Macadamia Free Vegan No-Knead Bread
There is something almost magical about pulling a crackling, golden loaf out of a Dutch oven when you started with nothing more than flour, yeast, salt, and water. This no-knead method does all the heavy lifting for you — a long, slow rise develops deep flavor and an open, chewy crumb without any special equipment or technique. The ingredient list is about as clean and simple as bread gets, so you never have to second-guess what went into your loaf the way you might with a store-bought option. Scoring the top before it goes into the covered Dutch oven lets the loaf bloom beautifully, and that final uncovered bake gives you a crust that shatters when you slice into it. The hardest part is genuinely waiting the full hour for it to cool before cutting — but that patience pays off with a perfectly set crumb that holds up for sandwiches, toast, or just torn apart at the table with a drizzle of olive oil.
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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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