The BEST and easiest bread

As I showed in last week’s Little Things I tried to bake this bread from Valdemarsro for the first time – with great success.


It was so easy and turned out so well. The only downside is that you have to plan ahead because you have to leave the dough for 10-12 hours on the kitchen counter. A project for the Easter holidays maybe?

You need a thick-walled cooking pot (I used a Le Creuset pot) with a lid and the following ingredients


•500 ml water
•5 grams of fresh yeast or 1/2 teaspoon active dry yeast
•2 tsp salt
•1 tsp honey
•10 dl flour (I did this time mix of 2 dl graham flour and 8 dl wheat flour)


1. Mix water, yeast and honey in a large bowl
2. Add the flour and salt
3. Make sure to stir the dough thoroughly
4. Leave the dough on the kitchen counter for 10-12 hours (cover the bowl with clingwrap)
5. After 10-12 hours “fold” the dough with a spoon 5-6 times in the bowl
6. Leave the dough on the kitchen counter for another 2 hours.
7. After 1½ hours turn on the oven at 250 C degrees and place your pot in the oven while it preheats. It is important that your cooking pot is HOT before you add the dough.



8. When the oven ant the pot have preheated for 30 minutes gently pour the dough into the pot and cover the pot with the lid
9. Place the pot (with the dough) in the oven to bake for 30 minutes.
10. After 30 minutes, remove the lid, reduce the oven temperature to 230 C degrees and continue baking until the bread is nicely browned – this takes about 15 minutes.
11. Remove the pot from the oven and remove the bread from the pot for it to cool.
12. When the bread has cooled off for 15-30 minutes you can start slicing the bread.

We had friends over for tapas and the bread was perfect with cheese and different sausages but it was just as good the day after with my favorite jam.


xx A


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