Celery Free Vegan No-Knead Bread
There is something almost magical about pulling a golden, crackling loaf out of a Dutch oven when you barely did any work the night before. This no-knead method relies on a long, slow rise to develop deep flavor and an open, chewy crumb — no stand mixer, no kneading, no fuss. The ingredient list is about as short as it gets: flour, instant yeast, sea salt, and warm water, which means there is absolutely nothing hiding in this loaf that could cause a problem for anyone avoiding celery or celery-derived ingredients. Store-bought breads can be surprisingly tricky since celery seed and celery extract show up in seasoning blends and "natural flavors" more often than you'd expect. Baking your own puts you fully in control. The Dutch oven does the heavy lifting by trapping steam during the first bake, giving you that shatteringly crisp crust and soft interior that rivals anything from a bakery. Let it cool the full hour before slicing — the wait is genuinely worth it.
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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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