Bread

The first time I made this bread, I loved how simple the process is, even though it seems like a lot of work. If you have a large bowl and a little patience for kneading, it turns out well every time. It's not complicated, but you must follow the steps and not rush the rising. I especially enjoy arranging the dough balls in the tray because in the end, the bread really looks like a flower, and the torn slices are soft and fluffy.

Quick Info

Total Time: about 2 hours 30 minutes - 3 hours (including rising)
Preparation Time: 20-30 minutes
Baking Time: depends on the oven, usually 35-45 minutes
Number of Servings: 2 large loaves or 1 large tray, about 12-15 thick slices
Difficulty: easy to medium
Recipe Type: homemade bread, suitable for family or festive meals

Ingredients

2 kg flour
4 cubes fresh yeast (25 g/cube)
2 teaspoons salt
1 teaspoon sugar
1 liter water (at room temperature or warm)
100 ml oil

Preparation Method

1. Put 200 ml of warm water in a smaller bowl. Add the yeast, salt, sugar, and oil. Mix well with a spoon or by hand, just enough to dissolve the yeast and get a homogeneous mixture.

2. Sift the flour into a large bowl. Make a well in the center of the flour.

3. Pour the yeast mixture into the center of the flour. Begin to slowly add the remaining water (about 800 ml), gradually mixing with your hand or a large spoon.

4. When the dough starts to come together, knead with your hands until the water is fully incorporated. Continue kneading until the dough becomes elastic and no longer sticks to your hands or the bowl. This takes about 10-15 minutes.

5. Cover the bowl with a clean towel and let the dough rise in a draft-free place until it doubles in size. Generally, this takes 1-1.5 hours, but it may take longer if it's cool in the kitchen.

6. Sprinkle flour on the work surface. Remove the risen dough and place it on the table.

7. Tear off pieces of dough about the size of your palm. Each piece is slightly flattened, then rolled tightly and shaped into a snail or ball.

8. Place the dough balls next to each other in the tray, with the tight side down, forming a flower pattern (one in the center and the rest around).

9. Let the tray with the dough balls rise for another 20 minutes, covered with a clean towel.

10. Preheat the oven. Bake the bread at medium heat (180-200°C) until it is nicely browned. The time varies depending on the oven, usually 35-45 minutes. Remove the tray from the oven when the bread is golden and sounds hollow when gently tapped on the bottom.

Why I make the recipe often

I like that even though it produces a lot of bread, it doesn’t require complicated ingredients and stays fresh for several days. The slices remain soft, and the arrangement makes it easy to tear the bread. I can adapt it as needed – sometimes I make a larger tray, other times two smaller ones.

Tips and Variations

Tips

If you want it to be fluffier, don’t rush the rising. Well-risen dough makes a difference.
The flour should be sifted, especially if you want a finer texture.
Use warm water, not hot, otherwise, you risk scalding the yeast.
If you make a smaller batch, adjust the quantities proportionally.

Substitutions

Fresh yeast can be replaced with dry yeast, but it's good to read the equivalences on the packet.
Instead of white flour, you can combine it with whole wheat flour for a more rustic version, but the texture will be slightly different.
The oil can be any type you use for cooking.

Variations

You can sprinkle some seeds on top if you like, before baking.
If you prefer a thinner crust, cover the bread with a towel immediately after removing it from the oven.

Serving Ideas

The bread can be sliced thick or torn into pieces, for breakfast or with soups and stews.
It can also be used for simple sandwiches, with butter or jam.

Frequently Asked Questions

What do I do if the dough is too sticky?
Add a little flour, but be careful not to overwhelm the dough. It’s better to knead more and see if it becomes elastic.

Can I freeze the bread?
Yes, it can be frozen. After it has completely cooled, slice it and place it in bags. It thaws at room temperature.

What should I brush the bread with before baking?
It’s not necessary to brush before baking, but if you want, you can lightly brush it with a little water or oil.

Why do I need to let the dough rise again after shaping?
To make it airier and prevent it from cracking while baking. The additional rising helps with both volume and texture.

Nutritional Values

A thick slice (about 70-80 g) has approximately 180-200 calories, 38-42 g carbohydrates, 5-6 g protein, and 1.5-2 g fat (approximate values, may vary depending on the flour and slice size). Homemade bread contains no additives or preservatives but is rich in carbohydrates.

Storage and Reheating

The bread lasts 2-3 days at room temperature, wrapped in a clean towel or in a paper bag. If you want to keep it longer, slice it and freeze it. It can be easily reheated in the oven or toaster, but it won’t be as fluffy as on the first day.