Cold-Rise Breakfast Bread

I'll be quick, because I need to get into the kitchen to whip up another batch of these for tomorrow's breakfast. And so do you.

Because these are great! Brilliant! Really, really good bread for almost no effort at all. All you have to do is mix a dough - by hand, no need for kneading - let it sit in the fridge overnight, do some mimimal shaping, and toss in a hot oven.

People, anyone can do this.

I use Swedish rågsikt which is a specific flour mixture containing about 60% wheat flour and 40% rye. You can most definitely mix your own, or just use wheat flour if you'd prefer that.

Cold-Rise Breakfast Bread

From the brilliant bread blogger Pain de Martin

10 g fresh yeast
400 ml cold water
540 g rågsikt or just all-purpose wheat flour
10 g salt
25 g honey

Mix everything - just mix, don't knead. Place in a bowl and cover with plastic. Place in the fridge over night.

In the morning, take your dough and tip onto a well-floured surface. Pull it into a long rectangle, and fold length-wise so that you have a long and skinny rectangle.

Brush with water and top with some seeds if you have them - I used sunflower and linseed. Press gently, so that the seeds don't fall off. Sprinkle with flour.

Heat the oven to 275°C, and pre-heat a baking sheet as well. When the oven, and the sheet, are hot, remove the sheet. Cut your dough into about ten pieces, and place on the hot baking sheet. Lower the heat to 225°C, and bake for about 10-15 minutes.

Please note: I use a fan-assisted oven, and your oven times might vary. Trust your instinct.

Recipe in Swedish:
Kalljäst frukostbröd på rågsikt