Caffeine Free Vegan No-Knead Bread
There is something almost magical about pulling a crackling, golden loaf out of a screaming-hot Dutch oven, especially when the ingredient list is this short. Four pantry staples — flour, yeast, salt, and warm water — come together into a shaggy dough that does most of the work while you sleep, developing deep flavor and an open, chewy crumb through a long, slow rise. No mixer, no kneading, no special skills required; just a little patience and a good oven. The Dutch oven traps steam during the first bake, giving the crust that bakery-style crunch that is genuinely hard to achieve at home any other way. Because every ingredient here is plant-based by nature, this loaf fits a vegan table without any substitutions or label-reading stress. It is the kind of bread that makes a simple bowl of soup feel like a proper meal, and it toasts beautifully for days — if it lasts that long.
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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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