Almond Free Classic No-Knead Bread
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf out of a Dutch oven, especially when it only took four humble ingredients to get there. All-purpose flour, instant yeast, kosher salt, and water are all you need — nothing hidden, nothing complicated, and absolutely no nuts of any kind anywhere near this recipe. For anyone navigating tree nut allergies, store-bought artisan breads can be a minefield of shared equipment and vague labeling, so making your own is genuinely the smarter move. The long, slow overnight rest does all the heavy lifting, developing a complex, chewy crumb and that signature blistered crust without a single minute of kneading. You just stir, wait, and let time work its magic. The Dutch oven traps steam during the first bake, mimicking a professional bread oven and giving you that bakery-worthy crust right in your own kitchen. Let it cool fully before slicing — the wait is hard, but the open crumb and crispy shell are 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 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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