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https://www.lifestylefood.com.au/recipes/9534/no-knead-bread

LifestyleFOOD.com.au

No Knead Bread

Makes 1 loaf of bread per recipe.

Ingredients

  • For 1 normal loaf of Country Bread

  • 2 cups all-purpose or bread flour

  • 1 cup of whole-wheat flour

  • 1/2 cup of any multi-grain mix

  • 1/4 teaspoon of dry yeast

  • 1 1/4 teaspoons of salt

  • 1 5/8 cups of warm water

  • For 1 normal loaf of City Bread

  • 3 cups all-purpose or bread flour

  • 1/4 teaspoon of dry yeast

  • 1 1/4 teaspoons of salt

  • 1 5/8 cups of warm water

  • For 1 larger loaf of Country Bread

  • 3 cups all-purpose or bread flour

  • 1 cup of whole-wheat flour

  • 1/2 cup of any multi-grain mix

  • 1/2 teaspoon of dry yeast

  • 1 1/2 teaspoons of salt

  • 2 1/4 cups of warm water

  • For 1 larger loaf of City Bread

  • 4 cups all-purpose or bread flour

  • 1/2 teaspoon of dry yeast

  • 1 1/2 teaspoons of salt

  • 2 1/4 cups of warm water

Method

  • For traditional baking:

  • 1.

    Preheat oven to 425 F.

  • 2.

    Whisk the dry ingredients together thoroughly. Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total. Cover the bowl with plastic wrap and rest in a warm place for 18 hours. It will double in size, bubble and long gluten strands will form. Knock the dough down and form it into a baking pan. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more. Bake 45 minutes in a preheated oven.

  • For baking in a covered pot:

  • 1.

    Whisk the dry ingredients together thoroughly. Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total. Cover the bowl with a towel and rest in a warm place for 12 to 18 hours. It will double in size, bubble and long gluten strands will form. Lightly flour your hands and the work surface then remove the dough from the bowl. Quickly form it into a ball. Thoroughly flour a cotton towel and rest the dough on it. Cover it with another floured cotton towel. You may also rest the dough on a non-stick ‘Silpat’ mat and cover it with just one towel. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more.

  • 2.

    A half an hour or so before the dough is ready preheat your oven to 450F with a heavy covered pot in it. You may use cast-iron, steel, enamel or ceramic.

  • 3.

    When the dough has fully risen slide your hand under the towel and quickly invert the delicate dough into the hot pot. Shake the pot a bit to settle it then place the lid on the pot and start baking.

  • 4.

    Bake for 30 minutes with the lid then remove it and bake for 15 minutes more.

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Posted by Margaret978Report
Thank you SO much for this recipe. I never realized making my own bread could be so easy. First try was a loaf of multigrain baked in my Michael Smith cast iron pot and it turned out excellent. Next try was baking a traditional city loaf in a loaf pan, and while it was good we thought the cast iron pot made a tastier crust.
Posted by AmandaRReport
Saw this on your show and it's the perfect answer for a family of bread lovers! We use a loaf between breakfast and lunch so this is PERFECT! Delicious, handy - wouldn't have bothered making this if it wasn't for your handy tips on the show (make it after dinner... pure genius!!)