8 am, start your daily routine, study, work, but breakfast always present and with very delicious things to eat. This time you want homemade bread, however you think it is complicated and you are tempted to go to the bakery. Stop there!

Today we will show you the ideal recipe for you to prepare at night (Without kneading!) a bread that you will have freshly baked first thing the next day. You just have to gather the ingredients and get to work. You will get a very rich and easy to do result.

Cook homemade bread without the need to knead it. Freshly baked bread, without kneading, for your breakfast.

Ingredients

For 1 units
Strength flour 500 g
Fresh baker’s yeast 6 g
Salt 10 g
Water 325 ml
Sesame seeds to taste

preparation:

In a bowl we mix the force flour, the crumbled yeast and the salt. Add the water and mix a little, just enough so that everything comes together, without kneading. We dump the dough into a plastic tupper, cover with transparent film and let it rest for 12 hours.
If after 12 hours of fermentation, we do not have time to continue with the recipe, we keep the container of dough in the fridge until the next day. If we do so, we must remove the dough and wait for it to harden for a couple of hours, before continuing.
We abundantly flour the work table. In my case I like to do it on a cookie sheet, since this way I can move the dough and turn it more easily. We dump the dough on the flour and stretch it a little, to form a rectangle, with the tips of the fingers without pressing too hard.
We fold the dough longitudinally, bringing each side towards the center, and so that one part is superimposed on the other. We make the same fold in the other direction, crosswise. On a cotton or linen cloth we pour abundant seeds. We place the dough that we will have rotated on top, now leaving the fold at the base.
We cover with more seeds, and cover with the cloth. We leave to ferment for two hours or until the dough doubles its initial volume. When the dough has been fermenting for an hour, we heat the oven to 180º with heat up and down. We introduce the casserole where we are going to bake it so that it heats up enough.
After the fermentation time, we take the casserole out of the oven, being very careful not to burn ourselves. Gently turn the dough upside down in the pot, the fold will remain upwards. We put the lid on and bake for 30 minutes.
Uncover and bake for another 20 minutes more. The time will depend on the size of the piece of bread, adjust it a little. The bread will be golden and if we hit the base it should sound hollow. We remove it from the pot to a rack, and let it cool completely before consuming it.

Freshly baked bread, without kneading, for your breakfast.