Danish Grydebrød – Easy No-Knead Nordic Pot Bread
Learn how to bake authentic Danish Grydebrød – a Nordic-style no-knead bread baked in a cast iron pot. Crispy crust, soft inside, and incredibly easy to make!
Equipment
- 1 Large mixing bowl
- 1 Large spoon
- 1 Cast iron pot w. lid
Ingredients
- 450 g Wheat flour Pref. Tipo00
- 350 ml Warm water
- 1 tsp Salt
- ½ tsp instant yeast
Instructions
Mix the Dough
- In a large mixing bowl, combine 450 g Wheat flour, ½ tsp instant yeast and 1 tsp Salt.
- Pour in the 350 ml Warm water and mix with a wooden spoon or spatula until no dry flour remains.
- Cover the bowl with plastic wrap or a kitchen towel and let it rest at room temperature for 12-18 hours.
Preheat the Oven and Cast Iron Pot
- After the dough has risen, preheat your oven to 450°F (230°C).
- Place your cast iron pot/Dutch oven inside and heat it for 30 minutes.
Shape the Dough
- Lightly flour a surface and scrape out the dough.
- Gently shape it into a round ball (do not overwork it).
- Let it rest for 30 minutes while the pot heats up.
Bake the Grydebrød
- Carefully remove the hot pot from the oven and place the dough inside.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for another 10-15 minutes until golden brown.
Notes
Tips for Perfect Grydebrød
- For an extra crispy crust, spray a little water inside the pot before baking.
- Use parchment paper to prevent sticking and make transferring easier.
- Experiment with flavors – add herbs, garlic, or seeds for extra texture.
Nutrition
Calories: 167kcalCarbohydrates: 35gProtein: 5gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 38mgPotassium: 61mgFiber: 1gSugar: 0.1gVitamin A: 1IUVitamin C: 0.02mgCalcium: 9mgIron: 2mg
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