This easy 3 ingredient artisan bread has a crisp golden crust and soft, chewy center. The simple no-knead dough comes together in one bowl, making it a great homemade bread recipe for beginners.

Other bread favorites around here include my homemade French bread, Dutch oven bread and my sourdough bread recipe.

Easy 3 ingredient artisan bread in a towel.

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Key Takeaways: Easy 3 Ingredient Artisan Bread Recipe

  • Only 3 ingredients: Flour, yeast and salt are all you need, plus water, for a simple artisan-style loaf.
  • Easy bread recipe for beginners: The dough comes together in one bowl with no complicated shaping or bread-making techniques.
  • No Dutch oven needed: Shape the dough into a rustic round loaf and bake it right on a baking sheet.
  • Crisp and chewy: It bakes up with a golden crust and soft, chewy center that feels bakery-worthy.

Why I Love This Recipe

Homemade bread is pure comfort and a staple in my home. The first recipe I ever made from scratch was my homemade white bread, and over the years I’ve added favorites like homemade bagels and this whole wheat bread recipe.

This artisan bread is one of the easiest bread recipes to make with just 3 ingredients and no kneading required. The dough comes together in one bowl and only takes minutes to prep, making it great for beginners like my best dinner rolls or quick Irish soda bread.

I usually shape it into a rustic French boule, but the dough can also be shaped into a baguette or ciabatta rolls. I have even used it as pizza dough!

XO - Jamielyn
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“It’s my first time to bake bread and I am so proud of myself. I chose your recipe because of the mini ingredients 😁. It’s so yummy, thanks for sharing easy recipe. I would be baking Artisan Bread again and again. Me and my husband loved it so much. More power.”

Edna

Easy Artisan Bread Ingredients

Three ingredients needed for artisan bread on counter including flour, yeast and salt.

Find the full printable recipe with specific measurements below.

  • All-purpose flour: Make sure to sift or use a spoon to add the flour to the measuring cups. This will help the homemade artisan bread raise properly and makes chewier bread. You make need a little more when you knead bread too.
  • Kosher salt: This helps slow down the growth of the yeast as well as adds flavor. You will need to let the dough rise longer because there is no sugar in the ingredients to help build the yeast.
  • Dry yeast packet: Instant yeast or active dry yeast works great to help the dough rise when mixed with water. Commercial yeast is best, no need for a sourdough starter from scratch.
  • Warm water: Get your water up to 105°F. This will activate yeast to raise the dough.

How to Make 3 Ingredient Artisan Bread

If you’re learning how to make bread from scratch, this easy artisan bread is a great place to start.

Mixing flour, water and yeast in a bowl for 3 ingredient artisan bread.

Step 1: Add salt and yeast to a large bowl, then pour the warm water on top. Add the flour in all at once, then mix together. I used a dough whisk, but feel free to use a spatula, wooden spoon, or even your hands. The dough will still be sticky once it’s mixed together, but this is what you want.

Covering easy homemade artsian bread dough with a towel.

Step 2: Cover the bowl with a towel until the dough doubles in size. This will take about 2 to 3 hours, however the longer you allow it to rise the better. You can leave it on the counter to rise for up to 12 hours.

Artisan bread dough rising in bowl.

Step 3: Once it rises, you can prepare to bake or cover the bowl with saran wrap and stick it in the refrigerator to bake later. It will keep in the fridge for up to 1 week.

Scoring 3 ingredient artisan bread dough with a knife.

Step 4: Dust your hands with flour, then lightly turn the dough onto a lightly floured surface. Shape the dough into your preferred shape, ensuring not to punch it down or knead it. I like to shape mine into a French boule (round circle). Or shape it into 2 loaves and tuck the ends under. Add a light dust of flour on top, then use a bread knife to make about 1 to 4 lines across the top.

Baking artisan bread in oven.

Step 5: Line a pizza peel, skillet, or pan with parchment, then lightly sprinkle flour on top. Add the dough and let rest for 20 to 30 minutes.

Baked 3 Ingredient bread resting on an artisan baking stone.

Step 6: Preheat the oven to 450°F. You want the bread to cook on a hot surface, so place a baking stone, pizza stone, or flipped-over iron skillet into the oven. Let it warm in the oven for about 20 minutes while the oven preheats.

Recipe Tips

  • Measure the flour correctly. Too much flour can make the dough dense, so use a kitchen scale when possible or follow my guide for how to measure flour.
  • Give it time to rise. A longer rise helps develop flavor and texture. I like to make the dough the night before, but you can also refrigerate it for a slower rise.
  • Preheat the baking surface. A baking stone works well, but you can also preheat an upside-down baking sheet or cast iron skillet before adding the dough.
  • Use parchment for easy transfer. Shape the dough on parchment paper, then use it to carefully move the loaf onto the hot baking surface.
  • Create steam. Add water to a small oven-safe pan or a few ice cubes to the lower part of the oven to help create a crisp, crusty exterior.
  • Make smaller loaves. Divide the dough in half to make two smaller loaves instead of one 9-inch round loaf.
  • Double the recipe. Make an extra loaf and freeze it for another day.

