Perfect No-Knead Bread
There’s something deeply comforting about a loaf of homemade bread, especially one that requires so little effort yet delivers such beautiful results. This no-knead bread is a reminder that the most satisfying recipes are often the simplest. Made with just bread flour, yeast, salt, and water, it relies on time rather than technique to create a loaf with a crisp, golden crust and a soft, airy interior. The long, slow rise allows the yeast to work its magic, developing flavor and structure without kneading, making this recipe approachable for both beginner and seasoned home bakers.
Naturally vegan by design, this bread fits effortlessly into a plant-based lifestyle without substitutions or compromises. There’s no dairy, no eggs, and no added sugar—just pantry staples coming together to create something nourishing and timeless. It’s the kind of bread that feels just as at home on a casual weeknight table as it does served to guests, sliced thick and still slightly warm from the oven.
No-Knead Bread (4 Ingredients)
Makes: 1 round loaf
Total time: 12–18 hours (mostly hands-off)
Ingredients
3 cups bread flour
1¼ teaspoons fine sea salt
½ teaspoon active dry yeast (or instant yeast)
1½ cups warm water (about 105–110°F)
Instructions
Mix the dough
In a large bowl, whisk together the bread flour, salt, and yeast. Add the warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. No kneading needed—just make sure there are no dry patches.First rise (slow fermentation)
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12–18 hours, until doubled in size with bubbles across the surface.Shape the loaf
Lightly flour a work surface and your hands. Gently turn the dough out and fold it over itself once or twice to form a loose round. Don’t deflate it too much. Place seam-side down on a piece of parchment paper.Second rise
Cover loosely and let rise for 30–60 minutes, until slightly puffed.Preheat the oven
About 30 minutes before baking, place a covered Dutch oven (or heavy oven-safe pot with lid) in the oven and preheat to 450°F (230°C).Bake
Carefully remove the hot pot, lift the dough using the parchment, and place it inside. Cover and bake for 30 minutes.
Remove the lid and bake another 12–15 minutes, until the crust is deeply golden brown.Cool
Transfer the bread to a wire rack and let cool for at least 1 hour before slicing (important for texture).
Tips
For extra flavor, push the first rise closer to 18 hours.
Bread flour gives better structure and chew than all-purpose.
Store wrapped at room temperature for 2 days, or freeze sliced.
This loaf is incredibly versatile, making it the perfect companion to soups and salads. Tear off a hunk to dunk into a cozy bowl of lentil soup, serve it alongside a bright seasonal salad, or use it to mop up the last bits of a flavorful vinaigrette. It also shines simply topped: slathered with vegan butter and a pinch of flaky salt, layered with ripe tomatoes and cracked black pepper, or finished with creamy avocado, olive oil, and fresh herbs. Toasted or fresh, it provides the ideal canvas for both savory and simple toppings.
More than just a recipe, this no-knead bread is an invitation to slow down, let time do the work, and enjoy the quiet satisfaction of baking something beautiful from scratch.
Miyoko Schinner’s Vegan Butter
(Recipe by Miyoko Schinner – shared with full credit)
This iconic plant-based butter is rich, creamy, and perfect for serving with warm homemade no knead bread.
Ingredients
3/4 cup refined coconut oil, melted
1 cup chilled liquid oil (like avocado)
1/2 cup to 1 cup unsweetened plant milk
½ teaspoon salt
Instructions
Add all ingredients to a blender.
Blend until completely smooth and emulsified.
Pour into a small jar or dish and refrigerate until firm, about 1 hour.
Let soften slightly at room temperature before serving.
Serving Suggestions
Serve slices of this no-knead bread warm with Miyoko Schinner’s vegan butter, ripe tomatoes with flaky salt, mashed avocado and olive oil, or alongside soups and salads for an effortless, comforting plant-based meal.
