Easy No-Knead Bread (4 Ingredients, Crusty and Bakery-Style)

By Warm Oven Bakes Editorial Team · Updated 1 November 2026

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If you've never baked bread, start here. This easy no-knead bread has a crackly crust, an open, chewy middle and only four ingredients. There's no kneading at all. Time does the work.

You stir everything together in a bowl, cover it, and walk away for 12 to 18 hours. Then you shape it gently and bake it in a hot Dutch oven. That's it.

How no-knead bread works

Kneading builds gluten, the stretchy network that gives bread structure. But gluten also forms slowly on its own when flour sits in water for a long time. A tiny amount of yeast and a long rest do the same job as ten minutes of kneading.

The long rest also develops flavor. The result tastes more complex than a quick loaf, a little like sourdough.

Ingredients

For 1 large loaf:

• 3 cups (390 g) all-purpose or bread flour
• 1.5 tsp (8 g) kosher salt or fine sea salt
• 1/2 tsp (2 g) instant or active dry yeast
• 1.5 cups (345 g) lukewarm water

Measuring by weight with a kitchen scale is more accurate. Flour can vary a lot when scooped with cups.

Equipment

• A large mixing bowl
• A 5 to 7 quart Dutch oven with a lid (cast iron or enameled)
• Parchment paper
• Oven mitts that can handle 450°F

Instructions

1. Mix. Whisk the flour, salt and yeast in a large bowl. Pour in the water. Stir with a spoon or spatula until there's no dry flour left. It will look shaggy and sticky. That's right.
2. Rest. Cover the bowl with a plate or plastic wrap. Leave it at room temperature for 12 to 18 hours. It's ready when the surface is bubbly and the dough has roughly doubled.
3. Shape. Dust a work surface with flour. Scrape the dough out. Fold the edges into the middle a few times to form a rough ball. Flip it seam side down onto a sheet of parchment.
4. Second rise. Cover loosely with a towel. Let it rest 30 to 60 minutes.
5. Preheat. About 30 minutes into the second rise, put the empty Dutch oven with its lid in the oven. Heat to 450°F (230°C).
6. Bake covered. Lift the dough by the parchment and lower it into the hot pot. Put the lid on. Bake 30 minutes.
7. Bake uncovered. Take off the lid. Bake 12 to 18 minutes more, until deep golden brown.
8. Cool. Move the loaf to a rack. Let it cool at least 45 minutes before slicing.

Why the Dutch oven?

The covered pot traps steam from the dough. Steam keeps the crust soft long enough for the loaf to rise fully. Once you remove the lid, the crust dries out and turns crisp and brown. It's like a mini steam oven.

Common mistakes

Cutting it hot. The inside is still cooking as it cools. Slice too soon and it turns gummy. Wait.

Water too hot. Lukewarm means about body temperature. Very hot water can kill yeast.

Not enough rest. In a cold kitchen, the first rise can take closer to 18 hours. Look for bubbles, not the clock.

Adding too much flour while shaping. Use just enough to stop it sticking. Extra flour makes a dense loaf.

Flavor add-ins

Stir these in during the first mix:

• 1 cup shredded sharp cheddar and 1 chopped jalapeño
• 1/2 cup chopped olives and 1 tbsp chopped rosemary
• 1/2 cup roasted garlic cloves
• 1/2 cup raisins and 1 tsp cinnamon (great toasted for breakfast)
• Replace 1 cup of flour with whole wheat for a nuttier loaf

How to use it

Fresh bread makes almost any meal better. Serve thick slices with soup or stew, and when you're ready for a softer bread, try our soft dinner rolls. Day-old slices make excellent toast, croutons or French toast.

If this loaf goes well, the next step is homemade pizza dough. It uses the same basic ingredients with a little olive oil.

Storage

• Room temperature: keep it cut side down on a board, or in a paper bag, for 2 to 3 days. Plastic softens the crust.
• Freezer: slice it first, then freeze in a bag for up to 3 months. Toast slices straight from frozen.

Read next: Homemade Pizza Dough (Easy, Chewy, Foolproof) →