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No knead bread is life changing! This easy overnight bread is a 3 ingredient bread that you’ll find yourself making again and again.
*This post has been updated as of 2022 with a video. The recipe remains the same.
I thought about posting something fall-ish or pumpkin-y (these are both words, I swear) but I am just not ready for it yet. Maybe I’ll be eating my words next week but for now I’m still going to believe it’s summer. Although, Oscar going back to school definitely makes me feel like fall is here!
He started Grade 1 on Tuesday! I can still hardly believe it. That morning, Etienne sent me a photo from that very day 5 years ago, of Oscar pushing a little train through the mall. He had just turned 1 and was also just starting to walk. HOW was that 5 years ago!? “They” say the days are long but the years are short, and I have to say that’s held up very true in my parenting experience!
Anyway, since I’m not doing the pumpkin thing yet, I thought I’d do something else warm and cozy.
Who doesn’t love bread!?
What is 3 ingredient bread?
If you look at the ingredient list of a bag of bread, you’ll likely see a very long list. There are many good things added to this bread, and some not; however, when it comes down to it, you only need 3 INGREDIENTS to make bread!
This recipe is very similar to a sourdough bread, but without the sourdough starter. For this bread recipe, you need:
- bread flour (sub all-purpose flour)
- active dry yeast
- sea salt
You do need warm water for this recipe too, so if we’re being technical I suppose this is a 4 ingredient recipe.
How do you make no knead bread?
This is the easiest bread recipe! In a large mixing bowl, combine the flour, salt and yeast together. Add the warm water into the bowl and stir to combine until a loose, shaggy dough forms.
Pack the dough into a bit of a ball, then cover the bowl with saran wrap and leave on your counter for overnight, in a warmish place, away from any cool drafts. I usually start my dough in the evening, with the intention of letting it right until the next afternoon, to bake. You can leave it for 12-18 on the counter.
When the bread dough has risen to about double in size, it’s ready to bake.
About 2 hours before you’re ready to bake, use floured hands to shape the dough into a nice smooth ball. I usually empty the dough on to a floured counter and use my hands to shape it. Place the dough ball on to a piece of parchment, on top of a clean dish towel. Cover the ball gently with the towel, letting it sit like that until you’re ready to bake.
30 minutes before you’re ready to bake the bread, place a Dutch oven or a baking stone in the oven and preheat the oven to 450 F. You want to vessel to be hot before the bread dough actually goes into it!
After 30 minutes has passed, use oven mitts to remove the Dutch oven from the oven and carefully place the dough ball, in the parchment, into the vessel. You can slash a small cut through the top of the bread here, to allow steam to release.
Place the lid on the Dutch oven then place it back into the oven, to bake for 30 minutes. Remove the lid, and turn the oven down to 375. Bake for an additional 15 minutes.
Remove the bread from the oven, and let it cool for about 20 minutes before slicing and enjoying! Truthfully, I can’t always wait 20 minutes. I usually burn my fingers a little with my eagerness to slice into that fresh bread!!
Warm, fresh bread with butter – my kryptonite.
Can you use whole wheat flour for this recipe?
You could, but I would think the bread will turn out fairly dense with whole wheat flour. I think you’d have a lot of luck with a half and half combo. If you try it with 100% whole wheat and love the results, let me know in the comments below! You will likely need a little extra water if you’re using whole wheat.
How long does this bread last?
The bread is best enjoyed the day of baking, but it’s great for a day or two after. Since there are no preservatives or any other gobblygook in this bread, the bread does dry out faster. A great use for bread that’s gone dry and stale is an easy overnight French toast casserole!
What do you serve with 3 ingredient bread?
Literally, anything. You could even just have this bread all on its own for dinner, maybe with some meat and cheeses!
Here’s a few ideas from the blog that would be great with this bread:
Enjoy!
3 Ingredient Bread
- Total Time: 15 hours
- Yield: 1 loaf 1x
Description
No knead bread is life changing! This easy overnight bread is a 3 ingredient bread that you’ll find yourself making again and again.
Ingredients
- 3 cups bread flour*
- 1/2 tsp active dry yeast
- 1/2 tsp sea salt
- 1 1/4 cups warm water
Instructions
- The night before you want to bake the bread, stir together the flour, yeast and salt in a large mixing bowl. Add the warm water into the bowl and stir to combine until a loose, shaggy dough forms. Pack the dough into a bit of a ball, then cover the bowl tightly with saran wrap and leave on your counter for overnight (12-18 total hours of rise time), in a warmish place, away from any cool drafts.
- When the bread dough has risen to about double in size, it’s ready to bake. About 2 hours before you’re ready to bake, empty the dough onto a floured surface and use your hands to shape the dough into a smooth ball. Place the dough ball on to a piece of parchment, on top of a clean dish towel. Cover the ball gently with the towel, letting it sit like that until you’re ready to bake.
- 30 minutes before you’re ready to bake the bread, place a Dutch oven or a baking stone in the oven and preheat the oven to 450 F. After 30 minutes has passed, use oven mitts to remove the Dutch oven from the oven and carefully place the dough ball, in the parchment, into the vessel. You can slash a small cut through the top of the bread here, to allow steam to release.
- Place the lid on the Dutch oven then place it back into the oven, to bake for 30 minutes. After 30 minutes, remove the lid, and turn the oven down to 375. Bake for an additional 15 minutes.
- Remove the bread from the oven, and let it cool for about 20 minutes before slicing and enjoying!
Bread will keep, in an airtight container, for 2-3 days on the counter.
Notes
*Bread flour yields the best results but you can substitute with all-purpose
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: bread
- Method: oven bake
- Cuisine: american
Hi, do you need to cover with aluminum foil when doing a baking stone? Also, what is the recommended oven shelf, center?
Tried this recipe but with the self raising flour. The bread came perfect and tasted heavenly. I would love to add some garlic cloves but not sure how.
I’m happy to hear it turned out so well! You could absolutely add minced garlic into the dough during the first mix, allowing it to rise with the rest of the ingredients!
Y’all are making me hungry bread is my weakness this bread looks amazing I’m making it tonight can’t wait
Hi do not have Dutch pot , cam I use stainless steel pot?
Also can I use wheat flour ?
Thanks to the n person who tried it with self rising bread with success. I wondered. Will try it tonight.
Help I just mixed up our four ingredients have it covered with Saran wrap and then go on to reading the rest of the recipe which calls for a baking stone which I don’t have and a dutch oven which I don’t have now what
Hi Linda, no worries you don’t need a baking stone! You can use any oven-safe cooking vessel so if you have a pot with a lid that can go in the oven you can use that. You just need to be able to create steam, which is why you need the lid.
Great easy recipe! It’s technically four ingredients aside from them perfect