How cute are cupbreads? I would make them all the time just because their cute! But more seriously, they’re practical because they don’t dry out as a big bread will do.
100g wheat flour
150 g rye or wholewheat flour
200 ml water
1 tsp instant dry yeast
1,5 tsp salt
The procedure for the cupbreads is the more or less the same as for No-Knead Bread, so if you want more details, see my more detailed recipe here.
First you mix the dry ingredients and then add the water. But just stir it a little bit and that’s enough. You don’t need a perfect batter. It should look kind of gewy.
Then cover it with plastic and let it rest on the counter for 12-20 hours. You’ll see it’s ready when you can see a lot of bubbles inside the dough. It doesn’t need to rest somewhere particularly hot, but avoid specially cold rooms and where there are drafts.
After the 12-20 hours, take out a slice of greaseproof paper on a table and flour it well. Place the dough on it and sprinkle some flour on it. Then cut the dough in small pieces. The number of pieces depends on the size and number of cups you’re using. Each cup should be half filled as their going to grow again.
Shape the pieces nice and round and put them in the cups. If your dough got accidentally to wet, make sure to add some butter and then some flour in the cups. But if your dough is dry enough you don’t need anything.
Now let the doughs in the cups rise again. After 1,5-2 hours, put your cups in a preheated oven at 200ºC.
Take them out of the oven after 30 minutes or so, depending on your oven.
Remember to take the cupbreads out of the cups to let them cool down.