Easy 3-Ingredient No-Knead Bread

This 3-ingredient no-knead bread is easy to make and perfect for beginners. It bakes into a crusty loaf with a soft center, giving you fresh, homemade bread with almost no effort.

Prep Time10

Cook Time50

Resting time1

Total Time2

Course: Bread

Cuisine: European

Servings:

Calories: 227kcal

Equipment

Dutch oven with lid: Ideal for baking to achieve a crisp crust.
Alternative: If you don’t have a Dutch oven, use a shallow pot with a lid. For best results, the pot should be at least 9 inches wide and 4 inches high to allow the bread to expand properly.
parchment paper
Kitchen scale (optional)

Ingredients

4 cups bread flour
2 teaspoons fine salt
1 teaspoon dry yeast
1 ⅔ cups lukewarm water around 100°F

US Customary - Metric

Instructions

In a large mixing bowl, add the flour and create a well in the center. Pour 100ml of lukewarm water into the well and sprinkle the yeast over the water. Gently mix the yeast and water, incorporating some flour from the edges. Let it rest for 10 minutes to allow the yeast to activate.
4 cups bread flour, 1 teaspoon dry yeast, 1 ⅔ cups lukewarm water
After 10 minutes, mix the remaining flour from the edges of the bowl, along with the salt and the remaining 300ml of lukewarm water. Mix well until a homogeneous dough forms. You can use a wooden spoon or your hands for this step. The dough will be sticky and shaggy.
2 teaspoons fine salt
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for about one hour in a warm place. During this time, the dough will rise and develop flavor.
Once the dough has risen, lightly flour a surface and transfer the dough onto it. Gently shape the dough into your desired form, such as a round loaf or an oblong shape. You can fold the edges of the dough towards the center to create tension and a nice shape.
Line a pot or Dutch oven with parchment paper and place the shaped dough into it. Cover the pot and let the dough rest for another 60 minutes. This second rise will help the dough further develop its structure.
Preheat your oven to 250℃/480F.
Once the dough has finished its second rise, use a sharp knife or a razor blade to score the surface. This will allow the bread to expand and form a beautiful crust during baking.
Carefully transfer the pot with the scored dough into the preheated oven. Bake for 30 minutes with the lid on to create steam, which will help the bread rise and develop a crispy crust.
After 30 minutes, remove the lid from the pot and reduce the oven temperature to 220℃/420F. Continue baking for an additional 20 minutes to allow the bread to develop a rich golden color.
Once the baking is complete, remove the no-knead bread from the oven and carefully transfer it to a cooling rack. Allow it to cool for a few minutes before slicing and enjoying your freshly baked no-knead bread.

Video

Notes

Measure accurately: Use a kitchen scale if possible for precise ingredient measurements.
Use lukewarm water: The water should be around 100°F (38°C) to help activate the yeast without killing it.
Don’t skip resting time: Allow the dough to rest for at least one hour for the best flavour and texture.
Check your yeast: Ensure your yeast is fresh and active for proper rising.
Avoid over-flouring: The dough will be sticky—resist the temptation to add extra flour during shaping.
Work quickly when transferring: Handle the dough as little as possible to maintain its airiness.
Use parchment paper: It helps prevent sticking and makes transferring the dough easier.
Cover during baking: Keeping the lid on traps steam, which is essential for creating a crusty loaf.
Allow to cool: Let the no-knead bread cool completely before slicing to preserve its texture.

Nutrition