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!

To us, flatbread equals the perfect lunch or on-the-go sandwich bread. Filling options are endless, the rolls are extremely packing-friendly and they typically hold you over for a good while afterwards (extra plus when you’re out cross-country skiing or hiking).

And for those who have never taken to baking their own – the level of satisfaction when seeing the stack of perfectly imperfect rounds grow next to the hot pan is sky high. Yes, the process takes a little while as you need to cook them individually on the stove, but we think it’s almost meditative. How often do we find ourselves with such a calming, harmonious activity as flipping flatbread? Making sure no stress is involved and setting aside an appropriate amount of time are keys to it turning out that way of course, and that’s something we’re slowly learning. What’s up with us humans and always trying to speed things up? Why do we always think we’re in such a rush?

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Freshly baked bread on a weekend morning equals utopia for many, us included sometimes. This recipe, however, will swoop in and turn that dream into reality – we promise. This is a no-knead overnight rise bread roll recipe, which requires about 15 min of active work all together. That’s not bad at all, and should be doable to squeeze into even the most hectic schedule. (If you then also divide those 15 min over two days, we’re talking seriously practical.)

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The smell of freshly baked bread is hard to beat, and with Mike seriously getting into baking, there’s no shortage of it right now. Few things are more satisfying to stockpile in the freezer and few things make better impromptu lunches, in our opinion. The seed and grain topping makes this bread feel a little special and tastes great, but is by no means necessary. You can also easily make up your own blend based on what you happen to have on hand! Baking the bread in a cast iron dutch oven gives it that “bakery touch” – it makes the bread look extra pretty, it preserves moisture and the crust comes out perfect. However, you can most likely bake it on an oven sheet as well so don’t let the absence of a dutch oven stop you from giving this recipe a try. And note that this is a cold rise bread, meaning it’ll sit in the fridge overnight. We find that cold rises seem easier, because the work is divided over two days and feels less overwhelming. We hope you’ll agree!