Pecan 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, water, yeast, and salt. This no-knead method does the heavy lifting for you — a long, slow rest lets the dough develop deep flavor and that signature open crumb without any kneading or special equipment. Because the ingredient list is so short and straightforward, there are absolutely no hidden nut-based oils, coatings, or add-ins to worry about, making it a genuinely clean bake from start to finish. The Dutch oven traps steam during the first half of baking, which is what gives the crust that bakery-style crunch and the interior that soft, chewy pull. Scoring the top before it goes in lets the loaf bloom beautifully as it bakes, so it looks as impressive as it tastes. Let it cool fully on a wire rack before slicing — it's hard to wait, but the crumb sets up perfectly and every slice will be 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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