Effortless No-Knead Bread

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Discover a simple and quick recipe for a delicious no-knead bread, requiring only 3 ingredients! Perfect for both novice and experienced bakers, this homemade delight offers a hassle-free bread-making method that skips traditional kneading.

Pair this freshly baked no-knead bread with a variety of meals for breakfast, lunch, or dinner:

• Breakfast: Enjoy it with a low-calorie cabbage frittata, packed with veggies for a healthy start to your day.
• Lunch: It’s perfect alongside an eggplant salad or my bean spread.
• Dinner: Serve it with roast cauliflower or an aubergine recipe for a unique combination. It also goes wonderfully with spinach and pepper chicken for a satisfying meal.
• Dessert: Treat yourself to a slice of apple cake (more apples than dough) or a yogurt cake—both light and sweet!

I love keeping things simple with ingredients that create delicious meals. Sharing homemade food with my family always makes the best memories.

Expert Tips

• Patience Pays Off: Let the dough rest for an extended period, usually overnight, to allow the gluten to develop naturally, resulting in a softer texture.
• Preheat for Success: Ensure your oven is fully preheated before baking to achieve a crispy crust and evenly baked loaf.
• Don’t Overhandle: Resist the urge to knead the dough. Minimal handling preserves the airy texture and prevents the bread from becoming tough.

Why you’ll love this recipe

• Simple and convenient no-knead bread recipe with minimal ingredients.
• Perfect for busy days and pairs well with any dish.
• Homemade, giving you control over ingredients for a healthier option.
• Loved by kids and is low in calories, making it a family favourite.
• Great make-ahead option—prepare, store, and reheat when ready!

Ingredients

• All-purpose flour: You can choose bread flour as well for a stronger gluten structure and better rise, especially for chewy artisan loaves.
• Salt: Use kosher or sea salt for optimal taste.
• Dry yeast: Instant yeast is convenient and requires no proofing, while active dry yeast can be activated in warm water before adding to the loaf mixture.
• Warm water: Aids in activating the yeast, around 100°F or 38°C. Use a kitchen thermometer to ensure the water is at the correct temperature for yeast activation.

Step-by-step instructions

Start by prepping your ingredients for this 3-ingredient bread recipe. Measure out the flour, salt, yeast, and lukewarm water. Having everything ready makes the process so much smoother and ensures your bread turns out perfectly!

A little prep goes a long way when it comes to baking a loaf!

1. Mix the Dough: In a large bowl, create a well with bread flour. Add lukewarm water and sprinkle dry yeast over it. Gently mix and let it rest.
2. Combine Ingredients: After resting, mix in the remaining flour, salt, and lukewarm water. Stir until a sticky, shaggy dough forms.

3. Let It Rise: Cover the bowl with a towel and let the dough rise in a warm place until it puffs up and develops flavor.
4. Shape the Dough: Flour a surface and transfer the dough. Shape it into a loaf, folding the edges in for tension. Let it rise again in a covered pot.

5. Bake: Preheat your oven. Score the dough, then bake with the lid on. After some time, uncover and continue baking until golden. Let it cool before slicing.

A full list of ingredients and instructions can be found in the recipe card below.

Variations

This 3 ingredient loaf is a versatile recipe that allows for many variations and flavour combinations. Here are some recipe variations you can explore for this bread recipe

