I’ve been baking bread for a few years based on a very popular no knead recipe. I’ve adjusted it to make it even easier, and create less washing up. It takes a little planning, but won’t take you more than 10 minutes prep, then 45 minutes baking time.
- The key to this recipe is a casserole with a lid to bake the bread in. This keeps the steam in which makes the bread really moist. Remember to take the lid off for the last 15 minutes of baking to get a good crisp crust. Any cast iron or ceramic casserole will do. 25-30 cm diameter is good for the quantities below. If you get into this, treat yourself to a new or used Le Creuset casserole.
- Also helpful are some US measuring cups and spoons – these are much faster and tidier to use than scales.
- Mixing bowl – I use a pyrex one
- Silicon spatula for getting all the dough out
- Butter knife for mixing the dough (easier to clean than a wooden spoon)
- Cling film
- Tea towel
- Cooling rack – optional
- Yeast – I use Dove Quick yeast. You can use fresh yeast – just add to some water
- Flour – you can mix and match different kinds of flour and experiment with ratios
- Seeds – sesame, flax, pumpkin, sunflower, linseeds – whatever you like to eat
- Salt – any will do
- Water – from the tap
Experiment with this recipe, and see if you can cut any further corners to make it easier.
Share what you find with others.
- 1/4 teaspoon yeast
- 1 1/4 teaspoon salt – or more or less whatever you like.
- 3 cups flour – whatever ratio you like
- 1 tablespoon seeds (or more or less)
- 13 fl oz water
- Mix dry ingredients with knife
- Pour in water and mix to dough – it will be quite loose and moist
- Cover with clingfilm to rise over night or through the work day – it’ll still be sticky and loose
- Take the cling film off and give the dough a stir to “knock it back” – you can be more violent than this if you want
- Cover with a tea towl to rise through workday or overnight – still loose and moist
- When ready to bake, put the casserole in the oven without the lid, and heat oven and casserole to 210 deg C/410 deg F
- When heated, sprinkle some flour on the bottom of the casserole to stop the dough sticking – don’t go crazy
- Pour the dough into the casserole, and give it a shake to even it out – use the spatula to get any dough stuck to the sides
- Put the lid on, then put in the oven for 30 minutes to bake
- After 30 miniutes take the lid off and bake for a further 15 minutes – you can even turn the oven up a bit to make the crust even crustier.
- Turn out the bread and cool on the rack – or just slice some off and enjoy with fresh butter.
I hope you enjoy. This method is so easy, memorable and quick that you can bake every couple of days and experiment till you discover the best bread you’ve ever tasted.