Lupin Free Vegan 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. Four pantry staples — flour, yeast, salt, and water — come together overnight into a dough that practically builds its own structure while you sleep. The long, slow fermentation does all the work that kneading would normally handle, developing flavor and that signature open crumb without any effort on your part. Because this recipe sticks to plain all-purpose flour and nothing else, there are no legume-derived additives or flour blends to second-guess, which is a genuine relief when you're navigating labels carefully. The Dutch oven traps steam during the first bake, giving you that bakery-style crust that shatters when you slice into it. Let it cool the full hour before cutting — the inside is still finishing its job on the rack, 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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