Breastfeeding Friendly Dutch Oven No-Knead Bread
There is something deeply satisfying about pulling a crackling, golden loaf out of a screaming-hot Dutch oven, especially when the ingredient list is just four pantry staples. The long, slow rise does all the heavy lifting here — no kneading, no special equipment beyond a pot with a lid, and no complicated technique standing between you and a bakery-worthy crust. For anyone navigating the hunger and exhaustion that comes with nursing, having a reliable, hands-off bread recipe in your back pocket is genuinely life-changing. You mix the dough in the evening, let it rest overnight, and wake up most of the way to fresh bread. The simple, whole ingredients — flour, water, salt, and a whisper of yeast — mean you know exactly what you're eating, with none of the preservatives or additives that sneak into store-bought loaves. That deep, hollow-sounding crust gives way to an open, chewy crumb that's perfect for toast slathered with butter, a hearty sandwich, or just tearing off a warm chunk straight from the rack.
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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 warm water (about 110°f / 43°c)
Instructions
- 1
In a large mixing bowl, whisk together the flour, instant yeast, and kosher salt. Pour in the warm water and stir with a wooden spoon or spatula until no dry flour remains and a shaggy, sticky dough forms — about 1 minute. The dough will look rough and uneven; that is correct.
- 2
Cover the bowl tightly with plastic wrap or a plate and let the dough rest at room temperature for 8–18 hours, until the surface is dotted with bubbles and the dough has roughly doubled in size.
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