Low Iodine Vegan No-Knead Bread

There is something deeply satisfying about pulling a crackling, golden loaf out of a screaming-hot Dutch oven, especially when the ingredient list is this short. Four pantry staples — flour, yeast, salt, and water — come together in a shaggy dough that does most of the work on its own during a long, slow rise overnight. For anyone navigating a low-iodine protocol, store-bought bread can be a minefield of iodized salt, dairy additives, and dough conditioners that are hard to track down on a label. This recipe sidesteps all of that by using fine sea salt and nothing else that raises a red flag, keeping things clean and straightforward. The no-knead method means you fold the dough just a few times before it goes into the oven, so the technique is genuinely accessible even if you have never baked bread before. The result is a rustic, open-crumbed loaf with a shattering crust that tastes like it came from a serious bakery. Let it cool the full hour before slicing — the patience is absolutely worth it.

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