Good basic bread, delicious fresh and perfect for toasting. Set the dough in the evening and eat freshly baked in the morning.

Ingredients

  • 400 g cold water (4 dl)
  • 2–3 g fresh yeast (a piece the size of a pea)
  • 10 g light syrup
  • 20 g flavorless oil (e.g., rapeseed oil)
  • 1½ tsp salt
  • 700 g special wheat flour (vetemjöl special) (12 dl)
  • butter for the pans

Equipment: 2 baking pans, about 1.5 liters each

Instructions

  1. Weigh up the water in a bowl and stir the yeast into it. Weigh all other ingredients, pour straight from the package and zero the scale between each ingredient to save on dishes.
  2. Knead the dough in a stand mixer for 5 minutes on the lowest speed. If you knead by hand, double the time. Be careful not to add more flour to the dough than the recipe indicates.
  3. Cover the bowl with plastic and let the dough rest for 1 hour.
  4. Grease 2 baking pans with butter. If you use silicone pans, you usually don’t need to grease them at all.
  5. Turn the dough out onto a lightly floured surface, and divide it into 2 parts weighing about 550 g each. Roll up the pieces like a swiss roll and place them with the seam down in the pans.
  6. Place a towel over the pans and cover with plastic wrap or a large plastic bag. Let the dough ferment in the pans at room temperature for 8–10 hours.
  7. Heat the oven to 230°C, convection.
  8. Bake the breads at the bottom of the oven for 30 minutes.
  9. Tip the breads out of the pans. Let them cool lying on their side on an oven rack.

Source: Maria Blohm, Långjäst och lättbakat