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Freshly baked homemade bread.
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3-Ingredient Bread (No Knead)

This no-knead 3-ingredient homemade Bread is
Course Baked Goods
Cuisine American
Keyword 3 ingredients, bread, steam baking
Prep Time 5 minutes
Cook Time 35 minutes
Proof 2 hours
Total Time 40 minutes
Servings 1
Calories 1404kcal
Author Maike Corbett

Equipment

Ingredients

  • 3 cups flour all-purpose, bread flour, or whole wheat flour
  • 1 teaspoon dry yeast
  • ½ tablespoon salt kosher or fine sea salt
  • 3 cups water warm, about 110º-120º Fahrenheit. - You only need 2 to 2¼ cups of water and can discard the rest.

Instructions

DOUGH

  • Combine flour, salt, and dry yeast in a large bowl.
  • Slowly pour warm water into the bowl and use a spatula to combine. Continue to pour the water until mix the dough is sticky but not liquid. You will only need 2 to about 2¼ cups of water and can discard the rest.
  • Cover the bowl with a dish towel and place it in a warm spot. Or choose your oven's PROOF function.
    Let the dough rise for 1½ to 2 hours or until the dough has doubled.

PREHEAT

  • Fill an empty cake pan with about 1 inch of warm water. Place the cake pan on the lowest oven rack and preheat the oven to 425ª Fahrenheit.

BAKE

  • Sprinkle a handful of flour onto a work surface. Transfer the sticky, risen dough onto the work surface. Use the flour to shape the loaf into a smooth shape.
  • Transfer the dough into a loaf pan (or onto a baking sheet).
    OPTIONAL - Once the dough is in the loaf pan, score the top with a large knife and sprinkle some additional flour on top.
  • Bake for 35 minutes at 425º Fahrenheit. Remove the loaf pan from the oven and allow it to cool for 5 minutes. Remove the bread and wait until it is cool enough to slice.

Notes

WARM WATER
I measure out 3 cups of warm water but only use 2 to 2⅓  cups for the dough. Having extra water just means I don't have to get extra warm water in case 2 cups aren't enough. You will use more water if you use a different flour, such as whole wheat flour.
CONSISTENCY OF THE DOUGH
The dough should be sticky but not liquid like a batter. 
FINISHING THE BREAD
When you are shaping the dough, use a knife to score the top of the bread. Sprinkle some additional flour on top of the bread. 

Nutrition

Calories: 1404kcal | Carbohydrates: 291g | Protein: 44g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 7014mg | Potassium: 517mg | Fiber: 13g | Sugar: 1g | Vitamin C: 0.04mg | Calcium: 78mg | Iron: 18mg