Lactose Free Vegan No-Knead Bread
There is something deeply satisfying about pulling a crackling, golden loaf out of a screaming-hot Dutch oven, and this no-knead method makes that moment accessible to just about anyone. The ingredient list is beautifully minimal — flour, yeast, salt, and water — which means there is no dairy hiding anywhere in the formula, not even a trace of butter or milk wash on the crust. That simplicity is actually what makes the bread so good: a long, slow fermentation of 8 to 18 hours develops deep flavor and an open, chewy crumb without any kneading or special equipment beyond a Dutch oven. The covered bake traps steam and mimics a professional bread oven, giving you that blistered, artisan crust that shatters when you slice into it. Cooling for a full hour before cutting is the hardest part, but it is genuinely worth the wait — the interior sets into something tender and springy rather than gummy. Whether you are avoiding dairy for health reasons or simply want a clean, plant-based loaf you can feel good about, this one delivers serious bakery results with almost no effort.
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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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