Artificial Food Coloring Free Vegan No-Knead Bread
There is something deeply satisfying about pulling a crackling, golden loaf out of a screaming-hot Dutch oven, especially when you made it with just four pantry staples. Flour, yeast, salt, and water — that is genuinely the whole list, which means there is nothing synthetic hiding in the ingredient panel and no reason to squint at a label. Store-bought bread is one of the sneakiest sources of unnecessary additives, but when you mix the dough yourself, you know exactly what went into it. The long, slow overnight fermentation does all the heavy lifting, developing a complex, slightly tangy flavor and an open, chewy crumb without any kneading required. A blistered, deeply caramelized crust forms naturally from the steam trapped inside the covered Dutch oven — no special equipment or tricks beyond what most home kitchens already have. Let it cool fully before slicing, and you will be rewarded with clean, honest bread that tastes like it came from a serious bakery.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!