Walnut Free Vegan No-Knead Bread
There is something almost magical about pulling a golden, crackling loaf out of a Dutch oven when all you did the night before was stir four ingredients together. This is a beautifully simple bread — just flour, instant yeast, salt, and warm water — so anyone avoiding tree nuts can bake with complete confidence, no label-reading required. The long, slow rise does all the heavy lifting, developing deep flavor and that signature open crumb without a single minute of kneading. Scoring the top before it goes into the covered Dutch oven lets the loaf bloom dramatically in the oven, giving you a bakery-worthy crust that shatters when you slice it. Letting it cool on a wire rack for a full hour is genuinely worth the patience — the interior sets into something tender and chewy rather than gummy. Serve it with olive oil, vegan butter, or a bowl of soup, and it will disappear faster than you expect.
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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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