I learnt about this 'cold rise bread' from my ''mother's group'' and have not seen this recipe other than on local Danish blogs. The American cold rise bread recipe still requires kneading but this recipe is super easy, no knead, egg-less & dairy-less (which makes it vegan) and nearly effortless. The best part is that the result will make it looked like you have spent a lot of time making this healthy bread.
All that's required is less than 5 minutes of mixing, overnight proofing in the fridge and 20 minutes in oven for these wonderful breads to be served. This little rustic bread is fluffy on the inside, crispy on the crust and the combination is literally endless.
Ingredients:- (for 6 - 7 buns)
10 g yeast (fresh) (~3.5 g dry yeast)
250 ml cold water (not iced cold)
½ tsp salt
a pinch of sugar (optional)
50 g oat / seeds of your liking
200 - 250 g flour**
Methods:-
If faster proofing is desired, then increase the yeast to 15g, and the proofing time can be lowered to 8 hours. However, I find that the extra yeast used resulted in more yeasty bread and since I'm not pressed for time, with a little planning, the recipe works just fine.
** The flour can be a combination of graham flour, wheat flour, buckwheat flour, hulled wheat flour, basically anything goes. Ratio is recommended at 2:3 (3 portions of normal flour to any 2 portions of desired 'special' flour). I like to keep the last 20-30g or so flour instead of mixing everything in, just in case the dough gets too dry.
The seed combination can be anything as well. I like it with sesame seed and sunflower seed but it can be poppy seed, oat, chia seed, flex, pumpkin seed, anything you desired. However, using seed means the batter will be more liquid as they don't soak up as much water as oat, hence the adjustment in flour quantity is needed.
I wonder why this hasn't been spread further than Denmark. It is now a stable for our daily breakfast (instead of store bought breads) and I absolutely believe this is a must have for every household.
All that's required is less than 5 minutes of mixing, overnight proofing in the fridge and 20 minutes in oven for these wonderful breads to be served. This little rustic bread is fluffy on the inside, crispy on the crust and the combination is literally endless.
10 g yeast (fresh) (~3.5 g dry yeast)
250 ml cold water (not iced cold)
½ tsp salt
a pinch of sugar (optional)
50 g oat / seeds of your liking
200 - 250 g flour**
 |
| Mixed dough, ready to be refrigerated |
1. In a big bowl, mix the yeast, cold water, salt & sugar together until yeast is completely dissolved.
2. Add in oat or seeds used.
3. Gradually add in flour until a mixture that resembles cooked oatmeal is achieved. If the mixture is too wet, then add in a bit more extra flour.
4. Cover the bowl with a cling film and placed in the refrigerator for proofing overnight (10 - 12 hours).
5. The next day morning, heat oven to 220 degC, scoop out the proofed dough on a baking paper (lined on baking tray) with 2 spoons, top with extra toppings if desired, and baked for 20 - 25 minutes.
** The flour can be a combination of graham flour, wheat flour, buckwheat flour, hulled wheat flour, basically anything goes. Ratio is recommended at 2:3 (3 portions of normal flour to any 2 portions of desired 'special' flour). I like to keep the last 20-30g or so flour instead of mixing everything in, just in case the dough gets too dry.
The seed combination can be anything as well. I like it with sesame seed and sunflower seed but it can be poppy seed, oat, chia seed, flex, pumpkin seed, anything you desired. However, using seed means the batter will be more liquid as they don't soak up as much water as oat, hence the adjustment in flour quantity is needed.
I wonder why this hasn't been spread further than Denmark. It is now a stable for our daily breakfast (instead of store bought breads) and I absolutely believe this is a must have for every household.
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