Prep: 10 min. Cook: 45 min. Total: 55 min.
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Guide af

Mathias Lydersen

Sidste ændringsdato

Brødkniv Rose fra Qookware

Bread knife - Rose
959 kr

Homemade pot bread - No sourdough at all


Do you love the deep, complex flavor of sourdough bread, but want an easier and faster approach to home baking? Then this recipe for homemade pot bread is for you! You get a fantastic crispy crust and an airy, soft crumb that is reminiscent of the familiar sourdough-like flavor - without having to use sourdough.

Pot bread is the perfect solution for those who love homemade bread but don’t want to spend time maintaining sourdough. By baking the bread in a cast iron pot, you get even heat distribution and the perfect crust, while the dough slowly rises and develops a flavor that’s almost as complex as sourdough bread. And the best part? It doesn’t require any advanced baking techniques – just a pot and a little patience.

Time: about 10 minutes preparation, 15 hours rising and 45 minutes baking

Ingredients

  • 500 gram vand (vandhane temperatur)
  • 250 gram kærnemælk
  • 20 gram gær
  • 60 gram havregryn (valgfrit mellem finvalsede og grovvalsede)
  • 650 gram hvedemel
  • 30 gram fint salt

Instructions

Kom vand, kærnemælk og gær i en skål og rør rundt indtil gæren er opløst.

Tilføj salt og havregryn og rør godt rundt.

Tilføj afslutningsvis mel.

Rør dejen til den har en ensartet konsistens.

Dæk dejen til og smid den på køl i 10-12 timer

Tag dejen ud 3 timer før den skal i ovnen og lad den efterhæve ved sturetemperatur.

Forvarm ovnen til 250 grader med gryden indeni - giv gerne gryden 30-45 minutter i ovnen uden dejen i, så den bliver varmet helt op.

Tag gryden ud af ovnen og smid lidt mel i bunden af gryden.

Tilsæt dejen til gryden og bag det i 35 minutter med låg.

Tag låget af og bag brødet yderligere 5-10 minutter uden låg eller indtil toppen er sprød og gylden. 

Lad brødet afkøle på en rist eller lignende i 15 minutter.

Nyd dit fremragende brød med pisket smør, ost eller lige hvad du har lyst til!

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What makes pot bread so special?

Crispy Crust – The Secret to the Perfect Outside
Baking in a pan helps lock in the moisture in the dough, creating an incredibly crispy crust – something reminiscent of the caramelized exterior you know from sourdough bread.

Airy crumb – How to get the ideal structure
The slow rising time gives the dough time to develop deep, complex flavors and an airy texture that makes every bite a true pleasure.

Sourdough-like taste WITHOUT sourdough – Get the best of both worlds
The rising time and baking in a pan create a deep, almost sourdough-like flavor, even if you don't use sourdough. You get the best of both worlds – the delicious flavor without the hassle.

Easy recipe – No complicated techniques
With just a few ingredients and a little preparation, you can make bread that tastes and looks professional. You don't need fancy equipment - just a pan and some time to let the dough rise slowly.

Tips for the perfect casserole

Refrigeration – The key to flavor and texture
Proving the dough slowly in the refrigerator will help develop the best flavors. It will give the bread an extra airy texture and a taste that is truly reminiscent of sourdough bread.

Preheat the pan – How to get the best crust
A piping hot pan is essential for achieving the perfect crispy crust. A cast iron pan is preferred for the best heat distribution, but any pan that can withstand high heat will do.

Try variations – Give your casserole a personal twist
Want an extra twist? Mix grains, nuts or spices into the dough for a personal touch. Walnuts, sunflower seeds or rosemary and sea salt are great options.

Grydebrød – A bread that suits all occasions
This casserole is perfect for both everyday life and special moments. Serve it warm with butter with your morning coffee, as an accompaniment to soups and stews, or as part of a delicious lunch.

Are you ready to bake your own pot bread?Try the recipe today and share your results with us on social media – we’d love to see your homemade masterpieces!