Discover the easiest no knead bread recipe that requires only three simple ingredients: all-purpose flour, salt, and instant yeast. This no-knead, three ingredient bread recipe is perfect for beginners and yields a rustic, crusty loaf that pairs beautifully with soups, stews, and sandwiches. Get ready to enjoy a delicious fresh bread with a chewy crust and soft interior, all without the need for a bread machine or complicated steps.
Bread making can often seem intimidating, but this easy homemade no knead bread recipe eliminates all the stress. With just three simple ingredients (and some water), you can create a rustic, crusty bread that requires no kneading, no machine, and no complicated shaping. Made entirely by hand, this bread is perfect for pairing with dips, soups, sauces, and comforting dinners like hearty sandwiches. The crusty exterior and soft interior make it ideal for dunking and mopping up every last bit of your favorite dishes.
If you're a fan of artisan bread but new to baking, this recipe is the perfect place to start. It requires only three simple ingredients. Don’t worry if you don’t have a Dutch oven; this bread can also be baked on a pizza stone, baking sheet, or even a baking stone for a crustier, chewier texture. The lack of fat in this dough—also known as a “lean dough”—ensures a beautifully chewy and satisfying loaf every time.
This delicious homemade bread is one of life’s simple pleasures. With 95% of the work being hands-off, you can easily whip up a slightly crisp, chewy crust that’s bursting with flavor. It’s an easy way to enjoy real homemade bread, giving you every excuse to bake a fresh loaf any time you want. You will never want to settle for store-bought bread again.
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Why You Will Love This Recipe
- Easy: This no-knead bread recipe is incredibly easy, requiring minimal effort and delivering fantastic results with just a few simple steps.
- Simple Ingredients: With only three basic ingredients—flour, salt, and instant yeast—you probably already have everything you need in your pantry.
- No Special Equipment Needed: No need for a bread machine or fancy tools; all you need is a large bowl, a wooden spoon, and a baking sheet or Dutch oven.
- Perfect for: Whether you're a beginner baker or just looking for an easy bread recipe, this one is perfect for making delicious homemade bread with a crusty exterior and soft interior.
Ingredients
- All-Purpose Flour: This forms the base of the bread, providing structure and the perfect texture for a crusty exterior and soft interior.
- Instant Yeast: Acts as the leavening agent, allowing the dough to rise without the need for kneading.
- Salt: Enhances the flavor of the bread, balancing the yeast and bringing out the subtle taste of the flour.
- Water: Combines with the flour to form the dough, and helps activate the yeast, creating the ideal environment for the bread to rise.
See the recipe card for quantities
How to Make this Easy No Knead Bread
Make the Dough
- In a large bowl, use a wooden spoon to mix together the flour, instant yeast, and salt.
- Create a small well in the middle and pour in ⅔ of the warm water. (Add more warm water as needed.)
- Use one hand to mix the dough, wetting your working hand before mixing to prevent the dough from sticking to your fingers.
- Everything should come together in a rough dough that pulls away from the sides of the bowl. (If the dough is too sticky, add more flour a tablespoon at a time, and if the dough is too dry, add a tablespoon of water at a time.)
First Rise (1-2 hours)
- Cover the bowl with plastic wrap and it let rise in a warm place for 1 - 2 hours or until doubled in size. (Tip: If it’s cold outside, wrap the bowl in a clean towel or blanket to speed up the process.)
Stretch the Dough
- Using a rubber spatula or your hand, start from the rim of the bowl to loosen the dough from the sides.
- Fold the dough towards the center of the bowl. Turn the bowl 90 degrees, and repeat turning and folding the dough until all the dough has been folded towards the center. (Don’t worry if the dough seems a little sticky—this bread dough is pretty sticky. That’s what gives the bread that lovely springing ciabatta-like texture.)
Rest the Dough (30 minutes)
- Cover and let the dough rest for 30 minutes
Shape the Bread
- Gently transfer the dough from the bowl to a lightly floured work surface.
- Sprinkle a bit of flour on top of the dough and shape it into a round dough ball. Fold the dough under itself until it forms a ball. Pinch together the seams of the dough underneath.
- Place the loaf seam-side down on a large baking sheet lined with parchment paper generously dusted with flour. (The parchment paper should be big enough to pick the bread up and lower it into the hot Dutch oven when ready to bake.)
- Generously dust the loaf with flour on top.
Second Rise (1 hour)
- Lightly cover the loaf with a piece of parchment paper and a clean tea towel and let the bread rise for 1 hour in a warm place.
