4-Ingredient Artisan Bread Recipe

There’s something magical about baking bread from scratch, and this 4-ingredient artisan bread is the ultimate example of rustic simplicity. With just flour, water, yeast, and salt, I’ve created loaves with a golden crust and chewy, airy interior that rival any bakery’s. This no-knead method relies on time, not effort, making it an approachable recipe I return to again and again.

Why You’ll Love This Recipe

I love how this bread delivers complex flavor with almost no effort. There’s no kneading, no fancy equipment (though a Dutch oven helps), and no obscure ingredients—just pantry staples and patience. It’s the kind of recipe that makes me feel like a seasoned baker even on my laziest day. Whether I serve it with soup, slice it for sandwiches, or just enjoy it warm with butter, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour – 3 cups (approximately 400g), unbleached if possible
instant yeast (or rapid rise yeast) – ¼ teaspoon
fine sea salt (or kosher salt) – 1 ½ teaspoons
warm water – 1 ½ cups (355–360 ml), about 105–115°F (40–46°C)

Directions

1. Mix the dry ingredients: In a large bowl, I whisk together the flour, salt, and instant yeast to evenly distribute everything.

2. Add water and stir: I pour in the warm water and stir with a wooden spoon until the dough is sticky and shaggy with no dry bits left.

3. First rise (12–18 hours): I cover the bowl tightly and let the dough rest at room temperature. It slowly ferments and becomes bubbly, jiggly, and wonderfully aromatic.

4. Shape the dough: On a lightly floured surface, I gently fold the dough into a rough ball. It’s sticky, so I flour my hands to make handling easier.

5. Second rise (1–2 hours): I place the dough on floured parchment paper, seam-side down, cover it loosely, and let it rise again until puffy and about 50% larger.

6. Preheat the oven: I place my Dutch oven (with the lid on) into the oven and preheat it to 450°F (232°C) for at least 30 minutes.

7. Score and bake: I score the top of the dough, then carefully lower it into the hot Dutch oven using the parchment. I cover and bake for 30 minutes, then uncover and bake another 15–25 minutes until golden and crisp.

8. Cool completely: I lift the loaf onto a wire rack and resist slicing until it has cooled for at least 1–2 hours to let the crumb set properly.

Servings and timing

This recipe yields 1 medium-sized loaf, ideal for 10–12 thick slices.

• Hands-on prep time: 10–15 minutes

• First rise: 12–18 hours (hands-off)

• Second rise: 1–2 hours (hands-off)

• Baking time: 45–55 minutes total

• Cooling time: 1–2 hours

• Total time: Approximately 15–23 hours from start to slicing

Variations

I sometimes switch things up depending on my mood or what’s in the pantry:

• Herbs: Dried rosemary, thyme, or Italian herbs add depth—1 to 2 tablespoons is perfect.

• Cheese: Cubes of cheddar or grated Parmesan turn this into a savory loaf.

• Seeds/Nuts: A handful of sunflower, sesame, or chopped walnuts adds texture.

• Garlic/Olives: Roasted garlic cloves or chopped olives make a flavorful twist.

• Use bread flour: I occasionally swap in bread flour for a chewier texture.

Storage/Reheating

I store leftover bread at room temperature, cut-side down on a cutting board or in a paper bag, for up to 2 days. If I need longer storage, I wrap the completely cooled loaf or individual slices in plastic wrap and freeze them in a zip-top bag for up to 3 months. To reheat, I toast slices straight from frozen or warm the whole loaf in a 325°F oven for 10–15 minutes.

FAQs

How do I know if my dough has risen enough?

I check if it has doubled or tripled in volume and looks jiggly with visible bubbles. If I poke it gently, the indentation should slowly fill in but not bounce back quickly.

What if I don’t have instant yeast?

I use active dry yeast instead. I just proof it first in warm water with a pinch of sugar until foamy, then mix it into the flour. I usually use a slightly higher amount—about ½ teaspoon.

Can I use gluten-free flour?

I haven’t had success with this recipe using gluten-free flour alone. Gluten is key to the structure here. If I want a gluten-free option, I look for recipes specifically developed for that purpose.

What’s the best way to slice the bread?

I let it cool completely and then use a long serrated knife. For even slices, I hold the loaf steady and use a gentle sawing motion without pressing down too hard.

Can I bake this without a Dutch oven?

Yes. If I don’t have one, I use a baking stone or steel and create steam in the oven by adding hot water to a preheated metal pan on the bottom rack when I add the bread. It’s not quite the same, but it works.

Conclusion

This 4-ingredient artisan bread is my go-to when I want something simple, comforting, and deeply satisfying. It’s a recipe I trust whether I’m baking for a quiet Sunday or sharing a loaf with friends. With only a few ingredients and minimal effort, I end up with something that tastes—and smells—like a labor of love. Once I made this just once, it became part of my weekly rhythm, and I don’t see that changing anytime soon.