Making homemade bread has never been this easy! This no-knead bread uses just three ingredients and requires almost no effort. With a crispy crust and soft inside, this is the perfect bread for beginners.

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Ingredients Needed:

3 cups bread flour (or all-purpose flour)
½ tsp active dry yeast
½ tsp sea salt
1 ¼ cups warm water

How To Make 3 Ingredient Bread Recipe?

Mix the Dough & Let It Rise: In a large bowl, mix the flour, yeast, and salt. Add the warm water and stir until it forms a rough, sticky dough. Cover the bowl with plastic wrap and let it sit overnight (12-18 hours) at room temperature.
Shape the Dough: Once the dough has doubled in size, place it on a floured surface and shape it into a smooth ball. Put the dough ball on parchment paper, cover it with a clean towel, and let it rest for about 2 hours.
Preheat the Oven: 30 minutes before baking, preheat your oven to 230°C. Place a Dutch oven (or baking stone) inside the oven while it preheats.
Bake the Bread: Carefully transfer the dough (with parchment paper) into the hot Dutch oven. Cover with a lid and bake for 30 minutes. Then, remove the lid, lower the temperature to 190°C, and bake for 15 more minutes until golden brown.
Cool & Serve: Let the bread cool for at least 20 minutes before slicing. Enjoy with butter, jam, or your favorite toppings!

Recipe Tips:

Use Warm Water (Not Hot, Not Cold!) – The water should be warm, not hot (around 100-110°F or 38-43°C). If the water is too hot, it will kill the yeast. If it’s too cold, the bread won’t rise properly.
Let the Dough Rise for At Least 12 Hours: This slow rise makes the bread soft and airy. If you don’t let it rise long enough, the bread will be dense and heavy. For the best flavor and texture, aim for 12-18 hours.
Preheat the Dutch Oven Before Baking: A hot Dutch oven helps create a crispy crust. Place it in the oven for at least 30 minutes before adding the dough. This makes sure the bread gets a perfect golden crust.
Use Parchment Paper for Easy Handling: The dough is sticky and soft, so using parchment paper makes it easier to transfer into the hot pot. This also prevents the bread from sticking to the Dutch oven.
Let the Bread Cool Before Slicing: Fresh bread keeps cooking inside after baking. If you slice it too soon, it will be gummy and sticky. Let it cool for at least 20 minutes for the best texture.

How To Store & Reheat Leftovers?

Refrigerate: Let the bread cool down first. Then, wrap it well or put it in a container. Keep it in the fridge for up to 5 days.
Freeze: Wrap the bread tightly and freeze it for up to 3 months.
Reheat: Heat a dry pan over low heat. Place the bread in the pan and warm it for 2-3 minutes on each side until slightly crispy.

Nutrition Facts:

Calories: 120 kcal
Total Fat: 0.5g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 98mg
Potassium: 40mg
Total Carbohydrate: 25g
Dietary Fiber: 1g
Sugars: 0g
Protein: 4g

Try More Jamie Oliver Recipes:

Jamie Oliver Naan Bread Recipe
Jamie Oliver Slow Cooker Beef Stew Recipe

Jamie Oliver 3 Ingredient Bread Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

120

kcal

Ingredients

3 cups bread flour (or all-purpose flour)
½ tsp active dry yeast
½ tsp sea salt
1 ¼ cups warm water

Directions

Mix the Dough & Let It Rise: In a large bowl, mix the flour, yeast, and salt. Add the warm water and stir until it forms a rough, sticky dough. Cover the bowl with plastic wrap and let it sit overnight (12-18 hours) at room temperature.
Shape the Dough: Once the dough has doubled in size, place it on a floured surface and shape it into a smooth ball. Put the dough ball on parchment paper, cover it with a clean towel, and let it rest for about 2 hours.
Preheat the Oven: 30 minutes before baking, preheat your oven to 230°C. Place a Dutch oven (or baking stone) inside the oven while it preheats.
Bake the Bread: Carefully transfer the dough (with parchment paper) into the hot Dutch oven. Cover with a lid and bake for 30 minutes. Then, remove the lid, lower the temperature to 190°C, and bake for 15 more minutes until golden brown.
Cool & Serve: Let the bread cool for at least 20 minutes before slicing. Enjoy with butter, jam, or your favorite toppings!

Notes

Use Warm Water (Not Hot, Not Cold!): The water should be warm, not hot (around 100-110°F or 38-43°C). If the water is too hot, it will kill the yeast. If it’s too cold, the bread won’t rise properly.
Let the Dough Rise for At Least 12 Hours: This slow rise makes the bread soft and airy. If you don’t let it rise long enough, the bread will be dense and heavy. For the best flavor and texture, aim for 12-18 hours.
Preheat the Dutch Oven Before Baking: A hot Dutch oven helps create a crispy crust. Place it in the oven for at least 30 minutes before adding the dough. This makes sure the bread gets a perfect golden crust.
Use Parchment Paper for Easy Handling: The dough is sticky and soft, so using parchment paper makes it easier to transfer into the hot pot. This also prevents the bread from sticking to the Dutch oven.
Let the Bread Cool Before Slicing: Fresh bread keeps cooking inside after baking. If you slice it too soon, it will be gummy and sticky. Let it cool for at least 20 minutes for the best texture.