Fructose Free Vegan No-Knead Bread

There is something almost magical about pulling a crackling, golden loaf out of a screaming-hot Dutch oven, especially when the ingredient list is this short. Four pantry staples — flour, yeast, salt, and water — come together into a dough that practically builds itself overnight while you sleep. For anyone managing fructose sensitivity, this recipe is a genuine relief: no honey, no high-fructose sweeteners, no fruit-based add-ins, just clean, simple ingredients with nothing hidden. The long, slow fermentation does all the heavy lifting, developing a complex, chewy crumb and a shatteringly crisp crust without a single minute of kneading. Scoring the top before it goes into the oven lets the loaf bloom beautifully, and that final uncovered bake is what gives the crust its deep, burnished color. Letting it cool for a full hour before slicing is genuinely the hardest part, but it makes every difference in the texture of the finished bread. Once you taste a slice, it is very hard to go back to anything from a plastic bag.

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