No-Knead Buttermilk Bread

Pull out your trusty Dutch oven for this buttermilk bread recipe.

This tender buttermilkbreadrequires no kneading at alljust a cast-iron Dutch oven.

One of the main benefits ofbaking with cast-ironis that it gives bread a crisp and golden crust.

Credit:Greg Dupree; Prop Styling: Cindy Barr; Food Styling: Chelsea Zimmer

The Dutch oven will trap steam and heat, creating a professional-looking loaf with hardly any effort.

Cool completely before slicing for a perfectly airy, crusty result.

Ingredients for No-Knead Buttermilk Bread

This flavorful no-knead bread showcases buttermilk for a slight tanginess.

Can I Add Mix-ins to No-Knead Buttermilk Bread?

Pull out slices and toast as needed.

Add liquids, and mix:

Add water and buttermilk.

Shape dough:

Turn out dough on a well-floured work surface.

(It will be very loose.)

Turn dough seam side down on a clean (not floured) work surface.

Twist the bottom of the dough ball:

Heavily sprinkle top with flour.

Coat generously in flour.

Dust the towel generously with flour; sprinkle with cornmeal.

Cover bowl with a kitchen towel.

Let stand at room temperature until doubled in size, 1 to 2 hours.

Prepare oven and Dutch oven:

Preheat oven to 500F with rack in lower third position.

Move dough to Dutch oven, and bake::

Remove hot Dutch oven from oven.

Carefully invert dough ball onto a parchment paper sling.

Transfer into the Dutch oven.

Cover bread with Dutch oven lid; return to oven.

Reduce oven temperature to 450F.

Transfer to a wire rack; cool 1 hour.

Recipe Update

This recipe was updated in November 2023 to clarify some instructions and ingredients.

Add a tablespoon of vinegar or lemon juice to regular milk for a similar effect.

The longer the bread ferments, the more flavor and structure it will develop.

That being said, dough will rise more quickly in a warmer environment than a cooler one.