Step-by-step method

At a glance

You're mixing a simple dough with flour, water, and yeast, then letting it rise slowly overnight (or 8–12 hours) before baking. The real time commitment is the long, leisurely rise that makes the bread wonderfully airy, though the actual hands-on work is quick. You can easily customize it by tossing in your favorite seeds or nuts before baking.

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Mixing the dough

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

For this step
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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)
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Rising

The kneaded dough will be slightly sticky. Shape it into a rough ball at the bottom of the bowl, dust it lightly with flour, cover the bowl with a tea towel, and set it somewhere warm to rise.
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Long, slow rise

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 the dough will have grown several times in volume and become nice and airy.

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Dividing the dough

Carefully turn the dough out of the bowl onto a floured board using a wooden spoon, stretch it out into a long rectangular shape, and let it rise for 15 minutes.
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Folding the dough

Then fold the dough over itself three times and let it rise again for another 15 minutes.
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Into the roasting pan

Finally, place the dough into a preheated roasting pan (lightly dusted with flour, otherwise the bread can stick), sprinkle with nuts, and cover with the lid.
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Baking

Bake in an oven preheated to 230 degrees for 30 minutes. After 30 minutes, remove the lid and bake for another 15 minutes to get a beautifully crispy crust.
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Cooling

Once baked, take the bread out of the oven and let it cool slightly for 10 minutes, then remove it from the roasting pan onto a wooden board covered with a tea towel, or onto a wire rack, so it doesn't get soggy on the bottom.

Homemade Bread

Name: Crusty Homemade Bread
Prep time: 13 min
Cook time: 45 min
Total time: 703 min
Yield: 12
Cuisine: European
Ingredients: 5 gram Chia Seeds; 2 teaspoon Dried Yeast; 5 gram Sunflower seeds (unsalted); 2 teaspoon Salt; 600 gram All-purpose wheat flour; 300 milliliter Water

ingofbaking

Prep 13 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

5 gram
Chia Seeds
2 teaspoon
Dried Yeast
5 gram
Sunflower seeds (unsalted)
2 teaspoon
Salt
600 gram
All-purpose wheat flour
300 milliliter
Water

What's in it?

185 kcal

Calories

37 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. That doesn't 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 fancy. In the photo you can see the bread made with chia and sunflower seeds.

Lactose-free Vegan Vegetarian Bread & Rolls

Step-by-step method

At a glance

Mixing the dough

For this step

Rising

Long, slow rise

Homemade Bread

Ingredients — what you'll need

What's in it?

About this recipe