Mustard Free Classic No-Knead Bread
There is something deeply satisfying about pulling a golden, crackling loaf out of a screaming-hot Dutch oven, especially when the ingredient list is this short. Four pantry staples — flour, yeast, salt, and water — come together into a dough that practically builds itself overnight, developing deep flavor and an open, chewy crumb without a single minute of kneading. For anyone navigating condiment allergies, homemade bread is a genuine relief, since store-bought loaves can hide surprising additives in their ingredient panels. This recipe keeps things completely clean and straightforward, so you always know exactly what went into your loaf. The long, slow fermentation does all the heavy lifting, and the covered Dutch oven traps steam to give you that bakery-style crust that shatters when you slice into it. Just be patient and let the loaf cool fully before cutting — the crumb needs that resting time to set up properly, and the wait is absolutely worth it.
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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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