What to Serve with Artisan Bread

This easy artisan bread works with everything from soups and salads to dips, spreads and sandwiches.

Artisan bread with a slice of bread taken out.

Easy 3 Ingredient Artisan Bread FAQs


Why is my artisan bread dough so sticky?

The dough is supposed to be wet and sticky, so avoid adding too much extra flour. Lightly flour your hands and work surface when shaping. If it is too sticky to handle, add a little flour at a time or refrigerate the dough for about 30 minutes to make it easier to shape.


Why did my artisan bread flatten after shaping?

If the dough rises well but spreads or deflates after shaping, it may have overproofed. Let the dough rise until doubled, then handle it gently so you don’t knock out the air that gives the bread its structure.


How do I know when artisan bread is done?

The crust should be deeply golden and crisp. For the most accurate test, insert an instant-read thermometer into the center of the loaf. It should be around 200°F. Let the bread cool for at least 30 minutes before slicing so the center doesn’t become gummy.


Do I need to bring refrigerated bread dough to room temperature before baking?

Let refrigerated dough sit at room temperature for about 15 minutes before shaping. It doesn’t need to warm completely before you continue with the recipe.


Why doesn’t this 3 ingredient bread have sugar?

Added sugar isn’t necessary for this bread. The yeast can ferment the natural sugars available from the flour, so flour, yeast and salt are all you need, plus water.

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Handing holding artisan bread.

Ready to make more bread recipes? Try making your own Italian bread, pita bread, fry bread or no knead bread!

More Homemade Bread Recipes

sliced artisan bread on cutting board

Artisan Bread Recipe

4.99 from 264 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 25 minutes
Resting time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 12
This no knead artisan bread is the easiest bread recipe you'll ever make! You only need one bowl and 3 simple ingredients. This recipe is perfect for beginners! 
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Ingredients 

  • 3 cups (395 grams) all-purpose flour , or bread flour
  • ½ Tablespoon Kosher salt
  • ¼ ounce instant or active dry yeast packet , or 2 1/4 teaspoons
  • 1 ½ cups warm water , 105°F

Instructions

Make dough:

  • Place the flour, salt and yeast in a large bowl. Then pour the warm water (about 105°F) over top, making sure it's not too hot. Then you can use a dough whisk, spatula, wooden spoon or your hands to mix together. The dough should still be somewhat wet and sticky, but add more flour if it's too sticky to handle.
  • Once the flour is all mixed in, cover with a towel or plastic wrap spayed with nonstick spray for 2-10 hours, or you can leave on the counter overnight. The longer you let it rise, the more it will ferment.

Shape:

  • Wet your hands and turn the dough onto a lightly floured surface. The dough will be sticky. Do not punch it down, knead it or roll it out. Gently pull the sides up and fold into the middle to make your preferred shape. I typically work it into a French boule (round circle) or 2 loaves and tuck the ends under.
  • Place dough on a piece of parchment paper. Lightly dust the top with flour and then use a bread knife to add 1-4 lines across the top. Let it rest about 20-30 minutes.

Bake:

  • Preheat the oven to 450°F. Place a baking stone, a pizza stone, dutch oven or a iron skillet into the oven.
  • Slide the dough with the parchment paper onto the hot stone. To make crustier, place either 1 cup of hot water in a small broiler pan or 5 ice cubes into the bottom of the oven and shut the door to trap the steam. Then bake for 25-30 minutes or until browned.
  • Allow to cool on a cooling rack for at least 30 minutes. Slice the bread and serve. Store in a paper bag so it doesn't soften.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Tip: If the dough feels too stick to shape, add a little more flour at a time. Then cover the bowl tightly with plastic wrap and refrigerate the dough for 30 minutes (this will make the dough easier to handle) before shaping. At this point you could also refrigerate for up to one week if you want to bake later.
The longer it rises, the chewier it will be. It can rise on the counter for up to 12 hours and up to a week in the fridge. 
Smaller loaves: If making loaves, split the dough in half. It will make 2 smaller 9-inch loaves. 
Dutch oven: Here is my favorite dutch oven bread recipe that is similar and made in the dutch oven. 
Storage: Store in a brown bag on the counter up to 3 days once cooled. You can also place in a freezer safe bag and freeze up to 3 months. To thaw, allow the bread to come to room temperature on the counter.  

Nutrition

Calories: 114kcal, Carbohydrates: 24g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 293mg, Potassium: 33mg, Fiber: 1g, Sugar: 1g, Calcium: 6mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.