Almost all cultures have some form of bread as a staple in their diet. Unfortunately the mass produced versions have never sat well with my body, in fact I hardly ever eat bread at all. My husband, on the other hand, loves bread. He eats it daily and as a result I saw an opportunity to improve the health of both my husband and our bank balance. Homemade bread is free of preservatives and excess salt. It is cheaper, especially if you purchase your flour in bulk and use your energy efficiently (i.e. use the oven heat to bake more than just one loaf or dish) . You can customise it to your particular tastes and needs by altering the loaf shape, flour (refined or wholemeal), or adding seeds, herbs, or spices. Many people are put off baking bread by the kneading and rising, it all seems very complicated. This recipe does away with the complicated steps. It’s called No-Knead Bread and the recipe was originally published in the New York Times. This is my go-to version and I usually make it after cleaning up after dinner.
3 cups wholemeal flour
1 teaspoon salt
1/4 teaspoon instant yeast
1.5 cups of water
Place flour, salt, and yeast in a large bowl. Add the water and mix with your hands to combine. I simply stir the mixture with one hand and it comes together in less than a minute.
Cover with cling wrap or a damp tea towel and leave overnight.
The next day your dough will have doubled in size and the surface will be bubbled.
Place a dutch oven (cast iron pot with lid) lined with baking paper in the oven. Preheat to it’s highest temperature (I just turn the dial as far as it will go).
Turn your dough out onto a lightly floured surface.
Knead until the dough comes together in a ball (again, we’re talking less than one minute here). The top of the ball doesn’t need to be smooth, in fact this helps the loaf to expand and create a rustic finish.
Place the dough into the dutch oven and replace the lid.
Bake for 30 minutes.
After 30 minutes remove the lid and bake for another 15 minutes.
Remove bread from the oven and allow to cool.