Simple but delicious bread that’s perfect for toasting. About 75g of flour can be swapped with whole grain.

Ingredients

Single batch

  • 12 g fresh yeast
  • 300 g water (3 dl)
  • 420 g special wheat flour (vetemjöl special) (7 dl)
  • 15 g honey (1 tbsp)
  • 10 g salt (1½ tsp)

Double batch

  • 25 g fresh yeast
  • 600 g water (6 dl)
  • 840 g special wheat flour (vetemjöl special) (14 dl)
  • 30 g honey (2 tbsp)
  • 20 g salt (1 tbsp)

Instructions

  1. Crumble the yeast into a bowl and then add the rest of the ingredients.
  2. Mix the dough with a wooden spoon or spatula and blend thoroughly.
  3. Cover the bowl with a lid or plastic wrap and let rise for 1½ hours. After half the time, you can stir a few turns in the bowl – this makes the dough even smoother.
  4. Grease a bread pan that holds 1.5 liters.
  5. Turn the sticky dough out onto a floured work surface and roll it into a loaf. Place it in the bread pan.
  6. Cover the bread with a kitchen towel and let rise until the dough feels light and puffy, about 45–60 minutes.
  7. Preheat the oven to 225°C (437°F) when 20 minutes remain of the rising time.
  8. Spray or brush a little water on the bread and sprinkle with sesame seeds.
  9. Bake the bread in the middle of the oven until it gets a nice color, 30–35 minutes.
  10. Remove the bread and turn it out of the pan. Let cool on a rack.

Variations

Graham + Durum

This makes a more compact bread, but very tasty. The graham/durum distribution is somewhat of an estimate.

Double batch:

  • 25 g fresh yeast
  • 600 g water (6 dl)
  • 500 g special wheat flour (vetemjöl special) (8 dl)
  • 150 g durum wheat flour (durumvetemjöl) (2.5 dl)
  • 150 g graham flour (grahammjöl) (2.5 dl)
  • 30 g sugar (2 tbsp)
  • 20 g salt (1 tbsp)

Source: Martin Johansson, Baka bröd