How long does it take to make Greatest Bread of All Time?

About 30 minutes in total: 15 minutes of prep and 15 minutes of cooking.

How many servings does this Greatest Bread of All Time recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Greatest Bread of All Time recipe come from?

It was shared by Zachary Neman on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Greatest Bread of All Time – 30-Minute Recipe

Name: Greatest Bread of All Time – 30-Minute Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g bread flour; 225 g all‑purpose flour; 350 g lukewarm water; 15 g sugar; 15 g olive oil; 10 g yeast; 10 g salt; 50 g all‑purpose flour; 200 g water; sesame seeds; nigella seeds

A towering loaf with a crisp, caramelized crust and a light, airy crumb. The blend of bread and all‑purpose flour, a touch of sugar, olive oil, and a simple glaze topped with sesame and nigella seeds gives it a satisfying crunch, perfect for a family gathering or brunch.

Recipe by Zachary Neman· Structured by ReelsMeals

From: Instagram(view original)

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Greatest Bread of All Time – 30-Minute Recipe

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Prep Time

15 min

Cook Time

15 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

30 min estimated total time for 4 servings.

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Dinner Bread Vegetarian

Ingredients

sesame seeds
nigella seeds

Dough

12 oz bread flour
7 9/10 oz all‑purpose flour
12 oz lukewarm water
0.53 oz sugar
0.53 oz olive oil
0.35 oz yeast
0.35 oz salt

Glaze

1 4/5 oz all‑purpose flour
7 1/10 oz water

Instructions

1
In a large mixing bowl, combine the bread flour, all‑purpose flour, lukewarm water, sugar, olive oil, yeast, and salt; stir until a shaggy dough forms.
2
Knead the dough for at least 10 minutes, until smooth and slightly sticky.
3
Lightly oil the bowl, cover the dough, and let it rise in a warm place until doubled in size, about 45 minutes to 1½ hours.
4
Preheat the oven to 450°F (450°F) with a baking stone or steel inside; allow the stone to heat for 45 minutes.
5
Punch down the risen dough, divide it into 3–4 equal pieces, shape each piece into a ball, cover, and let rest (bench rest) for 15–20 minutes.
6
While the dough rests, whisk together the glaze flour and water in a small saucepan; cook over medium heat, stirring constantly, until the mixture thickens to a smooth paste. If it becomes too firm, whisk in a splash of water to loosen.
7
On a lightly floured surface, press each dough ball into a rough oval and roll out with a rolling pin to about ½ inch thickness.
8
Brush the glaze generously over each oval, then use a bench scraper to press deep ridges lengthwise into the surface.
9
Sprinkle sesame seeds and nigella seeds evenly over the glazed dough.
10
Transfer the loaves onto the preheated stone, bake for 12–15 minutes, rotating halfway through, until the crust is golden and crisp.
11
Remove from the oven and let cool on a wire rack for at least 10 minutes before slicing.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Allow full rise

Let the dough rise in a warm place until doubled, about 45 minutes to 1½ hours.

Preheat stone thoroughly

Preheat the oven with a baking stone for 45 minutes before baking.

Bench rest before glazing

After shaping, cover the dough balls and rest for 15–20 minutes before applying the glaze.

Rotate loaves halfway

Bake for 12–15 minutes, rotating the loaves halfway through.

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