This homemade vegan rosemary bread has a crispy golden crust but it's soft and chewy on the inside. Flavored with fresh rosemary and garlic, this savory no-knead bread makes a great sandwich or dipper to serve with a bowl of soup!
No-knead bread is the only bread baking that happens at my house because it's so easy and tastes better than any bread I could buy from the grocery store! Everyone in my family has a different favorite flavor variation, of course. My mom loves this vegan rosemary bread, my husband loves this vegan cheese bread, and I love this vegan cranberry orange bread!
You can't go wrong with any of these recipes, but this rosemary bread is a great place to start if you haven't tried making vegan no-knead bread before. You can toast this savory rosemary bread and slather it with toppings for breakfast, use it make a grilled cheese sandwich for lunch, or serve toasted slices on the side with a bowl of lemon orzo soup for dinner.
How To Make It - Step by Step Instructions
First, combine all of the dry ingredients (except the bran) in a large mixing bowl and stir to combine. Make a well in the center and pour in the water. Mix until you have a sticky, shaggy dough. Cover the bowl with a towel or plastic wrap and let it rise for 12-18 hours. I usually do this step overnight so I can bake a loaf of fresh bread in the morning to use for avocado toast to eat for breakfast.
Put the dutch oven into the oven to preheat for 30 minutes. While the pot is warming, punch down the dough, cover it, and let it rise again until the pot is ready. Carefully, take the hot pot out of the oven, line it with parchment paper, and scoop the dough into the pot. Top it with a sprinkle of oats and vegan parmesan.
Don't worry if your dough doesn't look that appealing. Surprisingly, I've found that the loaves that turn out the prettiest, often look super sloppy and messy after I dumped it into the pot. Cover and put it in the oven to bake for 40 minutes. Remove the lid and let it cook for 10 additional minutes or until the crust is golden.
Serving Suggestions
I love to use this vegan rosemary bread to make high-protein avocado toast for breakfast. You could also top toasted slices with hummus, vegan cream cheese, or vegan butter for a filling snack. This bread is also great to serve on the side for dunking and dipping with any of the following vegan soup recipes.
- Creamy Mushroom Soup
- Slow Cooker Jackfruit Wild Rice Soup
- Hearty Cabbage Soup
- Slow Cooker Split Pea Potato Soup
How To Store It
Store the bread in a paper bag on the first day to keep it fresh. After that, store it in an airtight container in the fridge to make it last longer, or you can freeze it to extend the shelf life even longer. This bread doesn't have any preservatives in it, so if you leave it on the counter at room temperature it will develop probably mold in a few days.
Can I Freeze It?
Yes, you can freeze the dough or the whole baked loaf. To freeze the dough, follow the instructions to make the dough and let it rise. Punch it down and roll the dough into a ball and wrap it with plastic wrap. Store it in a sealed bag in the freezer for a couple of months. To thaw, put the dough in the fridge for 24 hours, or leave it on the counter for a couple of hours and then follow the baking instructions.
To freeze a whole loaf, put it in a bag or a freezer-safe container and freeze it for 2-3 months. To defrost, put it in the fridge overnight, and then you can toast slices as you need them.
Notes & FAQ
- Can I use dried rosemary? Yes, you can substitute 2 tsp of dried rosemary for 2 tbsp of fresh rosemary.
- Can I omit the vital wheat gluten? Vital wheat gluten is used to improve the elasticity and texture of the whole wheat dough. If you don't have it, you should omit the whole wheat flour and use only all purpose flour so the bread won't be dense.
- Can I make this recipe without a dutch oven? You can make the bread with a cast iron pot, but I haven't tested it using any other methods.
- Gluten-Free: To make this bread gluten-free, you'll need to use gluten-free flour. However, I haven't tested the recipe using any gluten-free flours. If you do, please leave your results in a comment below!
Success Tips
- Use a smaller dutch oven to make a rounder loaf with a higher dome. A bigger 5-quart or 6-quart pot can be used but the dough will spread out a little more and the loaf will turn out a little flatter.
- Check the handle on your pot and make sure it's made of an oven-safe material (metal), not plastic. If the handle isn't oven-safe up to 450 degrees it could be damaged while the bread is baking. If you're not sure, you can unscrew it and put it back on later.
