Breastfeeding Friendly Classic No-Knead Bread
There is something deeply satisfying about pulling a golden, crackling loaf out of the oven, especially when life is already demanding every bit of your energy. This recipe keeps things beautifully simple — just flour, water, yeast, and salt — so you know exactly what is going into every slice. That matters when you are mindful about what you eat and want wholesome, uncomplicated food without a long list of additives or preservatives. The long, slow rise does all the heavy lifting overnight, meaning the actual hands-on effort is minimal and easy to fit around a busy schedule. A screaming-hot Dutch oven creates that bakery-style crust with a deep mahogany color and a hollow thump, while the inside stays open and chewy. Sliced thick and spread with butter or used to scoop up a hearty soup, this bread is the kind of nourishing, satisfying staple that earns a permanent spot in your weekly routine.
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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 water, room temperature
Instructions
- 1
In a large mixing bowl, whisk together the flour, instant yeast, and kosher salt. Add the water and stir with a wooden spoon or rubber spatula until no dry flour remains and a shaggy, sticky dough forms — about 1 minute. The dough will look rough and wet; that is correct.
- 2
Cover the bowl tightly with plastic wrap or a damp kitchen towel and let the dough rest at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and the dough has roughly doubled in size.
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