Easy Homemade Bread (Fluffy No-Knead Loaf Recipe)
Soft, fluffy, and perfectly golden — this easy homemade bread needs no kneading or special tools, just a loaf pan and simple ingredients.
Equipment
- Wide loaf pan (approx. 30 × 11 cm / 12 × 4.5 inches)
Ingredients
- 350 g bread flour
- 150 g whole wheat flour
- 1 tbsp instant dry yeast
- 3 tbsp sugar
- 1½ tsp salt
- 4 tbsp olive oil
- ½ tsp malt powder (optional but adds that bakery aroma)
- 280-320 ml room-temperature water (start with 280 ml and add more if needed)
- Seeds for topping (or mix a handful into the dough)
Instructions
- In a small bowl, mix half the sugar with half of the water. Add the yeast, stir gently, and let it sit a few minutes until slightly foamy.
- In a large bowl, combine both flours, salt, malt powder (if using), and the rest of the sugar.
- Pour in the yeast mixture and olive oil. Gradually add the remaining water, mixing until the dough comes together — soft, slightly sticky, and easy to handle.
- Cover and let rest for 25–30 minutes, then do your first stretch and fold.
- Do one or two more stretch-and-folds, resting 20–30 minutes between each. Two folds are usually perfect.
- After the final fold, cover and let rise until doubled, about 40–45 minutes.
- Lightly flour your surface, flatten the dough into a rectangle, and roll it into a log. Place seam-side down in a parchment-lined 30 × 11 cm (12 × 4.5 in) loaf pan.
- Cover and let rise another 40–45 minutes, until puffy and domed.
- Brush with water, sprinkle with seeds, and place a small heatproof dish with boiling water at the bottom of the oven. Bake at 180°C (350°F) for 30–40 minutes, until golden and fragrant.
- Let it cool fully before slicing — the crumb sets and stays soft.
