Peanut 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 but flour, yeast, salt, and water. This recipe proves that great bread does not require a long ingredient list, a stand mixer, or any kneading at all — just a little patience and a hot oven. Because the ingredient list is so short and straightforward, you can scan it in seconds and feel completely confident there are no hidden nut-based oils, peanut flour, or cross-contamination risks lurking in a complicated pantry. The long, slow rise does all the heavy lifting, developing a chewy, open crumb and a crust that shatters beautifully when you slice into it. Baking it covered in a Dutch oven traps steam and mimics a professional bread oven, which is exactly why the crust turns out so deeply bronzed and crisp. Let it cool fully on a wire rack before cutting — the crumb is still setting inside, and the wait is absolutely worth it. Whether you are toasting thick slices for breakfast or tearing hunks off to dip into soup, this loaf delivers serious bakery-quality results with almost zero effort.
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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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