Simple bread (almost) without kneading

Simple and quick recipe for your homemade bread
Simple bread (almost) without kneading

You’ve always wanted to bake your own bread, but never dared until now? With this recipe, your homemade bread is guaranteed to succeed – even without much practice! It’s easy as pie, insanely delicious, and best of all, you know exactly what’s in it. Unlike many of the packaged ready-made breads, this bread recipe does not contain any leavening agents or preservatives.

In my recipe I use only dark wheat beer and not water, because this gives the bread a more intense flavor. However, if you don’t have beer at home, you can substitute it with water, but you will have to accept a loss of taste. Now with this recipe, there’s no excuse why you shouldn’t bake your own bread.

  • Prep Time10 min
  • Cook Time50 min
  • Perform Time9 hr
  • Total Time10 hr
  • Yield1 loaf
  • Serving Size100 g
  • Energy224 cal
  • Cuisine
    • deutsch
  • Course
  • Cooking Method
  • Suitable for Diet
    • vegan

For the bread

For the bread

  • 425 g wheat flour (type 550)
  • 270 ml wheat beer (dark)
  • 1 tablespoon white wine vinegar
  • 12 g salt
  • 1/2 tsp dry yeast, neutral vegetable oil

Required utensils

  • big bowl
  • Pot (Ø 24 cm)
  • Pan (Ø 20 cm)
  • Dough scraper
  • Baking paper
First put the flour, salt and yeast in a bowl and mix together, then add the beer and vinegar and mix the dough with the dough scraper until there is no dry flour left.
Cover the bowl with plastic wrap and let the bread dough rest at room temperature for 9 to 15 hours.
Place the dough on a floured work surface, dust with a little flour and knead about 15 times.
Line a small pan (Ø 20 cm) with baking paper and coat it with a little vegetable oil. Do not cut off the protruding edges!
After resting: fold the dough from the edge to the center to form a ball. Then place this ball of dough in the pan with the dough end down. Cover loosely with plastic wrap and let rest for another two hours until the dough has approximately doubled in volume.
30 minutes before the end of the resting time, preheat the oven and the large pot (with lid) to 260 °C (lowest rack).
After the second resting time: Dust the finished bread dough with a little flour and make a cut about 15 cm long and 1 to 2 centimeters deep on the top side. Remove the large pan from the oven and carefully pour in the dough using the baking paper. Return the pot to the oven, reduce the temperature to 220 °C and bake for 30 minutes with the lid on.
Remove the lid and bake the bread in the open pot for another 20 to 30 minutes until it has a golden brown crust. If you want to be very precise, measure with a roast thermometer. The core temperature of the finished bread should be 98 °C.
Remove the bread from the oven with the help of the overhanging baking paper and let it cool on a cooling rack for 2 hours. Ready is your homemade bread!
Tip / Note:

If you tap the underside of finished bread, it should sound hollow. Your bread tastes best fresh, but will also keep for one to two days. In the process, the crust loses its crispness. To refresh it, you can crisp it up in the oven at 220 °C for 5 to 10 minutes. For sliced bread loaves, you should moisten the cut with a little water to keep it soft and juicy.

  • Nährwerte

  • Serving Size100 g
  • Amount per serving
  • Calories224
  • % Daily Value*Standard DV
  • Total Fat0.7 g78 g0.9%
  • Total Carbohydrate43.6 g275 g15.85%
  • Dietary Fiber2.4 g28 g8.57%
  • Total Sugars0.7 g
  • Protein6.6 g50 g13.2%
  • Calcium12.1 mg1300 mg0.93%
  • Iron0.9 mg18 mg5%
  • Potassium87.1 mg4700 mg1.85%
  • Vitamin E (Tocopherol)0.2 IU33 IU0.61%
  • Vitamin B1 (Thiamin)0.0649 mg1.2 mg5.41%
  • Vitamin B6 (Pyridoxine)0.1 mg1.7 mg5.88%
  • Phosphorus68.5 mg1250 mg5.48%
  • Iodine0.623 mcg150 mcg0.42%
  • Magnesium7.3 mg420 mg1.74%
  • Zinc0.7 mg11 mg6.36%
  • Copper0.1 mg0.9 mg11.11%
  • Manganese0.5 mg2.3 mg21.74%
  • Chloride629 mg2300 mg27.35%
  • Salz1 g6 g16.67%

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Einfaches Brot-Rezept fast ohne Kneten

Die perfekten Utensilien für dein einfaches Brot ohne Kneten

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