Magic Bread

After my sister’s magic cake, I’m posting my magic bread. It’s magic because it is so incredibly easy and disappears a day or two after being baked. That’s how good it is. The only thing about this recipe is the fact that you must plan at least 24 to 48 hours ahead. Patience is a grand virtue in bread-making.

The fluffiness and slight chewy sourdough is a result of the starter maturing and bubbling at least one day before making the bread. The crispy crust is a result of the cooking method: a good-quality ceramic lidded pan.

Make it once and you will honestly never use any other bread recipe because you can vary the flavors using different flours, and grains.

You can add pitted olives and sun-dried tomatoes, or nuts and herbs, or raisins and cinnamon.





1/8 tsp dry yeast
½ cup warm water
½ cup of flour (I use all-purpose here but you can use anything)

  1. Mix and cover with plastic wrap.
  2. Leave it in your fridge at least 24 hours to one whole week. The longer you wait, the better your bread will be.




3 cups whole grain flour

1 cup all-purpose flour

1 ½ cups warm water

1 1/2 tsp fine sea salt

½ cup mixed, toasted nuts (I used sunflower, sesame, and pumpkin seeds) (optional)

3 tbsp linseeds (optional)

Cooking spray and wheat germ or oats for dusting your ceramic pot




  1. In the bowl of a stand mixer fitted with a dough hook, combine matured starter, water, flours, and salt. Mix on medium speed until the dough becomes a sticky dough.
  2. Add the seeds and nuts, and knead in your mixer for 2 minutes on medium-high speed. This will develop the gluten in your bread.
  3. Spray a very large bowl and place the dough inside. Cover with a kitchen cloth or plastic wrap and let it double in size for a few hours (3-4 hours). I make my bread after I drop off my son in school and let it rise till lunchtime.
  4. Coat your ceramic pan with baking spray and sprinkle oats and wheat germ. Punch the dough down and place it in the ceramic bowl. Cover with the lid and let it rise for another few hours (your kid’s snack time, around 4 PM).
  5. Preheat your oven to 220 C or 420 F. With the lid on, place your dish in the oven and cook for 30 minutes. Take the lid out and bake for another 15 minutes.


My tester…


and taster…



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