The Edgy Veg

No-Knead Bread Recipe

Easy Vegan No Knead Bread

Easy Vegan No Knead BreadThis easy vegan no-knead bread recipe uses 3 simple ingredients with water: flour, yeast, and salt. It’s one of the easiest loaves of bread to make with 5 mins to mix the ingredients while you allow it half a day to rise before baking it in the oven.No Knead Bread Vegan

This bread recipe is so simple and takes very little attention. It makes a beautiful, crusty and soft loaf that you’ll have a tough time not finishing the day it comes out of the oven. Feel free to also make my vegan butter recipe while you wait for the dough to rise.

Luckily, most traditional classic bread recipes are already vegan since they don’t use eggs or dairy. Feel free to bake a few of these and drop them off to cheer up a friend or relative! Whether they are vegan or not, they’ll love it.Vegan No Knead Bread

As we’re staying home, it seems there’s a trend on the internet of many people trying new trendy recipes like whipped coffee, or even chocolatey banana bread and sourdough… but this is a no-knead bread recipe I hope will stay with you when the world begins to get back to a new normal.

Today’s recipe yields one loaf, making it perfect to prepare every few days for consistent fresh bread in the pantry and the aroma of fresh-baked bread flowing through your house like a dream. You’ll think you’re living upstairs from a classic French bakery.



Today I’m sharing with you my favourite, easy, low-maintenance bread recipe. This recipe is only 4 ingredients, and they’re all shelf-stable staples you probably already have. This bread is a perfect first step for those of us who aren’t master bakers… yet.No-Knead Bread Recipe



No Knead Gluten-Free Bread (Vegan) Recipe:

  • Replace All-purpose flour with 1:1 gluten-free flour to make a no-knead gluten-free bread.
  • Most yeast is gluten-free but some kinds of yeast do contain gluten. Dry active yeast is commonly gluten-free which is what I use in this recipe.

No Knead Whole Wheat Bread (Vegan) Recipe:

  • You can try replacing flour with whole wheat flour to make a no-knead whole wheat bread.

No Knead Whole Wheat Bread Vegan

5.0 from 18 reviews
3-Ingredient No-Knead Bread
Prep time
Cook time
Total time
This easy vegan no-knead bread recipe uses 3 simple ingredients with water and can be made into a gluten-free or whole wheat no knead bread.
Recipe type: Bread
Cuisine: Vegan
Serves: 1 Loaf
  1. In a large bowl whisk together flour, yeast, and salt.
  2. Stir in hot water with a wooden spoon, until well combined. The dough will be sticky and that's what you want.
  3. Cover the bowl with plastic wrap or a plastic shower cap (a fun bread baking hack) and let it sit at room temperature for 12-18 hours. We are going to do a slow, long rise.
  4. After 12-18 hours the dough should be expanded, puffy, with bubbles.
  5. Preheat your oven to 450F, with a dutch oven inside (with the lid). You need the dutch oven to be nice and hot.
  6. Meanwhile, clean and lightly flour your countertop and form the dough into a ball.
  7. Transfer the dough to a large piece of parchment paper and sprinkle it with a tiny it of flour. Cover it loosely with a clean dish towel, and let rest as the oven preheats.
  8. When the oven is nice and piping hot, carefully remove the dutch oven (with oven mitts). Lift the parchment paper and dough and place it into the hot dutch oven.
  9. Cover with the lid and place back into the oven and bake for 30 mins. After 30 mins, remove the lid from the dutch oven, and bake for another 10-15 mins, until the loaf has browned.
  10. Remove from the dutch oven and wrap in a clean dish towel and allow to cool on a wire cooling rack for at least 15 mins before slicing.
Nutrition Information
Serving size: 1 slice Calories: 136 Fat: 0.4g Carbohydrates: 27.4g Sugar: 0.1g Sodium: 293mg Fiber: 1.7g Protein: 3.9g Cholesterol: 0mg

Edgy Veg No Knead Bread RecipeI’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!


Looking For More Vegan Baking Recipes?

If you make this recipe, let me know what you think by leaving a ⭐⭐⭐⭐⭐ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!

Share My Recipe on Pinterest!Vegan No Knead Bread Recipe

Order Edgy Veg Cookbook

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

  • Tiffiny says:

    Can I put the dough straight into Dutch oven without parchment paper? Or is it necessary?

    • EdgyVeg says:

      You definitely want to use parchment, or it will stick to the dutch oven and you’ll have problems getting it out.

  • This recipe is so easy ! Is there a way to cook this without a Dutch oven ?

    • The dutch oven gives the bread that crispy exterior, but if you have a loaf pan, that would work, or just use a baking sheet!

  • Susan Roitman says:

    I discovered this recipe a few weeks ago and have made it four times already. It’s a huge hit. Up to now, I’ve been making single batches, but I have a request from multiple people and I’m wondering if this recipe can be successfully doubled.

  • 1) Is super fine wholemeal flour works the same?
    2) if i don’t have a dutch oven, but a glass loaf pan, any changes in method?

    Thank you.

  • Alisa Knapman says:

    This turned out amazing!! Absolutely delicious, I may never need to buy bread again. I think the metric conversion for the water is wrong though – my dough was initially very dry until I rechecked conversions – 1 cup of water is just under 240ml so 1.5 cups should be around 360ml (or g).

