Today I present to you my latest experiment with the air fryer: the easy bread with only 1 gram of dried yeast! I am so satisfied that you can’t imagine. Already baking bread is a great satisfaction for me, but making one that even a child can prepare truly makes me happy! And it’s also vegan, what more could you want?
The recipe is similar to this one: Whole Wheat Bread in Air Fryer, but there are differences in the flour used, the processing, and the cooking. It can surely also be made in a traditional oven, but I leave it to you to discover how long and at what temperature. Making this bread is really convenient: just mix the ingredients in the evening and let the dough rise directly in the air fryer basket. In the morning, after about 12 hours, turn on the air fryer and in less than 1 hour your bread is ready to be taken out!
So the process is reduced to a minimum as there’s no need to knead, the rise is long and happens while you sleep, the cooking is easy and precise in the air fryer, and the result is a well-risen bread, consistent, soft, and very, very good. Let’s see how I did it!
Other bread recipes:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 1 loaf of about 28 oz
- Cooking methods: Air frying
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 2 1/2 cups Whole wheat flour
- 1 1/2 cups All-purpose flour
- 1 tbsp Re-ground durum wheat semolina
- 2 tsp Fine salt (about 2 teaspoons)
- 1 1/3 cups Water (at room temperature)
- 1 g Dry yeast (less than 1/8 teaspoon)
- 1 tsp Raw cane sugar (about 1 teaspoon)
- 1 1/2 tbsp Extra virgin olive oil (1 tablespoon and 1 teaspoon)
- The whole loaf (about 28 oz) = 55 WW points
- 10 g = 0.7 WW points (so less than 1 WW point!)
Tools
- Stand Mixer
- Air Fryer
- Parchment Paper
- Air Fryer Parchment Paper
Preparation
You can knead either with a mixer or by hand, just make sure all the ingredients are well combined, but you don’t need to spread the dough on the work surface. So use either the bowl of the mixer or a large bowl to knead. Prepare the dough in the evening, and in the morning you can bake the bread.
To start, prepare a piece of parchment paper the size of the air fryer basket. Alternatively, use one of those air fryer parchment sheets. Place it in the basket and use a bit of semolina to dust the parchment paper and the walls of the basket. Leave some semolina for later. If you don’t have semolina, use whole wheat flour; it works just as well.
Mix the all-purpose flour and whole wheat flour together with the salt directly in the bowl of the mixer or in the bowl you will use to knead.
In another container, mix yeast, sugar, and water to dissolve the yeast.
If using the mixer, use the hook; otherwise, proceed manually with a wooden spoon. Pour all the water with dissolved sugar and yeast and the oil over the flour. Knead just enough to get a well-hydrated dough. If needed, use a little more water.
Place the dough in the air fryer basket and dust it with the remaining semolina. Cover with a cloth and leave the basket in a closed place. I put it in the oven with a rack underneath to keep it straight, but this depends a lot on the air fryer model; I am sure you will find the right way for your basket.
You can go to sleep and wait for the next morning. Indeed, after about 12 hours, the dough will have more than doubled. I did it twice, and the first time it even filled the entire basket, resulting in a square loaf: too bad I didn’t take pictures the first time…
Put the basket back into the air fryer and bake at 293°F for 45 minutes. At the end, check if it’s too moist underneath; if so, turn it over and bake for another 2 minutes. Once removed from the basket, let it cool on a rack and resist the aroma: it’s good warm but not when it’s scorching hot!
Isn’t this loaf beautiful? For me, this is the easiest recipe I’ve ever made. As soon as my sourdough is ready, I will try to do it again to understand how much sourdough to use. I’m waiting for your photos on Facebook of my easy bread in the air fryer!
Enjoy!
By Giovanna Buono
Storage
This bread stays good for 4 days in a paper bag. It didn’t last longer for me. You can also, once cooled, slice it and freeze the slices by separating them with a piece of parchment paper. Defrost at room temperature, and you’ll have bread like freshly made.
