Vegan No Knead Tomato Basil Bread

This vegan no knead bread has the best flavors that would be comforting and is easy to make. Enjoy a fresh flavorful loaf with no effort at all. This vegan bread can be served with vegan butter (or regular butter), olive oil, pesto. 

No knead breads are a true blessing. This is so forgiving that a basic mixing of the ingredients with a slow rising gives you the most delicious loaf with no effort of kneading the dough. If the punching and kneading is not your cuppa tea, then these no knead breads are the right choice for you. Or when there is a time crunch and you crave for homemade delicious loaves, no knead bread is the perfect choice! Just like this tomato basil loaf, this cheesy no knead roasted garlic bread is a perfect one to have with soup or as such.

This loaf is made with tomato paste and dried basil and so can be made in any season whether tomatoes and basil are in season or not. Plus these are also pantry staples and might easily go to flavor a loaf of bread. Bread flour is used and can be replaced with all purpose flour. In case if you are adding whole wheat flour in part, adjust the water accordingly to the flour type as each flour may absorb different amounts of water.

The amazing flavors of this bread makes it an ideal candidate for sandwiches. Caprese sandwiches are an amazing choice to make with this loaf if you are caprese lover! These are good with a bowl of soup like this Pasta and Kale Minestrone. These are great just dipped in olive oil or with a schmear of butter  (regular/vegan).

No knead breads are a blessing and Sneha suggested this theme in our #BreadBakers group. #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

I am also linking this to Sundays on Silverado, What's For Dinner, and Full Plate Thursday.

Ingredients

Makes 1 loaf

Bread flour - 3 cups

Water - 3/4 cup plus 3 tbsp

Salt - 1 and 1/4 tsp

Maple syrup - 1 tbsp

Tomato paste - 3 tbsp

Basil - 1.5 tbsp

Vegan parmesan - 1/4 cup

Active dry yeast - 1 tsp

Olive oil - 1 tbsp

Chili flakes - 1 tsp

Garlic powder - 1/2 tsp

Method

Add quarter cup warm water and maple syrup a bowl mix, add yeast to activate it.

Add the remaining warm water to tomato paste in a bowl and mix thoroughly.

Add the flour, salt, garlic powder, vegan parmesan, and garlic powder to a bowl, mix.

Add the wet ingredients and with a spoon mix roughly to form dough. Drizzle olive oil and cover with a wrap. Set in the refrigerator for 25-26 hours.

The dough would have nicely doubled or more than that.

Transfer the dough to a dusted surface and just fold a couple of times to shape it. Transfer to a parchment and set aside for 30 minutes. Preheat the oven to 450 and place the Dutch oven with the lid inside for at least 20 minutes.

Carefully remove the Dutch oven, place the dough with the parchment inside. Bake covered for 30 minutes and uncovered for 5-7 minutes.

Transfer the dough to a cooling rack, cool completely.

Slice and serve with olive oil, pesto, vegan butter/regular butter.

Here are the links to "No Knead Bread" recipes we shared today!

A Rustic Homemade No Knead Bread From Sneha’s Recipe
Chocolate Chestnut Bread From A Messy Kitchen
Easy No Knead German Crusty Rolls From Karen’s Kitchen Stories
Mixed Grain Sourdough Soda Bread From Food Lust People Love
No Knead Knead Marbled Brioche From Passion Kneaded
Pide Ekmek (Turkish Flatbread) From A Day in the Life on the Farm
Vegan No Knead Tomato Basil Bread Form Magical Ingredients