No knead vegetable bread

Here’s an easy no-knead vegetable bread 🥕🥬
Soft inside, crusty outside, and great for beginners.

Ingredients

• 3 cups all-purpose or bread flour

• 1½ tsp salt

• 1 tsp sugar or honey (optional)

• 1 tsp instant yeast

• 1½ cups warm water

• 1 cup finely chopped or grated vegetables
  (carrot, zucchini, spinach, onion, bell pepper — squeeze out excess water)

• 1–2 tbsp olive oil

• Optional: herbs (oregano, rosemary), pepper, or garlic powder

Instructions

1. Mix dry ingredients in a large bowl.

2. Add vegetables, water, and olive oil. Stir until a sticky dough forms.
   (No kneading — just mix until combined.)

3. Cover and let rise at room temperature for 8–12 hours (overnight works best).

4. Once doubled and bubbly, preheat oven to 220°C / 425°F.

   • If using a Dutch oven, preheat it too.

5. Shape gently: Turn dough onto floured surface, fold a few times, form a rough loaf.

6. Bake:

   • Dutch oven: 30 min covered + 10–15 min uncovered

   • Regular tray: Bake 35–40 min, placing a small pan of hot water in the oven for steam

7. Bread is done when golden and sounds hollow when tapped.

Tips

• Don’t skip squeezing moisture from veggies — it prevents soggy bread.

• Cheese or seeds can be mixed in for extra flavor.

• Best cooled at least 20 minutes before slicing.

Want a whole-wheat version, no-yeast quick bread, or air-fryer method?