No Knead Bread

So forgive me if this seems a little bit simple, but this is my blog, and I want to use it to note down some of my favourite recipes.

Making our own bread is one of the simplest and most rewarding things that we can do, and I absolutely love to do it. It turns out that it’s far simpler to do than most people let on. You don’t need a bread maker, either.

Ingredients

1. 500g Organic wholemeal flour
2. 500g Organic white flour
3. 3 Teaspoons of sugar
4. 3 Teaspoons of salt
5. 3 Teaspoons of dried yeast
6. 3 Generous handfuls of toasted seeds.
7. Extra Virgin Olive oil

You can substitute the flour for whatever mix you like. use spelt, use all wholemeal, or all white, your choice.

Equipment

• Large Loaf Tin (Mine is 5lbs)
• Measuring Jug
• Large Mixing Bowl
• Smaller Bowl
• Pastry Brush

Directions

Weigh out the flour and add to the mixing bowl.

Add the yeast, sugar and salt.

Add the toasted seeds.

Stir the dry mixture with a wooden spoon until everything is well combined.

Create a well in the centre of the bowl.

Measure 400ml of cold water and add to the smaller bowl (not the mixing bowl just yet!).

Boil a kettle and measure 400ml of boiling water. Add that to the smaller bowl.

Pour the water from the smaller bowl into the well in the centre of the large mixing bowl. Use a wooden spoon to stir the mixture. Also use a teaspoon to scrape the sticky dough from the wooden spoon where necessary.

When all of the dry flour has been absorbed into the dough, place a clean tea towel over the bowl and place it somewhere warm such as the airing cupboard. Set a timer for an hour and leave it to prove.

After an hour, check the bowl. The dough should have risen to fill the bowl. Leave it for longer if required.

Now dust a clean surface or wooden chopping board with flour and turn out the dough. Make sure to get it all out of the bowl.

Dust some more flour on to the dough and fold it. I know this is a “No Knead” recipe but just a little knead helps the dough. Feel free to knead more if you like.

Now use a pastry brush to oil the large loaf tin with olive oil.

Add the dough to the tin. Press it down evenly and dust the top with more flour.

Turn on the oven and set it 180c. Place the tin on top of the oven (near where the warmth of the oven comes out if possible). Set a timer for 40 minutes and leave it to prove a second time.

After 40 minutes, check it. it should have risen to fill the tin, or even a bit more. If necessary allow it to prove some more.

When satisfied that the dough has risen, add the tin to the middle of the oven, and set a timer for 55 minutes.

Enjoy your bread!