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No kneading required is my style of bread making. The result is a lovely textured bread with great aromas plus very, very healthy.
Mix together the dry ingredients.
Mix in water until the water is incorporated.
Cover with cling wrap and let sit 18 hours - preferably above the fridge.
After 18 hours, punch down the dough by using a plastic scaper
Using the plastic scraper, fold and deflate the dough in the same bowl for 5 mins
Transfer dough to an oiled bread baking pan
Rest the dough which is in the baking pan in a black gabbage bag for 45 mins - tie the bag loosely - this is the last proofing
Bake the bread in a pre-heated oven 210C for 40 mins
Cool bread completely on rack before slicing - Patience is the mother of virtue
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