About this recipe
Bread shouldn’t be complicated. This 3-ingredient no-knead bread is the kind of recipe that makes you wonder why we ever settled for store-bought loaves with a mile-long list of ingredients.
It’s made with just flour, yeast, and salt—no kneading, no special tools, and no long process. All you need is a bowl, a wooden spoon (or your hands), and a Dutch oven. The result? A perfectly crusty, golden artisan loaf that’s soft inside and perfect for sandwiches, toast, or just dipping in olive oil.
This is my go-to when I want healthy homemade bread with clean ingredients—simple, easy, and incredibly satisfying.
Why You’ll Love This 3-Ingredient Bread Recipe
- Beginner-friendly: no kneading, no mixer needed
- Crusty outside, soft inside: bakes beautifully in a Dutch oven
- Pantry staples only: flour, salt, yeast—nothing fancy
- No preservatives or additives: just real ingredients
- Customizable: add herbs, garlic, seeds, or olives
- Freezer-friendly: slice and save for busy days
Ingredient Notes
- All-purpose flour: I use organic, unbleached, unenriched all-purpose flour for a more wholesome loaf.
- Yeast: Use either active dry yeast or instant yeast. If using active dry, bloom it in warm water for 10 minutes before mixing.
- Salt: Good sea salt or kosher salt gives the bread depth of flavor. Don’t skip it!
How to Make No-Knead Bread (Step-by-Step)
Mix the dough: In a large bowl, mix the flour, yeast, salt, and water until a sticky, shaggy dough forms. Use a dough whisk, wooden spoon, or just your hands.
Let it rise: Cover the bowl and let the dough rise for 3 hours at room temperature, or overnight in the refrigerator. It should double in size and feel bubbly and airy.
Shape the dough: Dust your hands with flour and shape the dough into a ball. Place it on floured parchment paper and rest for 30 minutes while the oven preheats.
Bake: Preheat your Dutch oven at 450ºF (232ºC). Once hot, carefully place the dough (on the parchment) inside. Cover and bake for 30 minutes, then uncover and bake for 15 more minutes until deep golden brown.
Variations and Add-Ins
- Add-ins: Try olives, sun-dried tomatoes or sun-dried tomato pesto, roasted garlic, rosemary, or jalapeños.
- Toppings: Sprinkle sesame seeds, flaxseeds, or oats on top before baking.
- Flour swap: Use 50% whole wheat flour for a heartier texture.
FREQUENTLY asked questions
No-Knead 3-Ingredient Bread
Equipment
- 1 Dutch oven
Ingredients
- 3 cups all-purpose flour unbleached preferred
- 1½ tsp kosher salt
- ¾ tsp active dry yeast or instant yeast
- 1½ cups warm water
Instructions
- Mix the dough: In a large mixing bowl, stir together the flour, salt, yeast, and warm water using a wooden spoon or your hands. The dough will look shaggy, loose, and sticky—this is perfect.
- First rise: Cover the bowl with a clean towel or plastic wrap. Let the dough rest for 12–18 hours at room temperature, or at least 3 hours if you're short on time, until doubled in size and bubbly on top.
- Shape the dough: Dust your hands and a piece of parchment paper with flour. Gently transfer the dough onto the parchment and shape it into a rough ball. Let rest for 30 minutes while your oven preheats.
- Preheat the Dutch oven: Place a covered Dutch oven in the oven and preheat to 450°F (232°C) for 30 minutes.
- Bake the bread: Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift and place the dough into the pot. Cover and bake for 30 minutes, then remove the lid and bake for 15 more minutes until deep golden and crusty.
- Cool: Remove from oven and let cool on a rack for at least 20–30 minutes before slicing.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
- Latest Posts
I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