4-Ingredient No-Knead Bread Recipe

This no-knead bread recipe is one of the easiest ways to make homemade bread and all you’ll need is 4-ingredients to bake this bread up. This bread is perfect to make for the week or make as a side to a delicious bowl of soup or stew. There is nothing better than having a homemade loaf of bread and knowing exactly what ingredients are going into the bread you’re eating. 

Why you’ll love this no-knead bread recipe: 

• 4-Ingredients: I love a recipe that uses simple ingredients you probably already have in your pantry and this is one of them
• Quick Prep: This recipe takes only 10-minutes to prep, no spending so much time and manpower kneading is needed
• Delicious: This no-knead bread recipe will make your house smell like heaven and it tastes like heaven too 

Ingredient Notes: 

Flour: Use all-purpose flour or bread flour it’s important with baking to not swap out flours without looking up how to substitute the flours to ensure you have the right measurements since all flours aren’t a 1:1 swap. 

Yeast: There are three main types of yeast for baking: active, instant, and fresh. All of them work, however, you may not need the water depending on which yeast you are using. I like to use active dry yeast as I find it the easiest and quickest. 

How do you make no-knead bread? 

1. In a large bowl, add the flour and make a well in the center.
2. In a medium-sized bowl, combine warm water, yeast & salt. Whisk to combine.
3. Pour the water-yeast mixture into the well of the large bowl.
4. Stir with a wooden spoon until it begins to come together as a dough.
5. Transfer the dough to a floured surface and knead for 5 minutes, until no flour streaks remain. Add more flour if it is too sticky, and more water if too dry. The dough will look slightly bumpy and slightly smooth. 
6. Roughly form the dough into a round and transfer to a lightly oiled bowl, and dust the top of the dough with a little flour.
7. Gently cover in plastic wrap and a tea towel or cloth. 
8. Let the dough rise at room temperature for 18 – 24 hours. 
9. Preheat the oven to 450F.
10. Remove the dough from the bowl and place it on a floured counter.
11. Lightly press, fold four corners (the edges of the dough) into the middle and form a ball.
12. Flip over to expose the smooth side, and place the dough onto a piece of parchment paper.
13. Round the dough ball a bit more with your hands. Set aside, dust with flour, and cover with a tea towel or cloth.
14. Once the oven is at temperature, place the Dutch oven inside for 20 – 30 minutes.
15. Remove the Dutch oven from the oven and take off the lid. 
16. Lift the edges of the parchment paper to carefully place the dough into the Dutch oven. Put the lid back on.
17. Bake for 30 minutes, remove the lid and bake for another 15 – 20 minutes until nice and golden!

Expert Tips & FAQ: 

Spice It Up: Add garlic, spices, fresh herbs, or even grated parmesan to your dough at the first step! Top the bread with flaky salt prior to baking for some extra flavor.

How can I speed up the process? If your schedule is busy, let your dough rise in the fridge for 3 days instead, prior to baking.

What do I do with leftover bread? Use leftover bread for bread crumbs, holiday stuffing, or bread pudding!

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Storage: To store your bread, wrap tightly in plastic and store at room temperature for 2 days OR in the freezer for 1 month. If freezing, slice the bread prior, to make things easy! Do not put your bread in the fridge, as it will dry it out quickly.

Other recipes you’ll love: 

• Twist Bread with Pesto & Parm
• Cheddar Biscuits 
• Focaccia Bread Recipe
• White Bean Soup
• Compound Butter Recipes

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4-Ingredient No-Knead Bread Recipe

4.67 from 3 votes

This easy 4-ingredient no-knead bread recipe tastes so delicious, will make your home smell amazing while it bakes, and is perfect to eat on its own or as a side.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Vegan Breakfast, Vegan Appetizers

Cuisine Baked Goods

Servings 8 Pieces, 1 loaf

Calories 200 kcal

Ingredients

  

1x2x3x

• 3 1/2 cups all-purpose flour OR bread flour
• 2 tsp salt
• ½ tsp active dry yeast
• 1 2/3 cups warm water
• olive oil

Instructions

 

• In a large bowl, add the flour and make a well in the center.
• In a medium-sized bowl, combine warm water, yeast & salt. Whisk to combine.
• Pour the water-yeast mixture into the well of the large bowl.
• Stir with a wooden spoon until it begins to come together as a dough.
• Transfer the dough to a floured surface and knead for 5 minutes, until no flour streaks remain. Add more flour if it is too sticky, and more water if too dry. The dough will look slightly bumpy and slightly smooth. 
• Roughly form the dough into a round and transfer to a lightly oiled bowl, and dust the top of the dough with a little flour.
• Gently cover in plastic wrap and a tea towel or cloth. 
• Let the dough rise at room temperature for 18 – 24 hours. 
• Preheat the oven to 450F.
• Remove the dough from the bowl and place it on a floured counter.
• Lightly press, fold four corners (the edges of the dough) into the middle and form a ball.
• Flip over to expose the smooth side, and place the dough onto a piece of parchment paper.
• Round the dough ball a bit more with your hands. Set aside, dust with flour, and cover with a tea towel or cloth.
• Once the oven is at temperature, place the Dutch oven inside for 20 – 30 minutes.
• Remove the Dutch oven from the oven and take off the lid. 
• Lift the edges of the parchment paper to carefully place the dough into the Dutch oven. Put the lid back on.
• Bake for 30 minutes, remove the lid and bake for another 15 – 20 minutes until nice and golden!
• Serve with butter! Enjoy!

Notes

Add garlic, spices, fresh herbs, or even grated parmesan to your dough at the first step!

Top the bread with flaky salt prior to baking for some extra flavor!

If your schedule is busy, let your dough rise in the fridge for 3 days instead, prior to baking.

Use leftover bread for bread crumbs, holiday stuffing, or bread pudding!

To store your bread, wrap tightly in plastic and store at room temperature for 2 days OR in the freezer for 1 month. If freezing, slice the bread prior, to make things easy! 

Do not put your bread in the fridge, as it will dry it out quickly.

Nutrition

Serving: 8 | Calories: 200kcal | Carbohydrates: 41.8g | Protein: 5.8g | Fat: 0.6g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Sodium: 3.2mg | Fiber: 1.5g | Sugar: 0.1g

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