Recipe onlinefamilyhomerecipes.com/recipe/four-ingredient-no-knead-homemade-bread/Scan the code to open the recipe on your phone

Other recipes

Four-ingredient no-knead homemade bread

Name: Four-ingredient no-knead homemade bread
Yield: 1 loaf
Cuisine: Slovak
Ingredients: 3 glasses All-purpose flour (1 glass = 250 ml); 1 tsp Active dry yeast; 1.5 tsp Salt; 1.5 glasses Water

One loaf of no-knead bread made with flour, active dry yeast, water, and salt. Let rise for 8–10 hours, then bake covered and uncovered.

Slovak cuisine · Translated from Slovak · October 24, 2026

Save on Pinterest

Recipe at a glance

Prep time: 5 min
Cook time: 15 min
Temperature: 220–230 °C (425–450 °F)
Servings: 1 loaf
Difficulty: Medium
Cuisine: Slovak

Jump to recipe

No-knead bread takes just four ingredients: all-purpose flour, active dry yeast, water, and salt. Stir the dough with a spoon for about two minutes, then let it rise slowly for 8 to 10 hours. Starting in the morning makes it practical to have bread ready for dinner. Before baking, fold the dough and let it rise a little longer, then bake at 220–230 °C (425–450 °F). If you like, add pork cracklings, dried garlic, or herbs.

Ingredients

All-purpose flour (1 glass = 250 ml) 3 glasses
Active dry yeast 1 tsp
Salt 1.5 tsp
Water 1.5 glasses

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

If you like, add other ingredients to the dough, such as pork cracklings, dried garlic, herbs, or whatever you have in the refrigerator.
Allow 8–10 hours for the bread to rise. Start in the morning so it will be ready for dinner.
Mix all the ingredients with a spoon. The dough will look unappealing at first and should be fairly stiff, so do not add more water. Stir for just 2 minutes, then cover the dough with a kitchen towel and let rise.
After 8–10 hours, turn the dough out onto a floured work surface and roll it into a rectangle about 3 cm thick. Let rise for another 12 minutes, then fold all 4 sides toward the center: right, left, top, and bottom. Let the dough rise for another 30 minutes.
Transfer the loaf to a baking pan with a lid and bake covered for 30 minutes at 220–230 °C (425–450 °F). Remove the lid and bake for another 15 minutes.

Tip: The baked bread should sound hollow when tapped on the bottom. Wait until it has cooled before slicing; the crumb continues to set as it cools and would be gummy while warm.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 356 kcal
Protein: 10 g
Carbohydrates: 74 g
of which sugars: 0.3 g
Fat: 1.0 g
of which saturates: 0.2 g
Fiber: 2.9 g
Salt: 2.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Chlieb bez miesenia z múky, droždia, vody a soli