Go Back
+ servings
bread featured image
Print

No Knead Vegan Bread

This artisan No Knead Vegan 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 homemade bread comes out healthier and perfect for soups, sandwiches or dunking. 
Course Bread
Cuisine European
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 1 hour 10 minutes
Total Time 2 hours
Servings 1 loaf
Calories 98kcal
Author Iryna

Equipment

  • Parchment paper
  • Ovenproof pot like Dutch oven

Ingredients

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.

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.

Nutrition

Serving: 1slice | Calories: 98kcal | Carbohydrates: 20.4g | Protein: 3g | Fat: 0.3g | Sodium: 168mg | Potassium: 47mg | Fiber: 1g | Sugar: 0.1g | Calcium: 5mg | Iron: 1mg