Preheat the Oven and Dutch Oven
- While the bread is rising, preheat the oven to 450°F (230°C).
- Place a large Dutch oven (12-inch (30cm) in diameter) in the oven for 45 – 60 minutes. (The pot and lid both have to be very hot.)
Bake the Bread
- After the second rise, use a sharp knife to score the dough.
- Carefully remove the hot Dutch oven from the oven, place it on a heat-safe surface, and remove the lid.
- Lift the parchment paper and lower the bread into the hot Dutch Oven. (Be super careful not to touch the sides of the pot as you lower the bread—it is extremely hot.)
- Cover the Dutch oven with the lid and place it back in the oven.
- Bake for 45 minutes, removing the lid for the last 15 minutes.
- Check if your bread is done, otherwise bake for another 5-7 minutes uncovered.
Alternative Baking Method: You can also bake this bread on a preheated pizza stone or baking sheet. If you use this baking method, fill a roasting tray with 2 inches (5cm) of hot water and place it on the bottom rack of the oven before baking the bread. This will create the steam that will produce a lovely crispy crust.
Cool the Bread
- Remove the pot from the oven.
- Carefully remove the fresh bread from the Dutch oven and cool completely on a wire rack before serving.
Chef Tips
- Lukewarm water: Use lukewarm water (not hot and not cold) when mixing the dough to help activate the yeast more effectively, leading to a better rise and a perfect loaf.
- Measuring Flour: Use a measuring cup and level off your flour, ensuring the perfect way for accurate measurement and avoiding dense bread.
- Dough Consistency: The dough should be shaggy and sticky; this texture is key to achieving a crusty and chewy bread.
- Warm Place for Rising: Place the dough in a warm place for rising, ideally around 70-75°F (21-24°C). If your kitchen is cold, wrap the bowl in a towel to keep the dough warm.
- Baking Surfaces: If you don't have a Dutch oven, a baking sheet or pizza stone will work just as well. The key is to preheat it well before placing the bread on it.
Variations
Customize your bread by adding extra ingredients before mixing in the water.
- Garlic and Herbs: Add 4 cloves of minced garlic and 3 tablespoons of your favorite fresh herbs (chopped) to the dry ingredients.
- Cheese: Mix in 1 cup of your favorite shredded cheese for a rich, savory loaf.
- Tomato and Basil: Combine ½ cup of chopped sundried tomatoes and ½ cup of shredded basil for an Italian-inspired twist.
- Fruit and Nuts: For a sweeter variation, add ¾ to 1 cup of chopped dried fruit and/or chopped nuts to the dough.
What to Serve With this 3 Ingredient Bread
- Dip in Olive Oil: Enjoy with olive oil, red chili flakes, and fresh herbs.
- Pasta and Pasta Bakes: Perfect alongside a big bowl of pasta. Try it with our Italian meatballs, Ricotta and Spinach Stuffed Shells in Butternut Squash Sauce, Easy Ragu Recipe or Authentic Italian Lasagna.
- Soup: Perfect alongside a warm bowl of soup. Try it with our Roasted Butternut Squash Soup or Italian Minestrone Soup.
- Bruschetta: Top slices with fresh tomatoes and basil for a classic bruschetta.
- Slather with Butter and Jam: A simple but delicious option. Try our homemade apricot jam or Healthy Blueberry Chia Seed Jam.
- Dunk in a Dip: Slice and dunk into your favorite dip. A few of our favorites come to mind: Herby Whipped Ricotta Cheese Dip, homemade Hummus, Tahini Yogurt Dip, Tzatziki, or Lebanese Moussaka.
- Serve with Stew: Ideal for soaking up the rich flavors of a hearty stew. Try our Coq au Vin or Beef Bourguignon recipe.
Storage Instructions
- Room Temperature: Store leftover bread at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days.
- Freezing: To extend the shelf life, freeze the bread by wrapping it tightly in plastic wrap and placing it in a freezer bag for up to 3 months.
- Reheating: Thaw frozen bread at room temperature and sprinkle with water before reheating in a warm oven for 10 minutes to restore its crusty exterior
FAQ's
A : Yes, you can substitute whole wheat flour, but the texture will be denser. You may need to adjust the water content slightly.
A : Active dry yeast can be used as a substitute, but you’ll need to activate it in warm water before adding it to the dry ingredients.
A : Sticky dough is normal for this recipe, but if it’s too difficult to handle, you can add a small amount of flour until it’s easier to work with.
A : The bread is done when it has a golden brown crust and sounds hollow when tapped on the bottom.
