top of page




Homemade bread is something special. The scent spreads throughout the house and makes you want to have a snack. Perfect for the daily supper, for the school sandwich, for dipping in the soup or as a souvenir for the next housewarming party. Just think about the timely preparation. Everything else is child's play.

  1. The day before (about 18 - 25 hours before consumption) mix flour with dry yeast and salt in a bowl.

  2. Stir in 340 ml lukewarm water with a fork until a smooth batter forms.

  3. Cover airtight with cling film and forget about 16 - 23 hours (the longer the better).

  4. Then shape the dough into a round loaf on a lightly floured surface. Sprinkle a large plate with approx. 20 g of polenta and place the loaf of bread on it. Dust with flour and let rest under a clean kitchen towel for 2 hours.

  5. After 1 hour, preheat the oven to 235 degrees (unsuitable for circulating air) and heat a cast-iron casserole with a lid in it for at least 30 minutes.

  6. Take the hot pot out of the oven, sprinkle the base with polenta and place the bread in it. Bake with the lid on the second rack from the bottom for 30 minutes. Remove the lid and bake uncovered for another 12-15 minutes.

  7. Lift the bread out of the pan and let it cool on a wire rack for 1 hour so it develops its perfect texture.

  8. With a little butter and salt, the bread tastes delicious!


Photo: Julia Hoersch
Cynthia Barcomi developed the recipe for the magazine "Living at Home".


For 1 large loaf with approx. 14 slices


  • 500 g flour type 550
    175 g rye flour and 325 g flour type 550

  • 1/4 tsp (1g) dry yeast

  • 11 grams of salt

  • 20 grams of polenta

  • water

bottom of page