Here’s the #recipe for this #vegan no-knead bread:

2 1/4 teaspoon active dry yeast
1 tablespoon brown rice syrup (can substitute sugar)
1/2 cup (70 grams) cooked rice (I use a mix of brown and white, but you can use all white or all brown)
370 grams all purpose flour
1 tablespoon sesame oil
1 teaspoon sea salt

In a very large bowl, whisk together active dry yeast with 1 1/2 cup of warm water (I mix half and half very hot water with cold water) and brown rice syrup. Allow the mixture to sit until it begins to foam (around 10 minutes). If it doesn’t at least start showing some air bubbles, your yeast is dead and you should start over. If your yeast is alive, add rice, flour, sesame oil, and salt. Stir everything together with a wooden spoon until a very scraggly dough forms (just make sure you’ve incorporated all the flour).

Cover the bowl with a kitchen towel or the lid of a very large pot and set it aside in a warm place (I usually leave it in the oven with the oven light on) for at least 2 1/2 hours and up to 3 hours (however long it takes for your dough to double in size). If necessary, snap a photo with your phone so you can see what “doubling” will actually look like.

After it has doubled in size, place the bowl in the refrigerator for 4 hours (you can skip this part and head straight to baking, but if you do so, you’ll be missing out some extra flavor….!). After 4 hours, remove the bowl from the fridge and set it on the countertop. In the meantime, place a medium ddukbaeggi or 3 1/2 quart Dutch oven in the oven and begin preheating your oven to 450° F.

While your oven is preheating, place a large sheet of parchment paper on your work surface. Sprinkle the left part of parchment paper (not the center) with a little flour. Gently scoop your dough out using a large wooden spoon or bench scraper into the floured segment of the parchment paper. Then, gently lift the left part of your parchment paper to roll the dough onto its non-floured side, so that the dough is now resting in the center of your parchment paper.

Keep your vessel in the oven for about 10 minutes after your oven has preheated. Then, using oven mitts, carefully remove the pot from the oven and place it next to your dough. Remove the lid and gently lift the parchment paper and dough and place it in the hot pot. Using a sharp knife or razor blade, slice about 2 inches down the center of your dough before putting the lid back on and placing the pot on the center rack of the preheated oven. Bake until the the top of the bread is golden brown, about 40 minutes.
Remove from oven and set aside for about 10 minutes before cracking the lid open and removing the bread.

Make sure to store the bread in the refrigerator.

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

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