Chicken Free Vegan No-Knead Bread
There is something almost magical about pulling a crackling, golden loaf out of a Dutch oven when you started with nothing more than flour, yeast, salt, and water. This no-knead method does all the heavy lifting for you — a long, slow rest lets the dough develop deep flavor and that signature open crumb without any kneading or special equipment. The ingredient list is about as short and clean as it gets, with zero animal products in sight, so you never have to second-guess what went into your bread. Scoring the top before it goes into the covered Dutch oven helps the loaf bloom beautifully, and pulling the lid off toward the end gives you that irresistible deep golden crust. The hardest part is genuinely waiting the full hour before you slice into it, but the payoff — a chewy, airy interior with a shatteringly crisp shell — is absolutely worth it. Whether you're toasting thick slices for breakfast or tearing hunks off to dip into soup, this loaf delivers serious bakery energy from your own kitchen.
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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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