Total Time: 14–18 hours (mostly hands-off)
Active Time: 20 minutes
Baking Time: 45 minutes
Difficulty Level: Easy
Cost per loaf: Less than $0.50
Yield: 1 large loaf
There’s nothing quite like the smell of freshly baked bread filling your home — and nothing more satisfying than making it yourself for pennies. This no-knead bread recipe requires just 4 basic ingredients, no special equipment, and almost no effort. It bakes into a rustic, crusty loaf with a soft, chewy interior, perfect for sandwiches, toast, or simply slathered with butter. The secret is time, not technique, making it perfect for beginners and busy people alike.
Ingredients
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3 cups (360g) all-purpose flour (can substitute up to 1 cup with whole wheat for extra nutrition)
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1½ cups (360ml) lukewarm water
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1¼ teaspoons (7g) salt
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¼ teaspoon (1g) instant yeast (or active dry yeast)
Optional add-ins for variety:
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1 tablespoon honey or sugar (for a slightly softer crust)
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Herbs, garlic powder, or seeds for topping
Equipment Needed
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Large mixing bowl
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Wooden spoon or spatula
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Plastic wrap or a clean kitchen towel
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Dutch oven or heavy oven-safe pot with lid (alternatives: a baking sheet with a steam pan)
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Parchment paper (helpful but not required)
Step-by-Step Instructions
Step 1: Mix the Dough (5 minutes)
In a large bowl, combine the flour, salt, and yeast. Stir with a wooden spoon to distribute evenly.
Pour in the lukewarm water and mix until no dry flour remains. The dough will be shaggy and sticky — this is normal. Do not overmix.
Step 2: First Rise (12–18 hours)
Cover the bowl tightly with plastic wrap or a damp kitchen towel.
Let it sit at room temperature (about 70°F/21°C) for 12–18 hours. The dough will bubble, rise, and double in size. A longer rise develops more flavor.
Step 3: Shape the Dough (10 minutes)
After the first rise, lightly flour a work surface.
Scrape the dough onto the floured surface — it will be loose and bubbly.
With floured hands, gently fold the dough over itself a few times into a rough ball shape.
Place the dough seam-side down on a piece of parchment paper (if using) or a well-floured towel.
Step 4: Second Rise (1–2 hours)
Cover the shaped dough loosely and let it rest until puffy and nearly doubled — about 1 to 2 hours.
Step 5: Preheat and Prepare (30 minutes before baking)
About 30 minutes before baking, place your Dutch oven (with lid) into your oven and preheat to 450°F (230°C). The pot must be very hot.
Step 6: Bake the Bread (45 minutes)
Carefully remove the hot pot from the oven and take off the lid.
Lift the dough (using the parchment paper as a sling, if using) and place it into the hot pot.
Optional: Score the top with a sharp knife or razor to allow expansion.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake uncovered for another 12–15 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped.
Step 7: Cool (1 hour)
Transfer the bread to a wire rack and let it cool completely before slicing (at least 1 hour). This prevents a gummy interior.
Tips for Success
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Yeast: Instant yeast doesn’t need to be activated. If using active dry yeast, you can mix it with the warm water first and let it sit for 5 minutes until foamy.
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No Dutch oven? Use any heavy oven-safe pot with a lid, or a baking sheet with an oven-safe pan of water on the rack below to create steam.
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Storage: Keep leftover bread in a paper bag for up to 2 days for best crust. For longer storage, slice and freeze in a sealed bag.
Nutrition Information
Per slice (approx. 12 slices per loaf):
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Calories: 110
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Total Fat: 0.5g
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Sodium: 240mg
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Total Carbohydrates: 23g
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Dietary Fiber: 1g
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Sugars: 0g
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Protein: 3g