Seeds 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 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 that signature open crumb without a single minute of kneading. For anyone navigating a seeds-free lifestyle, store-bought artisan breads can be a minefield of poppy, sesame, and sunflower toppings hiding in plain sight or lurking in shared production lines. This recipe keeps things beautifully clean — nothing in the bowl that shouldn't be there. The Dutch oven traps steam during the first bake, giving you a shatteringly crisp crust that rivals anything from a professional bakery. Just be sure to let it cool the full hour before slicing, because the crumb is still finishing its work and the wait is absolutely worth it.
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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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