Before You Dive Into This Delicious Recipe… 🍲

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3 Ingredient Artisan Bread

Mar 27, 2026

Easy Artisan Bread (No-Knead, 3 Ingredients)

Servings

8–10 slices

Total Time

12–14 hours (overnight rise + bake time)

Ingredients

2½ cups warm water
1 teaspoon active dry yeast
2 teaspoons salt
3 cups whole wheat flour (plus more as needed for shaping)

Instructions

1. Mix the dough (night before)

In a large bowl, combine warm water, yeast, and salt. Stir to dissolve.

Add flour and mix until a sticky dough forms. Adjust slightly with flour or water if needed—the dough should be soft and sticky, not dry.

Cover the bowl and let sit at room temperature overnight (8–12 hours).

2. Shape the dough (next morning)

Lightly dust the top of the dough with flour. Use a spatula to loosen the edges and transfer to a floured surface.

Fold the dough over itself several times until it becomes smoother, then shape into a ball.

Place the dough onto crumpled parchment paper. You can lightly score the top for a rustic look.

Optional (for better texture):
Let the shaped dough rest for 1–2 hours before baking. This helps create more air bubbles and a lighter, artisan-style crumb.

3. Preheat oven

Preheat oven to 450°F with a Dutch oven or cast iron pot inside so it heats up fully.

4. Bake (Dutch oven method)

Carefully place the dough (on parchment) into the hot pot.

Cover with lid and bake for 20 minutes
Remove lid and bake an additional 10 minutes until golden and crusty

Let cool before slicing.

Alternative Method (No Dutch Oven)

Preheat oven to 450°F with a pizza stone or baking sheet inside.
Place a separate pan of water on the bottom rack to create steam.
Shape dough into a ball and place on parchment paper.
Transfer dough onto the hot surface.
Bake for 25–30 minutes until crusty and golden.

Pro Tips

Dough should stay slightly sticky—this creates that artisan texture
Steam helps form a crispy crust
Let bread cool before slicing for best texture

How to cut the bread (secret tip):
Instead of slicing straight across, cut the loaf in half first, then slice each half. This helps keep the crust intact and makes cleaner slices.

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