This bread is the reason why most bread is made with yeast. It is possibly the easiest, effortless and least time-consuming bread to make, but texture wise it loses big time from all the other decent store bought/homemade breads. I’m not saying this bread is no good, but it’s just not as good as this easy bread or any other decent store bought/homemade one. It did work pretty well with this chickpea stew and also topped with filet Americain and fried egg as shown on the picture below.


Two years ago a housemate, my friend and me had been to a bar and when we got home we were slightly tipsy and incredibly hungry. Cause we were having the munchies, my housemate decided he would make us this sandwich. We stayed in our kitchen till the early morning chatting and eating until we were out of both food and energy.


I know these toppings don’t get everyone excited, but this bread also tastes good with a big slab of salted butter – but what wouldn’t taste good with that?

Slightly adapted from a recipe by Janneke Vreugdenhil (Dutch).

There’s a video on her website, even though you would not be able to understand her Dutch, you could look at how she shapes the dough.

I used a blunt knife to cut the cross on top of the bread, which resulted in a pathetic cross, but I know you guys would never make that same mistake.

450 g flour
1 tsp salt
1,5 tsp baking soda
350-400 ml buttermilk

Preheat the oven to 230˚C. Sieve the flour, salt and baking soda into a big mixing bowl. Mix it with a wooden spoon and pour in 350 ml of buttermilk and start stirring from the middle to the outside of the bowl until it forms a cohesive dough. Continue with your hands and, if necessary, add the remaining buttermilk (add this little by little to avoid adding too much). Knead the dough as less as possible, this will ensure an airy loaf.

Place your dough on a floured work surface. Shape the dough into a ball by turning it with your hands. Place the dough on a baking sheet covered with baking paper and cut (with a sharp knife) a cross in the top of the dough. Bake it in the oven for 40 minutes, turn down the temperature to 200˚C after 15 minutes. When you tap on the bottom of the bread and it sounds hollow, you know it is done. When it is done, place it on a rack to cool.

If you don’t want the crust to get too hard, cover the bread with a towel and you can even spray some water over the towel to get a soft crust.