No need to knead this bread! It’s just needs a stir and a shape (with a long wait in between) before putting in the oven. It’s so forgiving that it works when you don’t strictly follow the instructions too!
You need: 350ml water at room temperature, a lidded pot to cook in that isn’t too shallow (a cast iron pot works best)
This is made with simple ingredients and love. When you want to make it, just mix all but 2 tablespoons of the mixture with the water, cover and leave for 12-18 hours (or longer if you’re busy). Preheat the dish you are going to bake the bread in and when it’s hot shape the dough into a ball using the reserved flour to help it stop sticking. Drop the ball into the dish and bake, covered, at 220C for half an hour then remove the lid and continue to bake for 20 minutes or until the base makes a hollow sound when tapped.
Pimp it up (see tips and tricks for more ideas):
– add nuts and seeds
– add herbs and seasoning
– grate a little hard cheese into the dough before baking
Ingredients & warnings:
Strong flour, salt, yeast
Warnings: may contain mustard, celery, gluten, sulphites, sesame seeds, nuts
(Based on quarter of a wholemeal loaf)
Searching size is based on dry ingredients. One pack weighs 385 grams.
- Low in saturated fat
- No cholesterol
- Low in sugar
- High in dietary fibre
- High in sodium
We estimate that a quarter of a loaf contains 8 Weight Watchers SmartPoints.