Chestnut Free Vegan No-Knead Bread
There is something almost magical about pulling a crackling, golden loaf out of a Dutch oven when all you did the night before was stir four ingredients together. This rustic bread relies on a long, slow fermentation — anywhere from 8 to 18 hours — to develop deep flavor and that signature open crumb without a single minute of kneading. The ingredient list is about as clean as it gets: flour, instant yeast, sea salt, and warm water, so there is nothing hidden to worry about and no specialty products to track down. Scoring the top before it goes into the covered Dutch oven lets the loaf bloom beautifully, and pulling the lid off toward the end gives you that impossibly crisp, caramelized crust. The hardest part is genuinely waiting the full hour for it to cool before you slice in — but the reward is a bakery-worthy loaf that is entirely your own. It is the kind of bread that makes a simple meal feel like an occasion.
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!