Legume Free Classic No-Knead Bread
There is something almost magical about pulling a golden, crackling loaf out of a Dutch oven knowing you barely lifted a finger to make it. The long, slow rise does all the heavy lifting, developing deep flavor and that signature open crumb without any kneading whatsoever. With just four pantry staples — flour, yeast, salt, and water — this recipe is naturally free of legumes in any form, so there is no need to scrutinize labels or worry about hidden ingredients sneaking in. The covered bake traps steam inside the Dutch oven, giving you a shatteringly crisp crust and a soft, chewy interior that rivals anything from a bakery. Scoring the top before it goes in lets the loaf bloom beautifully, and that deep mahogany color tells you exactly when it is done. The hardest part is genuinely waiting the full hour before you slice into it, but the reward is a loaf with real structure and flavor that store-bought bread simply cannot match.
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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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