This no-knead 3 ingredient bread recipe is the perfect one to bake the most delicious bead at home -crusty on the outside, chewy on the inside. It is so easy to make I’m sure you will want to make it every day. You need flour, yeast, salt, and a good cast iron Dutch pan.
No kneading is involved; it comes together in 10 minutes or less, you need one bowl, and you can even bake it in a non-dutch oven pan.
Why 3-ingredient bread?
I do believe that the number of ingredients in our food matters. The more ingredients our food has, the more processed it is. The fewer ingredients it has, the less processed and better for us.
That is why I was shocked when I read the endless list of ingredients of a store-bought commercial loaf of bread.
Bread should only have three ingredients: flour, yeast, salt, and water, to mix everything up. I hope you can make this recipe for no-knead homemade bread and use it for sandwiches, croutons, etc.
Ingredients for the homemade artisan bread
- All-purpose flour (affiliate link). I used organic unbleached unenriched all-purpose wheat flour for this no-knead three-ingredient bread.
- Yeast. Use active dry yeast or instant dry yeast. It can be bought in little pouches or jars; you can also make the Day of the Dead bread, cinnamon rolls, and other types of bread.
- Salt
Why use unbleached and unenriched flour? When the flour is bleached, it means that it went through a chemical process to make the flour super white. Enriched flour means that after wheat flour is made super white and stripped from its natural vitamins and minerals, they add vitamins and minerals again through a chemical process.
How to make the 3-ingredient bread
- Mix all the ingredients. First, mix all the ingredients using a dough whisk, your hands, or a wooden spoon in a large bowl until a loose and sticky dough forms.
- Let it rise. Cover and let it rise over the counter for 3 hours or in the fridge if you let it rest overnight. It should double in size. You are looking for a sticky, air-filled dough after three or for 8 to 12 hours.
- Shape the dough. Dust your hands with flour, turn the dough over a lightly floured parchment paper (affiliate link), and form a nice ball. For this step, there are two methods: place the dough on a baking sheet with parchment paper (affiliate link) and flour, or take it out from the first bowl and put it in a clean, greased bowl. Either way works; cover it with a clean kitchen towel and let it rest for half an hour.
- Bake. As soon as you shape the dough, place your Dutch oven in the oven and preheat to 450ºF for 30 minutes. After that, with glove mittens and being extra careful, remove the Dutch oven from the oven and place the bread dough in it. Bake for 30 minutes with the lid on; remove the lid, and bake for 15 minutes.
- Enjoy. Remove the bread from the oven and let it cool for 20 minutes before slicing. The crust may be cooled down, but the inside may be extremely hot.
Why do I love Dutch ovens?
The beauty of using cast iron pots or Dutch ovens is that they become like a mini oven inside the oven. Cast iron pots and pans are some of the best pots and pans there can be. I love how they distribute the heat and even how everything cooked in them tastes better.
If you don’t have one, I highly recommend buying one. As you may have already noticed, it is one of my favorite cookware pieces. I use it to make soups, especially Mexican lentil soup or my Mexican vegetable broth soup.
tips & Tricks for the best three-ingredient bread
- Depending on the humidity and the city’s altitude, you will have to adjust the time in the oven. Don’t be discouraged if you don’t get the best results the first time; keep trying until you get the perfect homemade bread.
- No, knead bread without a Dutch oven. If you don’t have a Dutch oven, you can use a 2 x 8-inch cake pan, a round cake pan, or any other bowl or pan that can support very in oven-high temperatures.
- You can also form two rectangles and bake them like baguettes.
- The longer you leave the dough to proof, the better its flavor. You can leave it for up to 24 hours in the refrigerator.
FREQUENTLY asked questions
Can I make it gluten-free? Yes, just be sure to use good 1:1 flour; I like to use cup4cup flour for bread baking. A quick heads up, the texture may slightly change.
Can I use whole wheat flour? Yes, but your bread won’t be as light and airy as all-purpose flour (affiliate link). It may be a bit denser.
Can I add some flavor? Absolutely! Feel free to add olives, herbs, grated cheese, chiles, or whatever you crave.
Nothing is better than a slice of bread with olive oil or a tasty sandwich with a loaf of fresh homemade bread. Here are some other recipes that you may enjoy:
Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.
No-knead 3 ingredient bread
Ingredients
- 3 cups of flour
- 1½ teaspoon of salt
- 3/4 teaspoon yeast
- 1½ cups warm water
Instructions
- Mix all the ingredients. First, mix all the ingredients using a dough whisk, your hands, or a wooden spoon in a large bowl until a loose and sticky dough forms.
- Let it rise. Cover and let it rise over the counter for 3 hours or in the fridge if you let it rest overnight. It should double in size. You are looking for a sticky, air-filled dough after 3 hours or for 8 to 12 hours.
- Shape the dough. Dust your hands with flour, turn the dough over a lightly floured parchment paper, and form a nice ball. For this step, there are two methods: place the dough on a baking sheet with parchment paper and flour or take the dough out from the first bowl and put it in a clean, greased bowl. Either way works; cover it with a clean kitchen towel and let it rest for half an hour.
- Bake. As soon as you shape the dough, place your Dutch oven in the oven and preheat to 450ºF for 30 minutes. After that, with glove mittens and being extra careful, remove the Dutch oven from the oven and place the bread dough in it. Bake for 30 minutes with the lid on; remove the lid, and bake for 15 minutes more.
- Enjoy. Remove the bread from the oven and let it cool for 20 minutes before slicing.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Buy Now →(affiliate link)
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
- Roasted romaine lettuce with tahini dressing - September 25, 2023
- Deliciously Creamy Vegan Sausage Gnocchi Soup - September 21, 2023
- The Magic of Homemade Peach Cobbler - September 19, 2023