🍽️ Servings: 10 slices
⏲️ Prep Time: 10 minutes
⏲️ Rise Time: 8–12 hours (overnight)
⏲️ Bake Time: 30–35 minutes
💙 WW Points: ~2-3 points per slice (depends on plan)
🧂 Ingredients
Optional mix-ins: garlic powder, rosemary, everything bagel seasoning, flaxseeds
3 cups all-purpose flour (or bread flour)
1 ½ tsp salt
½ tsp active dry yeast
1 ½ cups warm water (not hot)
Optional: 1 tsp sugar or honey (helps activate yeast, adds minimal points)
🥣 Instructions
1. Mix the Dough
- In a large mixing bowl, whisk together:
- 3 cups flour
- 1 ½ tsp salt
- ½ tsp dry yeast
- (Optional: 1 tsp sugar)
- Pour in 1½ cups warm water.
- Stir with a wooden spoon or spatula until a sticky dough forms. Do not knead.
2. Let It Rise (Overnight Method)
It will double in size and become bubbly and airy.
Cover the bowl tightly with plastic wrap or a clean towel.
Let the dough sit at room temperature for 8–12 hours (overnight).
3. Shape the Dough
After rising, lightly flour a surface.
Turn the dough out and fold it a few times into a round ball.
Let it rest on parchment paper for 30 minutes while you preheat the oven.
4. Preheat Oven & Pot
- Place a Dutch oven (or heavy lidded pot) into your oven.
- Preheat oven to 450°F (230°C) with the pot inside — for at least 30 minutes.
5. Bake
- Carefully remove hot pot from oven.
- Use the parchment paper to lower the dough ball into the pot (still on the parchment).
- Cover with lid and bake for 30 minutes.
- Remove lid and bake another 5–10 minutes to brown the top.
6. Cool & Slice
Remove bread from pot and cool on a rack for at least 30 minutes before slicing.
📊 WW SmartPoints (Approximate)
| Ingredient | Points (Entire Loaf) |
|---|---|
| 3 cups flour | 30–36 points (depends on plan) |
| Salt, yeast, water | 0 points |
| Optional sugar | +1 point |
➡️ Per slice (1 of 10): About 2–3 WW points
(Use the WW app or calculator for exact tracking based on your plan.)
📝 Notes & Tips
Add-ins: Chopped herbs, everything bagel seasoning, seeds, or grated cheese (adjust points).
Want more protein? Sub ½ cup flour with plain nonfat Greek yogurt (like 2-ingredient dough).
Whole wheat option: Use 1½ cups all-purpose and 1½ cups whole wheat flour.
Gluten-free: Use 1:1 GF flour blend + a bit more water if needed.
