Hungarian Gyökérkenyér – Rustic Twisted Bread
Servings: 2 loaves
This easy Hungarian gyökérkenyér is proof that homemade bread doesn’t have to be complicated. With just four simple ingredients and no kneading, time does most of the work for you. After a long, slow rise, the dough is gently twisted into its characteristic rustic shape and baked until beautifully golden and crisp. The result is a crunchy crust with a wonderfully soft, airy center — perfect with butter, for sandwiches, or alongside a warm bowl of soup. 🥖🇭🇺
Servings: 2 loaves
Ingredients:
500 g (about 4 cups) all-purpose or bread flour
3.5–5 g dry yeast
16 g salt
400 ml (1⅔ cups) lukewarm water
Extra flour for shaping
Method:
Add the flour and salt to a large bowl and mix. Stir in the dry yeast.
Pour in the lukewarm water and mix until a sticky, shaggy dough forms. There is no need to knead the dough until smooth.
Cover the bowl and let the dough rest at room temperature for about 12–14 hours.
Generously flour your work surface and carefully turn out the risen dough. Try not to knock out too much of the air.
Divide the dough into 2 equal portions. Gently stretch each piece into a long shape, then twist several times to create the characteristic rustic gyökérkenyér shape.
Place the loaves onto a parchment-lined baking sheet, cover loosely and allow them to rest for another 30–40 minutes.
Preheat the oven to 230°C / 450°F. Place a small oven-safe pan of water in the bottom of the oven, or add a few ice cubes to a preheated tray when the bread goes in, to create steam.
Bake for approximately 45–50 minutes, until deeply golden and crisp.
Transfer to a cooling rack and allow the bread to cool before slicing — although waiting is probably the hardest part. 😃🥖