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 Swedish Night Bread without Kneading Recipe
For a long time, this recipe was in my queue for cooking, for some reason it was postponed. But X-Day came, and I baked it. Tender and nostrils crumb, crispy crust, seeds - we liked everything! And this is very important - do not knead anything - just mixed the ingredients, put them in a mold and put them in the refrigerator overnight, in the morning took out the mold - in the oven - turned on the oven and after 40 minutes bread is on the table! Try it?
Course Children's Food Ideas, Diet Food Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Second Course Dishes, Snacks Ideas, Special Food Dishes
Cuisine Swedish Cuisine
Cook Time 90 minutes
Servings
loaf
Ingredients
Course Children's Food Ideas, Diet Food Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Second Course Dishes, Snacks Ideas, Special Food Dishes
Cuisine Swedish Cuisine
Cook Time 90 minutes
Servings
loaf
Ingredients
Instructions
  1. Sift the flour. Add all the other ingredients.
    Sift the flour. Add all the other ingredients.
  2. Mix all the ingredients with a wooden spoon - the dough turns out sticky - do not add anything!!!
    Mix all the ingredients with a wooden spoon - the dough turns out sticky - do not add anything!!!
  3. The bottom of the mold is covered with baking paper and lubricated with vegetable oil, the sides of the mold are also lubricated. Spoon the dough into a mold, cover with a greased vegetable oil film - so that the dough does not stick when growing up, and put it in the refrigerator overnight.
    The bottom of the mold is covered with baking paper and lubricated with vegetable oil, the sides of the mold are also lubricated. Spoon the dough into a mold, cover with a greased vegetable oil film - so that the dough does not stick when growing up, and put it in the refrigerator overnight.
  4. In the morning, we take out the mold, remove the film, put it in a cold oven (the recipe does not say whether the bread should be heated or not, we did so), set it at 220 degrees and bake until browning and tapping on the bread - it took me about 40 minutes.
    In the morning, we take out the mold, remove the film, put it in a cold oven (the recipe does not say whether the bread should be heated or not, we did so), set it at 220 degrees and bake until browning and tapping on the bread - it took me about 40 minutes.
  5. The first impression of the bread - everything, the crust is not gnawed - turned out to be deceptive - the crust turned out to be crispy, but tender, not oak, it's a pleasure! The crumb is very soft! Cool the bread on the grill. Ready!
    The first impression of the bread - everything, the crust is not gnawed - turned out to be deceptive - the crust turned out to be crispy, but tender, not oak, it's a pleasure! The crumb is very soft! Cool the bread on the grill. Ready!
  6. It's still the same night, but instead of water serum, I added another 50 ml of sesame seeds to the remaining one, replaced 250 ml of wheat flour with wholegrain flour, added a pinch of dry garlic - bread for sandwiches.
    It's still the same night, but instead of water serum, I added another 50 ml of sesame seeds to the remaining one, replaced 250 ml of wheat flour with wholegrain flour, added a pinch of dry garlic - bread for sandwiches.
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