Low Fiber Dutch Oven No-Knead Bread
There is something deeply satisfying about pulling a golden, crackling loaf out of a screaming-hot Dutch oven, especially when the ingredient list is this short. Just flour, yeast, salt, and water come together into a bread with a shatteringly crisp crust and a soft, open crumb that is genuinely hard to believe you made yourself. For anyone managing a low-fiber or low-residue approach to eating, plain white bread made from all-purpose flour is one of the most reliably gentle options out there — and homemade means you know exactly what went into it. Store-bought loaves often sneak in seeds, whole grains, or added fiber that can make label-reading a chore, so having a go-to recipe this simple is a real relief. The long, slow overnight rise does all the heavy lifting, so there is no kneading, no stand mixer, and no complicated technique standing between you and a beautiful loaf. Sliced thin and paired with something mild, it is the kind of bread that works as a foundation for easy, stomach-friendly meals any day of the week. Just be sure to let it cool fully before cutting — the crumb needs that resting time to set up properly, and the wait is absolutely worth it.
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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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