Simple Savoring (Nut) Bread

2015-03-12 07.45.14This is a never fail bread recipe even non-bakers out there can make.

The secret is in the resting period after mixing 4 simple ingredients together. Then you let the dough sit for 8 to 24 hours. The gluten develops while the dough rests which means you don’t have to do any kneading. The bread is extra wet which means it gets nice and chewy in the middle and crusty on the outside.

Simple savoring bread
Print Recipe
Servings Prep Time
1 loaf 8 to 24 hours
Cook Time
50 minutes
Servings Prep Time
1 loaf 8 to 24 hours
Cook Time
50 minutes
Simple savoring bread
Print Recipe
Servings Prep Time
1 loaf 8 to 24 hours
Cook Time
50 minutes
Servings Prep Time
1 loaf 8 to 24 hours
Cook Time
50 minutes
Ingredients
Recipe Notes

In a large bowl mix flour, salt, and yeast. Add the water and mix until it all comes together. The dough will be very wet. Cover the bowl tightly with plastic wrap or a lid and let it rest at room-temperature for 8 to 24 hours.

When you are ready to bake the bread shape it into a ball. Optional: Add nuts, sun dried tomatoes (or dried fruits) to make a different bread.

Put parchment paper in a large cast iron skillet with a lid (I like to use a dutch oven) and put the dough in. Let it rest for 20 minutes.

Preheat the oven to 200 degr.C. Place the pot, with the lid on, inside the oven and bake the bread for 30 minutes. Carefully remove the lid and bake it for another 20 minutes until the top is dark brown. Remove the pan from the oven and then remove the bread from the pan. Let the bread cool on a wire rack for at least an hour before serving.

Note: use any kind of flour you like. I used oatmeal flour but you can also use whole wheat flour all all purpose flour

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