# @thekoreanvegan on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/C4I3RUWugAw
- **Gondola URL:** https://gondola.cc/posts/11403436-thekoreanvegan-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/thumbnails/870fb47b68.jpg
- **Posted:** 2024-03-05T16:00:00.000+00:00
- **Account Owner:** Joanne L. Molinaro, The Korean Vegan (@thekoreanvegan) — https://gondola.cc/thekoreanvegan

## Caption

Here’s the #recipe for this #vegan #nokneadbread:

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). Add rice, flour, sesame oil, and salt. Stir everything together with a wooden spoon until a very scraggly dough forms.

Cover the bowl with a kitchen towel and set it aside in a warm place for at least 2 1/2 hours and up to 3 hours (however long it takes for your dough to double in size). After it has doubled in size, place the bowl in the refrigerator for 4 hours. 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.

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. Allow the bread to cool for 10 minutes before enjoying. Store in the refrigerator.

## Stats

- **Views:** 16,577
- **Likes:** 4,732
- **Shares:** 0
- **Comments:** 55

## Tags

vegan, recipe, nokneadbread

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