Seeds Free Classic No-Knead Bread
There is something almost magical about pulling a golden, crackling loaf out of a Dutch oven knowing you barely lifted a finger to make it. This no-knead method relies on a long, slow rest to develop all the gluten structure and flavor that kneading would normally provide — just flour, instant yeast, kosher salt, and water doing their quiet work overnight. The result is a deeply bronzed crust with that satisfying hollow knock and a chewy, open crumb that rivals anything from a bakery counter. For anyone navigating a seeds-free lifestyle, store-bought artisan breads can be a minefield of poppy, sesame, sunflower, and caraway hiding in the crust or mixed into the dough — this recipe sidesteps all of that entirely with four clean, simple ingredients. The Dutch oven traps steam during the first bake, mimicking a professional bread oven and giving you that dramatic oven spring without any special equipment. Patience is really the only skill required: mix, wait, shape, and bake. Once you smell that crust turning mahogany in your oven, you will understand why this method has such a devoted following.
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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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