Legume Free Classic Dutch Oven Bread
There is something deeply satisfying about pulling a golden, crackling loaf out of a screaming-hot Dutch oven, and this no-knead method delivers that bakery-worthy result with almost zero effort. The ingredient list is about as short as it gets — flour, yeast, salt, and water — which means there is nothing hidden to worry about for anyone avoiding legumes. Many store-bought breads sneak in soy flour, pea protein, or other legume-derived additives as fillers or dough conditioners, so baking your own is genuinely the cleanest route. The long, slow rise does all the heavy lifting, developing a complex, slightly tangy flavor and an open, chewy crumb that a quick-rise loaf simply cannot match. Baking it covered traps steam for a blistered, crackly crust, and removing the lid at the end deepens that gorgeous deep-brown color. Let it cool fully before you slice — the wait is hard, but the texture 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 clean kitchen towel and let the dough rest at room temperature for 8 to 18 hours, until the surface is dotted with bubbles and the dough has roughly doubled in size.
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