Apple Sage Dutch Oven No Knead Bread

Apple Sage Dutch Oven No Knead Bread


Apple Sage Dutch Oven No Knead Bread

Sweet and savory, this No Knead bread is a perfect pairing to any delicious 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 Apple Sage Dutch Oven No Knead Bread.

We then began to dive further into how can we enhance a flavor of a bread without just adding more spices and mix-ins. Previously, in our other 2 no knead Dutch oven bread recipes (Sea Salt Rosemary Bread and Cinnamon Raisin) we focused on enhancing the flavor of the bread by mixing in a variety of spices or mix-ins, like raisins. Looking at the core of really any bread recipe there is always at least these four ingredients: flour, yeast, salt, and some sort of liquid to bring it all together.

With this recipe, we turned to looking at how the liquid could bring a new flavor story to the table. The idea also stemmed from the fact that we have seen sourdough starters using pineapple juice instead of water to bring more acid into the dough to create the classic “sour” taste. We were not going for sourdough here, but rather something sweet and light just enough to distinguish it from other breads. This is how we came to the conclusion of using apple juice to do the job. Apples are light and sweet but can be paired with other spices in the savory flavor profile. Also, due to the sugar content in apple juice it helped to feed the yeast and give it a nice rise in the short timeframe.

We paired the apple juice base dough with a combo of sage and thyme. Sage being the main flavor profile and just a hint of thyme to round it out. This gave the bread a fresh and vibrant flavor to round out the sweetness of the apple flavoring. We finished it off with the classic sprinkle of sea salt across the top to bring in a sweet, savory, and just a hint of saltiness to this bread.

This bread is a great addition to any dinner. We even have turned it into a garlic bread and dunked it into homemade tomato soup.

We would love to hear how your Apple Sage Dutch Oven No Knead Bread turned out and what you paired it with!


Apple Sage Bread

Apple Sage Dutch Oven No Knead Bread

Simple, yet sweet and savory, homemade bread in an afternoon.
Prep Time 15 mins
Cook Time 40 mins
Rise Time 3 hrs
Total Time 3 hrs 55 mins
Course Side Dish
Cuisine American
Servings 10
Calories 145 kcal


  • Stand Mixer
  • 5qt Dutch Oven


  • 3 cups All-Purpose Flour (428g)
  • 2.25 tsps Instant Yeast (1 0.25oz packet) (7g)
  • 2 tsp Kosher Salt (8g)
  • 2 tsp Dried Sage or Chopped Fresh Sage
  • 1 tsp Dried Thyme or Chopped Fresh Thyme
  • 1 1/2 cups Apple Juice (at ~115 degrees Fahrenheit) (12 oz)
  • 1 tsp Coarse Sea Salt


  • 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, the 2 tsps of Kosher Salt, the 2 tsps of Sage and 1 tsp of Thyme.
  • Heat the 1.5 cups of Apple Juice in the microwave. Usually takes my microwave about 1 minute to get heated to about 115 degrees Fahrenheit, but make sure to check the temperature with a thermometer in 30 second intervals of microwaving.
  • Add the heated Apple Juice 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 across the top of the dough. Score the middle of the bread with a sharp knife in a X shape or however you'd like.
  • Once the oven is heated, quickly remove the Dutch Oven (careful it is very hot!) and place the dough inside (remaining on the parchment paper) 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.
***If you are finding the bottom of the bread is getting too done, try adding a folded sheet of parchment paper at the bottom of the dutch oven to give the bread an extra layer off of the hot bottom.
Keyword apple, bread, no knead, sage
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