Remember how we’ve set out to bake all of our own bread in 2020? Well – so far, so good! We’re a third (!) into the new year and haven’t even been the slightest bit tempted to buy any soft bread when at the store (crisp bread is “allowed” though).
The key has of course been to always stay one step ahead and have some in the freezer all the time, which in turn also means always keeping bread baking ingredients around the house. We even reorganized our kitchen cabinets so as to give all the different flours the space they deserve – now we have an entire shelf dedicated to those bags only!
While we have started to experiment with sourdough baking and really want that to be our standard, we still use regular yeast every so often. This recipe here was one of the first ones we started experimenting with in the beginning of January. It’s loosely based on another recipe we found and liked, and we have been tweaking it since. We wanted a no-knead bread that wouldn’t feel like too big of a project as part of our repertoire (that’s often the turnoff with bread baking, isn’t it? That it feels like a big undertaking?), and eventually – after many rounds of testing – we arrived at this quite fool-proof recipe. The pan bread style is so easy to work with, and the oil coating at the bottom gives each piece a tiny, tiny hint of focaccia. This is an excellent beginner bread recipe to start out with, if you’re not too experienced, and we guarantee you’ll be hooked after tasting the first batch out of the oven. And as with most breads, these hold up very well in the freezer. And make great sandwich bread. Good luck!
PS. If using fresh yeast instead of dry, go straight to step 2. Then crumble the yeast into a large bowl, and add the oil-milk mixture. Stir until the yeast has dissolved. Add rolled oats, rye flour, cracked oats, 1 dl sunflower seeds and salt and stir well. Then follow the recipe from step 4.
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Makes 16 individual breads
5 dl rolled oats
2 dl rye flour
1 dl cracked oats (or cracked rye)
1 dl + 1/2 dl sunflower seeds
2 tsp salt
14 g dry yeast (or 50 g fresh – see note above)
7 dl oat milk
2 tbsp + 1/2 tbsp canola oil
7-8 dl all purpose flour
- Stir together rolled oats, rye flour, cracked oats, 1 dl sunflower seeds, salt and dry yeast in a large bowl. Set aside.
- Stir together and heat up milk and 2 tbsp canola oil to 37ºC.
- Pour the oil-milk mixture into the bowl with the dry ingredients. Mix well.
- Add the all purpose flour, a little at a time, all the while you stir. The dough should come together but will be too sticky to knead. Stir for another minute or so after all the flour has been mixed in.
- Cover the bowl with a clean tea towel and set aside to rise (in a preferably warm place) for 1 hr.
- Set the oven to 225ºC and grease a 30×40 cm rimmed oven sheet with the remaining 1/2 tbsp canola oil. Then tip the dough onto the pan, and spread it out evenly using a spoon or spatula. With a knife, score the dough into 16 pieces. Sprinkle with remaining 1/2 dl sunflower seeds and bake in the middle of the oven for about 20-25 minutes, or until the top is lightly golden. Allow to cool. Each piece of bread will be thick enough to be cut in half and voila! – perfect sandwich bread.
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– Sophia & Michael