Rice Free Classic No-Knead Bread
There is something almost magical about pulling a crackling, mahogany-crusted loaf out of a Dutch oven when the ingredient list is this short. Four pantry staples — flour, yeast, salt, and water — come together into a dough that practically builds itself while you sleep, thanks to a long, slow rise that develops deep, complex flavor without any kneading. The covered bake traps steam inside the pot, giving you that bakery-style crust and an open, chewy crumb that is genuinely hard to believe you made at home. For anyone navigating a grain-specific restriction, this loaf is a clean and straightforward win — every ingredient is exactly what it says it is, with no fillers, starches, or hidden additions to second-guess. The scoring step right before it goes into the oven is worth taking seriously; that single slash lets the loaf bloom beautifully and gives the finished bread its signature rustic look. Waiting the full hour before slicing is the hardest part, but it makes all the difference in getting clean cuts and a perfectly set crumb. Serve it with good butter, use it for sandwiches, or tear into it alongside a bowl of soup — it holds up to just about anything.
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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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