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.