No Knead Vegan Bread

Name: No Knead Vegan Bread
Prep time: 15 min
Cook time: 35 min
Total time: 2 h
Yield: 1 loaf
Ingredients: 2 ½ c+1 tbsp all-purpose flour; ¼ c buckwheat flour; ¼ c whole wheat flour; 1 ⅓ c+2 tbsp warm water; 1 ½ teaspoon instant yeast; 1 teaspoon salt

User Reviews

4.8

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr 10 mins
Total Time
2 hrs
Servings
1 loaf
Calories
98 kcal
Course
Bread
Cuisine
European

No Knead Vegan Bread

Knox Blevins

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Craving a homemade loaf of bread but dreading the thought of all that kneading? This no-knead bread recipe is the answer! With a crust that is crispy and golden brown and an interior that is soft and fluffy, this bread is an absolute treat. And it doesn’t require a long resting time either!

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Ingredients

Servings

2 ½ c+1 tbsp all-purpose flour
¼ c buckwheat flour
¼ c whole wheat flour
1 ⅓ c+2 tbsp warm water 110 F
1 ½ teaspoon instant yeast Note 1
1 teaspoon salt

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Instructions

Combine the ingredients

In a large bowl sift together all flours, add salt and yeast. Give everything a stir. Slowly pour in warm water and stir with a spatula until it forms a uniform dough. Cover the bowl with a clean towel and place in a very warm place for 40 minutes *.(Note 2)

Preheat the oven and place the pot to warm up

After your dough has doubled, turn on the oven to 482 F and place an ovenproof pot into the oven as it heats.

Prepare the working surface for folding the dough

Sprinkle your working table with a flour and place the dough on a table. Using a dough scraper and starting from the edges fold the dough into a rectangle. Sprinkle on some more flour to prevent from sticking.

Fold the dough

Sprinkle your hands with some flour and flatten the dough preserving the rectangle.Sprinkle some more flour on a dough and starting from a left short edge fold ⅓ of the dough toward the center.Then fold a right edge over the dough.Sprinkle on some flour, slightly stretch the dough vertically and fold the dough in half. Repeat the 4-step folding process 2 more times. After step 4, shape the dough into a ball pinching and pulling the edges toward the center of the ball. Flip the ball so that the seams were facing down. Place the dough on a parchment paper, cover with a large bowl and leave it to rest for 25 minutes. The dough will slightly rise.

Bake the bread

Without turning off the oven, very carefully remove the pot from the oven (it will be very hot so use oven mitts!).Take the lid off. Slowly lift the parchment paper with a dough and carefully place it into the pot.Using a very sharp knife make shallow cross incision on the top of the loaf. Cover the pot with a lid and place the pot into the oven to bake for 35 minutes.Remove bread from the oven, carefully transfer on a wire rack and let it cool completely before slicing, at least 1 hour.

Equipments used:

Notes

Note 1
If you don't have instant yeast, you can use active dry yeast. But you'll need to proof them first.
Add yeast into a small bowl along with ⅓ cup + 2 tablespoon of warm water (taken from the total water quantity) and 1 teaspoon of all-purpose flour (taken from the total all-purpose flour quantity as well). Leave the bowl in a warm place for 10-20 minutes until the mixture starts to bubble.
After that you can stir the mixture into the bowl with the flours and continue according to the steps above.
Note 2
If you have a warming zone on your stovetop, that would a good spot to place a dough for rising. Set the warmer to the lowest setting.
If not, I recommend turning on the oven to 400 F and place the bowl with dough on the stovetop. It will be warm enough and will help the dough rise faster.
Storing the bread: For refrigeration, first, allow the bread to cool to room temperature on a rack. Then, wrap the loaf securely in plastic wrap or place it in a large bowl covered with a lid. It can stay fresh in the fridge for up to a week.
Reheating: To reheat your refrigerated bread, preheat your oven to a low temperature. Place the bread on a pan or a piece of parchment paper and let it warm for about fifteen minutes. The crust will regain its artisan bread-like crispiness, and the inside will be soft and warm.
Freezing: For freezing, the no knead bread recipe can handle it well. Slice the remaining loaf into desired pieces, wrap each piece securely in plastic wrap and then place them in a freezer bag. The bread can be frozen for up to one month.
Thawing: To thaw, remove the desired number of slices from the freezer and let them come to room temperature. You can also pop the frozen slices directly into the toaster or oven.

Nutrition Information

Show Details

Serving 1slice Calories 98kcal (5%) Carbohydrates 20.4g (7%) Protein 3g (6%) Fat 0.3g (0%) Sodium 168mg (7%) Potassium 47mg (1%) Fiber 1g (4%) Sugar 0.1g (0%) Calcium 5mg (1%) Iron 1mg (6%)