Sunday 19 August 2018


Easy Bread


1. 600g flour
2. 500ml water
3. 15g yeast or 1/4 tsp dried yeast
4. 1.5 tsp salt


1. In a mixing bowl, add yeast with water and mix well.

2. Add flour and salt and mix well with the spatula or hand. It should be steady, but you should not have to use your hand to knead. You only need to mix it until all the flour is wet.

3. Sprinkle a bit of flour over the dough and cover the bowl with a plastic film.

4. Refrigerate the dough for 12 hours or overnight until the next morning.

5. Let the dough raise for 2 hours at room temperatue after taking it out of the fridge the next morning

6. Turn on the oven to 250 degree celsius.

7. Meanwhile, warm an empty pot with cover in the oven until it reaches 250 degree celsius.

8. Remove the warmed pot rom the oven and fill it with the (note, it should only be half full to allow space for it to rise)

9. Bake the dough in the pot with cover on for 30 minutes. Covering the pot keeps the moisture in. You can also use a bread form, but use an aluminum foil instead of a cover to keep the moisture in.

11. Remove the cover/aluminum foil and bake for another 15 minutes or until golden.

12. Take it out of the oven, let it rest for 20 minutes, and it is ready to be served :-)

In the mean time, warm your pot with cover inside the oven. First bake for 30 minutes with aluminum foil on. Then for 15 minutes without the foil. Wait for 20 minutes before eating it :-)


For a more wholemeal bread, substitute 25% of the flour with wholewheat flour.

Additional Information:

I wrote a post earlier on how to bake the easiest rolls. This is the post to bake the easiest bread. Come to think of it, it is easy bread, only in the sense of ingredients. But it is a bit cumbersome that this recipe says it has to be at room temperature for 2 hours after being taken out of the fridge. My colleague told me that she skipped this step of waiting for 2 hours. I will try it next time too.

Here is the ingredients in the Danish recipe  for my own reference (if you read Danish):

625 gram mel (10 dl (1 ltr))
5 dl (1/2 ltr) vand
2 tsk salt
gær på størrelse med en ært (Ja så lidt skal du bruge), the oven temperature should be 250 degree celsius.


 The dough should be steady, but you shouldn't use your hands to knead

Sprinkle some flour on top and refrigerate for 12 hours or overnight

This was how the dough looked after being removed from the fridge and rested at room temperature for 2 hours

Warm the empty form in the oven until it reaches 275 degree celsius. Let it continue to warm for another 15 minutes to make sure that the warmed form is 275 degree celsius.

 Place the dough into a bread form or a oven-proof pot

 Sprinkle with some flour on top (optional)
This is how it looks like after sprinkling with flour

 This is how it looks like cross-section

 Cover the bread form with aluminum foil

Bake at 250 degree celsius covered with aluminum foil for 30 minutes

Remove aluminum foil and bake for another 15 minutes (Since I only made less than half the portion, I only baked for 5 minutes)

 Now it is done :-)


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