Casserole
Bake a pot loaf and see how easy it actually can be to bake bread! This pot loaf is no-knead and easy to make. The long rising time here gives the bread a hint of sourdough aromas, and the pot roasting ensures a really crispy crust.
Ingredients · Servings 1
- 400 g wheat flour
- 50 g Wheat groats
- 1 tsp dry yeast
- 1.5 ts salt
- 3.75 dl water
Method · 15 h 15 min
- Mix all the dry ingredients in a spacious bowl and stir well.
- Add the liquid and quickly work the dough together into a slightly loose and sticky dough. Cover the baking bowl with plastic wrap and let the dough rise at room temperature for about 12 hours.
- Sprinkle flour over the dough and on the baking sheet. Pour the sticky dough out onto the floured surface. Fold the dough from all edges in towards the center. Shape the dough into a large, nice ball.
- Place the bread on a piece of baking paper. Sprinkle the paper with a little flour first, and lift the bread with the paper into a suitable bowl so that it retains its shape. Cover and let the bread rise for 1-2 hours.
- Use an iron pot with a lid or an enamel pot with a thick bottom and lid. Preheat the oven to 230 degrees and warm the pot in the oven.
- Remove the hot pot from the oven. Lift the bread into the pot. Sprinkle some flour over it and make one or more cuts in the bread with a sharp knife.
- Put the lid on, put the pot in the oven and bake the bread under the lid for 30 minutes.
- Remove the lid and continue baking for about 20 minutes. The bread is ready when it has a golden crust and makes a hollow sound when tapped.
- Remove the pan from the oven and cool the bread on a rack.
