Lupin Free Classic No-Knead Bread
There is something deeply satisfying about pulling a golden, crackling loaf out of a screaming-hot Dutch oven, especially when the ingredient list is this short and clean. Four pantry staples — flour, yeast, salt, and water — come together overnight into a dough that practically builds its own structure while you sleep. For anyone navigating lupin sensitivities, this recipe is a breath of fresh air: no specialty flours, no legume-derived additives, and no reason to squint at a label. Lupin flour has quietly made its way into a surprising number of commercial breads and baked goods, so baking from scratch with straightforward all-purpose flour is genuinely the safer, smarter move. The long, slow fermentation does all the heavy lifting in place of kneading, developing a chewy, open crumb and a crust that shatters beautifully when you slice into it. Cooling the loaf fully before cutting is the hardest part — but that hollow thump on the bottom and the deep mahogany color tell you it was absolutely worth the wait.
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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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