Oil-Free European Bread: Simple & Healthy

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How to Store

Store any leftover bread loosely covered at room temperature (for example, in a paper bag) for up to 5 days, or in the fridge for up to 7 days. The bread will gradually dry out the longer it's stored, but you can always reheat it in the oven.

You can also freeze the baked bread. Once it has completely cooled, wrap it in plastic wrap, then in aluminum foil, and store it in the freezer for up to 3 months. Just thaw it overnight before enjoying.

Recipe Tips

1. Make Ahead and Freezing Instructions:  

The dough can be stored in the fridge for up to 3 days, making it a great recipe to start ahead of time.  

You can also freeze the dough. Wrap it in plastic wrap and place it in a freezer-safe container. To bake, thaw the dough overnight in the fridge or let it thaw at room temperature for 2-3 hours. Then, continue with the rest of the steps.

2. Flour:  

For the best flavor and chew, I highly recommend using bread flour. You can substitute all-purpose flour at a 1:1 ratio without changing the recipe.

I don’t recommend using whole wheat flour in this dough, but if necessary, use half bread flour and half whole wheat flour. The bread will have a denser texture.

3. Yeast:  

You can use either instant yeast or active dry yeast, but I highly recommend instant yeast (also called "rapid-rise" or "quick-rise" yeast). It makes the bread rise faster.

4. Dough Fermentation:  

The fermentation time depends on factors like room temperature, humidity, and the flour used. It’s fine if the fermentation is a bit faster or slower—just aim to double the dough’s size, with the surface bubbling and the texture being light and airy.  

If your kitchen is cooler (22°C/70°F or lower) or the yeast isn't activating (check after 1 hour), place the bowl in a warmer spot. Yeast loves warmth!

Recipe Variations

Yogurt Instead of Milk:  

Replace the 170g milk with thick yogurt. The tangy flavor of yogurt adds a unique taste to the bread, and the lactic acid bacteria help with fermentation, making the bread softer while increasing protein and probiotics.

Fruit and Vegetable Juices Instead of Milk:  

Use carrot juice, spinach juice, or other fruit and vegetable juices to add natural color and unique flavor to the bread. For example, carrot juice will give the bread a lovely orange color and add a subtle sweetness.

Nuts Instead of Black Sesame:  

Replace the 15g black sesame with 15g sliced almonds, chopped walnuts, or other nuts to give the bread a crunchy texture and boost its nutritional value, enhancing both flavor and texture.

Dried Fruits Instead of Raisins:  

Swap the raisins for dried cranberries, dried red dates, or other dried fruits. Dried cranberries provide a sweet-tart flavor, while dried red dates give a rich sweetness for a different taste experience.

Savory Flavor:  

Reduce the sugar to 5g and add 3g crushed black pepper and 5g dried basil or other herbs for a savory flavor. Perfect for those who enjoy savory bread.

Chocolate Flavor:  

Add 30g cocoa powder and reduce the bread flour by 10g. You can also add 30g chocolate chips for a rich, chocolatey European bread.

Matcha Flavor:  

Add 5g matcha powder and reduce the bread flour by 10g. Also, increase the honey red beans by 15g for a refreshing matcha flavor with sweet red beans.

Fermentation Methods Variations

Refrigerator Fermentation:  

After mixing the dough, place it in the fridge for a low-temperature fermentation of 12-16 hours. This method produces a deeper flavor and a finer bread texture, but requires some time planning.

Second Fermentation:  

After the dough has doubled in size during the first fermentation, divide and shape it, then let it undergo a second fermentation until it is 1.5 times its original size. This results in a softer texture and greater volume.

Baking Methods Variations

Oven Baking:  

If you don’t have an air fryer, you can bake the bread in the oven. Preheat the oven to 180°C (350°F), and bake the bread for 25-30 minutes. Be sure to monitor it and adjust the temperature and time as needed to get a golden-brown, crispy crust.

Steam Baking:  

When baking in the oven, you can place a tray of hot water on the bottom rack to create steam. This will help the bread form a crispy crust while keeping the inside soft.