I have recently developed a real love for baking bread, real bread. I must admit, the thought of endlessly kneading dough by hand, since I don’t have a stand mixer yet, used to terrify me. I love making things from scratch but I am definitely not someone who likes to slave over a hot stove or oven for hours on end, so I have always chosen to stick to quick breads or beer breads.
I recently discovered no-knead bread recipes which have changed my life. Taking 5 minutes in the evening to toss a few ingredients together and then leaving it to do it’s thing overnight has been such a pleasure. I’m not 100% sure why they call then no-knead recipes since there is a little kneading involved in the morning, but it’s literally another 5 minutes of work and that’s it.
So even though these recipes can take around 12 – 18 hours, don’t be discouraged. It only takes about ten minutes of your time. Which is so worth it for our busy lives. To have freshly baked bread sans all the preservatives and bleached flours that most shop bought breads have makes me extremely happy. My aim is always cleaner eating, so it’s very important to me to know what is actually in my food.
The smell of freshly baked bread that fills my home every other morning is an added bonus.
Muesli Bread (No Knead)
- 1½ Cups Warm water Not Hot
- 3 Cups Bread Flour I prefer unbleached stoneground flour
- ¼ Cup Whole meal bread flour
- 2 tsp Salt
- ¾ Tbsp Instant dry yeast approx. 11 grams
- ¼ Cup Seeds of choice I use a seed mix
- ¼ Cup Dried fruit of choice I use a dried fruit mix
- ¼ Cup Nuts of your choice Roasted and chopped (you can use almonds, pecans or walnuts)
- In a large mixing bowl, whisk the flours, salt, yeast. Stir in the water until a sticky, rough dough forms. Cover the mixing bowl with a cloth or plastic wrap (or both as I do) and let it rest overnight (around 12 hours) at room temperature. You can prepare/measure out your fruit and seeds and chop your nuts in the evening so that they are ready for use in the morning
- In the morning, gently scrape the dough from the bowl and knead a few times on a floured surface. Then add the seeds, nuts and fruit. Knead until just combined, trying to keep the nuts, seeds and fruit on the inside of the loaf. If too many are on the surface they could burn while baking
- Place on a baking paper lined board. Sift a light coating of flour over the top, to help keep the dough moist. Let rest for another 45 minutes to an hour
- Place your baking sheet or baking/pizza stone in the oven and preheat to 230°C while the dough rests. Also place a deeper baking sheet/tray in the bottom of the oven to heat *
- When the oven is hot, you may wish to slash the top of your dough with a very sharp blade or knife to help it expand while baking. Do not push to hard as this will deflate your dough
- Carefully slide the bread along with the baking paper onto the middle baking sheet or stone. Take care not to burn yourself
- Then pour a cup of water into the bottom tray and quickly shut the door. The steam will help to create a lovely crust but work quickly not to let the steam escape. Just take care not to burn yourself
- Bake for 25 – 35 minutes, or until deep golden brown
- Ensure that the bottom of the loaf is well baked then remove and let cool on a wire rack