My aunt Gitte knows all there is to know about baking. I got this recipe on slow rise bread from her some years ago and it was by far the most popular post on my old blog.

This very forgiving basic batter (some call it lazy batter, I call it slow rise bread batter) can be used to bake morning buns and all kinds of bread. I absolutely love it because you never have to get dough on your fingers. What ever you decide to do with it, it’ll turn out amazing.

All you need is

600 grams of flour

Use the flour or a mix different flour types you like the best, but be aware that different types of flour rises differently. Whole grain flour doesn’t rise as well as ordinary flour, so you’ll probably need a little extra yeast and you can’t use more than approx. 30 % whole grain.

  • 12,5 grams fresh yeast
  • 1/2 liter of lukewarm water
  • 1 tablespoon coarse salt
  • (1-2 dl A38 or other curdled milk products gives a more moist and delicious bread)

And do like this

  1. Pour water, yeast, possibly sour milk and maybe a small teaspoon of sugar or honey (to kick start the yeast) in a bowl and stir until the yeast is dissolved.
  2. Mix half of the flour and stir together with a fork – This dough is very wet and sticky.
  3. Then add salt, stir a little and put in the rest of the flour. Depending on the flour type the amount of flour can vary. But the dough should, as stated, be sticky and soft. After a few times you’ll know what the right structure should feel and look like. If you make buns, it is advantageous to have a slightly firmer dough than if you bake bread.
  4. “Knead” the dough for approx. 5 minutes with the fork – it helps your gluten skeleton on the way.
  5. Plastic wrap the bowl completely airtight and place it in the refrigerator for approx. 8 hours. Can’t it fit in the fridge, then just put it in a cool place. I usually throw it together before I go to bed.
  6. Cover the baking pan with a baking sheet. Pour the batter into the baking pan and bake for 30-45 minutes in the middle of a NON-preheated oven (not warm air) at 225 C degrees (437 F degrees). In the last 5 minutes turn the oven to warm air -That’ll make the crust nice and crisp. When you pour the batter into the baking pan be careful that the gluten structure does not break, so scrape it out carefully with a spatula.

Put pumpkin and/or sunflower seeds on the baking sheet before you pour in the batter and you’ll get a delicious crust.

If the dough is used for

  • Buns: Use two spoons to “shape ” buns with and place them on a baking sheet or put a fitting amount of batter in a metal muffin-pan with a little oil in the bottom.
  • Bread: Pour the batter into a bread baking pan and use a sharp knife to make a pretty pattern on the top of the unbaked dough.
  • Dinner bread: Put pumpkin seeds and a little salt on the baking paper in a lasagna pan (metal), pour the batter over and pour olive oil, sea salt flakes and some spices on top. Make small holes in the dough with your fingers.

No matter what you do with this batter it’ll be great!

If you need the bread before 8 hours just use twice as much yeast and keep it out of the refrigerator.