4-Ingredient, No-Knead Bread

This pictured bread is using Bob’s Red Mill Artisan Bread Flour

Simple, crusty, and perfect every time — this 4-ingredient no-knead bread is a favorite in our home. Avoid store-bought!

Simple, crusty, and perfect every time — this 4-ingredient no-knead bread is a favorite in our homeMost store-bought loaves (like Garden brand in Hong Kong) contain additives like preservatives, artificial flavors, emulsifiers, and refined flours that can impact gut health, blood sugar, and overall wellness. Ingredients like calcium propionate, hydrogenated oils, and bleached flours are added to extend shelf life or improve texture — but they come at a cost. That’s why we love this simple, homemade bread: just 4 real ingredients, no junk, and 100% Kenzo-approved.

Rustic Homemade Bread Recipe

Ingredients:

• 3 cups all-purpose, unbleached flour (I use Bob’s Red Mill) (even better: Bob’s Red Mill Unbleached Artisan Bread Flour, or Japanese Bread Flour)

• 1 tsp Himalayan fine pink salt (or any natural salt)

• 1 sachet instant dry yeast (I use SAF-INSTANT)

• 1.5 cups warm water

📌 Use lukewarm water (not hot!) to protect the yeast. No need for sugar — the long fermentation does the work.

Instructions:

1. Mix
   In a large bowl, whisk together flour, salt, and yeast. Add warm water and stir with a spatula until a shaggy dough forms — no kneading needed.

2. Ferment
   Cover the bowl with a clean towel or plastic wrap and let rest at room temperature for 12–18 hours. The dough should double in size, look soft, and be bubbly on top.

3. Preheat & Shape
   Preheat oven to 500°F (260°C). Place a Dutch oven (with lid) inside while it heats. I use Le Creuset for perfect results every time. Lightly flour a surface and gently shape the dough into a loose ball.

4. Bake
   Carefully place the dough (on parchment, if you like) into the hot Dutch oven. Slice the middle with a knife. Cover and bake 30 minutes, then uncover and bake another 10–13 minutes until deeply golden and crisp.

5. Cool
   Lift the bread out and let cool completely on a rack before slicing.

Note for Toddlers:

This bread is low in salt and free from added sugars, oils, or preservatives. Suitable for toddlers 10 months and up, in age-appropriate pieces. Always monitor closely while eating.

Storage Tips:

At room temp:

• In humid weather, homemade bread can mold quickly. Store in a paper bag or cloth wrap inside a sealed bread box or container for up to 1–2 days.

• Avoid plastic bags unless you're storing in the fridge (they trap moisture and speed up mold).

In the fridge:

• While fridge storage can dry out bread, it’s safer in Hong Kong’s humidity. Wrap in a clean towel or beeswax wrap and store in an airtight container. Keeps for up to 4 days — just toast or warm it before serving to bring back texture.

In the freezer:

• For longer storage, slice and freeze once fully cooled. Use ziplock bags with parchment between slices.

• Keeps well for up to 2 months. Toast straight from frozen.

Commonly Asked Questions:

Why did my bread rise and then deflate?
This usually happens if the dough is left to rise too long (overproofing), if the oven or Dutch oven isn’t hot enough, or if the dough is handled too roughly before baking. To prevent it:

• Shorten the rise time if your kitchen is warm.

• Make sure your Dutch oven is fully preheated.

• Shape the dough gently and score the top before baking.