No-Knead Buttermilk Bread (Printable Version)

Soft, rustic buttermilk loaf with a tender crumb and gentle tang, ready without kneading, great for beginner bakers.

# The Ingredients You'll Need:

→ Dry Ingredients

01 - 3 1/2 cups (440 g) all-purpose flour
02 - 2 tsp (8 g) granulated sugar
03 - 1 1/2 tsp (9 g) salt
04 - 2 1/4 tsp (7 g, 1 packet) instant yeast

→ Wet Ingredients

05 - 1 1/2 cups (360 ml) buttermilk, at room temperature
06 - 2 tbsp (28 g) unsalted butter, melted

# Step-by-Step Instructions:

01 - In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast.
02 - Pour in the buttermilk and melted butter. Stir with a wooden spoon or spatula until a shaggy dough forms and no dry flour remains.
03 - Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 2 hours, or until doubled in size and bubbly on top.
04 - Preheat your oven to 425°F (220°C). If using a Dutch oven or oven-safe pot, place it in the oven to preheat as well.
05 - Lightly flour your hands and a sheet of parchment paper. Scrape the dough onto the parchment, gently shaping it into a round or oval loaf.
06 - Carefully remove the hot Dutch oven from the oven. Lift the dough on the parchment and place it into the pot.
07 - Cover with the lid and bake for 30 minutes.
08 - Remove the lid and bake for an additional 12–15 minutes, until the top is golden brown and the loaf sounds hollow when tapped.
09 - Transfer the bread to a wire rack and let cool completely before slicing.

# Additional Tips::

01 -
  • Ready with just ten minutes of hands-on effort which makes it ideal on busy days
  • No-knead technique means you do not need a mixer or any special equipment
  • Buttermilk gives a lovely tang and extra tenderness to every bite
  • Flexible rise time fits your schedule whether you want same-day or overnight bread
  • The aroma while baking fills the whole house and signals something special is coming
02 -
  • This bread stays moist for days and reheats beautifully
  • The crust is soft enough for sandwiches but sturdy enough for toast
  • Buttermilk adds a subtle tang and softness so you get a more flavorful loaf than a basic white bread
03 -
  • Use an instant-read thermometer to check doneness. The bread should hit about two hundred degrees Fahrenheit inside.
  • Always preheat the Dutch oven for maximum oven spring and the best crust.
  • Do not rush the cooling time. This wait ensures a perfect crumb and easy slicing.
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