Almond Free Vegan No-Knead Bread
There is something deeply satisfying about pulling a golden, crackling loaf out of a Dutch oven, especially when the ingredient list is this short and clean. Four pantry staples — flour, yeast, salt, and water — come together into a dough that does most of the work while you sleep, thanks to a long, slow fermentation that builds serious flavor without any kneading. The Dutch oven traps steam during the first bake, giving you that bakery-style crust that shatters when you slice into it and a soft, airy crumb underneath. Because the recipe is entirely plant-based and relies on nothing but basic dry goods, there are zero concerns about hidden nut-derived ingredients sneaking in through specialty flours, enriched doughs, or store-bought loaves that often contain almond flour or almond milk as a softener. Scoring the top before it goes in the oven is a small step that makes a big visual difference, letting the loaf bloom into that gorgeous rustic shape. Let it cool the full hour before cutting — the crumb genuinely needs that time to set, and the wait is absolutely worth it.
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Learn more →Ingredients
10 servings
- 3 cups all-purpose flour, plus more for dusting
- ¼ tsp instant yeast
- 1 ½ tsp fine sea salt
- 1 ½ cups warm water (about 110°f / 43°c)
Instructions
- 1
In a large mixing bowl, whisk together the flour, instant yeast, and salt. Pour in the warm water and stir with a wooden spoon or spatula until no dry flour remains and a shaggy, sticky dough forms — about 1 minute. The dough will look rough and uneven; 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 8 to 18 hours, until the surface is dotted with bubbles and the dough has roughly doubled in size.
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