BHA & BHT Free Vegan No-Knead Bread

There is something deeply satisfying about pulling a crackling, golden loaf out of a Dutch oven, especially when it only took four ingredients and almost zero hands-on effort to make. This no-knead method relies on a long, slow rise to develop gluten and flavor naturally, so you get a bakery-worthy crust and an open, chewy crumb without any fancy technique. Because the ingredient list is so stripped down — just flour, yeast, salt, and water — there are no preservatives, no additives, and none of the synthetic antioxidants that sneak into so many packaged breads and store-bought loaves. For anyone navigating sensitivities to BHA or BHT, that simplicity is genuinely freeing. The Dutch oven does the heavy lifting by trapping steam during the first bake, which is exactly what gives the crust that deep, shatteringly crisp exterior. Scoring the top before it goes in lets the loaf bloom beautifully as it bakes, so it looks as impressive as it tastes. Just be patient and let it cool fully before slicing — the inside is still setting up, and the wait is absolutely worth it.

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