Oats Free Vegan No-Knead Bread
There is something almost magical about pulling a crackling, golden loaf out of a Dutch oven knowing you barely lifted a finger to make it. This no-knead method relies on a long, slow rest — anywhere from 8 to 18 hours — to develop all the structure and flavor that kneading would normally provide, so patience does the heavy lifting for you. The ingredient list is beautifully minimal: just all-purpose flour, instant yeast, fine sea salt, and warm water, which means there is nothing hidden to worry about for anyone avoiding oats or oat-derived additives that sneak into so many commercial breads. Baking the dough inside a preheated Dutch oven traps steam in the early stages, giving you that bakery-style crust that shatters when you slice into it. The open crumb inside stays soft and chewy — exactly what you want for a thick slab of toast or a hunk torn off alongside a bowl of soup. Let it cool fully on a wire rack before cutting, and you will be rewarded with clean slices and a crumb that holds together beautifully.
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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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