No-Knead-Bread.
A simple dough, which you don't even have to knead. Yes you heard right! Since I came across this awesome recipe, we now only eat this bread - the kitchen smells deliciously plus: is there anything better than freshly baked bread?
I learned about this no-kenad-bread when we were traveling in Indonesia. A very friendly Canadian whom we met at Lake Toba told me about it and of course I had to try it right away back home and I loved it! In the meantime I've experimented with the recipe and started to try new variations (which you'll find at the end of this page).
I learned about this no-kenad-bread when we were traveling in Indonesia. A very friendly Canadian whom we met at Lake Toba told me about it and of course I had to try it right away back home and I loved it! In the meantime I've experimented with the recipe and started to try new variations (which you'll find at the end of this page).
Preparation. 10 min. (+ 6-12h for the dough to rise)
Baking. 30 min.
Yield. approx. 600g
You need.
400g flour, whole wheat or white
3dl water
1,5 tsp salt
1/4 tsp dry yeast
Instructions.
Mix all four ingredients in a bowl.
It's easiest to use a wooden spoon to mix everything together until you get a slightly moist and sticky dough. If the dough ist too dry, add a little more water.
Now cover you bowl with a clean kitchen towel and let the dough rise for about 12 hours or overnight.
Until the dough looks like in the picture below (the more air bubbles the better).
Until the dough looks like in the picture below (the more air bubbles the better).
You can form the dough as you like or just let it "flow" on the backing sheet. Or put the dough in a cake pan (approx. 500g).
Sprinkle the bread with flour and cut it a few times with a sharp knife (see picture below).
Bake the bread at 250°C, for 30 min.**
Sprinkle the bread with flour and cut it a few times with a sharp knife (see picture below).
Bake the bread at 250°C, for 30 min.**
Notes.
* If you can't wait for 12h, you just increase the amount of yeast to 1/2 tsp dry yeast (instead of 1/4 tsp). Now the dough will rise in about 6 hours!
** With a gas oven the baking time is about 60 min.
Variation 1
I often add some seeds, nuts or dried berries to the dough. For example one handful of flaxseeds, sunflower seeds and pumpkin seeds. Or sesame seeds with some raisins... whatever you like!
* If you can't wait for 12h, you just increase the amount of yeast to 1/2 tsp dry yeast (instead of 1/4 tsp). Now the dough will rise in about 6 hours!
** With a gas oven the baking time is about 60 min.
Variation 1
I often add some seeds, nuts or dried berries to the dough. For example one handful of flaxseeds, sunflower seeds and pumpkin seeds. Or sesame seeds with some raisins... whatever you like!
Variation 2
The exact same dough (even with some seeds!) can be used as a pizza dough! Just roll out your dough on a surface sprinkled with lots of flour (!) put it on a baking tray, add the ingredients you like and bake at the same temperature (250°C) as the bread for 10 - 15 min.
Enjoy.
