4. Cooling and serving
After baking, place the bread on a rack to allow the steam to escape.
It is best to slice it after 30 minutes, when it has cooled down a bit.

The result? Tasty, crispy and soft homemade bread!

How to serve?
With butter and honey – a classic breakfast
As a base for sandwiches with avocado, hummus or spreads
For soups and stews – it absorbs sauces perfectly!

Tip: You can add olives, herbs or garlic to give it a unique flavour!

Tips and variations:

Gluten-free version? Use buckwheat or almond flour with potato starch.

Whole wheat bread? Replace half of the flour with whole wheat.

For even more crunch? Place a bowl of water in the oven while baking.

FAQ – Frequently asked questions:

1. Can I use a different flour?

Yes! You can mix wheat flour with rye or spelt flour.

2. How long can I store the bread?

In an airtight bag or bread box for up to 4-5 days.

3. Can I freeze this bread?

Yes! Cut into slices, freeze and take out as needed.

Summary – Why is it worth trying?

Super easy – no kneading required!

Super crispy and soft inside.
Free from preservatives and artificial additives.
Perfect for breakfast, lunch and dinner.