خبز بدون عجن

We mix the flour, water, yeast, and salt in a large bowl until just combined (without kneading). The dough should be soft and sticky.

We cover the dough and let it rise at room temperature for 4–5 hours.

During rising, we stretch the edges of the dough toward the center 2–3 times.

We transfer the dough to a closed container and place it in the fridge to cold-ferment overnight. It will be ready for baking the next day and can stay refrigerated for 3–4 days.

For baking, we take the dough out of the fridge, divide it into pieces, shape into balls, flatten slightly, then roll into cylinders.

Dip the dough into the molasses mixture and the cup of water, then cover it with the cereal mixture.

We place the dough pieces on baking trays lined with parchment paper, cover them, and let them rise again until doubled in size (60–90 minutes, depending on room temperature).

Half an hour before the rising ends, we preheat the oven to 200–220°C and place a tray of water inside to create steam.

We score the tops of the dough with a knife, then bake until golden brown.

We transfer the bread immediately to a wire rack to cool completely