The world’s best bread should be baked in a cast iron casserole to achieve the moistest crumb and the crispiest crust. This bread recipe is also non-knead and very easy to follow. The recipe is designed for a 24 cm (4.2 L) casserole, so if you’re using a different size, be aware that the baking time may need to be slightly adjusted.
Ingredients
Method
Ingredients
- 6 dl water
- 5 g yeast (about the size of a large pea)
- 1 tbsp. salt
- 2 tbsp. honey
- 625 g wheat flour (if you prefer darker bread, you can replace some of it with whole grain flour)
Optional:
- 1 dl seeds (e.g., pine nuts, sunflower seeds, or pumpkin seeds) sprinkled in the bottom of the pot before baking
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Method
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1Dissolve the yeast in the water.
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2Add salt, honey, and flour, and mix well. You can add pine nuts, pumpkin seeds, raisins, or spices to the dough according to your personal taste. Make sure the dough remains loose and wet.
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3Let the dough rise in the refrigerator overnight or for at least 12 hours.
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4After rising, fold the dough 3–4 times using a wooden spoon. Then let it rise again at room temperature for another couple of hours.
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5Place a cast iron casserole on a rack in the oven and preheat to 250°C (fan-assisted). Let the casserole heat in the oven for at least 20 minutes before adding the dough. This ensures the bread will be released easily from the pot once baked.
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6If you use seeds, you can sprinkle them in the bottom of the casserole before adding in the dough.
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7Pour the loose dough straight from the bowl into the steaming hot casserole. Bake the bread in the oven for 30 minutes with the lid on. Then remove the lid, lower the temperature to 210°C, and continue baking for another 15 minutes.
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8Let the bread rest for at least 30 minutes before slicing. This prevents the crumb from becoming chewy and sticking to the knife.
