Name: Vegan Baguette (No-Knead & Just 4 Ingredients)
Prep time: 5 min
Cook time: 30 min
Total time: 2 h 35 min
Cuisine: French
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon active dry yeast; 1 cup warm water

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This Vegan Baguette (No-Knead & Just 4 Ingredients) is the kind of recipe I turn to when I’m craving fresh, crusty bread but don’t want to spend hours in the kitchen. With just four simple ingredients and no kneading required, this homemade loaf delivers bakery-quality results without the fuss.

Vegan Baguette (No-Knead & Just 4 Ingredients)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 teaspoon salt

2 ½ cups all-purpose flour

1 teaspoon active dry yeast

1 cup warm water

Directions

I start by mixing the flour, salt, and yeast in a large bowl. Then, I stir in warm water until a shaggy dough forms—no kneading necessary. I cover the bowl and let the dough rise for 1-2 hours until it doubles in size.

While the dough rises, I preheat the oven to 450°F (230°C) and place a baking sheet inside. After the dough has risen, I gently punch it down and shape it into a long baguette on a floured surface.

I carefully move the hot baking sheet from the oven and transfer the dough onto it. Then I score the top and bake the bread for 25-30 minutes until it's golden and crisp. I always let it cool before slicing to get the best texture.

Servings and timing

This recipe makes 6 servings.

Prep Time: 5 minutes

Cooking Time: 30 minutes

Total Time: 2 hours 35 minutes

Calories: 180 kcal per serving

Variations

I like to add herbs like rosemary or thyme to the dough for a flavorful twist. Sometimes I swap in part whole wheat flour for a heartier loaf. For a rustic feel, I dust the top with a little flour before baking.

Storage/Reheating

I store leftover baguette in a paper bag or wrapped in a kitchen towel at room temperature for up to 2 days. For longer storage, I freeze it wrapped in foil and reheat it in the oven at 350°F (175°C) for 10-12 minutes to refresh the crust.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I use the same amount of instant yeast, and I skip the activation step—just mix it right in with the flour.

Can I make the dough ahead of time?

Absolutely. I refrigerate the dough after the first rise, then shape and bake it the next day. This even deepens the flavor.

How do I get a crispier crust?

To enhance the crust, I place a small dish of water in the oven during baking. The steam helps create that classic crunch.

Can I make this gluten-free?

This recipe depends on gluten for its texture. I recommend using a gluten-free baguette recipe designed specifically with alternative flours.

What can I serve with vegan baguette?

I enjoy it with vegan cheese, hummus, or alongside soups and salads. It's also great for bruschetta or sandwiches.

Conclusion

This no-knead vegan baguette is a game-changer for my homemade bread routine. It’s quick, reliable, and so satisfying. With minimal ingredients and maximum flavor, it’s become a go-to for my cozy meals and casual gatherings.

Recipe

Vegan Baguette (No-Knead & Just 4 Ingredients)

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Author: Cheryl
Total Time: 2 hours 35 minutes
Yield: 6 servings
Diet: Vegan

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Description

A no-knead vegan baguette recipe made with just four simple ingredients. It delivers a crispy crust and soft interior—perfect for sandwiches, soups, or as a side.

Ingredients

2 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon active dry yeast

1 cup warm water

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Instructions

In a large bowl, mix together flour, salt, and active dry yeast.
Stir in warm water until a shaggy dough forms—no kneading required.
Cover the bowl and let the dough rise for 1–2 hours until doubled in size.
Preheat the oven to 450°F (230°C) and place a baking sheet inside.
Punch down the dough gently and shape it into a long baguette on a floured surface.
Carefully transfer the risen dough onto the hot baking sheet.
Score the top of the dough and bake for 25–30 minutes until golden and crisp.
Allow the bread to cool completely before slicing.