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Monday, 20 October 2014

NO KNEAD BREAD

I have heard about this bread for a couple of years now and have always wanted to try it. However with Nic being gluten free (and GF bread usually being so expensive and full of rubbish) we invested in a bread maker some time ago and it made me a bit lazy!  It's so easy to just throw all the ingredients into the bread maker in the evening and wake up to a fresh loaf in the morning.  Truth be told though I don't particularly like eating it.  It comes out large and fluffy, not unlike supermarket bread.  That's why I love this no knead bread!  Not only is it extremely easy to make, but it's crusty and delicious like the German bread I'm used to.  Developed by New York baker Jim Lahey (you can check out his book here, I've heard rave reviews!) it has been described as the bread that bakes itself.  Somehow it even turned out great in our extremely dodgy oven where I know longer have control over the temperature (seriously, the recipe said to bake it at 220 degrees and I had to set mine at about 130 degrees.  Time for a newer model I think!).

I used the recipe from Petite Kitchen and made it with wholemeal spelt flour.  Unlike the other recipes it only had a 2 hour dough rising time.  The original recipe calls for 18 hours.
Next time I'm really keen to make the sourdough version.
Give it a go, I'm pretty sure you're going to be as impressed as we were!
x

2 comments:

  1. I don't think it was The Petite Kitchen recipe I tried, but I'm going to now.
    I've always wanted to make bread, but been nervous about the "knack" of kneading. I'm impatient, and not a natural at baking.
    I adore crusty bread. I froze a portion of mine, as I don't eat a lot of bread, and it bounced back beautifully when thawed and heated up.XXX

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    1. I'm the same! The kneading bit has always intimated me. Good to know that it's easy to freeze. x

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