Carrageenan Free Vegan No-Knead Bread
There is something deeply satisfying about pulling a crackling, golden loaf out of a Dutch oven, especially when it took almost no active effort to make. This recipe relies on just four pantry staples — flour, instant yeast, salt, and warm water — so there are zero hidden additives or thickeners to worry about, making it a clean and straightforward bake from start to finish. Many store-bought breads and even some commercial dough products sneak in stabilizers and gelling agents that can be hard to spot on a label, but when you mix the dough yourself, you know exactly what's in it. The long, slow rise does all the heavy lifting, developing a complex, slightly tangy flavor and an open, chewy crumb without any kneading required. A screaming-hot Dutch oven creates that steamy environment that gives the loaf its signature blistered crust and dramatic oven spring. Once you pull it out and let it cool on a rack, the hardest part is waiting the full hour before slicing into it. Whether you're toasting thick slabs for breakfast or tearing off hunks to dip in olive oil, this loaf delivers serious bakery-quality results with minimal fuss.
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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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