About this recipe
Bread shouldn’t be complicated, and this no-knead 3-ingredient bread proves it. Made with just flour, yeast, and salt, this is the kind of homemade bread recipe that makes you wonder why we ever settled for store-bought loaves with a mile-long ingredient list. No kneading, no mixer, no experience needed. Just a bowl, a Dutch oven, and a little patience for the easiest crusty artisan bread you’ll ever bake.
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 or hard techniques
- 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.
A Few Things to Keep in Mind (Especially If This Is Your First Bread)
If this is your first time making no-knead bread, a few things might feel unfamiliar—and that’s completely normal. Here’s what to expect and how to adjust without stress.
The Dough Feels Very Sticky
That’s exactly how it should be. This is a high-hydration dough, and that moisture is what gives you that beautiful crust. Lightly flour your hands and the parchment paper, but avoid adding extra flour to the dough itself.
My Dough Didn’t Rise Much
This usually comes down to yeast or temperature. Make sure your yeast is fresh, and give the dough more time if your kitchen runs cool. No rush here—bread likes patience.
The Loaf Spread Out More Than I Expected
That can happen if the dough rose a bit too long or was handled too much when shaping. Keep shaping gentle and quick—you’re just tucking it into a round, not kneading it.
The Bread Feels Dense Inside
This often means it needs a longer rise or a longer rest after baking. Let the dough fully puff up, and once baked, give the loaf time to cool before slicing so the crumb can set.
The Crust Looks Pale
Make sure your Dutch oven is fully preheated and don’t skip the uncovered baking time at the end—that’s when the crust really develops color.
The Bottom Got Too Dark
An easy fix: place a baking sheet on the rack below your Dutch oven to soften the direct heat from the bottom of the oven.
Home Cook Tips (From My Kitchen)
- Sticky dough is normal. This is a high-hydration dough—resist the urge to add extra flour.
- Longer rise = better flavor. If you have the time, the overnight rise develops more depth and a better crumb.
- Use parchment paper. It makes transferring the dough into a hot Dutch oven safe and stress-free.
- Let it cool before slicing. Cutting too early releases steam and can make the inside gummy.
- Oven racks. Make sure your oven rack is in the middle, lower part of your oven; if it is too close to the top or bottom, it will not cook evenly and will brown before its time.
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.
How to Store No-Knead Bread
- Room temperature: Once completely cooled, store the loaf wrapped in a clean kitchen towel or paper bag for 2–3 days.
- Freezer-friendly: Slice the loaf and freeze in a freezer-safe bag for up to 3 months. This makes it easy to toast straight from frozen.
- To refresh day-old bread: Lightly sprinkle the crust with water and warm in a 350°F oven for 8–10 minutes.
- Avoid airtight containers: They trap moisture, soften the crust too quickly, or make the bread moldy.
Frequently asked questions
What to Serve with No-Knead Bread
- With soups and stews: Perfect for dipping into tomato soup 😋, red lentil soup, minestrone, or bean-based soups.
- For breakfast or brunch: Toasted with butter, chia jam, honey, or smashed avocado and flaky salt.
- Sandwiches: Slice thick for grilled cheese, panini-style sandwiches, or simple turkey and cheese.
- As a snack: Tear into pieces and dip into olive oil, hummus, labneh, or whipped ricotta.
- With dinner: Serve alongside roasted vegetables, pasta, or salads instead of store-bought dinner rolls.
- Make croutons!
No-Knead 3-Ingredient Bread (Crusty, Soft & Beginner-Friendly)
Equipment
- 1 Dutch oven
- Kitchen gloves
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 with and a piece of parchment paper with all-purpose 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.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.