Oats Free Classic No-Knead Bread
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf out of a Dutch oven, especially when the ingredient list is this short and clean. With just flour, yeast, salt, and water, this recipe is naturally free from oats and any of the cross-contamination concerns that can come with store-bought breads or mixes that include oat flour as a filler or thickener. The no-knead method does all the heavy lifting for you — a long, slow rest develops the gluten and flavor that most breads need hours of kneading to achieve. You simply stir, wait, and let time work its magic. The result is an open, chewy crumb surrounded by a shatteringly crisp crust that rivals anything from a bakery. Scoring the top before baking gives the loaf that gorgeous, rustic split, and the Dutch oven traps steam to keep the interior perfectly tender while the outside turns deeply golden. Let it cool fully before slicing — it is genuinely worth the wait.
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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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