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I make this no-knead bread every single week! My favorite bread recipe ever!

No-Knead Vegan Rosemary Bread

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!
Course Bread
Cuisine American
Prep Time 35 minutes
Cook Time 50 minutes
Rising Time 13 hours
Total Time 25 minutes
Servings 10 slices
Calories 172kcal


  • Large Mixing Bowl
  • Plastic Wrap or Towel
  • 3-Quart Dutch Oven
  • Wire Rack


  • 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


  • 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.


  • 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. 


Serving: 1slice | Calories: 172kcal | Carbohydrates: 33g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 277mg | Potassium: 91mg | Fiber: 3g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg