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Recipe for delicious mug bread without flour
Do you dare to bake bread? Then our recipe for mug bread is just right for you. We save ourselves time-consuming weighing of all the ingredients – instead we just take a cup. The loaf is then baked in a fireproof pot. That sounds easy, doesn’t it? Our mug bread also scores big when it comes to taste: We use nutrient-rich oat flakes to make the bread a healthy and high-fiber filling food. We wish you a lot of fun baking.
Ingredients for 1 loaf of bread (about 20 slices):
- 10 g fresh yeast (or 3.5 g dry yeast)
- 1.5 cups lukewarm water (cup size 300 ml)
- 3 cups ground oatmeal or oatmeal
- 2 tsp salt
- Also: flour to work with
Preparation of the mug bread without flour
- Put the yeast in a bowl with the water and dissolve while stirring. Add the ground oats or oatmeal and salt and mix with the wooden spoon. Cover the bowl and let the dough rise in a warm place for 3 hours.
- Place plenty of flour on the work surface. Put the dough on it. Use a pastry card to slide under the dough and fold in all the way around towards the center until a ball of dough has formed. Turn the dough ball over and place on a piece of baking paper (approx. 30 x 30 cm), leave to rest for 15 minutes. Preheat the oven to 200°C.
- Using the parchment paper, place the dough ball in a heatproof saucepan with a lid. Cut a cross in the shape of a cross with a sharp knife. Close the pot with the lid and put it in the oven (bottom rack). Bake the dough piece with the lid on for 30 minutes, then remove the lid and bake the bread for another 30-35 minutes until crispy. Remove and let cool on a wire rack.
Tips for the recipe: Store mug bread properly
You should store it properly so that you can enjoy your crispy mug bread for as long as possible. It is best to store your bread in a clay or ceramic bread crock. An unglazed Roman pot absorbs the moisture from the loaf and returns it to the bread when needed. Due to the air permeability, the risk of mold is significantly lower than with plastic or paper. By the way, bread never belongs in the fridge. When it’s cold, it quickly loses moisture and tastes stale.
