Dairy 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. Four pantry staples — flour, yeast, salt, and water — come together into a dough that practically builds itself overnight, developing deep flavor and that signature open crumb without a single drop of butter or milk in sight. That makes it a natural fit for anyone avoiding dairy, since so many store-bought breads and even homemade recipes sneak in milk powder or butter for richness. Here, the long fermentation does all the heavy lifting, creating complexity and chew that you'd normally credit to added fats. The Dutch oven is the real secret weapon: trapping steam during the first bake gives you that crackling, mahogany crust that shatters beautifully when you finally cut in. Patience is the only real skill required — the dough rests, you rest, and the oven does the dramatic finish. Slice it thick, slather it with your favorite dairy-free spread, or just tear into it warm straight from the rack.
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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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