- Let the dough rise in a warm place in your home. If it's too cold, the dough won't rise properly.
- Line the pot with parchment paper before putting the dough in for easy cleanup.
- Let the loaf cool for one hour after you bake it. If you cut into it too soon, the center will get a little sticky and gummy.
No-Knead Vegan Rosemary Bread
Equipment
- Large Mixing Bowl
- Plastic Wrap or Towel
- 3-Quart Dutch Oven
- Wire Rack
Ingredients
- 2 ½ cups all purpose flour
- ½ cup whole wheat flour
- ½ cup old-fashioned oats (plus 1 tbsp for topping)
- ¼ tsp active dry yeast
- 2 tbsp vital wheat gluten
- 2 tbsp fresh rosemary roughly chopped
- 1 tsp garlic powder
- 1 tsp salt
- 1 ¾ - 2 cups lukewarm water
- 1 tbsp shredded vegan parmesan cheese
- 1 tbsp wheat bran
Instructions
- Combine the all purpose flour, whole wheat flour, oats, yeast, vital what gluten, rosemary, garlic powder, and salt in a large bowl. Mix together until fully combined.
- Make a well in the center of the mixture and pour in the water. Stir until you don't see any white flour patches. The dough should be sticky and shaggy. If the mixture is too dry, add and additional 1-2 tbsp of water (up to ¼ cup) to the dough.
- Cover the bowl with plastic wrap or a towel and put it in a warm place for 12-18 hours. I usually do this step overnight.
- Preheat the oven to 450 degrees.
- Put the pot in the oven with the lid on to warm for 30 minutes. While the pot is warming, punch down the dough, and fold it 3-4 times to get rid of any air bubbles. Cover again and let it rise for 30 minutes while the pot is heating up.
- Carefully remove the pot from the oven. Take off the lid, put a piece of parchment paper in the pot, and sprinkle wheat bran into the pot. Scrape the dough out of the bowl and put it into the hot pot. (Optional) If you want to add a topping, you can sprinkle 1 tbsp of oats and 1 tbsp of shredded vegan parmesan cheese over the top to give it that bubbly, baked-on cheese look.
- Replace the lid and put the pot into the oven to bake for 40 minutes covered. Remove the lid and let it cook for 10 minutes or until the crust is golden brown.
- Remove the pot from the oven. Lift the bread out by grabbing both sides of the parchment paper. Transfer the bread to a wire rack to cool for 1 hour.
Notes
- Use a smaller dutch oven to make a rounder loaf with a higher dome. A bigger 5-quart or 6-quart pot can be used but the dough will spread out a little more and the loaf will turn out a little flatter.
- Check the handle on your pot and make sure it's made of an oven-safe material (metal), not plastic. If the handle isn't oven-safe up to 450 degrees it could be damaged while the bread is baking. If you're not sure, you can unscrew it and put it back on later.
- Let the dough rise in a warm place in your home. If it's too cold, the dough won't rise properly.
- Line the pot with parchment paper before putting the dough in for easy cleanup.
- Let the loaf cool for one hour after you bake it. If you cut into it too soon, the center will get a little sticky and gummy.
Nutrition
*This recipe was originally shared on 12/19/15, but I updated it on 9/3/20.
You MUST make this recipe everyone!!! I was lucky enough to receive a loaf of this fantastic bread as a gift!!! It was wonderful....the flavor, the taste, the smell....HEAVEN ON EARTH!!!! GREAT RECIPE AND EASY TO MAKE1
This sounds SO good! I'm on a huge rosemary kick right now, so I am definitely going to have to try this! And the avocado toast...yum!
Me too, I just can't get enough! My mom says it's like catnip to her lol Avocado toast is my jam! Yeah!
This looks so good! Rosemary is one of my favorites. An no kneading? Amazing!
Me too! I really hate kneading, it's a pain in the booty!
This looks delicious! I always love great bread recipes, especially ones that are easy and don't require kneading! It looks so tasty!
Thank you, Celeste! Me too, I definitely have a weakness for bread!
YUM! Now all I want is bread! lol
Thanks, Kristin! Me too! I think I always feel like that tho hehe
This sounds and looks divine. My husband would love this.
Thanks, Lisa! My fiance loves it!