This bread recipe is so simple and the result is so good you could do it every day: five minutes of mixing ingredients and the rest is waiting. In the end, you’ll have a pretty loaf of bread with a nice golden crust.


Yields 1 loaf

  1. 200 g of all-purpose flour
  2. 6 g of kosher salt
  3. 6 g of coconut sugar
  4. 4 g of instant yeast
  5. 1 cup of water
    mix 3/4 cups cold water with 1/4 cup boiling water
  6. butter
    for greasing

You will need

  1. oven
  2. medium oven-safe glass bowl


  1. In a large bowl, whisk together 200 g of all-purpose flour, 6 g of kosher salt, 6 g of coconut sugar, and 4 g of instant yeast.
  2. Start adding water and mixing until all flour is moist and you have a monotonous mass. (Don’t add all water at once, otherwise, the dough may be too wet.)
  3. Cover the¬†bowl and¬†leave it¬†in¬†a¬†warm place to¬†let the¬†dough rise, for¬†about 1¬†hour. (For¬†example, put the¬†bowl into the¬†oven and¬†turn it¬†on¬†at¬†180‚ÄĮňöC for¬†one¬†minute.)
  4. Preheat the¬†oven to¬†220‚ÄĮňöC.
  5. Grease a medium oven-safe glass bowl with butter.
  6. Transfer the dough into the greased bowl using a silicone spatula.
  7. Leave the¬†dough uncovered at¬†the¬†top of¬†the¬†preheating oven for¬†20‚Äď30¬†minutes to¬†let it¬†rise¬†again.
  8. Bake the bread for 15 minutes.
  9. Reduce the¬†heat to¬†190‚ÄĮňöC and¬†bake for¬†17¬†minutes¬†more.
  10. Remove the bread from the oven, and from the bowl. Let it cool down on the cooling rack for 10 minutes before cutting. (If the bread looks pale, bake it for 5 more minutes without a bowl.)

Notes & tips

This recipe is based on the peasant bread recipe by Alexandra Stafford.

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All-purpose flourVeganGluten
Coconut sugarVegan