My Speedy Bread with Yeast Dough, but No Rising Time

As announced, I’d like to share my recipe for my Speedy Bread with you today, and maybe you’ll feel like trying it out. We love it because it’s fairly quick to make and tasty too



Recipe speedy

500g lukewarm water
1 cube fresh yeast
250g wheat flour
250g whole-grain rye flour
250g whole-grain spelt flour
2 tsp salt
1 tsp baking malt ( I use either beet syrup or maple syrup )
1 tsp white balsamic vinegar
50g seeds ( here you can use whatever you like; for example, I use flaxseed, pumpkin seeds


Preparation

first mix the yeast well with the water; it should really be a little warmer so the yeast dissolves well
add the remaining ingredients and knead well.
Place the dough on a floured surface and divide it into 2 equal parts, then shape into 2 balls
Put both pieces into a Römertopf; I usually line it with baking paper, score lightly with a knife and moisten with a few spritzes of water, put the lid on and into the cold oven. Place on the lowest rack and bake at 235 with top/bottom heat for 60 minutes.

Then take it out, leave the lid on for a little while, and then either enjoy it warm or, once it has cooled, store it in a freezer bag. It keeps very well in the refrigerator.

Enjoy your meal

Dear Ines, thank you so much for your recipe. Your bread looks absolutely delicious.

Unfortunately, I don’t have a Römertopf. Would an oven-safe pot or a glass baking dish with a lid work instead?

Baking malt is also new to me—I’ll look it up online to see exactly what gives it its flavor. Putting it in a cold oven—that’s unusual for me, too. So far, I’ve been baking with a very hot oven and turning it down to normal temperature when I put the bread in.

But with all those ingredients—the different types of flour and the seeds—I’m sure it tastes as delicious as it looks.

Thank you :-) 

Petra,
regarding baking malt, there really is quite a bit to be found online. I once didn’t have any left and wanted to bake the bread quickly, so I looked for alternatives and came across beet syrup, which comes very close to the subtle flavor of baking malt.

An oven-safe pot will definitely work; the main thing is that it’s covered. The original recipe comes from Tu......e, and they used a pot there too. Hmm, and with the cold oven I also thought at first, well, who knows, but it works wonderfully and the bread rises beautifully.

Best regards

Ines, your bread looks amazing and I’m sure it tastes delicious. Thanks for sharing!
I’ll definitely keep this in mind and try baking it myself someday. It’s a whole new variation for me. I have a Römertopf; that’s what I use to bake my bread, too.

Dear Ines, I’ve bought all the ingredients—except for the baking malt. I’ll have to go to the big supermarket for that—the little corner shop and the health food store don’t carry it, unfortunately.

But I’ve read up on it and now know that it’s what gives the bread its crust and great flavor.

I’ll buy some baking malt this week, then I’ll give it a try.

Tonight I’m going to bake Monika’s flatbread. With rosemary... I’m looking forward to it. 

For anyone who hasn’t seen it yet, here’s the link 

Oh yes, the flatbread was very delicious.

In the morning before work, I quickly mixed everything together and popped it into the cold oven.

It tasted absolutely delicious and comes highly recommended.

Oh, thanks for the reminder, Ines. I definitely have to try this. I think I’ll bake this this weekend. I was planning to bake some bread anyway. It looks really delicious.

Sorry, the reminder actually came from you, Petra. I totally got it mixed up.

I have a question for Ines about this:
Do you soak the Römertopf beforehand, or do you put it in like that—with parchment paper?

Hi Monika, I only soaked the Römertopf before using it the first time; now I just use parchment paper and a few splashes of water over the dough—that’s completely enough.
Best wishes, Ines

@ Petra, your bread looks delicious—I’m glad you enjoyed it! Best wishes, Ines

Ines, thank you. I’ll bake the bread this weekend and will post a photo then. I’m really looking forward to it. I don’t have malt, but I do have maple syrup. I’ll just have to make do.

Have a wonderful day, everyone! Spring is peeking in...

Monika, I like to use maple syrup, too. LG

Ines, I looked up baking malt online today. Wow, it’s amazing what a difference it makes to the result. I hadn’t even heard of it before. Do you think the bread will turn out just as nice and crispy with the syrup?

I ordered the baking malt from our organic grocery store for the next delivery on Wednesday. I’ll probably wait to make this bread until it arrives and will bake some bread with baking ferment for now.

Thanks for the tip about the malt! :) We’re going to use it to improve our rolls, too.

Dear Monika, I’ve tried several variations—whether with baking malt, maple syrup, or sugar beet syrup—and we like it best with baking malt. The other alternatives were just listed as substitutes.
But it’s great that you can get the malt—I hadn’t even thought of mixing it into the roll dough myself; I’ll definitely have to try that next time.
Best regards

Oh, that was supposed to be a smiley, but numbers are showing up instead. What nonsense!

Dear Ines, thank you for your reply. I just stumbled across a video on YouTube that shows what a difference this makes for rolls. That’s probably one of the secrets of bakeries. I’m really glad you shared this tip with me. I wouldn’t have thought of it otherwise.

Have a wonderful rest of your Sunday!

Dear Ines, this is my Speedy Bread. I’m absolutely thrilled—it’s super delicious. I just couldn’t wait to cut into it and try it.

Have you ever tried leaving it in the oven after the hour is up—without the lid—and baking it for another 5 minutes? It might end up with a really crispy crust that way.