The world's easiest pot bread

Pot bread. For me, one of the best things is a delicious and freshly Baked bread. Be it on the breakfast table, for lunch, as a side dish for dinner, and yes, really as a general part of a meal. There should be no doubt that bread that is allowed to rise for a long time with sourdough is among the absolute top, but sometimes it has to be easy and quick - and that's where the recipe for my pot bread comes into its own.

The benefits of a pot bread

A pot bread is one of the easiest ways to get a bread with the perfect crust and color. By baking the bread in a pan, you protect the bread from part of the direct heat, and you also get a better baking environment in terms of humidity. This gives, with the right conditions in the dough, a juicy bread with a crispy crust - and isn't that what we are really looking for in a Good bread?

It must be easy to bake

Yes. Sourdough bread that has risen for 36 hours and is folded crosswise in the right air environment tastes good. Really good. But it is often too cumbersome, at least for me, and that is why I simply set out to make a super easy bread that, with only two hours of rising time and then baking, is ready to be eaten. This can fit into most people's everyday lives, and you avoid 

Compromising on your bread.

With this casserole you can look forward to:

No need to knead the bread - it just needs to be mixed together quite quickly

Short rising time (two hours)

Easy baking technique (in a pot and in the oven)

A beautiful, tasty and Delicious bread with a lovely texture

Ingredients

The world's easiest pot bread

400 grams of wheat flour

100 grams of rye flour (or another coarse type of flour)

½ pk yeast (half a bag of dry yeast is also fine)

1 dl water (lukewarm)

4 dl buttermilk

12 grams of fine salt

1 tablespoon olive oil

Here's how you do it?

Pour flour and salt into a large bowl, where there is room for the dough to rise.

Stir yeast into lukewarm water, pour it into the bowl of flour together with buttermilk and Olive oil and stir it together with a spoon. It requires some arm muscles, but only takes 1-2 minutes. There should be no lumps of flour

Cover the bowl with a lid, tea towel or film and leave the dough to rise for two hours at room temperature.

About 30 minutes before the rising is finished, heat your oven, with the cast iron pan in it, to 250 degrees. After the proofing is complete, pour the dough into the piping hot pot, put the lid on and let it bake under the lid for 30 minutes. Then take the lid off and leave it to bake for another 10-15 minutes, so that it gets the nice colored crust and crispness - it should be lightly burnt at the edges, but not completely burnt.

Turn the bread out of the pan and let it rest for at least 15 minutes on a Baking rack. Serve for breakfast, lunch or as a side dish for your evening meal.