A : Store leftover bread in an airtight container or wrap it in plastic wrap and keep it at room temperature. For longer storage, you can freeze the bread for up to three months
A : Absolutely! Feel free to experiment by adding ingredients like herbs, cheese, or seeds to the dough for extra flavor.
This easy bread recipe is a fantastic way to enjoy homemade no knead bread with minimal effort. With just three ingredients and no special equipment needed, you can create a delicious loaf that’s perfect for any occasion.
Give this recipe a try and let us know how it turned out in the comments below!
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Easy No-Knead Bread Recipe (Only 3 Ingredients)
- Total Time: 1 hour (+ proofing time)
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Discover the easiest bread recipe that requires only three simple ingredients: all-purpose flour, salt, and instant yeast. This no-knead, three ingredient bread recipe is perfect for beginners and yields a rustic, crusty loaf that pairs beautifully with soups, stews, and sandwiches. Get ready to enjoy a delicious fresh bread with a chewy crust and soft interior, all without the need for a bread machine or complicated steps.
Ingredients
500 g (4 cups) All Purpose Flour, plus extra for dusting
7,5 ml (1 ½ tsp) Salt
10 g (2 ½ tsp) Instant Yeast
500 ml (2 cups) Water
Instructions
Make the Dough
-
Using a wooden spoon, mix together the flour, instant yeast and salt in a large bowl.
-
Create a small well in the middle and pour in ⅔ of the water. (Add more water as needed.)
-
Use one hand to mix the dough, wetting your working hand before mixing to prevent the dough from sticking to your fingers.
-
Everything should come together in a rough dough that pulls away from the sides of the bowl. (If the dough is too sticky, add more flour a tablespoon at a time, and if the dough is too dry, add a tablespoon of water at a time.)
First Rise (1-2 hours)
-
Cover the bowl with plastic wrap and let rise in a warm place for 1 - 2 hours or until doubled in size. (Tip: If it’s cold outside, wrap the bowl in a clean towel or blanket to speed up the process.)
Stretch the Dough
-
Using a rubber spatula or your hand, start from the rim of the bowl to loosen the dough from the sides.
-
Fold the dough towards the center of the bowl. Turn the bowl 90 degrees, and repeat turning and folding the dough until all the dough has been folded towards the center. (Don’t worry if the dough seems a little sticky, this bread dough is pretty sticky. That’s what gives the bread that lovely springing ciabatta like texture.)
Rest the Dough (30 minutes)
-
Cover and let the dough rest for 30 minutes.
Shape the Bread
-
Gently transfer the dough from the bowl to a lightly floured flat surface.
-
Sprinkle a bit of flour on top of the dough and shape it into a round loaf. Fold the dough under itself until it forms a ball. Pinch together the seams of dough underneath.
-
Place the loaf seam-side down on a large baking sheet lined with parchment paper generously dusted with flour. (The parchment paper should be big enough to pick the bread up and lower into the hot Dutch oven when ready to bake.)
-
Generously dust the loaf with flour on top.
Second Rise (1 hour)
-
Lightly cover the loaf with a piece of parchment paper and a clean tea towel and let the bread rise for 1 hour in a warm place.
Preheat the Oven and Dutch Oven
-
While the bread is rising, preheat the oven to 450˚F (230˚C).
-
Place a large Dutch oven (12 inch (30cm) diameter) in the oven for 45 – 60 minutes. (The pot and lid both have to be very hot.)
Bake the Bread
-
After the second rise, use a sharp knife to score the dough.
-
Carefully remove the hot Dutch oven from the oven, place it on a heat-safe surface and remove the lid.
-
Lift the parchment paper and lower the bread into the hot Dutch Oven. (Be super careful not to touch the sides of the pot as you lower the bread, it is extremely hot.)
-
Cover the Dutch oven with the lid and place back in the oven.
-
Bake for 45 minutes, removing the lid for the last 15 minutes.
-
Check if your bread is done, otherwise bake for another 5-7 minutes uncovered.
Alternatively, you can also bake this bread on a preheated pizza stone or baking sheet. If you use this baking method, fill a roasting tray with 2 inches (5cm) of hot water and place it on the bottom rack of the oven before baking the bread. This will create the steam that will create a lovely crispy crust.
Cool the Bread
-
Remove the pot from the oven.
-
Carefully remove the bread from the Dutch oven and cool completely on a wire rack before serving.
Serve and Enjoy!
- Prep Time: 5 - 10 minutes
- Proofing Time: 2 - 3 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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