No Knead Bread Recipes

Thanks to Waikarere for sending us in this great 'No Knead' bread recipe which they whip up two or three times a week:

In large bowl put:
900ml warm water
2 heaped teaspoons of either molasses or honey or sugar
Sprinkle on top 1 Tablespoon of yeast

Leave this to froth
Grease well 2 large loaf tins

And in another large bowl put:
910gm (2lb) flour (can be either wholemeal or white or combination)
2 heaped teaspoons of salt
Mix together and make well in centre

Then back to the risen frothy yeast mix, beat with hand eggbeater and then pour this into the well, mix together well (dough will be wetter than normal)
Put this mix into prepared tins and put in warm spot, covered with teatowel to rise (about 45mins to 1hr works for me)
Preheat oven to 190 c, once ready put in loaves, ready in 35-40mins.

We've played round with additions, too
My sons favourite is adding sultanas, but he doesn't like the spices ma added one time!
Or similarly pumpkin seeds, sunflower seeds work nicely too.
My latest craze is making a gel out of chia seeds (1/4 cup seeds whisked in 500mls water, left to stand few mins, then whisk again to suspend seeds, and makes gel ready in bout 30mins) then add this gel mix as alternative to half of the water. Have found I need to add more water, about 100 - 200ml. 

Reka! Enjoy the deliciousness of homemade bread and oh, what a smell...


We got this off the net years ago from Steamy Kitchen, which has pictures of a four year old making it, that's how easy it is - so no excuses! 

3 cups bread flour

1/4 teaspoon instant yeast

1 teaspoon table salt
1 1/2 cups warm water
 
Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 230C/450F oven.)
 
1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.
 
2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 230C/450F.
 

3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 175C/350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter.

 

Tags: baking bread kneading recipe