Easy 4-Ingredient No-Knead Bread Recipe (Under 2 Hours)

This no-knead artisan bread recipe requires just 4 ingredients and 10 minutes of active time. You'll get a crusty, chewy loaf in under 2 hours with no special equipment—perfect for beginners.

Forget complicated baking rituals. This easy recipe for homemade bread delivers professional-quality results using pantry staples and a simple technique perfected over decades. In under 120 minutes, you'll transform flour, water, yeast, and salt into a golden, crackling loaf that fills your kitchen with irresistible aroma. No mixer, no kneading, and no stress—just authentic flavor that store-bought bread can't match.

Why This Method Works for Beginners

Traditional bread recipes intimidate newcomers with precise kneading and timing. Our approach leverages extended fermentation to develop flavor and texture naturally. The secret? Minimal handling allows gluten to form organically while yeast works slowly. This easy recipe for homemade bread eliminates common pitfalls like dense crumb or collapsed loaves by focusing on three fundamentals:

• Time over technique: 18-hour rise replaces strenuous kneading
• Precise hydration: 75% water-to-flour ratio ensures perfect crumb
• Steam baking: Creates professional crust without specialty equipment

Simple Ingredients Checklist

All measurements are weight-based for accuracy—critical for easy homemade bread success. Volume measurements vary by up to 30%, causing failed loaves.

Ingredient	Weight	Volume (if unavoidable)	Substitution Tip
Bread flour	500g	4 cups + 2 tbsp	All-purpose works (add 1 tbsp vital wheat gluten)
Water (lukewarm)	375g	1½ cups	Replace 50g with milk for softer crust
Active dry yeast	7g	2¼ tsp	Instant yeast: use same amount, no proofing
Sea salt	10g	1¾ tsp	Table salt: reduce to 1½ tsp

Step-by-Step Baking Process

1. Mix & rest (5 min): Combine all ingredients in bowl. Stir until shaggy dough forms. Cover and rest 30 minutes.
2. Fold (2 min): Perform 4 "stretch and folds" (every 30 minutes for 2 hours). Lift dough edge, stretch upward, fold over center.
3. Bulk ferment (18 hours): Cover bowl. Let rise at room temperature until doubled with bubbly surface.
4. Shape (5 min): Scrape dough onto floured surface. Gently fold edges toward center to form boule. Place seam-side up in floured basket.
5. Final proof (90 min): Cover and let rise until puffy. Preheat Dutch oven at 450°F (230°C) for 30 minutes.
6. Bake (45 min): Transfer dough to hot pot. Cover and bake 25 min. Uncover and bake 20 min until deep golden.

Pro Tips for Foolproof Results

Troubleshooting Common Issues

• Dense crumb? Dough under-proofed. Extend bulk fermentation by 2-4 hours.
• Flat loaf? Over-proofed. Reduce final rise time by 30 minutes next batch.
• Pale crust? Oven not hot enough. Use thermometer; verify 450°F preheat.

Flavor Variations to Try

Once mastered, customize your easy homemade bread recipe with these add-ins (mix during initial stir):

• Herb & garlic: 2 tbsp chopped rosemary + 3 minced garlic cloves
• Seeded loaf: 3 tbsp sunflower + 2 tbsp flax seeds
• Whole wheat: Replace 200g bread flour with whole wheat (add 15g extra water)

Storing and Reviving Bread

Cool completely on wire rack before storing. Best enjoyed day-of but maintains quality for 3 days:

• Room temperature: Keep cut-side down on cutting board (never in plastic!)
• Reviving stale bread: Spritz crust with water, bake 5 min at 350°F (175°C)
• Freezing: Slice before freezing; toast frozen slices for 3 minutes

Frequently Asked Questions

Can I make this bread without a Dutch oven?

Yes. Place a metal pan on oven bottom during preheat. Pour 1 cup boiling water into pan when adding dough to create steam. Use regular baking sheet instead of Dutch oven.

Why does my bread collapse when I score it?

This indicates over-proofing. Gently press dough—if indentation remains, it's ready. If it springs back, let rise longer. Score with swift 1/4" deep cuts using razor blade.

How do I know when bread is fully baked?

Internal temperature must reach 205-210°F (96-99°C). Tap bottom—hollow sound confirms doneness. Underbaked bread has gummy crumb.

Can I use this recipe for sandwich bread?

For softer sandwich loaves, increase water to 80% hydration, add 2 tbsp honey, and bake in greased 9x5" pan at 375°F (190°C) for 35 minutes.