Bread matters.

The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight” – M. F. K. Fisher

I couldn’t say that I am a bread person, but surely I can admit that I have a big love for smells. There is nothing better than the smell of a good bread filling my nostrils. This is why sometimes I feel that winter wins the eternal battle with summer, since winter is most convenient for baking. You see, I live in Greece where during the hot days of summer I cannot even imagine turning on the oven due to the high temperature.

Below you can find a super easy to make recipe for bread that only takes 5 minutes and no kneading.


• 650 g. lukewarm water• 8 gr dry yeast • 1 1/2 tablespoons salt • 1 tablespoon sugar • 600 gr flour for all uses • 300 gr wholemeal flour

In a large bowl, dump in the water and add the yeast and salt. Since we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together.

Dump in the flour all at once and stir with a long handled wooden spoon. Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. The dough will be flat on the top and some of the bubbles may even appear to be popping.

The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled.  It is intended for refrigeration and use over the next two weeks, ready for you anytime.  The flavor will deepen over that time, developing sourdough characteristics. The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container.

Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.)


Preheat the oven to 190 °C degrees with a baking sheet on the center rack, with a metal large baking pan with boiling water, which will be used to produce steam.

Cut the loaf with 1/4-inch slashes using a serrated knife, slide the loaf into the oven and add 3-4 cups of hot water to the baking pan. I have also spread oatmeal on the top after spraying the loaf with water. Bake the bread for 40-50 minutes or until a deep brown color.


Allow the loaf to cool on a rack until it is room temperature (around 20-30 minutes). If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. I know, it is very hard to wait, but believe you will be happy you did! Be patient!

Good luck!


  1. Sumith says:

    Beautiful blog!

  2. Joëlle says:

    I make gluten-free hamburger buns with dough that rests in the fridge, and reading your post I am thinking maybe I should use this trick more often. It is challenging to try new bread recipes when baking gluten-free, and I am always worried I will end up wasting my expensive flours…
    Thank you for your well explained recipe. This is beautiful bread, I truly wish I could eat it!

  3. Teti says:

    Hi Joëlle!Gluten-free hmaburger buns?Interesting!Before letting the dough to rest in the fridge do you let it at room temperature to rise?Unfortunately, I used regural flours thus I am not able to give any tips!Do share your feedback if you try!Thank you for your comment!

  4. writerinsoul says:

    I didn’t know that was why you’re supposed to wait till the bread is room temperature before cutting (I’m too impatient!). Thanks.

  5. Patrick Teti says:

    I just discovered your blog. This bread is BEAUTIFUL. I bake a lot like this too and I also share the name “Teti”, so I had to leave a comment. How did you get Teti? I was born with it 😉 It’s Italian but uncommon even there.

    • Teti says:

      Hello Patrick, it was very nice reading your comment! 😊 I am glad you liked the bread, it is an easy to make bread!I got Teti as a nickname since my first name is Stephanie and when I was a child I couldn’t pronounce it. Thus family and friends call me Teti! Are you from Italy??I loooove Italian cuisine, especially pasta. I think it’s obvious since the majority of my recipes have to do with pasta. Greetings!

  6. I never thought in all my days I’d consider trying to make bread for fun but this has mod definitely gathered my interest for sure

  7. Soul Gifts says:

    I make my own sourdough bread. There’s nothing as nice as the smell of bread baking, and the taste of it hot from the oven dripping with butter.

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