A simple, no-fuss loaf that’s soft inside, golden outside—and only 2 WW points per slice.
📋 Recipe Snapshot
- Prep Time: 10 minutes
- Resting/Rising Time: 8–12 hours (overnight)
- Bake Time: 30–40 minutes
- Total Time: About 9 hours
- Yield: 4 small loaves (8 slices per loaf)
- WW Points: 2 points per slice (based on WW Blue Plan)
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Dietary Tags:
- Low Fat
- Dairy-Free
- Egg-Free
- Vegetarian
✅ Ingredients
Note: List below excludes measurements for visual scanability. Scroll to instructions for exact amounts.
- All-purpose flour (or white whole wheat for more fiber)
- Instant yeast
- Salt
- Warm water
- Cornmeal or parchment paper (for lining)
- Nonstick spray (optional)
🔪 Instructions
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Mix the Dough
In a large bowl, combine flour, salt, and instant yeast. Pour in warm water and mix until a sticky dough forms. No kneading required. -
Let It Rise (Overnight)
Cover the bowl loosely with plastic wrap or a towel. Let it rest at room temperature for 8–12 hours until it doubles in size and becomes bubbly. -
Shape the Loaves
Turn the dough out onto a floured surface. Divide into 4 equal portions. Shape each into a rough ball or oval and place in parchment-lined loaf pans or on a baking sheet dusted with cornmeal. -
Second Rise
Let the shaped loaves rest for 30–45 minutes, uncovered, while the oven preheats to 450°F (232°C). -
Bake
Place the loaves in the preheated oven. Bake for 30–40 minutes, or until golden brown and hollow-sounding when tapped. -
Cool
Remove from pans and cool on a wire rack for at least 30 minutes before slicing.
📝 Quick Notes
- This recipe is inherently low-fat and egg-free.
- WW points based on using white whole wheat flour and dividing each loaf into 8 slices.
- For fewer points, use less flour or slice thinner.
🍞 Why You’ll Love This Bread
This Weight Watchers-friendly version of no-knead artisan bread gives you that classic bakery-style texture—crispy crust, soft crumb—with simple ingredients and minimal effort. It’s great for sandwiches, toast, or dipping into soup, and doesn’t break your points bank.
📷 Step-by-Step with Tips
1. Mix Ingredients
Use a large bowl to stir together dry ingredients, then add warm water (not hot, or it can kill the yeast). The dough should be shaggy and sticky.
Tip: Use a silicone spatula—it makes mixing sticky dough easier.
2. Rest Overnight
Let it rise on the counter. A long fermentation improves flavor and helps with digestibility.
Tip: Dough should look bubbly and doubled in size by morning.
3. Shape Loaves
Dust your work surface with flour. Handle the dough gently to keep air bubbles intact. Use floured hands to shape.
Tip: No need to knead—just fold and shape.
4. Final Rise
Let the loaves puff up a bit more while the oven heats.
Tip: Placing a pan of hot water in the oven creates steam for a better crust.
5. Bake to Golden Perfection
Loaves should be deep golden brown with a firm crust.
Tip: Use an instant-read thermometer—bread is done at 200–210°F inside.
🧂 Ingredient Substitutions & Notes
Ingredient Insights
- Flour: Use white whole wheat to increase fiber and reduce WW points.
- Yeast: Instant or rapid-rise yeast works best for overnight rise.
- Salt: Don’t skip this—salt enhances flavor and controls yeast activity.
Substitution List
- Gluten-Free: Use a 1:1 gluten-free flour blend (results may vary slightly).
- No yeast? Try 1 tbsp baking powder + 1 tbsp lemon juice for a quick-bread version.
- Low Sodium: Reduce salt to ½ tsp (flavor may be milder).
Equipment Tips
- No loaf pans? Shape freeform on a baking sheet.
- No Dutch oven? Use a preheated baking stone or inverted baking sheet for crisp crust.
🔄 Variations & Serving Suggestions
Flavor Twists
- Add 1 tbsp rosemary + garlic powder for a herbed loaf.
- Mix in 2 tbsp ground flaxseed for extra fiber.
- Sprinkle everything bagel seasoning on top before baking.
Dietary Tweaks
- Vegan: Already vegan!
- High-Protein: Replace ¼ cup flour with vital wheat gluten or protein powder.
Serving Ideas
- Toast slices and top with avocado and a poached egg (if using more points).
- Serve with low-fat soup for a hearty meal.
- Make low-point open-faced sandwiches with turkey, mustard, and arugula.
Pairings
- Pairs well with Weight Watchers zero-point soups.
- Enjoy with unsweetened iced tea or sparkling water.
🧊 Storage & Make-Ahead Tips
Storage
- Cool completely before storing in an airtight bag.
- Keeps at room temperature for 3–4 days.
Freezing
- Freeze sliced in a zip-top freezer bag.
- Reheat in a toaster or oven (no microwave—it softens the crust).
Make-Ahead
- Mix dough the night before baking.
- Can be refrigerated up to 24 hours after first rise.
Shelf Life Notes
- Best within 2 days for optimal crust texture.
- Crust will soften slightly over time, but flavor remains great.
🔢 Nutrition Facts (Per Slice)
(Based on white whole wheat flour and 8 slices per loaf)
- Calories: 90
- Protein: 3g
- Carbs: 18g
- Fat: 0.5g
- Fiber: 1.5g
- WW Points (Blue Plan): 2
Allergens: Contains gluten
Free from: Dairy, eggs, nuts
❓ Frequently Asked Questions
Q: Can I use bread flour instead of all-purpose?
A: Yes! Bread flour will make the crumb slightly chewier.
Q: My dough didn’t rise—what happened?
A: The room may have been too cold, or the yeast expired. Try warming your kitchen slightly next time.
Q: Can I halve the recipe?
A: Absolutely—just divide all ingredients by 2.
Q: Is it okay to let the dough rise longer than 12 hours?
A: Yes, up to 18 hours is fine. After that, the dough may collapse.
Q: Can I bake this in a Dutch oven?
A: Yes. For a crustier loaf, bake at 450°F in a preheated Dutch oven with the lid on for the first 20 minutes, then remove lid.
🧡 The Story Behind This Recipe
I originally baked this bread during a WW challenge when I was craving something hearty but didn’t want to spend 6 points on store-bought bread. After lots of tweaks, I landed on this soft, chewy, low-point loaf that feels indulgent but fits easily into your daily points. It’s become a Sunday ritual—and my whole kitchen smells like a bakery.
🙋♀️ Join the Conversation
What toppings or mix-ins will you try first? Have you found other low-point baking hacks? Drop a comment below and let me know!
📣 Try It & Share It
If you bake this Weight Watchers-friendly bread, snap a photo and tag me or share it with your WW group! Your version might inspire someone else to make a healthy switch without sacrificing flavor.
