Mushroom Free Vegan No-Knead Bread

There is something almost magical 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 warm water — come together into a dough that practically builds itself overnight while you sleep. The long, slow fermentation does all the heavy lifting, developing deep flavor and an open, chewy crumb without a single minute of kneading. Because the recipe is entirely plant-based and relies on nothing but basic dry goods and water, it is naturally free from fungi-derived ingredients and any of the savory add-ins that can sneak unwanted elements into store-bought loaves. Scoring the top before it goes into the covered Dutch oven lets the crust bloom dramatically, and that final uncovered bake locks in a deep, burnished color that looks like it came from a serious bakery. The hardest part is genuinely waiting the full hour for it to cool before you slice in — but that patience pays off with a perfectly set crumb that holds up beautifully for toast, sandwiches, or just torn apart at the table with good olive oil.

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