Fructose Free Classic No-Knead Bread

Total time16 hr

Prep time10 min

Cook time50 min

4.9

(8)

There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf out of a screaming-hot Dutch oven, especially when the ingredient list is this short. Four pantry staples — flour, instant yeast, salt, and water — come together into a dough that practically builds itself overnight, developing flavor and structure through a long, slow rest rather than any strenuous kneading. For anyone managing fructose sensitivity, this recipe is a genuine win because there is no honey, no sugar, no fruit-derived sweetener, and no hidden sweetener of any kind hiding in the mix. The long fermentation window also means the yeast has plenty of time to break down complex carbohydrates, which many people find easier on a sensitive gut. When the lid comes off the Dutch oven in those final minutes, the crust deepens to a gorgeous, audibly crunchy shell while the interior stays open and chewy. Let it cool fully before slicing — the crumb is still setting as the loaf rests, and the patience pays off in every slice.

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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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