  • Thank you, thank you, thank you!!! I’m a lazy cook and baker so if something takes too many steps or is complicated in any way, I just don’t make it. That includes making bread that you have to knead. No more thanks to your wonderful recipe! I think I did something wrong, but it turned out sooo delicious! I’m eating it warmed up today with veggies and tomato sauce. Eating a vegan diet, a whole new gastronomical experience has opened up to me. Thank you so much! I let it sit for 15 hours. It was still liquidy with bubbles but not firm enough to form a ball. I sprinkled with flour, basil, and red pepper flakes and flipped it over (what a mess…lol) and did the same with that side. I then scrunched it up in the parchment paper hoping for the best. It was beautiful and delicious! I had to share a photo of it and your recipe on Facebook. I was so proud. And I wanted others to have access to your recipe if they wanted. 🙂

  • I just came across this and can’t wait to try it. I only have instant yeast- can I use this? I have never made bread before. Thanks!!

  • I’ve made gluten free version using 1 for 1 flour. I am not a baker, so I am not sure what went wrong, but bread came out raw. I live in Colorado and usually I have to bake less or it comes out dry. This was raw. I baked extra 10 min. I decided to save it and make croutons. I sliced it barely. Baked it again. Slices were hard rock on the outside and still raw inside. I cubed the sliced and baked again. I really don’t know what went wrong. I think for gluten free version you need to activate the yeast first and add a little sugar to help. And then mix with flour. And bake it opened not covered with another pan filled with water to provide steam effect.

  • Carol B. says:

    My first time baking bread! It was fun but it came out dense. I used rapid rise yeast (all I could get at the time). Because of that should I not have let it sit at room temperature as long as the recipe recommends? Is this what caused it to be dense?

    • EdgyVeg says:

      The yeast may be the reason for the dense texture. Or you may have handled the dough too much, causing the gluten to over-develop and lead to the dense texture

  • Do you have any gluten free versions?

  • Lauren says:

    So excited to try this! Have you ever tried folding in herbs or adds in??

    • EdgyVeg says:

      Herbs, garlic, finely chopped vegetables like peppers, onions or jalapenos, or even vegan cheese shreds would all be amazing fold-ins!

  • Susan says:

    I substituted the all-purpose flour for Whole Spelt Flour! I also didn’t have a Dutch oven and used a metal pot with lid and turned out delicious! Great recipe for experimenting with different flours. Might do half and half next time!

  • Renee B says:

    I usually shy away from bread recipes because they’re too much work. This seemed almost too simple but thought I would give it a try. I made this yesterday and it was DELICIOUS!!! I was concerned it wouldn’t turn out because the yeast I used was old (best by 2018), but it came out perfect. I didn’t let it get as dark as yours so I only left it in 12-13 minutes uncovered and it was a beautiful golden brown. I also didn’t have parchment paper so I used a little no-stick spray at the bottom of the dutch oven. I will make this again…and again….and again. It was sooooo easy and sooooo delicious. Thanks!

    • Thank you for this awesome easy recipe!! My daughter can’t have store bought bread due to dairy and soy intorelance hence I’ve been looking for an easy recipe to bake her bread. Just wondering if I can omit salt from this recipe?

  • Janice says:

    I have been making this almost every night and baking in the morning. It is gone by lunch. Love this recipe

  • Taylor says:

    I just finished making this for the first time. When I mixed the water into flour mixture, it did not look like yours Candice… It was dry and hardly stuck together. Maybe my water was too hot? I measured everything correctly so I’m not sure. I left it overnight for 14 hours anyways… It was bubbly but didn’t rise very much and the loaf was small. I baked it this morning after sitting for 14 hours and it looked beautiful coming out of the oven! I was so surprised as I did not have much confidence in it originally. Once I sliced into it, I noticed it was it much softer than I anticipated it being (too soft in some areas). I’m not sure if next time I need to mix it less, make sure the water is warm instead of hot or just let it cool completely? Has anyone else experienced this?
    (I used all purpose flour)

  • sylvia says:

    Worked like a charm! Thank you so much, EdgyVeg!!

  • David Weiner says:

    I am a baker so I would recommend if making whole wheat bread, substitute up to one half of the all-purpose flour with whole wheat but not more otherwise it will become very crumbly. It will be denser than the regular bread and will require a bit more water but should still be fine. For gluten-free, you can substitute GFflour and up to half with brown rice flour. It should still be fine.

  • I already make this regularly and I can attest to how good it is! Our dutch oven is very small, so we end up making individual bread bowls for chili or soup – mostly chili.

  • Jennifer Mcghee says:

    This recipe looks amazing, could you put up the metric weight of the ingredient. I love in the UK and don’t have US cup measurements. Looked online to convert but there is so many different answers

    • EdgyVeg says:

      Thanks for your comment, I’ve just prepared this recipe and noted the metric weight in the recipe box

  • Antonia says:

    So easy, and I think letting the bread rise for so long is what is the best part of this.
    I think next time, though, when I form it into the loaf, I’ll make sure I cut an “X” on the top.
    My crust was not as thick on top as yours, and the bottom really is hard.
    Still, for my first try on this recipe, I’m super happy!

    • Might bump the rack in your oven up one?

    • You might have added to much flour if the bottom was really hard. Did you follow her method to scooping flour as mentioned in her video?

  • Sarah says:

    This is literally Jim Lahey’s recipe

  • Suzanne Gates says:

    Love your cruelty free recipes – thank you!!!

  • ANGIE H. says:

    Can you use a loaf pan if you do not have a Dutch oven?

    • EdgyVeg says:

      The Dutch oven and lid keep the heat in and cook the bread in a contained environment. You can use any oven-safe pot with a lid or oven-safe pot with space for the bread and cover with foil


Cookbook on sale now

cook book

Easy Eats