MSG Free 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 and clean. Four pantry staples — flour, yeast, salt, and water — are all it takes, which means there is absolutely nothing hidden in here that shouldn't be. For anyone avoiding monosodium glutamate, this recipe is about as straightforward as food gets: no seasoning packets, no store-bought dough conditioners, no mystery additives. The long, slow fermentation does all the heavy lifting, developing a complex, slightly tangy flavor that tastes like it came from a proper bakery. That extended rest also builds the gluten structure naturally, so there is no kneading required — just patience and a good Dutch oven. The result is a loaf with a shatteringly crisp crust and an open, chewy crumb that makes every slice worth the wait. It's the kind of bread that disappears fast, so you might want to plan a second batch.
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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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