Low Fiber Classic No-Knead Bread
There is something deeply satisfying about pulling a golden, crackling loaf out of a Dutch oven, especially when the ingredient list is this short and clean. With just flour, instant yeast, salt, and water, this bread skips the additives, seeds, and whole grains that can be tough on a sensitive digestive system. The long, slow rise does all the heavy lifting, developing flavor and structure without any kneading required — just a little patience and a good bowl. Because the crumb is soft and the crust bakes up from a controlled steam environment, you get a tender interior that's far gentler than seedy artisan loaves or fiber-heavy whole wheat options. Slicing into it after that full cooling hour reveals an open, airy crumb that's easy to digest and genuinely delicious on its own or lightly toasted. It's the kind of homemade bread that feels indulgent without giving your gut anything to complain about.
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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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