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10 minutes Share

Making delicious home-made bread with a crusty exterior and a tender, soft interior is actually quite simple. All you need is the right ingredients and a little effort.


  • 500 g plain white wheat flour
  • 340 ml warm water
  • 1 sachet dry yeast
  • 2 tsp salt
  • 2 tsp sugar
  • 1 tbsp olive oil

Proofing the yeast:

Start by proofing the yeast. Although dry yeast doesn’t actually need proofing, this is a simple way to check that the yeast is still active. It also means you don’t waste the flour if it turns out not be!

  1. Shake the sachet of dry yeast into 340 ml of warm water and add two teaspoons of sugar.
  2. Leave for 10 minutes. If the surface starts to foam and bubble, this means that the yeast is active and ready for work!
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Kneading the dough:

  • 1. Sift 500 g of flour into a large bowl and make a hollow in the centre. It’s important to sift the flour in order to break up any lumps.
  • 2. Add the salt, the olive oil and the yeast and water mixture.
  • 3. Use a wooden spoon to mix all the ingredients into the dough.
  • 4. Knead the dough in the bowl so as to collect all the flour, then transfer to a floured board.
  • 5. Knead for 5–10 minutes by grasping the top edge and pushing down and away from you using only the heel of the hand. Turn the dough continually as you knead.
  • 6. The dough is kneaded when it’s smooth and doesn’t stick either to the base or to your fingers.
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  • 7. Tip the kneaded dough into a bowl and cover with a cloth.
  • 8. Now it’s time for the first rise, which lasts 1.5–2 hours. The volume of the dough should double during this rise. Be sure to put the dough in a warm place away from draughts.
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There are several ways of baking bread in the oven at home. Here we present two of them: baking in a covered pot and baking on a baking tray:

  • If you have a sufficiently large cast-iron or ceramic pot with a cover, you can simulate the effect of a bread oven in your oven at home. In this case, the first phase of baking takes place with the pot covered to prevent steam from escaping, while the second phase is with the pot uncovered.
  • If you don’t have a suitable pot, bake the bread on a large baking tray, adding a bowl of boiling water to the oven during the first phase.Preparing the oven:

Set the oven temperature to 220°C, using both upper and lower heating elements.

If using a covered pot, place that in the oven too. Alternatively place the baking tray and an empty bowl for the water in the oven.

The oven must be thoroughly pre-heated, so leave to heat for at least 45 minutes.

Shaping the loaf:

  • Start by preparing the container that will give the loaf its shape. You can either use a proofing basket or a large colander.
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  • Place a clean cotton cloth in this container and sprinkle liberally with flour.
  • Take the bowl containing the dough and shake the dough onto a floured surface, using your hand to unstick it from the sides.
  • For the second kneading, simply grasp the upper part of the dough facing away from you, draw it towards you and fold onto the rest of the dough. Repeat the process on the left and right sides and then with the bottom part.
  • Turn the loaf over and sprinkle with a little flour, then place in the selected container with the smooth side facing down.
  • Cover with the ends of the cloth and leave to rise for a further 30–45 minutes.

Baking in a pot:

  1. Remove the heated baking pot from the oven, being careful not to burn yourself.
  2. Carefully turn the loaf over and cut your preferred design into the top using a sharp knife or razor blade.
  3. Put the loaf in the pot, cover immediately and place in the oven at 220°C.
  4. After 15 minutes, uncover the pot and reduce the temperature to 200°C.
  5. Bake for a further 25 minutes and your bread will be ready.


Baking on a tray:

  1. Boil approximately 300 ml of water. Remove the heated bowl from the oven and pour the boiling water into it.
  2. Place a sheet of baking paper on a wooden board. Carefully place the upside down loaf on the paper and cut your preferred design into the top using a sharp knife or razor blade.
  3. Remove the heated tray from the oven, being careful not to burn yourself.
  4. Slide the loaf together with the baking paper onto the tray and place in the oven at 220°C.
  5. After 15 minutes, remove the bowl of water from the oven and reduce the temperature to 200°C.
  6. Bake for a further 25 minutes and your bread will be ready.


Place the bread on a cooling rack or mesh and leave to rest, uncovered, for an hour or so. Now all that remains is to grab your favourite Argeta spread and spread some on a slice 🙂


One final tip: if you don’t have any yeast handy, you can use baking soda.

Soda bread


  • 500 g white wheat flour
  • 360 g set yogurt
  • 90 ml water
  • 1 tsp sugar
  • 1 tsp baking soda
  • 1 heaped tsp salt


  1. Heat the oven to 200°C.
  2. Mix the flour and baking soda together and sift into a large bowl. Add the sugar and salt.
  3. Mix the yoghurt and water together, pour into the bowl and mix well.
  4. Shape the dough into a loaf.
  5. Sprinkle flour over it, cut a cross in the top and place in the heated oven.
  6. Bake for 45 minutes.

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