Overnight Bread
Pane-Bistecca
When I bake bread I like to make some more. You can freeze a part of the baked bread but sometimes the freezer is full or I don’t like to bake up the frozen bread as the crust sometimes splits off the bread. There is one solution! The overnight bread!
You can make the dough and keep it in the fridge up to 3-5 days. You can bake one part of it and the other part will be kept in a closed box in the fridge. When you have eaten the first loaf just bake the rest of the dough. You can then add some nuts or seeds so the second bread doesn’t taste the same as the first one.
My bread is made with a mixture of brown flour and spelt, taste-wise just delicious!
You can make the dough and keep it in the fridge up to 3-5 days. You can bake one part of it and the other part will be kept in a closed box in the fridge. When you have eaten the first loaf just bake the rest of the dough. You can then add some nuts or seeds so the second bread doesn’t taste the same as the first one.
My bread is made with a mixture of brown flour and spelt, taste-wise just delicious!
Ingredients
540 g Brown Flour (or whole wheat)
460 g Spelt Flour
10 g dried Yeast
3 tsp Salt
730 g warm Water
one Handful black Sesame Seeds
Instructions
1
Step 1
Pour the warm water into a big bowl and add the dried yeast. Mix the flours and the salt together, then pour it onto the water. Mix together, but you don’t need to knead it, just let it come together. You can do that with the kitchen machine. Cover the bowl with cling-foil and let it rest for 2 hours. Then you put the covered bowl into the fridge over night!
2
Step 2
Next morning you take the bowl from the fridge and cut the dough into two pieces. Put one piece into a Tupperware and close it tightly. This dough can be kept up to 5 days. When you use it you may add some seeds or nuts to make a bit different than the first bread.
3
Step 3
Now work with the other half of the dough. Just spread it lightly with your hands, then roll it up to a loaf. Sprinkle with sesame seeds or other seeds. Cover with a towel and let rest for 20 minutes. Meanwhile heat the oven to 260 C.
4
Step 4
After the rest make incisions into the bread as you like and put it into the oven. Spray the sides of the oven with cold water and pour 100 ml onto the bottom of the oven. Close the door immediately and bake the bread for 10 minutes at 250 C. Then open the door to let the steam escape and turn the heat down to 200 C. Bake for another 30-40 minutes. Let the bread cool on a wire rack.
Notes
A deliciously versatile bread!
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