Following on from this weeks Bread Tip video entitled “Can you make bread WITHOUT Kneading” I thought I’d post a recipe here for a “No-Knead” bread.
This bread is so delicious and is made with Malthouse Flour which brings a wonderful malty flavour, super shiny golden colour and deliciously soft crumb. I used Doves Organic Malthouse Flour but there are others around if you can’t find that specific one.
Like I mention in the video I like to build a little structure as the dough is resting by doing a little stretch and fold along the way. Since we are not kneading it’s the least we can do to create a little tension for a better shape and a better puff! I have described the stretch and fold in the method as best as I can but do take a look at the video to see how it’s done.
As always, have fun!
“No-Knead” Malted Sunflower Seed Loaf
This recipe will make one loaf.
375g Doves Organic Malthouse Bread Flour
30g Sunflower seeds plus extra for topping
10g Olive Oil
260g Room Temperature Water
10g Fresh Yeast or 1 x 7g sachet of dry easy bake yeast
- Weigh the flour and salt into a large mixing bowl. Add the sunflower seeds.
- Weigh your water out into a jug, and if your yeast is the fresh kind, dissolve it in the water. If your yeast is dry, pop it into the bowl with the flour.
- Pour the yeasty water into the bowl, add the olive oil, and mix everything together using a dough scraper. Keep mixing until it comes together and there isn’t any dry flour or lumps left.
- Cover the dough with a clean cloth and rest it in a draft free place, at room temperature, for 30 minutes.
- Remove the cover and now it’s time to stretch and fold. Loosen the dough around the edge with a dough scraper. Starting from the side furthest away from you, pinch the dough between your thumb and fingers, lift it out of the bowl, and fold it over towards you. Turn the bowl slightly and repeat the same action, stretching out away from you and folding over towards you. Keep turning the bowl working your way around until the dough shows some sort of resistance and tightness. About 8 turns should be enough.
- Cover the dough once again and let it rest at room temperature again, for a further 30 minutes.
- Stretch and fold your dough the same as before and cover again for another 30 minutes.
- Again, stretch and fold the dough. This will be the last one that you do, and you should notice a change in the dough by now. It’ll become much more silky and more elastic. Rest again for 30 minutes.
- This time remove the cover and it’s time to shape up your loaf. Dust the table lightly and get your dough out of the bowl. Make sure it comes onto the table out the same way as it was in the bowl.
- Now, repeat the stretch and fold on the table, this time making the dough into a tight ball. Transfer it onto a parchment lined tray.
- Brush the top of your loaf with water and sprinkle over your extra sunflower seeds. With a serrated knife cut a cross in the top of the dough around half a centimetre deep.
- Allow 30-45 minutes for the dough to prove up. In this time preheat the oven to 180°C Fan/Gas Mark 5 with a deep tray in the bottom.
- When the dough has risen well and still has some bounce when you press it with a finger, boil a kettle of water.
- Place your loaf into the oven, pour about 1cm deep of water from the kettle into the hot tray and shut the oven door. Bake for 35 minutes.
- Cool your loaf on a wire rack before cutting.