• Whole Wheat: Use 250g whole wheat flour and 250g all-purpose flour for a balanced loaf. Increase water slightly (about 10-15ml) as whole wheat absorbs more moisture.
• Multigrain: Add 50g of a mix of rolled oats, flaxseeds, and sunflower seeds. Reduce the all-purpose flour to 450g to maintain the right consistency.
• Cheese and Herb: Mix in 100g grated cheese (cheddar, Parmesan, or Gruyere) and 2 tbsp chopped fresh herbs (rosemary, thyme, or basil).
• Olive and Rosemary: Fold in 80g chopped Kalamata olives and 1 tbsp fresh rosemary leaves.
• Cinnamon Raisin: Add 2 tsp ground cinnamon and 75g raisins to the dough. Optionally, sprinkle 1 tbsp cinnamon-sugar mixture on top before baking.
• Garlic and Onion: Sauté 3 minced garlic cloves and 1 small diced onion until golden brown. Mix into the loaf mixture after cooling.
• Seeded: Incorporate 50g mixed seeds (sesame, flax, pumpkin, etc.) into the dough. Use an additional 1-2 tbsp as a topping before baking.
• Sundried Tomato and Basil: Mix in 70g chopped sundried tomatoes and 2 tbsp chopped fresh basil.
• Nutty: Add 75g chopped nuts (walnuts, pecans, or almonds) for extra crunch.
• Spiced: Mix 1 tsp each of cinnamon and nutmeg, or 1/2 tsp each of cardamom and ginger, into the mixture for a warm spiced loaf.

Storage, how to keep your bread fresh

When it comes to storing bread, it’s important to preserve its texture and freshness as much as possible. So I thought to mention a few options:

• Bread Box: Use a bread box with a tight lid to keep the bread from drying out. Store it at room temperature for a few days.
• Plastic Bag: Place cooled bread in a resealable bag to avoid condensation. Squeeze out air, seal, and store at room temperature.
• Bread Bin: A bread bin with ventilation helps control moisture and keeps the bread fresh at room temperature.
• Freezing: Wrap cooled bread in plastic wrap or foil, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temp or reheat briefly in the oven. Remember to slice the bread before freezing if you prefer to thaw individual slices rather than the entire loaf.

Regardless of the storage method you choose, it’s important to note that The loaf is best consumed within a few days of baking for the best taste and texture.

FAQs

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Easy No Knead Bread

Claudia

Discover the simplicity of homemade bread with our No-Knead Bread recipe. Enjoy crusty, artisanal loaves made effortlessly, requiring minimal effort and time. Perfect for beginners and seasoned bakers alike, this easy-to-follow recipe yields delicious bread with a soft interior and crispy crust.

5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Resting time 1 hour hr

Total Time 2 hours hrs

Course Bread

Cuisine European

Servings 8

Calories 227 kcal

Equipment

• Large mixing bowl: For combining the dough ingredients.
• Wooden spoon or spatula: To mix the dough.
• Plastic wrap or kitchen towel: For covering the dough during rising.
• 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: To prevent sticking and make transferring the dough easier.
• Measuring cups and spoons (for precise ingredient measurements)
• Kitchen scale (optional): For accurate weighing of ingredients.
• Oven mitts: For safely handling the hot pot.

Ingredients

 

US CustomaryMetric

 

1x2x3x

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

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 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.
• ▢
  This recipe yields a crusty and flavorful bread with a soft and airy interior. Feel free to experiment with different flours or add extra ingredients like herbs, seeds, or spices to customize the flavor of your bread. Enjoy the delightful homemade goodness!

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 bread cool completely before slicing to preserve its texture. 

 

Nutrition Facts

Easy No Knead Bread

Amount per Serving

Calories

227

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

0.2

g

1

%

Polyunsaturated Fat

 

0.5

g

Monounsaturated Fat

 

0.1

g

Sodium

 

585

mg

25

%

Potassium

 

66

mg

2

%

Carbohydrates

 

45

g

15

%

Fiber

 

2

g

8

%

Sugar

 

0.2

g

0

%

Protein

 

8

g

16

%

Vitamin A

 

1

IU

0

%

Vitamin C

 

0.001

mg

0

%

Calcium

 

11

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

 

 

Nutrition

Calories: 227kcalCarbohydrates: 45gProtein: 8gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.1gSodium: 585mgPotassium: 66mgFiber: 2gSugar: 0.2gVitamin A: 1IUVitamin C: 0.001mgCalcium: 11mgIron: 1mg

Keyword baking bread, homemade bread, no knead bread

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