Low Sugar 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 — are all it takes, which means there is absolutely no added sugar hiding anywhere in this recipe. That matters more than you might think, because many store-bought breads sneak in sweeteners to feed the yeast or improve browning, even in loaves that taste totally savory. Here, a long, slow rise of up to 18 hours does all the heavy lifting, developing deep flavor and an open, chewy crumb without any shortcuts. The Dutch oven traps steam during the first bake, giving you that bakery-style crust that shatters when you slice into it. No kneading, no sugar, no fuss — just honest, beautiful bread that happens to be completely plant-based too.
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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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