Seed Oil Free Classic No-Knead Bread

Total time16 hr

Prep time10 min

Cook time50 min

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, yeast, salt, and water — are all it takes, which means there is absolutely nothing hiding in this bread that shouldn't be there. For anyone avoiding industrially processed seed oils, store-bought sandwich loaves can be a minefield of canola, soybean, or sunflower oil tucked into the ingredient panel, but this recipe sidesteps all of that entirely. The long, slow overnight fermentation does the heavy lifting instead of any additives or shortcuts, developing a complex, slightly tangy flavor and an open, chewy crumb that rivals anything from a bakery. The covered Dutch oven traps steam during the first bake, giving you that blistered, artisan crust without any special equipment or technique beyond patience. Letting the loaf cool fully before slicing is the hardest part, but it's worth every minute — the crumb sets up beautifully and holds together for clean, satisfying slices. Once you've made it, it's nearly impossible to go back to anything wrapped in plastic.

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Ingredients

8 servings

3 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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