Combine the flour, salt, and yeast in a large bowl.

Add the water and mix until well combined. I prefer to use a spoon, but you could also use your hands if you want to. It will be a wet dough but it will become more manageable after it rises.

Cover with a dishcloth and let it rise for 2 hours in a warm place. 

Grease a Dutch oven with a little bit of oil or line a 9×5-inch (23×13 cm) loaf pan with parchment paper. Both work really well.

Transfer the dough to the Dutch oven or loaf pan and let it rise for 30 more minutes in a warm place.

Preheat the oven to 450ºF or 230ºC for at least 15 minutes.

Bake for 30 minutes or until golden brown. You could also check the bread out by placing a knife into the center of the loaf. If it comes out clean without any batter the bread is done.

Let it cool for 15 minutes before transferring it to a cooling rack and then let it cool completely. If you don’t have a cooling rack, just use a dish or what you have on hand. 

Enjoy it warm or at room temperature and serve with toppings like vegan butter, coconut butter, or even vegan cream cheese.

Cover and store the vegan bread at room temperature for 3-4 days or in the freezer for 3 months (I always slice my loaf of bread before freezing it).