Last updated on May 7th, 2026
This simple overnight No-Knead Dill Gouda Artisan Bread is packed with fresh flavours making it perfect for warmer spring temperatures.
Made with nutty, buttery gouda, citrusy dill and freshly cracked pepper, this recipe builds on my simple 4-ingredient, no-knead Everyday Artisan Bread. It’s still super easy to make and requires just a handful of extra ingredients.
Here’s everything you’ll need to make this Dill Gouda Artisan Bread
- Water
- Active dry yeast
- Bread flour
- Kosher or fine sea salt
- Freshly ground black pepper
- Fresh dill
- Gouda cheese (see note below if baking with alternative flours)
Ideally, you will also have:
- Digital scale
- Dough scraper
- Parchment paper
- Razor blade or very sharp knife
- Dutch oven such as this one or this one
New to working with yeast? Reference my Baking with Active Dry Yeast guide for answers to common FAQ’s.
You can read more about why you will achieve your best results using a Dutch oven here.
The cubed Gouda is folded in using a lamination method, which helps distribute it evenly throughout the baked loaf.
This step calls for spreading the dough into a thin rectangle, scattering the inclusions over the top, then rolling it up and folding under the ends to create layers. Completed during shaping just prior to the cold proof, it creates the most deliciously melty, cheesy pockets.
Cubing the cheese also prevents it from reaching the surface of the dough too early, which can result in burning.
If you don’t have Gouda, Fontina, Havarti and Monterey Jack are delicious alternatives.
How to make Dill Gouda Artisan Bread in 5 steps
- Mix the dough.
- Cover and let it rise until it has doubled in size.
- Add cheese, shape your dough and dust with flour.
- Cover and proof the dough in the fridge overnight.
- Turn dough out onto a floured surface, re-shape is needed, score it and bake.
Baking schedule
Making this Dill Gouda Artisan Bread is a two-day process where the bread is mixed and prepared on day one, cold proofed in the fridge overnight, then baked on day two.
This is what it looks like:
Saturday morning: Mix dough, cover and let rise.
Saturday afternoon or evening: Add cheese, shape dough, cover and put it in the fridge.
Sunday morning, afternoon or evening: Remove dough from the fridge and prepare to bake.
Oh, and trust me when I say do NOT forget to add the freshly cracked pepper. Something magical happens when you combine it with the dill and Gouda to produce an out-of-this-world-amazing flavour!
Try this Rosemary and Roasted Garlic Artisan Bread or these savoury Rosemary Parmesan Scones next.
For more tips and helpful information, reference my Artisan Bread Basics Series + Answers to Common FAQ’s.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
No-Knead Dill Gouda Artisan Bread
Ingredients
- 1½ cups water, room temperature (at or near 70°F/21°C)
- 1 teaspoon active dry yeast
- 3½ cups bread flour, plus more for dusting
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh dill, finely chopped
- 1 cup cubed Gouda cheese (see note below if baking with alternative flours)
Instructions
- Add the yeast to the water and let it sit for 10-15 minutes. In a large bowl, whisk together flour, salt, pepper and fresh dill until evenly distributed. Let sit for 10 minutes.
- Add yeast mixture to the bowl and stir together using a rubber spatula just until combined. The dough should look a little sticky and shaggy and there should still be a little flour around the edges of the bowl.
- Cover and let rise somewhere warm (see note below) until it has doubled in size, about 8-10 hours.
- Once the dough has doubled in volume, use your hands (or a dough scraper if you have one) to pull the dough out onto a floured surface. With floured hands, gently fold the dough into itself several times just until it holds together. Next, carefully stretch and smooth out dough into a rectangular shape and press Gouda cubes into the dough. Roll up dough into a log shape, adding bits of flour as needed to prevent sticking, and fold the ends underneath. Sprinkle with a little more flour and continue to gently shape the dough just until a flour-covered ball is formed. Lift and place the dough into a flour dusted bowl.
- Dust with flour, cover and refrigerate overnight. You can even leave it for as long as 48 hours at this point if you’re not able to bake it right away.
- When you're ready to bake your bread, preheat oven to 450ºF (232ºC) with your Dutch oven inside the oven.
- Uncover then turn the dough out onto a lightly floured surface seam side down. If needed, gently turn it with your hands and nudge it into the shape of a loaf. Place it on a sheet of parchment paper and score the top with a razor blade or the tip of a sharp knife with a design of your choosing. This will allow steam to escape while it’s baking.
- Once the oven is preheated, remove the Dutch oven from the oven and transfer the dough, still on the parchment, into the Dutch oven. Cover and bake for 30 minutes, then remove the cover and bake for 15-20 minutes more. Your bread will be done once the top is browned, and it sounds hollow when you tap the top.
- Using parchment edges, lift bread from Dutch oven and transfer it to a wire cooling rack to let cool for up to an hour before slicing.
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