Cold Fermented Bread
This overnight cold fermented bread is an easy whole wheat bread recipe that’s packed with flavor yet requires minimal effort to make. By slowly fermenting the dough in the fridge overnight, you’ll end up with a tender, flavorful loaf that’s perfect for sandwiches. And the best part? 10 minutes of hands-on time is required. I promise!
Just like my no-knead spelt bread, this easy sandwich bread recipe is simple to follow and perfect for beginners.
You’ll only need 5 staple ingredients, and 10 minutes of hands-on prep time, and the long fermentation time means you can set and forget it. Plus, the dough can ferment in the fridge for up to 3 days, making this a great addition to your weekly meal-prep routine. It’s our go-to bread right now and I make 3 loafs on a Sunday at the moment for the week ahead.
Cold fermentation allows the natural flavors of the ingredients to develop, resulting in an extremely flavorful loaf of bread. Perfect for lunchboxes and breakfasts.
For more easy bread recipes, check out my whey bread and rye sandwich loaf as well.
If you loved this Cold Fermented Bread Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Cold Fermented Bread
Ingredients
- 2 cups whole wheat flour
- 2 cups bread flour
- 8 g salt
- 5 g instant yeast
- 1 1/2 cups water lukewarm
Instructions
- In a large bowl, combine the whole wheat flour, bread flour, yeast, salt, and warm water.2 cups whole wheat flour, 2 cups bread flour, 8 g salt, 5 g instant yeast, 1 1/2 cups water
- Knead the dough for 5-7 minutes until smooth and elastic.
- Place the dough in a bowl, cover, and refrigerate overnight (12-18 hours).
- Remove the dough from the fridge and shape it into a loaf.
- Place the shaped dough in a greased or baking paper lined loaf pan, cover, and let it rise in a warm place for 1-2 hours. Score the loaf. You can bake the bread on a baking sheet lined with parchment paper or in preheated a Dutch oven as well.
- Preheat your oven to 410°F (210°C). Cover the loaf tin with tin foil and bake the bread for 20 minutes. Remove the foil and bake it for a further 20 minutes. Let it cool in the loaf tin for 5 minutes before removing it. Let it fully cool on a wire rack before slicing.
Notes
Nutrition
Ingredients and substitutions
- Whole wheat flour: This adds a wholesome flavor and darker color to the bread. I mill my own flour at home but you can use store-bought flour of course.
- Bread flour: This provides a stronger gluten structure, tender crumb, and chewier texture. Check out my flour 101 guide for more information on different flour types.
- Yeast: This recipe uses instant yeast but you can also use active dry or fresh yeast but you’d need to activate those before adding it to the remaining ingredients.
- Water: Use lukewarm water to optimally activate the yeast.
- Salt: Salt enhances the flavor of the bread. Sea salt or table salt both work well.
Variations
Hearty whole grain: Replace half of the bread flour with more whole wheat flour or spelt flour for a heartier loaf.
Nuts and seeds: Add 1/3 cup of chopped walnuts, sunflower, or pumpkin seeds to the dough just before it’s fully kneaded.
Ancient grains: Add 1/4 cup grated Parmesan cheese or shredded cheddar cheese to the dough for a cheesy twist.
Step-by-step photos
1: Combine all ingredients and knead the dough for 5-7 minutes until smooth and elastic.
2: Ferment the dough in the fridge with a lid or plastic wrap on top overnight. It will double in size.
3: Press the dough gently into a rectangle (you don’t want it to tear) and shape it into a loaf by rolling it up.
4: Place it into a greased loaf tin seam down and let it proof for another 1-2 hours depending on the temperature in your kitchen. Score and bake it.
Delicious loaf and so easy to make!