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4 Ingredient No-Knead Bread (No Shaping)

PREP TIME 10 minutes
COOK TIME 30 minutes
Rise time 3 hours
TOTAL TIME 3 hours 40 minutes
servings10 slices
An easy 4 ingredient no-knead bread with a soft, airy crumb and lightly chewy texture. No kneading or shaping needed.
Soft and airy no knead bread slices stacked showing light crumb
Ingredients
  • 4 cups (480 g) bread flour (or all-purpose flour)
  • 1 teaspoon (3g) instant yeast
  • 1½ teaspoons salt
  • 2 cups (480) ml warm water (about 105–110°F / 40–43°C)
  • 1 Tablespoon olive oil (optional)
Instructions
  • In a large bowl, add the flour, yeast, and salt.
  • Pour in the warm water and mix until no dry flour remains. The dough will be soft and sticky.
  • Cover the bowl and leave to rise for about 2–3 hours, until the dough looks puffy and full of bubbles. (see note 1)
  • Do not mix or press the dough after it has risen.
  • Gently transfer the dough into a lined 9 × 5 inch (23 × 13 cm) loaf pan. Do not press or shape it. Gently shake the pan if needed to help it spread.
  • Let the dough rest in the pan for about 15-20 minutes while the oven heats.
  • Bake at 350°F (175°C) for 30–35 minutes, until golden brown on top. (see note 2)
    Optional: Brush with butter while warm for a softer crust.
  • Let cool completely before slicing.
Recipe Notes
  1. Rise time: In a warm kitchen, the dough may be ready sooner (about 2–2½ hours). In a cooler space, it can take up to 3 hours. Do not let it rise much longer, as it can overproof and bake up flatter.
  2. Oven type: If using a convection oven, bake at 320°F (160°C fan)
 
See post above for step-by-step photos and detailed tips
Nutrition
Serving: 1slice | Calories: 197kcal | Carbohydrates: 37g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 350mg | Potassium: 62mg | Fiber: 2g | Sugar: 0.2g | Calcium: 8mg | Iron: 0.5mg