Step-by-step method

At a glance

You're mixing a simple dough and letting it rise overnight, which gives it that wonderful airy texture and depth of flavor. After a few quick folds and a short rest, you'll bake it in a covered pot for a gorgeously crispy crust — the whole process rewards patience more than hands-on time, and you can customize it with your favorite seeds.

1/8

Mix the dough

Combine all the dry ingredients in a large bowl. You can use 1 cup of spelt flour and 2 cups of wheat flour, if you like. Finally, pour in the water and knead. I knead it by hand for about 5–10 minutes. Feel free to add your favorite seeds to taste.

For this step
0/6

600 gram
All-purpose wheat flour

2 teaspoon
Dried Yeast

2 teaspoon
Salt

300 milliliter
Water

5 gram
Chia Seeds

5 gram
Sunflower seeds (unsalted)
2/8

Let it rise

The kneaded dough will be slightly sticky. Shape it into a rough ball right in the bowl, dust it lightly with flour, cover the bowl with a kitchen towel, and set it in a warm spot to rise.
3/8

Rise for long enough

Let the dough rise for at least 8 to 12 hours. It's best to prepare it in the evening and bake in the morning. After this time, it will have grown several times in size and turned wonderfully airy.

4/8

Divide the dough

Carefully tip it out of the bowl onto a floured work surface using a wooden spoon, stretch it out into a long rectangular shape, and let it rest for 15 minutes.
5/8

Fold the dough

Fold the dough over itself three times, then let it rise again for 15 minutes.
6/8

Transfer to the baking pot

Finally, place the dough into a preheated baking pot (lightly dusted with flour so the bread doesn't stick), sprinkle with nuts, and cover with the lid.
7/8

Bake

Bake in an oven preheated to 230°C for 30 minutes. After 30 minutes, remove the lid and bake for another 15 minutes to get a beautifully crisp crust.
8/8

Let it cool

Once baked, take it out of the oven and let it cool slightly for 10 minutes, then remove the bread from the pot and place it on a wooden board covered with a kitchen towel, or on a wire rack, so the bottom doesn't turn soggy from trapped steam.

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Homemade Bread

Name: Crusty Homemade Bread
Prep time: 28 min
Cook time: 45 min
Total time: 579 min
Yield: 12
Cuisine: European
Ingredients: 2 teaspoon Salt; 5 gram Chia Seeds; 600 gram All-purpose wheat flour; 2 teaspoon Dried Yeast; 300 milliliter Water; 5 gram Sunflower seeds (unsalted)

ingofbaking

Prep 28 min Cook 45 min

Plus overnight of resting (not counted in active time)

6 Ingredients

8 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 6 ingredients

Adjust servings

2 teaspoon
5 gram
600 gram
2 teaspoon
300 milliliter
5 gram

Equipment

What you'll need besides the ingredients.

Tea towel

Dutch oven

Cooling rack optional

What's in it?

188 kcal

Calories

38 g

Carbohydrates

1 g

Fats

6 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

I recently remembered this recipe, got baking, and the result was fantastic — which doesn't really surprise me, since it's a tried-and-tested recipe. What I love about it is how simple and quick it is, plus the freedom to add whatever ingredients you like. In the photo you can see the bread made with chia and sunflower seeds.

Lactose-free Vegan Vegetarian Bread & Rolls

Want a recipe like this every Thursday?

One recipe worth heating the oven for, and one tip that saves you time. Nothing else.

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Step-by-step method

At a glance

Mix the dough

For this step

Let it rise

Rise for long enough

Divide the dough

Fold the dough

Transfer to the baking pot

Bake

Let it cool