Step 1

Knead all ingredients together for about 5 minutes until you get a smooth dough. I like to knead the dough with my food processor and the dough hook. With your hands, form the dough into a ball and put it into a big bowl.

Step 2

Cover the bowl with a tea towel, put it at a warm spot (e.g. near the heater in winter), and let the dough rest and rise for an hour.

Step 3

After an hour, knead the dough again briefly (max. for one minute) so that the air can escape.

Step 4

Then shape the dough into an elongated shape and place it in the baking dish (I use one made out of glass in which I also bake my banana bread) that has been greased with oil.

Step 5

Now spread a little oil on a piece of aluminum foil (otherwise the foil will stick to the dough) and lay it on top of the baking dish. Don't make it too tight, as the dough will rise again. This step is necessary because otherwise, the bread will brown too quickly on the top while it is not yet done in the inside. Unfortunately, that is my only negative point about the recipe: The foil creates an imprint on the top. I just haven't found another method of covering it yet. If you have any ideas, please let me know.

Step 6

After a rest period of 30 minutes, start preheating the oven to 220 °C (top and bottom heat, without convection).

Step 7

After the dough has rested in the baking dish for an hour, put it in the oven for 15 minutes, on the second-lowest level (in my oven, it's the one below the middle one). The aluminum foil remains on top. Do not remove in between to check the batter! Every time I couldn't keep my hands off it, the dough took revenge. Don't make the same mistakes as I do.

Step 8

Pour water (the amount of a shot glass) onto the bottom of the oven and immediately close the door. This creates steam that helps the bread not to dry out. Alternatively, add a bowl with water to the oven. Some say this is more save.

Step 9

After 15 minutes, lower the temperature to 180 °C and bake for another 15 minutes.

Step 10

After 30 minutes of baking time, remove the aluminum foil and bake the bread for another 20 minutes at 180 degrees. (50 minutes in total)

Step 11

Switch off the oven, open the door, and let the bread cool down a little until it can be removed from the baking dish. Then let it cool completely on the baking sheet so that excess humidity can evaporate.