3-Ingredient No-Knead Rustic Country Artisan Bread
No-Knead Bread
An effortless, crusty no-knead loaf made with just flour, water, and yeast.
Nutrition (per serving)
This is the kind of bread I make when I want big flavor with almost no fuss: just flour, water, and a pinch of yeast, mixed briefly and left to do its work. The long, slow rise gives you that chewy interior and blistered, crackly crust you'd expect from a bakery loaf — no kneading, no special technique, and you can bake it straight in a preheated Dutch oven for stunning results.
I love how forgiving this recipe is — it rewards patience more than skill. Mix it in the evening, forget it overnight, and wake up to the aroma of bread you actually made yourself. Follow a few simple steps below and you’ll be slicing into warm, rustic bread that’s perfect with butter, soups, or sandwiches.
Ingredients
- Bread flour:3 cups
- Warm water (about 95°F):1 1/2 cups
- Instant yeast:1/4 tsp
Instructions
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In a large bowl, whisk together the bread flour and instant yeast until evenly combined.
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Add the warm water and stir with a wooden spoon or spatula until a rough, shaggy dough forms and no dry flour remains. The dough will be wet and sticky.
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Cover the bowl tightly with plastic wrap or a lid and let the dough rise at room temperature for 12 hours (or refrigerate overnight for a slower ferment up to 18 hours).
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When ready to bake, place a 5- to 6-quart Dutch oven (with lid) in the oven and preheat to 450°F for at least 30 minutes.
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Turn the dough out onto a well-floured surface, shape gently into a round by folding the edges into the center once or twice — do not knead. Place the round on a piece of parchment paper.
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Carefully remove the hot Dutch oven from the oven, lift the dough on the parchment and lower it into the pot. Score the top with a sharp knife or lame.
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Cover and bake for 30 minutes, then remove the lid and bake uncovered for an additional 10 minutes or until the crust is deeply browned.
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Transfer the loaf to a cooling rack and let cool at least 30 minutes before slicing to set the crumb.
Tips & Notes
- If you prefer salt, add 1 to 1 1/2 tsp to the flour when mixing — it improves flavor but keeps the recipe strictly three ingredients if you omit it.
- For an overnight loaf, refrigerate the dough after 4 hours at room temperature; bake straight from the fridge but allow an extra 10–15 minutes if the dough is cold.
- Use parchment to make transferring the wet dough into the hot pot easy and safe.
- Check doneness by tapping the bottom — it should sound hollow — or aim for an internal temperature of 200–205°F.
- Store leftover slices wrapped at room temperature for 2 days or freeze slices for longer keeping.
