Black Pepper Free 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 and clean. Four pantry staples — flour, instant yeast, sea salt, and warm water — come together into a shaggy dough that does most of the work while you sleep, developing flavor and structure through a long, slow rise of 8 to 18 hours. For anyone navigating a sensitivity to black pepper, this recipe is a genuine relief: no spice blends, no seasoned flour, no hidden additives, just straightforward bread with nothing to second-guess. The Dutch oven method traps steam during the first bake, giving you that bakery-style crust with a deep golden color and a hollow thump on the bottom that tells you it's done. A quick score on top before the lid goes on lets the loaf bloom and expand beautifully in the oven. The hardest part is honestly waiting the full hour for it to cool before slicing, but that patience pays off in a perfectly set crumb that holds together for sandwiches, toast, or just torn straight from the loaf.
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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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