In Nutrition on
August 25, 2016

No-Knead, 3-Ingredient Artisan Bread

I am not a food blogger. As much as I wish I could love spending all day in the kitchen then taking beautiful pictures of food that you can almost taste through the screen, that’s just not me.

I hate cooking. 

I hate coming up with meals, I hate spending all day in the kitchen, I hate clean up, I hate dishes….you get the point. I am not a homemaker in that sense! Every once in awhile I go crazy and bake a million things and instantly regret it when I see the storm that’s gone through the kitchen. I like limited ingredient/pan/time dishes. This easy artisan bread is just that. It’s the easiest bread I’ve ever made and is a new regular, especially with the cold that has been happening lately….ok, so it’s 60 degrees but I still feel like I need a sweater and socks on.

As soon as I had the dough rising we went grocery shopping and instantly regretted not waiting because the smell of green chile roasting was calling to be put into this bread. I’m sure this will be gone in a day or two and the next one will definitely be filled to the brim with delicious, roasted chile.

This is a base, that while delicious on it’s own, is crazy easy to spice up for whatever you are wanting. I like it with a slab of vegan butter or dunked in warmed up garlic in oil with a drizzle of balsamic. To flavor the actual bread more add in green chile, cinnamon and sugar, basil….whatever it is just add it in before you let it rise so you’re not messing with the dough and ruing those perfect air pockets.

I also prefer my bread a little chewy/dsense so the kids can use it for pb&j’s, but if  you want it to be even more airy touch it as little as possible and bake an additional 5 minutes. 


3+  Cups Flour*

1.5 Tsp Original Active Yeast

1.5 Cups WARM Water

*Additional flour for coating hands and surfaces. You will need at least an additional cup.


  1. Mix together dry ingredients well then add in the warm water. The less you mix the more airy the dough will be.
  2. Cover tightly with plastic wrap and let rise at room temperature for 24 hours.
  3. Dough will be very soft, be sure to coat hands and surface in flour. Form dough into a ball shape on floured surface and cover with same plastic wrap.
  4. Preheat oven to 450 F with an oven safe pot inside. A dutch oven will work best but if, like me, you don’t have one just make sure it’s oven safe and you can make a lid. For my lid I used a round cookie sheet on top. This keeps it form burning.
  5. Carefully remove pot/dutch oven and put dough inside. Bake for 30-35 minutes covered than 5-15 minutes uncovered to brown the top, I did 30 and 10 because I like it a little more doughy and less crunchy for sandwiches.


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