My overnight bread recipe

If you ask me, there’s nothing better than fresh bread straight out of the oven on a Sunday morning. I’m pleased to say I’ve found a super easy, fail-proof recipe that delivers just that — with hardly any effort on the actual Sunday!

How?
You prep the dough the night before.

If you’re doing the easy version without the grated veggies: 10 minutes of prep, 8 hours of rising in the fridge, and 20 minutes in the oven. That’s it!

You can also let the dough rise in room temperature if you want a quicker version. In that case 2h is enough (a little depending on how warm it is inside your kitchen :))

Ingredients

• 25g fresh yeast
• ½ liter cold water
• 2 tbsp olive oil
• 2 tbsp honey (you can substitute this with agave syrup or regular sugar to make it vegan)
• 2 tsp salt
• 700g flour (I like spelt)
• Optional: pumpkin or sunflower seeds
• Optional nr 2 – but very very nice if you have the time: grated carrots or zucchini

Instructions

The night before:

1. Crumble the yeast into a large bowl. Add the water, olive oil, honey, and grated carrots or zucchini if that’s what the plan is. Stir until the yeast is fully dissolved.
2. Gradually mix in the flour and salt. You might not need all 700g of the flour depending on how must water your grated veggies contain — stop when the dough holds together but is still quite wet.
3. Cover the bowl (beeswax wrap works great) and place it in the fridge for at least 8 hours.

In the morning:

1. Preheat the oven to 225°C (circulating air / fan-forced), or 437°F.
2. Take the dough out of the fridge.
3. Spoon large dollops of dough straight onto a lined baking tray. I do this using two spoons so I can form the dollops into nice round forms. Repeat until the dough is used up.
   • If the dough is too wet, add a little more flour — and next time, add more from the start.
4. Sprinkle some seeds on top of your dollops
5. Bake in the middle of the oven for about 20 minutes, depending on the size of your dollops.

While they bake, set the table and get ready for a truly amazing breakfast!

Enjoy!
//Aina

All pictures by our super talented photographer-WWOOFer Charlotte Bron – check out her beautiful Instagram account @charlotte_bron