Baking a fresh loaf of bread has become part of our weekly routine recently. Every weekend we make it a priority to bake a loaf for the week ahead. It’s super simple to make, budget-friendly, and tastes so much better than store-bought bread. The only problem is that we eat it so fast that we probably should make two or three loaves instead.
Using just 4 simple ingredients — flour, water, yeast, and salt — you can make this no-knead bread with ease.
Now the question is, what do we do with our fresh loaf of no-knead bread? The first, and most obvious, answer is to eat the whole dang things fresh out of the oven . You can also slice it for toast, sandwiches, to serve with soup, etc.
If you need some ideas for recipes you can you pair this no-knead bread with, here a few of our favorites:
Vegan Broccoli Rabe & Sausage Pasta
Easy Vegan Cheese Fondue (Ready in 10-Minutes)
One-Pot Vegetable Noodle Soup
Instant-Pot Pasta Fagioli
Homemade TTLA Sandwich
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
4-Ingredient No Knead Bread
Author: Jasmine @ Sweet Simple Vegan
Prep Time: 14 hours
Cook Time: 45 minutes
Total Time: 14 hours 45 minutes
Yield: 1 loaf
Category: Baked Goods
Learn how to make this easy artisan bread at home in no time!
3 cups (400g) all purpose flour + more for dusting
2 1/4 teaspoons (1 packet or 7g) active dry yeast
1 3/4 tsp (14g) salt
1½ cups (360 ml) room temperature water
In a large bowl combine the flour, yeast and salt until uniform. Form a well in the middle and add in the water. Stir until well incorporated and a shaggy dough forms. Cover the bowl with plastic wrap or a clean damp kitchen towel and allow it to rest for 12-18 hours at room temperature. You’ll know it’s ready when it has expanded and has bubbles all over the surface.
Generously flour a work surface and pour the dough out onto it. Grab another clean bowl and line it with parchment paper. Set it aside. Sprinkle the top of the dough with flour and fold it into itself 2-3 times using a bench scraper or clean hands. Place the dough into the lined bowl and cover it with a damp towel. Allow it to rise in a warm area for about 2 hours.
30 minutes before the 2 hour mark, preheat your oven to 450F and place a 6 quart dutch oven (or heavy covered pot) inside. Allow it to warmup in the oven for at least 30 minutes
Once the dough has risen, remove the dutch oven from the oven. Carefully pick up the dough with the parchment paper and place it all (including the parchment paper) into the dutch oven. Cover it and place it into the oven to bake for 30 minutes.
Remove the lid from the dutch oven and allow it to bake for 8-15 minutes more, or until golden brown.
Remove the Dutch oven from the oven and CAREFULLY pick up the bread with the parchment paper and transfer it onto a wire rack. Allow it to cool completely. Slice and enjoy!
This recipe was inspired by Jim Lahey.
Keywords: Baked Goods, Bread, no Knead, 4 ingredients, vegan
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