Turkey Free Vegan No-Knead Bread
There is something almost magical about pulling a crackling, golden loaf out of a Dutch oven when you started with nothing more than flour, yeast, salt, and water. This recipe is as stripped-down as bread gets, and that simplicity is exactly what makes it so satisfying. A long, slow rise — anywhere from 8 to 18 hours — does all the heavy lifting, developing deep flavor and an open, chewy crumb without a single minute of kneading. The Dutch oven traps steam during the first half of baking, giving you that bakery-style crust that shatters when you slice into it. Every ingredient here is completely plant-based by nature, so there is nothing to swap, substitute, or second-guess — just four pantry staples and a little patience. Whether you are new to bread baking or just looking for a low-effort loaf that genuinely impresses, this one delivers a rustic, artisan result with almost no hands-on time at all.
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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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