Since I am always at war with yeast, I once baked bread like this. Quantities can of course be doubled for a larger bread. I'll refine it next time with roasted onions.

Knead all ingredients well with the dough hook of the food processor or hand mixer. Shape into any shape and place on a baking tray lined with baking paper. Take a brush and brush it with a little water.

Then bake on the middle rack of the oven at 180 ° for 50-60 minutes. Make a chopstick test. When no more dough sticks, the bread is ready.

Take out of the oven and let cool down. We immediately plastered a pane with just goose lard. Bon appetit.