The best mug bread. It’s completely simple and doesn’t need to be mixed at all. recept
- Easy to prepare
- 8 portions
- 55 minutes
Mug bread is popular for its simplicity and great taste. You don’t have to mix it at all; just let the dough rise, then put it into a pot and bake. This recipe guarantees a beautifully crispy crust and a soft crumb. It’s also ideal for those who don’t want to spend hours preparing.
For 8 portions
Ingredients
Preparation procedure
- Dough preparation: Put all dry ingredients into a bowl: flour, yeast, salt and any seeds. Stir. Add the lukewarm water and gently mix the dough again. There's no need to knead; the dough will be fairly liquid. Cover the bowl with plastic wrap and let the dough rise at room temperature for 12 hours (preferably overnight).
- Shaping the loaf: After rising, turn the dough out onto a lightly floured work surface and gently fold it into a loaf shape. Let the loaf rest for another 60 minutes.
- Baking: Preheat the oven to 230 °C and place a cast-iron pot (or a Pyrex pot with a lid) in it for half an hour to heat thoroughly. Once the pot is hot enough, carefully transfer the risen dough into it on baking paper, cover with the lid and bake for 30 minutes. Then remove the lid and bake for another 20 minutes to develop a nicely crispy crust.
- Finishing: Carefully turn the baked bread out of the pot and gently brush it with cold water to give it a shine.
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