Polish Overnight Bread Recipe That You Will Love!

sourdough starter

🥗Healthier: whole grain starter

💰Cheaper: commercial yeast

Whole grain starter adds nutrients, while commercial yeast is more accessible.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more fiber, while all-purpose is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, but vegetable oil is less expensive.

honey

🥗Healthier: maple syrup

💰Cheaper: granulated sugar

Maple syrup is a natural sweetener, while sugar is often cheaper.

Mix 5 cups of all-purpose flour with 1.5 to 2 cups of water until combined.

Add 2 tablespoons of olive oil, 1.5 tablespoons of instant yeast, 1 teaspoon of salt, and 1 teaspoon of sugar; mix until fully incorporated.

Knead the dough for about 5 minutes until smooth.

Place the dough in a large bowl or pot; cover with foil to prevent it from drying out.

Refrigerate the dough for 10 to 14 hours overnight.

Remove the dough from the fridge; it should have grown and collapsed slightly.

Knead the dough again, using rye flour if needed, for a short time.

Preheat the oven to 480°F (249°C) with a heat-resistant vessel inside for about 30 minutes.

Carefully remove the hot vessel from the oven; place the dough inside.

Bake the bread for 30 minutes with the lid on, then reduce the temperature to 430°F (221°C) and bake for an additional 30 minutes without the lid.

Let the bread cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens