I make this no-knead bread every single week! My favorite bread recipe ever!
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No-Knead Parmesan Rosemary Garlic Bread

This no-knead bread is so easy to make, and it’s loaded with grated vegan parmesan cheese, fresh rosemary, and garlic. Perfect for sandwiches, avocado toast, or serving with any Italian dinner! 
Course Bread
Cuisine American
Keyword vegan
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 1 loaf
Author Stacey Eckert

Ingredients

  • 2 1/2 cups AP flour
  • 1/2 cup whole wheat flour
  • 1/2 cup old-fashioned oats + 2 Tbsp for topping
  • 1/4 cup grated vegan parmesan cheese + 2 Tbsp for topping (I use Violife Parmesan wedge)
  • 1 tsp pink sea salt
  • 1/4 tsp instant yeast
  • 2 Tbsp freshly chopped rosemary
  • 1 tsp garlic powder
  • 2 Tbsp vital wheat gluten
  • 1 3/4 cup lukewarm water
  • 2 Tbsp wheat bran
  • Optional - 1/4 cup hemp seeds

Instructions

  • Add all ingredients except water and wheat bran, to a large bowl. Mix together until fully combined.
  • Add water, continue to mix until you don't see any white flour patches. If you have trouble combining, add up to 2 more Tbsp of water. The dough shouldn't be soupy, so be careful not to add too much. The dough should look shaggy once combined.
  • Cover and put in a warm place for 12 hours. (I put mine in the oven with the door shut overnight so it's ready to bake in the morning when I get up.)
  • Preheat the oven to 450 degrees. Take your bread dough out of the oven and place 3-4 quart dutch oven with the lid on into the oven, let it heat for 30 minutes.
  • Punch down your risen dough, stretch it out and fold your dough 3-4 times to get rid of any air bubbles. Cover and let rise again for 20 minutes while the pot is heating up,
  • After the 30 minutes, carefully remove the pot. Take off the lid and sprinkle the wheat bran into the bottom of the pot. Scrape the dough out of the bowl and into the hot pot. Sprinkle 2 Tbsp of oats and parmesan cheese on top. Replace the lid and put the pot into the oven.
  • Bake for 35 minutes covered, remove the lid and bake for 15 more minutes until the crust is a golden brown.
  • Note - if you like a lighter/softer crust, bake for 45 minutes covered and remove the lid for only the last 5 minutes of bake time to brown the cheese.
  • Remove the pot from the oven, take the bread out and place it on a wire rack to cool for at least one hour.
  • If you cut into it while it's still warm the middle will get sticky. I know it's hard to resist warm bread but do your best!

Nutrition

Serving: 1slice