Paraben 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 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. For anyone navigating concerns about synthetic additives and preservatives hiding in store-bought bread, this recipe is a breath of fresh air — every ingredient is exactly what it says it is, nothing more. 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 (seriously, the crumb needs it), and then enjoy it plain, toasted, or piled high with your favorite toppings.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!