Name: Crispy homemade bread from the oven
Yield: 4 servings
Ingredients: 500 g wheat bread flour (or plain flour); 350 ml lukewarm water; 7 g dried yeast (1 packet); 10 g salt (approx. 2 teaspoons); 5 g sugar (approx. 1 teaspoon, to help the rise start); 10 g oil (approx. 1 tbsp, optional – for a softer crumb); 20 g seeds (sunflower, pumpkin, flax – optional, on top or into the dough)

Crispy homemade bread from the oven

Homemade oven bread sounds like something for “baking masters,” but this recipe is the opposite — no long kneading, no complicated techniques, just one bowl, a few ingredients and some time for rising. The dough is simply stirred with a spoon, left to rest, then transferred to a preheated pot or baking dish and the oven does most of the work. The result? A crispy golden crust, a soft airy crumb and the feeling that you really “baked” your own bread. Great for breakfast, to take to work or with a bowl of hot Hearty garlic soup with croutons.

● easy♨ 4 servings

Step by step

Instructions

0 z 9

1Step 1Pour the flour, dried yeast, salt and sugar into a large bowl. Mix everything so the dry ingredients combine – the yeast won’t be all in one spot and the dough will rise better and more evenly.
2Step 2Add lukewarm water (not hot, so it doesn’t kill the yeast) and optionally the oil. Stir with a spoon or spatula until a sticky but cohesive dough forms. Don’t worry if the dough is a bit “messy” – the higher hydration will make the bread airy with nice bubbles.
3Step 3Cover the bowl with the dough with a clean towel or plastic wrap and let it proof in a warm place for about 1.5–2 hours. The dough should roughly double in volume and bubbles will appear on the surface. If your home is cooler, proofing may take a bit longer – there’s no rush; this is where flavor and structure develop.
4Step 4Once the dough has risen, preheat the oven to 230 °C. At the same time, place an empty cast-iron pot or roasting pan with its lid inside so it gets very hot. This helps the bread spring up in the initial baking stage and develop a crisp crust.
5Step 5Meanwhile, lightly dust your work surface with flour. Gently tip the risen dough out of the bowl—don’t press it too much so you don’t push out all the air. Fold the dough into the center a few times with your hands or a scraper, as if folding an envelope, and shape it into a loaf. If it’s very sticky, lightly flour your hands and the dough.
6Step 6Carefully remove the hot pot or roasting pan from the oven (be careful, it’s extremely hot). Place a piece of parchment paper in it and set the prepared loaf on top. If you like, lightly score the surface of the bread with a sharp knife or razor blade—the loaf will then open in a controlled way and look even better. You can also sprinkle seeds on it. Cover the pot with the lid and return it to the oven.
7Step 7Bake the bread at 230 °C for about 30 minutes covered. Then remove the lid, you can slightly lower the temperature (for example to 210 °C) and bake for another 10–15 minutes so the crust turns golden and becomes nicely crisp.
8Step 8How do you know the bread is done? If you tap the bottom it should sound hollow. If you’re unsure, leave it in the oven for another 5 minutes—better slightly more baked than undercooked inside.
9Step 9Remove the baked bread from the pot and let it cool completely on a rack. Although it’s tempting, try not to cut it while it’s still hot—the interior is still finishing and cutting too early could cause it to collapse and become gummy. Slice the cooled bread with a sharp knife into thinner or thicker slices to taste.

Kitchen tip

Homemade bread keeps best wrapped in a clean towel or in a bread box – not in a plastic bag, where it will sweat and the crust will soften. If you know you won’t eat it all, slice and freeze part of it. In the morning just take out 1–2 slices, pop them briefly into a toaster or oven and you’ll have “freshly baked” bread in minutes with no effort.

Customize this recipe

Variants and alternatives

Herb bread: add 1–2 teaspoons of dried herbs (rosemary, thyme, oregano) to the dough. Great with spreads or grilled meat.

Approximate per serving

Nutritional values

Energie190 kcalProteins6 gSacharidy38 gTuky1.5 g

Crispy homemade bread from the oven

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Homemade muesli bars with apple and raisins for a school snack

Carrot and pumpkin purée with potato for little ones in under 20 minutes

Homemade hot chocolate from cocoa and milk in 10 minutes

Write a comment Cancel reply

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Homemade muesli bars with apple and raisins for a school snack

Carrot and pumpkin purée with potato for little ones in under 20 minutes

Homemade hot chocolate from cocoa and milk in 10 minutes

Write a comment Cancel reply

Cook without ads ✨