Seed Oil Free Classic Dutch Oven Bread
There is something deeply satisfying about pulling a golden, crackling loaf out of a screaming-hot Dutch oven, and this no-knead recipe delivers exactly that. The ingredient list is beautifully minimal — just flour, instant yeast, kosher salt, and warm water — which means there is absolutely nothing hiding in here that doesn't belong. For anyone avoiding industrially processed seed oils, store-bought bread can be a minefield of canola, soybean, or sunflower oil tucked into the ingredient panel, but this loaf sidesteps all of that entirely. The magic happens during a long, slow overnight rest that develops deep flavor and an open, chewy crumb without any mechanical kneading or added fats. A covered bake traps steam to build that signature blistered crust, and the final uncovered stretch turns it a gorgeous, audible deep brown. The only real patience required is letting it cool on the rack before you slice in — worth every minute.
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Learn more →Ingredients
8 servings
- 3 cups all-purpose flour, plus more for dusting
- ¼ tsp instant yeast
- 1 ½ tsp kosher salt
- 1 ½ cups warm water (about 110°f / 43°c)
Instructions
- 1
In a large mixing bowl, whisk together the flour, instant yeast, and kosher salt. Pour in the warm water and stir with a wooden spoon or spatula until no dry flour remains and a shaggy, sticky dough forms — about 1 minute. The dough will look rough and uneven; that is correct.
- 2
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 8 to 18 hours, until the surface is dotted with bubbles and the dough has roughly doubled in size.
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