Crusty, homemade and super easy vegan bread recipe (+ Video) with only 3 ingredients: flour, water and instant yeast. No knead, no fancy equipment needed and we won’t be using any oil at all. Truth be told this is really my Italian pizza dough recipe in loaf form.
The best, no knead vegan bread recipe ever!
Easier than making a ciabatta, this is for when you want your house to smell like a French or Italian bakery on a cold December day with minimal effort. It is as easy as mixing three ingredients together in a large bowl, shaping a loaf and baking it.
There’s nothing else like the comforting sound of a crackling crispy crust being torn over a steaming hot bowl of soup. This artisan bread loaf is also wonderful used for bruschetta, sandwiches and casseroles, for making bread crumbs, french toast, cheesy garlic bread and even Thanksgiving stuffing.
Am I right, or am I right ..?!
By all means, feel free to chop up some fresh rosemary to add to your dough and give it that artisan Tuscan flair, or a handful of sliced black olives. You’ll still be under 5 ingredients, like a boss!
this vegan bread recipe is:
Quick & Easy
From Scratch
Egg & Oil-Free
Perfect for Sandwiches
Crackling Crust
Big Holes
Soft Center
Dairy Free
Simply the Best.
The Secret to Making Crusty Bread:
- a preheated pizza stone
- a blasting hot oven
- a tray of water to create steam <—crucial!
- allow the loaf to cool in the oven.
note: If you don’t have a pizza stone you can still bake the bread inside a cast iron skillet or a dutch oven with the lid on instead.
FAQ: Is Bread Vegan or Not ?
Yes it is, as long as you don’t add any animal products into the mix!
How to Store It:
If you happen to not eat this loaf in the same day just store it on the kitchen counter in a reusable plastic bag for a couple of days.
What Do Do with Stale Bread ?
So you forgot you made crusty bread and you have a stale loaf now ? No problem! It’s a sign from the universe that you must hurry and make a big pot of this Italian Bread Soup (pappa al pomodoro) right away.
P.S. As always, If you make this recipe remember to come back and rate it, take a photo and tag us with #VeggieSociety on Instagram.
How to Make Crusty Vegan Bread:
Easy Crusty Vegan Bread
Easy, crusty vegan bread made with only 3 ingredients: flour, water and instant yeast.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Calories 188kcal
Ingredients
- 3.25 cups all purpose flour + more for sprinkling (organic non-gmo)
- 1.5 cups warm water
- 2 tsp instant dry yeast
- 1 tsp sea salt
Instructions
- Add the all purpose flour, yeast and sea salt to a large mixing bowl or your kitchen aid mixer. Mix in the water and stir well until incorporated. Cover the bowl loosely with a kitchen towel or plastic wrap and let it rest at room temperature for 2 to 3 hours. ( you may leave it overnight as well but it is not necessary )
- After about 2 hours check the dough and you should notice the surface dotted with bubbles. Turn the dough onto a floured surface and sprinkle it with a little flour. Shape it into a round loaf by folding it over on itself a few times. NO KNEADING Allowed!
- Meanwhile preheat your oven to 450"F with a pizza stone inside. I If you don't have a pizza stone preheat a cast iron dutch oven with the lid on instead). Place a baking dish with a couple of inches of water in it on the bottom rack to help create steam inside the oven for a crispy crust.
- Sprinkle a pizza peel or a cardboard box with some flour and place the bread loaf on top. Allow it to rest for 45 minutes while the oven warms up. Using a serrated knife make a few slits on top of the loaf.
- Sprinkle the pizza stone with a little bit of the semolina flour then gently slide the bread dough onto it just like you would do with a pizza. Cook for about 30 minutes until golden brown. Transfer to a cooling rack and allow to cool down before slicing. For an even crispier crust allow to bread to cool inside of the oven with the door slightly open.
Nutrition
Calories: 188kcal | Carbohydrates: 39g | Protein: 5g | Sodium: 294mg | Potassium: 63mg | Fiber: 1g | Calcium: 9mg | Iron: 2.4mg
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Oh my Lord, this bread was simply amazing and so simple. Never again will I use another recipe. Count me into the lazy club, this is the real deal.
Really loved this recipe! Made it the other day and it was fantastic!
So happy you love the bread Tjasa. It’s our favorite too!
Made two loaves of this crusty bread and they are absolutely amazing, I feel like an old Italian bread maker now. For my second loaf I mixed half all purpose flour and whole wheat which tunrend out into a denser loaf than the original. Love them both and I’m now a believer in the magic of the pizza stone. If you are looking for the perfect homemade bread recipe look no further, this is it, thank you so much for sharing, my kids are all over it too!
