Ingredients
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350g Strong white bread flourPlus extra for dusting
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175g Wholemeal bread flour
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1/4 tbsp Fast action dried yeast
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1/2 tbsp Sea saltFine
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75g Mixed seeds
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2tbsp Clear honey or maple syrup - if vegan , use maple syrup, not honey
Directions
This is a very easy loaf to make but make sure you start this the day before baking. You will prep the dough and then start the baking process the next day.
Its hard to believe that this no – knead dough will get the same gorgeous airy texture that you get when you make a kneaded dough. Well it does and for very little work for an opened crumb texture and a wonderfully crisp crust. This bread dough is a lot like a sourdough because it uses a very small amount of yeast but takes longer to rise to twice its size, this long overnight process not only helps save the amount of yeast your using but it gives it a slight tangy flavour.
I got this recipe out of a Sainsbury’s magazine.
Steps
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1
Done
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At least 12 hours before baking, combine the flours, yeast, salt and seeds in a large mixing bowl, making a well in the centre. Stir the honey or maple syrup into 350ml warm water in a jug, then pour this into the bowl. Use a wooden spoon to mix together into a slightly sticky, shaggy dough, without any loose flour left in the bowl. It will look decidedly unpromising at this stage, but don’t worry, just cover the bowl and leave overnight. |
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2
Done
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Next day, the batter will look much wetter and slightly bubbly. Scrape the sticky, stringy dough out onto a floured surface and fold over once or twice. Turn the bowl over and use it to cover the dough (use a larger bowl if necessary). Leave to rest for 15 minutes. |
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3
Done
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Dust a square of baking paper with flour. Shape the loaf into a round and lift onto the paper. Sprinkle with a little more flour and cover again with the upturned bowl, or a clean cloth. Leave to prove for 2 hours or until roughly doubled in size. |
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4
Done
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About 30 minutes before the end of the proving time, put a ovenproof casserole (around 22cm base diameter) and its lid in the oven (or see tip below) and preheat to 220°C, fan 200°C, gas 7. When the 2 hours is up, score the top of the loaf with a crosshatch pattern, using a sharp knife. Use the paper to quickly lift the loaf into the hot casserole dish (keep the paper under the loaf); replace the lid (use oven gloves to handle the very hot lid). |
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5
Done
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Bake for 30 minutes, covered, then remove the lid and bake for a further 15-20 minutes until the loaf is browned and really crisp, and sounds hollow when the base is tapped. Remove from the casserole and cool on a wire rack before slicing. Resist the temptation to cut into your loaf too soon, as this will affect the crumb texture, making it doughy. |
