Nightshade 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. 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 a complex, slightly tangy flavor and an open, chewy crumb without a single minute of kneading. Because the recipe is entirely plant-based and built from the most basic dry goods, it sidesteps the nightshade concerns that can make store-bought breads and seasoned mixes a gamble. No tomato powder, no paprika, no hidden spice blends — just honest, clean ingredients you can verify at a glance. The Dutch oven traps steam during the first bake, giving you that bakery-style crust that shatters when you slice into it. Let it cool fully before cutting, and you will be rewarded with a loaf that is genuinely hard to believe came 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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