Simple Homemade Bread

Ingredients

• 340 ml Warm water (approx. 35‑40°C)
• 60 ml Vegetable oil (e.g. sunflower oil) (plus some for greasing the work surface)
• 10 g Dry yeast (fresh and active)
• 600 g Wheat flour (type 550) (sifted)
• 8 g Salt (fine)
• 2 EL Additional vegetable oil (for greasing the bowl and work surface)
• as needed Water for spraying (for the surface before baking)
• as needed Flour for dusting (for the work surface and the bread)

Instructions

1. Activate yeast

   Pour the warm water (35‑40°C) into the mixing bowl, add the vegetable oil and the dry yeast, and stir briefly until the yeast is dissolved.

   Time: PT5M

2. Mix dry ingredients

   Sift the flour into the bowl, add the salt and mix everything thoroughly with the spoon.

   Time: PT5M

3. Knead dough

   Knead the dough by hand for about 10 minutes, until it is smooth and elastic and easily releases from the bowl edge.

   Time: PT10M

4. First rise

   Lightly grease the bowl with a little vegetable oil, place the dough inside, cover with a damp kitchen towel and let it rise in a warm place for 1 hour, until it has doubled in size.

   Time: PT1H

5. Divide and shape dough

   Turn the dough onto a lightly floured work surface, divide it into 3 equal pieces and shape each piece into a round ball.

   Time: PT5M

6. Second rise

   Place the dough balls on a baking sheet lined with parchment paper, cover them again with the damp towel and let them rest for 20 minutes.

   Time: PT20M

7. Prepare surface

   Lightly spray the dough balls with water, dust them with a little flour and make 2‑3 small slits in the surface with a sharp knife.

   Time: PT3M

8. Bake

   Slide the sheet into the preheated oven and bake the bread at 180°C for 25‑30 minutes, until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

   Time: PT30M

   Temperature: 180°C

9. Cool

   Remove the bread from the oven, let it cool completely on a cooling rack before slicing.

   Time: PT15M

Nutrition Facts

Calories

220

Protein

6 g

Carbohydrates

40 g

Fat

4 g

Fiber

2 g

Ingredient Substitutions

• Instead of Warm water: Milk (lightly warmed)
• Instead of Vegetable oil (e.g. sunflower oil): Rapeseed oil, Olive oil (mild)
• Instead of Dry yeast: Fresh yeast (20 g)
• Instead of Wheat flour (type 550): All-purpose flour, Whole wheat flour (yields denser bread)
• Instead of Salt: Sea salt
• Instead of Additional vegetable oil: Butter (melted)

Equipment Needed

• Measuring cup
• Kitchen scale
• Mixing bowl (large)
• Wooden spoon or spatula
• Dough scraper (optional)
• Kitchen towel
• Baking sheet or loaf pan
• Parchment paper (optional)
• Knife sharpener (optional)
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Activate yeast with warm water (Step 1)
• First rise 1 hour (Step 4)
• Second rise 20 minutes (Step 6)
• Cut slits in the surface (Step 7)
• Bake at exactly 180°C (Step 8)

Chef Tips from the Video

• Use a thermometer to keep the water temperature exactly at 35‑40°C.
• For extra flavor you can add 1 EL honey or sugar to the yeast mixture.
• A light brushing of the finished bread with olive oil gives a nice shine.

Troubleshooting

Storage

Refrigerator: In an airtight container for up to 3 days.

Freezer: Wrap individually and freeze for up to 3 months.

Room temperature: In a bread box or bread bin for up to 2 days.

Make-Ahead Tips

• The shaped dough can be covered after step 6 and rise in the refrigerator for up to 24 hours – this improves flavor.
• Baked breads freeze well and can be reheated in a toaster or oven as needed.