My everyday sourdough rye. For ca 650g total dough, makes two ca 300g breads.

Morning: mix sourdough (approx 100% hydration, 1/6 total weight), water (250g), additives (flax, sunflower etc) and rye flour (rye+additives approx 275g). I start with 100% hydrat6and go from there. Mix until looseish dough-paste. Want it to be not quite stiff, err on the side of wetness. In short just mix everything in the morning.

During day: Let it rest

Evening: If necessary adjust hydration. Loose and shaggy is what you want. Make two ca 3cm high boules (round thingies) and make half cm depression in the centre of them. This makes them flatter after final rest. Let them rest until 3-5mm wide cracks have appeared, ca 2-3 hours. Bake 200 degrees with fan for about 30 minutes, until inner temperature of 98 degrees. Turn off oven, let door be slightly open and let the breads cool in the hot oven.

LET REST FOR 24-48 HOURS BEFORE DEVOURING

That is my go-to no thought slap together bread.

Naan! I love a fresh batch.

My go to mix, if I don’t want to think too much about it:

550g of flour (use some flour that’s mineral rich, not the fine, completely white flour for cakes, etc.) 325g water a bit of salt

Put it into a kitchenaid, let it knead it for about 5mins. Switch it off and forget about it for about an hour.

Add yeast (about a teaspoon dry yeast), let it knead again for about 5 mins

Remove the dough from the kitchenaid, fold it a few times and put it in a banneton. Let it sit for a while (or overnight in the fridge).

Preheat oven to 210 C (410F), put in a bowl of boiling water and the bread. Bake for about 20 min, remove the water bowl and then bake again for 15-20 min. Depending on how soft the crust should be, you can remove the water earlier or later (the later the softer it gets)

5 minute bread.

• Prepare a baking tin with a length of 30 cm, i.e. butter it or put baking paper into it.
• Preheat your oven to the lowest temperature, i.e. 50 degrees C.

Mix in a bowl:

• 500 ml warm water
• 500 gr flour (I prefer spelt; the recipe works with most flours)
• Teaspoon of salt
• Teaspoon of sugar
• 1 small bag of dry yeast
• Grains (or not) as you like; I like pumpkin seed, sesame and linseed.

After mixing and a little bit of kneeding “pour” into baking tin and put it into the oven (middle height). Turn off oven, let dough rise for approximately 20 minutes until dough is 1 cm below the rim.

After that turn oven on to 210 degrees C circulatory air. After 20 minutes take baking tin out of oven and (gently!) take bread out of form, put loaf (without the tin) back into the oven and bake for another 20 minutes. Take out of oven and let settle for at least two hours.

Dough rise and baking time can vary due to your oven, ambient temperature etc. Handle half baked loaf with love as it is still relatively soft; you need not do this but baking the second 20 minutes without the tin makes the crust all around more crunchy. If you want to improve add some sourdough extract and add some rising time according to the recipe on the sourdough baggie. Be aware that sourdough can be aggressively sticky so prepare your baking tin accordingly.

Makes great bread with little effort. I bake this simple and efficient recipe for several years now and love my own bread dearly.

Store bought.