Quick 10 minute bread

Mid-week baking has to be fast. This is when this quick 10 minute bread recipe comes into play. The yeast gets feeded by the cider vinegar, thus the bread has no proofing time. It’s phenomenal rise happens in the oven and it comes with strong flavour. You don’t need much time nor ingredients, it can be prepared during lunch break.

Almost every flour combination is possible. The flour’s mix smaller portion has to be the full-grain flour, or else the bread will get to heavy to rise. Better choose diffent flour sorts, so mixing full-grain spelt flour with a lighter wheat flour is fine. Don’t mix full-grain spelt flour with lighter spelt flour.

home-made bread with beautiful crust

10 minute bread

Prep Time 0 minutes
Cook Time 10 minutes
baking time 1 hour
Total Time 1 hour 10 minutes
Course Brot
Cuisine German


  • baking mold (small, around 25 cm long)
  • baking brush
  • food processor
  • kneading hook
  • dough scraper
  • oven with thick baking plate


  • 200 gram full-grain spelt flour (or rye, wheat - depends on the combination)
  • 300 gram wheat flour (german type 550) (or spelt flour type 630, rye flour type 997 - depends on the combination)
  • 500 gr water room temperature
  • 1 package fresh yeast (42 grams)
  • 1 tablespoon salt (approx. 15 grams)
  • 2 tablespoon cider vinegar
  • 150 gram seeds to your liking
  • some fat for greasing the baking mold
  • 50 ml water for swathing the oven


  • Pre-heat the oven and a thick baking plate to 220° Celsius
  • grease the baking mold
  • Dissolve yeast in water
  • Mix flours, salt, and seeds in a bowl
  • Add yeast-water and cider vinegar
  • Knead for about 3 minutes at level 2 (depends on your food processor)
  • Fill the liquid dough into the baking mold
  • cut the dough surface to your liking
  • put the bread into oven, pour the water on the oven's floor and immediately close the door
  • bake for approximately 1 hour at 220° Celsius
  • to achieve a better crust switch the oven to air circulation for the last 10 minutes½


Another variant of this recipe is:
Reduce the yeast to 1/2 package fresh yeast, or approximately 30 grams. Add 80 to 85 grams Lievito Madre and proceed as given. This works best when using full-grain spelt flour and normal-type wheat flour. The result will look like this:home-made bread with beautiful crustDo not mix two full-grain flour types - the dough will be to heavy and won't rise in the oven.
Keyword everyday bread, spelt, wheat