This bread is so good, and easy to make! Thanks for the great recipe.
Thanks Kimberly! So happy you loved it, bread is life, we love it too!
I was wondering if there is a way to use a gluten free flower to make this bread.
Have not tested it so can’t recommend it. Let me know If you try it GF! ~ Florentina
Hi there,
Is it okay to use gluten free flour for this recipe?
Thank you
I have not experimented with a gluten-free flour so I really can’t confidently say yes. Let us know If you do try it GF 🙂
Can this be done without a pizza stone?
Yes it can, maybe use a cast iron instead that is preheated ..? or a dutch oven ..? Otherwise the crust won’t be really crusty.
The recipe is great! It turned out just like the picture showed. The inside is a bit on the softer side than expected even after 45ish minutes of baking, but that could be because it was a tall loaf, the temp of the oven, or the proofing time. Also, sprinkle some salt on top or add more into the dough. It’s delicious, but quite bland. I might experiment and add rosemary like she suggested next time.
First loaf was definitely a disaster: hard as a rock and completely raw inside. I think I didn’t let it proof nearly long enough and I may have added the yeast in wrong. Overall, a good recipe that requires some getting used to. Although tbh, this was my first attempt at making bread, period. I’m used to baking cakes and banana bread, so, for a first timer in real bread baking and a first timer for this recipe, I call this one a win.
Hi Meagan, I suspect the oven might not have been hot enough ( I recommend you preheat it with the pizza stone inside for a good 45 minutes or longer), also give it time to proof at room temperature around 75″F otherwise it might need a little more time. The quality of the yeast might play a factor as well, as you’ll make it again it will become effortless for you and a win every time. Enjoy! ~ Florentina 🙂
This recipe was very easy to make. I didn’t have a pizza stone so I used my cast iron. I did everything the recipe called for . I feel like I should of baked it longer because the inside was done but kind of doughy. Still delicious! It was my first time making bread, I think I did pretty good for the first time !
Hi Kay, if using a cast iron instead of the pizza stone just make sure it is also preheated with the oven like a pizza stone would be, otherwise there will be longer cooking times and the bread won’t be quite as crispy. So happy you liked it anyways, next time it will be a breeze! 🙂
Mmmm!! I just made this on a cast iron pan and it turned out perfect !
I subbed the water for almond milk and added a little coconut oil and maple syrup to the dough to add some flavour and it is amazingly yummy bread! Perfectly crusty on the outside and soft on the inside. Will definitely be making again ! Thank you 🙂
Half buckwheat flour half regular flour?? Would it work??
Haven’t experimented with that combo, let me know if you do. I bet it will be a denser loaf so try not to overwork it after the rise time, just carefully shape it into a loaf.
Hi Florentine. I am a recent Vegan, ex Vegetarian. Am looking forward to trying these exciting recipes, especially the bread 🤗
Hi Glenda, so happy you embraced a plant-based lifestyle, you are going to love it and feel great! Report back as you try the new recipes and feel free to ask any questions you might have moving forward ~ Florentina Xo’s
Every time I make this bread, I am amazed at how delicious and simple this delightful it is. It’s definitely a go to on a cold winter day, with a warm soup. Thank you for sharing!!
I’m so excited for you Monica! I know the feeling you are describing when this bread comes out of the oven and it crackles so nice while tearing it over a bowl of soup. Pure deliciousness! ~Florentina Xo’s
Hello!
I’m wondering if this dough can be made ahead and frozen? Have you tried this?
Hi Erica, I’ve frozen the dough before to make pizza but not to bake it as a loaf. I suspect it would work just make sure to not knead it again. Defrost and allow it to rise at room temperature for a couple of hours then bake it. Report back!
I was happy to find a vegan recipe for a basic bread. I haven’t made bread in about a decade, so gave this one a try. It was so easy. Really. And I accidentally let the bread rise for about 5 hours instead of the 2-3 hours in the recipe and it turned out fine. I baked for 30 minutes, but it could have used 5 minutes more. Other than that, it was great!
So happy you loved it Brooke! Sometimes if you don’t heat up the pizza stone for a long time (45 minutes to 1 hour) you might need to cook the bread a little bit longer.Hope next time it turns out perfect for you 🙂 ~ Florentina
Easiest bread recipe you’ll ever find and turned out absolutely perfect. It’s like it came fresh from the bakery, I reached a whole new pride level today and I’m eating the whole loaf with olive oil and tomatoes because it’s Friday and I deserve this people!!