Bread in the oven, the socalled Swedish overnight noknead bread is when you mix all the ingredients in the evening, and in the morning take the dough out of the refrigerator and put it straight into a cold oven. This bread recipe is suitable for those who don't have time or don't like to mess with sticky dough. The white bread always turns out well, and you can change its flavor by adding various seeds or nuts, or you can use sundried tomatoes or olives. The bread is baked in a pan, so you don't need to worry about it spreading during baking. Due to the long "overnight" fermentation of the dough in the cold, we get not only a porous crumb but also a healthier bake without a strong yeast taste.
Ingredients in spoons, cups, exact grams

Timing:
01:00 Baking bread pan (sizes and preparation)
01:30 Preparing ingredients for bread baking
02:17 Swedish overnight noknead bread
03:52 What the bread dough should be like
04:32 Important to know before covering the bread
04:58 How long the bread sits in the refrigerator
05:23 How to bake the bread in the oven
06:30 What the bread turns out like
07:42 Advice

✅ Noknead bread recipe with stepbystep photos and description (for reading and printing) available on our website at this link https://edanalyuboivkus.ru/vserecept...

*A 200 ml cup is used for measuring ingredients

✅ Main ingredients:
Warm water 250 ml = 1¼ cup*
Sugar 10 g = 2 tsp
Dry yeast 3 g = 0.5 tsp
Salt 4 g = 0.5 tsp
Flour 300 g = 2 cups* + 2 tbsp

✅ Additionally (optional):
Sesame seeds 60 g = 3 tbsp
Flax seeds 60 g = 3 tbsp

Pan size (cm): LxWxH 25x11x8
❗ Output: loaf weighing 540 g

Baking temperature: 200 °C / 392 °F
⏲Baking time: 45 minutes (time from turning on the oven❗)

About yeast:
✅3 g of yeast as per the recipe from a packet where 10 g is for 1 kg of flour;
✅4 g of yeast if the packet is 1112 g per kg of flour;
✅5 g of yeast if the packet is 7 g per 500 g of flour;
✅8 g of fresh compressed yeast.

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