemary across the top of the dough. Score the middle of the bread with a sharp knife in a X shape.
  • Once the oven is heated, quickly remove the Dutch Oven (careful it is very hot!) and place the dough inside and with the Dutch Oven lid on and place in the oven.
  • Cook for 30 minutes covered and then for 10 minutes uncovered or until the top of the bread is a golden brown.
  • Once cooked, remove the bread from the Dutch Oven to a cutting board and allow to sit for 10 minutes before cutting into slices.
  • Enjoy!


**Please note that we have provided both volume and weight measurements for the ingredients. We highly recommend using the weight measurements for the best accuracy, but we have provided both just in case you do not own a scale.
Keyword bread, dutch oven, no knead, rosemary, sea salt
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