The BEST Crusty No-Knead Bread

This quick No Knead Bread is made without a mixer, doesn't require long resting time and is crusty and delicious! Thanks to the addition of Buckwheat and Whole Wheat Flour, this easy vegan bread comes out healthier and perfect for soups, sandwiches or dunking.

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 kitchen towel and place in a warm place for 45 minutes

After your dough has doubled, turn on the oven to 482 F and place an ovenproof pot into the oven. Sprinkle your working table with 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 with some more flour.

– Sprinkle your hands with some flour and flatten the dough preserving the rectangle. – Sprinkle some more flour on the dough and starting from a left short edge fold 1/3 of the dough toward the center. – Then fold the right edge over the dough. – Sprinkle on some flour, slightly stretch the dough vertically and then 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 parchment paper, cover with a large bowl, and leave it to rest for 25 minutes. The dough will slightly rise.

Without turning off the oven, remove the pot from the oven. Take the lid off. Lift the parchment paper with dough and carefully place it into the pot. Using a very sharp knife make a shallow cross incision on the top of the bread. This will help our loaf expand. Cover the pot with a lid and place the pot into the oven to bake for 35 minutes.

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