Brazil Nut Free Classic No-Knead Bread
There is something almost magical about pulling a bakery-worthy loaf out of your own oven, especially when the ingredient list is this short. Just flour, yeast, salt, and water come together into a dough that practically builds itself overnight, developing deep flavor and an open, chewy crumb without any kneading required. The long, slow rise does all the heavy lifting, and baking the loaf inside a preheated Dutch oven traps steam to create that signature crackly, mahogany crust you'd expect from an artisan bakery. For anyone navigating tree nut allergies or sensitivities, store-bought breads can be a minefield of shared-facility warnings and murky ingredient lists — making this from-scratch approach a genuinely reassuring alternative. Every ingredient here is straightforward and easy to verify, so you know exactly what went into your loaf. The hardest part is honestly waiting the full hour before slicing, because the smell alone will have everyone hovering in the kitchen.
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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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