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Delicious Homemade bread for the whole family to enjoy.

Easy No-Knead Bread Recipe (Only 3 Ingredients)


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  • Author: Grant and Rochelle Murchie
  • 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

Scale

500 g (4 cups) All Purpose Flour, plus extra for dusting

7,5 ml (1 1/2 tsp) Salt

10 g (2 1/2 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