Overnight bread

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You might wonder why I called my recipe Overnight bread. That’s because I made it like I would make overnight oats; put everything together, leave in fridge overnight, and do the last adjustments in the morning. Well, it is a bit more complicated with bread, but still, it is not very different. The proving for this bread happens overnight, while the bread is in the fridge. The only thing you need to be careful of is to have a big enough baking tin for the bread.

Overnight bread

To make this bread I used a mix of white and wholemeal flour, almost 50/50. I would suggest using strong flour as it has a bit more gluten and the bread will turn out great. Also, I’m not sure if the bread would rise the same with any additions like seeds, so keep it simple or add some herbs. If I’m going to try with seeds, I will update the recipe and say if it works or not.

Ingredients for 1 loaf of Overnight bread:

– 200g strong wholemeal flour
– 250g strong white flour
– 9g Easy bake yeast
– 1 spoon sugar
– 375ml lukewarm water
– a pinch of salt

In the bowl of the stand mixer, put the salt, and add the flour on top. Make a well in the middle and add the yeast and the sugar. Pour the water and mix. Knead the dough with the mixer for 7 minutes. While the dough is kneading, prepare the baking tray by spraying it with oil.

Shape the bread and put it in the baking tray. Leave the baking tray in the fridge overnight.

Overnight bread. Close up

In the morning, take the baking tray out of the fridge and put it on the worktop to get to room temperature while you heat the oven at 200C or 180C fan. Put the bread in the oven and bake for around 30-35 minutes. Check the bread with a skewer to make sure it’s baked. Leave it for longer if you think it’s necessary.

When is baked, take the loaf out of the oven, leave it for a minute in the tray. Take if off the tray and leave it to cool on a cooling rack.

As you can see, it takes about 45-50 minutes to make the bread in the morning, but it is not hands-on time. I am going to make this again for special occasions, like Christmas, Easter, or an anniversary. It’s so easy and having freshly baked bread makes the day a bit more special.

4 thoughts on “Overnight bread

  1. It looks beautiful, with a lovely texture. I bet it tastes even better than it looks, too! I’ve never heard of proofing bread in a cool environment, but it clearly works. Interesting.
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    1. Sounds like it will fail. I wasn’t sure it will turn out ok even when I put it in the oven. But it works and I’m going to make this often, as it less work and we have fresh bread in the morning rather than lunch-time.

  2. I’m so into baking bread at the moment, I will definitely try your recipe too 🙂
    The idea of overnight bread sounds super cool, I love fresh, warm bread for breakfast!

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